All posts by Monica Wilde

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!

Update: Over the past few years I have been using this herb a lot in my Lyme clinic. It is an excellent anti-inflammatory and also antihistamine so I use it… 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?

2020 update: the following is a quote of mine that I use when teaching people who come on my foraging courses. It brings a smile and helps people to understand… 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

Edible horsetail shoots

Young horsetail shoots (Equisetum arvense) are an edible wild food, fine for foraging when they are young. They look pretty much as they were in the Paleozoic era but considerably… Read More

Kefir Tequila Lemonade Cocktail

This is a really refreshing twist on a classic marguerita cocktail using kefir made by fermenting water kefir grains in sugar, sultanas, lemon and ginger for 5 days. Print Yum Kefir… Read More

Mo’s Crispbread Crackers

They say that imitation is the sincerest form of flattery. I love Dr Karg crackers but being on a tight budget can’t afford to eat them as often as I… Read More

Alexanders Soup

Print Yum Alexanders ‘Smyrnium’ Soup Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes 6Serving Size: 320 ml A really delicious fragrant soup that makes the most of the… Read More

Hair Ice in Wales

I was recently contacted by Neville Davies from South Wales who discovered something unusual in his local woods this January. Neville sent me the photo below and writes: “On January… Read More

Wild Antidote for Smoking

Antidote for Tobacco – Victorian ‘nicorette’! Trying to give up smoking? One of the most commonly used herbs was Lobelia inflata, nicknamed Indian Tobacco after its use by Native American… Read More

Wild Garlic & Hazelnut Pesto

Print Yum Wild Garlic & Hazelnut Pesto Prep Time: 10 minutesTotal Time: 10 minutes 2 x 250ml tubs This fresh and fiery pesto can be made with any of the… Read More

Seaweed Crackers

Print Yum Seaweed & Nettle Crackers Prep Time: 60 minutesCook Time: 20 minutesTotal Time: 1 hour, 20 minutes 20-30 crackersServing Size: 2 These are really tasty little crackers to have… Read More

Venison nuggets in wild gravy

I love having lunch on the days I’m working from home. This 10 minute recipe is venison nuggets in porcini and blackthorn epiné gravy. With a side salad (not foraged… Read More

Marinated Dandelion Roots

Print Yum Marinated Dandelion Roots Prep Time: 12 hoursCook Time: 10 minutes 4Serving Size: 3 each A delicious variation on the marinated burdock roots that are popular in Japan. These are… Read More

Bone Stock with Seaweed

We’ve got out of the habit of making stock but at one time they were an indispensable part of cooking. Nowadays there are stock cubes and gravy powders, cup-a-soups and… Read More