Sea Buck’s Fizz Recipe

Sea buckthorn berries

A classic twist on a Buck’s Fizz – that traditional mix of orange juice and champagne – the Sea Buck’s Fizz is a lovely sweet/sour, sherbet, fizzy drink guaranteed to get… Read More

Spruce Pine Honey

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I love the fresh growth on pines, spruce and larch and make fresh, citrussy-pine needle teas from the young needles. I also adore this spruce ‘honey’ (a pouring pine syrup),… Read More

The Association of Foragers

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Last year (2015) the Association of Foragers was founded. I’ve been asked several times where the idea came from. How so many professional foragers (teachers and suppliers), all so very… Read More

Learn how to forage for wild food

I’m often asked if foraging is hard to learn. “With so many plants and fungi out there will I remember them all? Could I poison myself?” The week that you… Read More

Pepper Dulse Seaweed Cheese

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This is an absolutely delicious spread to have with thin crackers or melted onto a venison steak. Pepper dulse isn’t called the truffle of the sea for nothing and it… Read More

Wild Spring Equinox Supper

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Spring is in the air. Spring is coming. Yay! The weekend of 19 and 20 March brings the Spring Equinox, that half-way point where the lengths of the day and the… Read More

Preserve wild garlic by fermentation

Fermenting wild garlic

The bright green shoots of wild garlic are one of the most heart-lifting aspects of an early Spring. I eat it fresh, in salads, in cooked dishes, as pesto, or… Read More

Go Absolutely Wild this Burn’s Night!

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You’re invited to a Burns Supper with a wild twist. On Saturday 23 January (2016) I’ll be holding a foraged Wild Burns Supper. Tickets are available for just 12 people… Read More

January: Fasting on wild calories

Dandelion Roots

“New Year, New You” the advertisers tell us. It’s time to do a detox. The magazines are full of it from both those who believe we should do it and… Read More