Put succinctly, a wild food is any edible plant or part thereof that can be sourced from the wild. This includes wild and native plants as well as plants that have been introduced in antiquity and plants that have more recently been released or have escaped into the wild.
I will be extending this page over the next few weeks, but for now it's a place where all the wild food recipes added to this blog can be brought together in a single place.
If you are interested in wild foods, then the Celtnet Wild Food Guide has descriptions of 185 wild edible plants, each supplied with recipes showing how they can be prepared.
You can also see the Celtnet Edible Mushroom Guide where edible mushrooms are described and the Celtnet Edible Seaweed (Sea Vegetable) Guide where edible seaweeds are described.
Lamb with Wild Plums Recipe
Mashed Potatoes with Dried Dulse
Blackberries
British Truffles
Canadian Cloudberry Cobbler
Common Mallow Cheese
Crowberry
Dandelions
Haws (Hawthorn Berries)
Hazelnuts
Linden Leaf Pap (Porridge)
Making Use of Wild Foods
Rose Hip Leather
Rose Hips
Rowan and Apple Jelly
Rowan Berries
Rugosa rose hips
Sea Buckthorn
Sea Spaghetti
Shaggy Ink Caps
Sorb Jelly
Spring wild mushroom recipes
Sweet Chestnuts
Wild Berries (French Toast)
Wild Greens Gratin
Wilding Apples
Mixed Wild Sorrel Soup
Wednesday, 17 October 2012
Subscribe to:
Post Comments (Atom)
Popular Posts
-
Today's recipe is for a classic British tart that can be served either at tea time or for dessert. The classic Bakewell Tart has ... -
The jam roly poly is a true British classic, beloved of children of all ages. In essence it's jam (whichever you prefer) cooked in a s... -
This is the traditional British recipe for the classic Baked rice pudding. When domestic ovens started to become more commonplace from ... -
I love sponge puddings, their soft texture and the way they cook, so I thought I should bring them back to basics and present a recipe for t... -
I may be old-fashioned, but I really love a traditional steak and kidney pudding, steamed in a suet crust. It's my belief that if... -
This cake is lovely and moist due to the fruit. It will also keep in an air-tight container for between 2 and 3 days. The addition of s... -
Pease pudding is one of those English classics, made since at least Tudor times (there are recipes going back to the 1580s). Most comm... -
This is this week's entry in my attempt to find a new autumn wild food every week and this time it's rowan berries (for a list of au...
-
This is a classic New England style thick milk-based soup that's been adapted to be cooked quickly in a pressure cooker. Though c... -
We all know that getting kids interested in food can be difficult at the best of times. They all have their fads and the things they wi...
No comments:
Post a Comment