Wild Water Pepper Tade Su
Ingredients 30g fresh water pepper leaf and tips. 6 tablespoons of high quality mirin (most are full of junk chemicals). 6 tablespoons of Japanese … Continue
Eatweeds wild food foraging guide to Britain and Northern Europe
Water Pepper
As I write this, I am sitting on a bench. Opposite me is a large patch of water pepper. I write with an ancient, primitive … Continue
Hogweed Seed Spice, Cashew and Date Sweets
I no longer recommend this plant be served to the public. This plant is not for beginners. Never eat raw. Always wear gloves when … Continue
Foraging as a mindfulness practice to restore vital connection
For many, their foraging journey starts by looking for “free food”. Yet as we continue down this amazing path, we begin to realise that … Continue
Purple Loosestrife
Purple loosestrife can be used as food and medicine. Below you’ll learn the parts used, harvest time, nutrition and other ways humans use this … Continue
Salad Burnet & Tomato Salad
Ingredients 1 or 2 tomatoes 1-2 tbsp. salad burnet leaves – young 1 small onion or shallot 1-2 tablespoons of plain yoghurt ½ tablespoon … Continue
Grain-Free Sea Aster Tabbouleh
It’s hot. 1976 hot. Scorched grass. Withered plants. It’s times like this that the farmer gets twitchy. Images of dust-bowls and draught go through … Continue
Sorrel, Watercress And Roasted Fennel Soup
One of the most delicious wild greens is Sorrel (Rumex acetosa). Sorrel soup has been a traditional dish served since the Middle Ages. In Belarus … Continue
How to get the gut health of a hunter-gatherer
Fermenting foods has finally come of age. Back in 2010, I interviewed the godfather of the modern fermentation revivalist movement Sandor Katz. I was … Continue
EP18: The wild art of fermentation
Fermented foods are a delicious and rich source of nourishment. The fermentation process can transform the flavour of food from the plain and mundane … Continue
Bramble (blackberry)
Introduction A popular bramble fruit, blackberries are often picked in late summer to autumn to make jams, jellies and pies. Bramble is one of … Continue
Wild Garlic (Ramsons)
The leaves of wild garlic (Allium ursinum) harvested before flowering have a delicious, sweet and pungent taste. Excellent raw in salads and as pesto. … Continue
This Dandelion Salad Is Nature’s Nutritional Powerhouse
Spring has finally sprung. And the young dandelions are bouncing out in bloom. It’s time to try your hand at this super simple dandelion … Continue
From drug addiction to wild wellbeing
How I got into plants, or how I came back to plants, really, was that I had a digital publishing company up until 2004. … Continue