I love Crème de Cassis, the traditional French liqueur made from blackcurrants. You can dilute it with fizzy water to make a drink, add it to cocktails such as the… Read More
Category: Wild Food Recipes
A Jar of Beetroot – Beta vulgaris
Beetroots contain potent antioxidants and nutrients, including Vitamin A, Thiamine (Vit. B1), Riboflavin (Vit. B2), Niacin (Vit. B3), Pantothenic acid (B5), Vitamin B6, Folate (Vit. B9), Vitamin C, Calcium, Iron.… Read More
Fennel (Foeniculum vulgare)
Pasteurising Elderberry, Nettle, Cleavers and other juices
How do you make sure you have a year round supply of your favourite herbal power shots and wild juices? Pasteurising is the best way to ensure you can keep… Read More
Coltsfoot Wine
Spring is very late this year but one thing I have in abundance are hardy coltsfoot flowers. They are a favourite of mine as, in past times, they were painted… Read More
Hawthorn Berry Gin ready for Christmas
Around October I wrote about making Hawthorn Berry Gin. Well, I’m pleased to say it is DELICIOUS. And I can keep a clear conscience by knowing it’s also good for… Read More
Elderberry: Making a Syrup
Elderberry syrup can be made purely for its great taste or for its vitamin content and medicinal properties in helping the whole family to fight off colds and flu. Pick… Read More
Hawthorn Berries: Gin, brandy or tincture?
October/November, after the first frost, is also the time to pick hawthorn berries. Hawthorn is relatively unused as a hedgerow berry being mainly used for hawthorn gin or hawthorn brandy. It… Read More
Rose hips: Winter ‘Vitamin C’ Syrup
Rose hips are extremely high in Vitamin C and also contain Vitamins A, D (made by sunshine and often missing in the winter months) and E, as well as antioxidants.… Read More
Nasturtiums: Salads, Pickled, Tempura and Home Medicine.
Nasturtiums are great plants. They are easy to grow. The seeds are large and germinate quickly, so great for getting children interested in the garden. All parts are edible. The… Read More
Beech Leaf Noyau and Beech Nut Nocino
Noyaux is French for ‘nut liqueur’ which makes me wonder if the beech nuts (beechmast) were ever used to make a liqueur, as well as the leaves? Here is a… Read More
Foragers Dió Pálinka aka Green Walnut Grappa
Green Walnut Grappa Adapted from a Dió Pálinka (Walnut Brandy) recipe that I tried in a Hungarian cellar at Somló – amongst many others!! Pálinka is traditionally a fruit brandy but… Read More
Manna of Sicily
Manna of Sicily ~ Tapping the Ash ‘Manna of Sicily’, if you can buy it – extremely hard these days – was traditionally stocked in European pharmacies. It is white… Read More