Garlic Mustard Wild Dolmades
Paul Wedgwood, Edinburgh’s leading wild food chef from Wedgwood The Restaurant, reveals his extraordinary Wild Dolmades recipe using Garlic Mustard aka Jack By The … Continue
Eatweeds wild food foraging guide to Britain and Northern Europe
Magnolia Flower Vinegar
A gorgeous, bright pink vinegar can be made from magnolia flowers… Read more! Click here…
Fermented Wild Garlic
Fermented wild garlic allows you to keep your greens ‘fresh’ for many months. However, they are so scrummy that I suspect they won’t last … Continue
Pickled Wild Garlic Bulbs
My heart jumps for joy when I see the first shoots of wild garlic (Ramsons) appearing, it calls in the beginning of Spring and … Continue
Wild Garlic Pasta Sauce
I use the fresh young growth of wild garlic (Allium ursinum). For this recipe, I harvested the leaves in the first week of February, … Continue
Wild Greens With Spiced Tahini Rice
I’ve been on tour teaching foraging courses in Edinburgh and York, and return to Devon knackered. I don’t feel like spending hours in my … Continue
Thick Three Cornered Leek & Kelp Tom Yum Soup
Three-cornered leek (Allium triquetrum) is everywhere at the moment, and it seems such a shame that so many people walk past it. Instead choosing to buy … Continue
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
Squid With Garlic Mustard and Rock Samphire Seeds
This dish of squid dusted in flour and Cornish sea salt, makes for a wondrous taste-tingling experience. Combined with wild edibles such as rock samphire seeds … 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
Garlic Mustard & Three Cornered Leek Vichysoisse
The following recipe using Garlic Mustard (Alliaria petiolata) & Few-flowered Garlic/Leek, Allium paradoxum recipe was created by Paul Wedgwood of Edinburgh’s Wedgwood the Restaurant. … 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