All posts by Monica Wilde

Green Sweet Cicely Seed Sweets

How to make sweet cicely seed brittle, a form of boiled sweet, and mukhwas, a foraged wild take on Indian sugar coated fennel seeds. Sweet cicely (Myrrhis odorata) is found… Read More

Spruce Pine Honey

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

Hedge Woundwort on the Midge Battlefield

Hedge woundwort (Stachys sylvatica)

Early June and the midges are out. I suddenly noticed this when I walked into a sylvan glade in the woods. It was so beautiful. The brilliant sunshine dapples by the shade of… Read More

Do Dock Leaves Really Work?

The question I’m always asked on my foraging walks when talking about the common broadleaf dock is “Do dock leaves really work?”, “Do dock leaves work on nettle stings? or “Why… Read More

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

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

Spruce Pine Honey

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

The Association of Foragers (www.foragers-association.org #AOF) was founded in 2015. It is an international professional foragers association, promoting sustainability and ecological stewardship through teaching and harvesting wild plants and fungi for… 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

Gorse flowers

Gorse flowers (Ulex europaeus) are not only cheerily pretty but also edible. This doesn’t apply to the pods though as the pods contain some strong chemicals and are to be avoided.… Read More

Pepper Dulse Seaweed Cheese

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

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!

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

Pineappleweed Jelly Recipe 

Pineappleweed (Matricaria discoidea) is a member of the same family as chamomile and can be used in much the same way both with culinary and medicinal uses. It can be… Read More

Marsh Woundwort in the Field!

Recently I got bitten yet again. Not by horseflies this time, but some mosquitoes. Sadly I reacted in just the same way. About 27 years ago, I was bitten by… Read More

Seaweed Oatcakes Recipe

These are delicious and so, so good for you being a vital source of iodine. Even people who “don’t like seaweed” love these savoury oatcakes. But a word of warning:… Read More

Is Common Hogweed Poisonous?

Common hogweed is not poisonous. It’s also not to be confused with giant hogweed which has very high levels of furanocoumarins in the sap, and any contact with its sap… Read More

Monkshood (Wolfsbane) poisoning

Monkshood (Aconitum napellus) also called Wolfsbane, is pictured here growing in a hawthorn bush. This is a very poisonous plant. Aconitine, mesaconitine, hypaconitine and other alkaloids have potent cardiotoxins and… Read More

Traditional Elderflower Cordial

Ingredients For each litre of water allow 10 large elderflower heads, 1 lemon (grated zest and juice) and 1 tsp citric acid (optional) and 1/2 kilo white sugar.  Directions Boil… Read More

Salad Dressing – The Secret to a High Veg Diet

To be healthy, slim and feel full of energy and vitality you need to really review the type of fuel (food) that you’re running on. It’s common sense. Garbage in, garbage… Read More

Low Gluten Low GI Rye Spelt Bread

I’m pretty gluten or bread-chemical intolerant to white bread these days so I make my own. I think the rise in gluten intolerance is also linked to bread not being… Read More

Seeds and Weeds Crackers Recipe

This is my Mark II revision of these fantastic, versatile little crackers. Honestly, you’ll never buy crisps or junk biscuits again! They are so tasty and go well down a… Read More

Morel Nuggets Recipe 

Springtime is morel time! There are lots of fabulous ways to cook morels but this is a favourite.   Preparation First clean your morels thoroughly. I don’t like soaking them as… Read More

Spiced Chaga & Elderberry Tea

A fabulous brew for foraging in the rain when you don’t want to end up with a cold!  I’ve used elderberries (Sambucus nigra) against colds and flu for years. It’s… Read More

Foraged and garden micro salad

This time of year brings a Spring cacophony of fantastic flavours to your salad bowl. Micro greens from the polytunnel providing a neutral base of coloured lettuces to showcase the… Read More

Butterbur fuki recipe

The flowers are passing but there’s still time to make butterbur fuki, a Japnese delicacy. Pick the stems from the most tender looking leaves.    The leaf stems must be prepared… Read More

St George’s Mushroom

From ‘British Edible Fungi: How to Distinguish and Cook them.’ By M. C. Cooke, M.A., L.L.D., A.L.S. London, 1891. St George’s mushroom: Agaricus gambosus 1821, Tricholoma gambosum c1891, Calocybe gambosa… Read More