All posts by Monica Wilde

Do Plants Talk? It’s Called Biosemiosis

Can plants talk? This century we’re learning that bacteria can talk and count – it’s called quorum sensing – and they know when there are enough of them to mount… Read More

Lament for the Loss of Wild Foods

Wild Fact of the Day: Once humankind used 7000 species of plant and 1069 species of fungi as foods.  A single community averaged 120 wild species in their daily diet… Read More

Hairy bittercress

Hairy bittercress (Cardamine hirsuta). It’s the essential seasonal ingredient for winter soups, pestos, salads & garnishes providing a fresh, and tasty source of vitamins and minerals right through the winter. … Read More

Making a wild fungi broth

The season of soups is starting as the first frosty mornings herald the transition of autumn to winter. Samhain is around the corner. Today I made a cauliflower fungus broth… Read More

List of Japanese mushroom names

I’ve always been intrigued by the poetry of Japanese names for mushrooms. beyond the top five edibles I couldn’t find a detailed list in English. Here is my list of… Read More

Thoughts on the Autumn Equinox

The Autumn Equinox marks the first day of autumn. It is end of summer, when the day and the night have become equal lengths and, for the moment, nature is… Read More

New Forest fungi picking ban by the Forestry Commission

Aside from the lurid media “Aliens Ate My Fungi” headlines, the alleged criminal gangs sweeping the forests, the unsubstantiated evils of fungi picking on conservation, the misreported fungi poisoning statistics… Read More

Why foraging? A trend or an ancient connection to nature…

foraging in Scotland

Foraging reconnects people with nature in a really positive way. Once you can identify plants, appreciate their culinary and medicinal values, recognise them as old friends and discover the wondrous… Read More

The Future of Food and Technology

I was asked for my thoughts on the future of food and technology. It may have been a spam email but I answered it anyway: “The future of food through… Read More