Category: Wild Food Recipes

Crème de Sureau (Crème de Cassis mais avec Elderberry!)

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

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

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

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