EP01: Wild Dolmades & Other Things

In this first episode of the Eatweeds Podcast wild food chef Paul Wedgwood from Edinburgh talks about making Garlic Mustard Dolmades (Alliaria petiolata). Research herbalist Monica Wilde takes us through the latest scientific findings on whether comfrey is safe to eat, is it? And finally Alex Laird from Living Medicine talks about the importance of using common plants found around you and in your kitchen for self care health care and to support your own path to wellbeing.

Listen To This Episode

Subscribe To The Podcast

  • Apple/iPhone Users Click Here to Subscribe on iTunes
  • Android users Click Here to Listen on Stitcher Radio

Show Notes

Image of Jack by the Hedge aka Garlic Mustard

Garlic Mustard Recipe

Image of Comfrey

The picture below shows on the left Common Comfrey (Symphytum officinale), and on the right Russian Comfrey (Symphytum x uplandicum)

comfrey

 

My Latest Print Book is Now Available on Amazon

For over fifteen years I have experimented and explored the world of wild plants. Uncovering how our ancestors used plants to nourish and heal themselves.

I鈥檝e spent thousands of hours digging through scientific papers, read hundreds of books. Even gone so far as to be nomadic for over a year. During this time I followed the seasons and plants around the highways and byways of these isles.

I have written this book to help you rediscover our forgotten plant heritage. To learn how to use wild plants as food and medicine. Knowledge that was once common to everyone. Click here to learn more.

Share your experience. Leave a note for others

  1. Thank you for great podcast. However, I believe you are not right about comfrey species. I am not botanist but I had botany classess when I studied forestry. I did my thesis in ethnobotany and I am forager teacher in Slovakia, though I come form Poland. Here in eastern Europe I never saw comfrey with creamy flowers and leaves like on your picture. Our comfrey (S. officinale) looks pretty much like the one on the right, with purple flowers and more pointy leaves. Very seldom it has white flowers, but I never saw creamy flowers. According to local botanist, there is no Russian comfrey here. I really like comfrey leaves, fried with yeast or alone, or like indian pakora. I also dry them, make tea or ointments out of them. I love comfrey root as well – did you know that comfrey root syrup (from S. officinalis, the one with purple flowers and more pointy leaves) was sold in Poland in drug stores 30 years ago? I make it myself, as well as tincture. Ask Lukasz Luczaj for more details, his student made research – comparison of PA content in different ways of preparing the comfrey leaves. I don’t think it was publishes yet.

    Reply
  2. Bartosz – Thanks for your comment. Over in the UK Common comfrey (Symphytum officinale) has creamy flowers and Russian comfrey (Symphytum x uplandicum) has purple flowers. However we have a number of other species and they can all hybridise, hence the flower colour can be different. Also region/location plays a big part, and colour, shape, form can vary as well.

    Thanks for the heads up re: PAs. I’ve just messaged Lukasz 馃檪

    Reply
  3. I’ve just fretted away during this great podcast because of the same comfrey issue…! I’ve grown S. officinale in the UK and it had pink, purple and violet flowers. There are some varieties that have white flowers but, in my experience, those are rather rare. To make things more interesting, the flowers change colour as they age (or get visited by pollinators, last time I checked it wasn’t clear what produces the colour change), from pink to blue… But that’s also the case for uplandicum. Oh well…

    Thank you, such great podcasts!

    Reply

Leave a comment