More about the project here https://www.gofundme.com/f/wildbiome Have you ever wondered what happens to your body when you eat wild foods? I’m Mo Wilde a foraging teacher. I want to fund… Read More
The Wildbiome Project
Seaweed Lasagne Recipe
Whether you want to go gluten-free or just to add a fantastic source of iodine, vitamins and minerals to your diet, seaweed pasta is a great alternative to durum wheat… 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
How to become a Herbalist
If you want to train or study to become a professional medical herbalist, there are a few routes open to you. However, first you need to think about what you… Read More
Metanutrition and Wild Diversity
I’ve recently been reading an excellent article by Colin Tudge about the inclusion of many of what I call the ‘lost nutrients’ – and that Colin calls ‘cryptonutrients’ – in… Read More
Myco-Community Cooperation
My thoughts on niche partitioning in fungi With so many plants and fungi jostling for space on a forest floor or open grassland, you’d think that they should all be… 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
Is sweet woodruff poisonous?
Posts about sweet woodruff are often accompanied by toxicity warnings and advice not to take it with warfarin or to check with your doctor first. So I thought an article… Read More
How do dock leaves work?
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
New Year Resolutions for a Green Planet
Out with the old. In with the new. Here are ten little everyday resolutions to save the planet. Just imagine the effect if we ALL did them!!! If every single… Read More
Nature’s Red Card
I recently received the following letter from Paul Lister, contemplating the lessons that we need to learn from the coronavirus outbreak and our relationship with nature. Paul runs the Alladale… Read More
How to make Nettle Cheese
This is a light cheese made with a nettle rennet and cow’s milk. Using a vegetable rennet rather than calf rennet allows you to make a vegetarian cheese. There are… Read More
Spring Wildflowers
Tis pleasant ‘mid the never-ending strife Of this too busy, mammon-loving age, When Nature’s gentler charms so few engage, To muse at leisure on the quiet life Of earlier days,… Read More
The Birth of a New World
How can I speak of hope when so many have died? The tragedy is that those who have passed are all the beloved of someone who lives to mourn them.… Read More
As Old as the Trees
Today I’m doing housework. A bit of a shock for friends who know me well! A few weeks ago I did a wild food event for Hendricks Gin. A pop-up… Read More
Gratitude for the Plants
The more I work with the plants, the more I become eternally grateful for what they give to us. They have an uncanny knack of being in exactly the right… Read More
Now is the Time for Action
Now is the Time for Action. You. yes, you! What you do to the Earth, you do to yourself. Our only chance of survival is through restoring vital connection between people and planet. This starts with you.
Restoring Wild Connection podcast
Enjoy a podcast? Miles Irving of Forager Ltd chats with me on restoring vital connection, rewilding, wild philosophy, gut flora, health and a love of plants. Click here to listen… Read More
Angel wings fungus. Angel of death?
Here in Scotland the beautiful, fragile, delicate angel wings mushrooms are forming on the rotting stumps of old pine. They’re exquisite to look at especially around sunset when catching the… Read More
Chicken of the Woods
Chicken of the woods (Laetiporus sulphureus) within reach! This particular one was a tad too dry to eat sadly, however it can still be powdered and added to a campfire… Read More
Ansel Adams – A Nature Loving Pioneer
“When words become unclear, I shall focus with photographs. When images become inadequate, I shall be content with silence.” Ansel Adams Ansel Adams (1902-1984) was one of America’s most famous… Read More
Thoughts on the Winter Solstice
On Thursday 21 December at 16:28 GMT the sun reaches the position of the Winter Solstice. The word ‘solstice’ comes from the Latin solstitium meaning ‘sun standing still’. It is the… Read More
Cooking with seaweed not tin foil
I’m on a mission to manage without tin foil when cooking, roasting and baking. Have you every thought about what goes into that shiny roll of foil paper? Firstly, you… Read More
Cooking with seaweed instead of tin foil
I’m on a mission to manage without tin foil when cooking, roasting and baking. Have you every thought about what goes into that shiny roll of foil paper? Firstly, you… Read More
Foragers: Friend or Foe?
This article appeared in the first edition of LOCAVORE MAGAZINE. A wonderful journal packed full of interesting and insightful articles about slow, seasonal and sustainable food. If you hadn’t noticed… Read More
Chilli Haw Ketchup
This is one helluva ketchup meets brown sauce baby. There is nothing like Chilli Haw Ketchup to put some fire in the belly this winter. It’s got an amazing taste,… Read More
Wrinkled club fungus
Clavulina rugosa Phylum: Basidiomycota – Class: Agaricomycetes – Order: Cantharellales – Family: Clavulinaceae.
Yellow earth tongue
Spathularia flavida Also known as the yellow fan, this fungus is a member of the club fungi and found in mixed conifer forests in mosses and decaying leaf or needle… Read More
Dòigh Nàdair ~ The Way of Nature
‘Shinrin yoku’ is a Japanese expression that literally means ‘forest bathing’. It was first coined in the 1980s to describe the practice of guided forest meditation. Recently, the Telegraph, writing… Read More
Clover crispbreads recipe
Clover crispbreads – from ideally red but also white clover – are a delicious and surprisingly easy way to eat your lawn. I was introduced to these by my very… Read More
Vegetarian artichoke rennet
Here is a lovely cheese developing from goats milk curdled with immature artichoke seed. For more about wild and vegetarian rennets see my long blog post here. Curds after cutting. … Read More
Chemicals in plants – cyanide
Hydrogen cyanide (aka hydrocyanic acid) has a faint bitter-almond scent – although not everyone can smell it, due to a recessive gene. It is released in plants by compounds called… Read More