How do dock leaves work?

By Sten Porse - Own photo, taken in Jutland., CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=735079

I’ve already written extensively about the right way to use dock and how powerfully it works. The trick being to use the gel found inside the young, furled leaf sheath… Read More

Hogweed Pakora

Hogweed shoots are my favourite vegetable in the Spring. They can be steamed but they truly come into their own when fried. I often just fry them in butter until… Read More

Tapping Birch, Walnut and Maple Trees

There are at least 20 species of tree that can be tapped for their edible sap. And in many cases, once the sap has been reduced, a syrup can be… Read More

Potted Winkles

Pate

Here are some recipes for your steamed winkles including my favourite, Potted Winkles.  As a guide to quantities, one large mug will contain about 95 winkles, which will weigh about… Read More

How to Cook Winkles

Winkles

You can identify winkles by their colour – they’re dark grey (black when wet) with a white edged opening, and their shape and size – small and rounded. You might… Read More

How to Make Laverbread

Laver seaweed

Laverbread is not a bread. It is a thick paste made from laver seaweed that was traditionally spread on bread or toast. It has a very savoury, umami taste and, in… Read More

Laver Cakes Recipe

Laver seaweed balls

This is a delicious breakfast snack. A twist on an old Scottish breakfast classic and a great way of making sure that you get your daily dose of the vital… Read More

How to Harvest Seaweed

I’m often asked when the best time to harvest seaweed is. It certainly isn’t in the summer. Sadly many people’s view of seaweed has been coloured by their childhood trips to… Read More

Our Plant Relatives

“Transformed seawater runs through the veins of my hand as well as the leaf’s veins – one carrying chlorophyll, the other carrying blood. The change of a single ion, from… Read More

The Sweet Smell of Danger

All scents, perfumes and fragrances contain aroma chemicals. This is what makes them smell nice. Some are natural, some are manufactured as nature-identical and some are created in the lab.… Read More

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

How to make Diodgriafel 

…or how to make wine with wild yeast In Wales, recorded in 1802, poor people would “make a drink called Diodgriafel by infusing [rowan] berries in water”. In 1798, John Evans writes that… Read More

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