Eatweeds wild food foraging guide to Britain and Northern Europe

Eatweeds foraging guide

Pork and laver casserole

Seaweeds are deeply nourishing, deeply healing foods. Laver is ubiquitous around the British Isles. At low tide, it sticks to the rocks like thin … Continue

Buttered Alexanders stems

Slipping down to the coast early morning, I harvest the young autumnal Alexanders stems. They are so young that I simply lift them out … Continue

Ground Elder Quiche

Ground elder (Aegopodium podagraria) leaves are best picked when then are very young and have a shiny green to them, rather than the matt … Continue

Wild Sea Beet Salad

Since Beltane (30th April-1st May) the plants have gone bonkers. I’m harvesting wild edible plants to pickle, ferment, cordial and some-such before they go … Continue

Cow Parsley & Garlic Mustard Sauce

The bitter-sweet taste of young garlic mustard (Alliaria petiolata) blends subtly with the herby tastes & textures of cow parsley, to make a fine … Continue

The Perfect Wild Garlic Omlette

I know sounds daft, doesn’t it? Surely everyone knows how to make an omelette? Nope, they don’t and certainly not like this one! Wild … Continue

White Dead Nettle Syrup

I love concocting non-alcoholic drinks, especially when the only drinks foragers are assumed to drink are inebriating beverages made with weird weeds from the … Continue

Wild Garlic Vinegar

Vinegar can be made from literally hundreds of different plants. A never-ending plethora of culinary delights to tickle and tease your senses. So play … Continue

Wild Garlic & Nettle Pesto

Something to the quality of Land changes when the first shoots of Wild Garlic start sprouting forth. To the novice in the very early … Continue

Lesser celandine and ground ivy stew

Lesser celandine should never be eaten raw, as all parts of the plant contain a toxic compound called protoanemonin. However, this toxin is completely … Continue

Cream of Hedge Bedstraw Soup

My first hedge bedstraw recipe (Galium mollugo) was in a nut roast that worked superbly. The nutty, peppery flavours (more an after thought once … Continue