Jen Wiss-Carline is a speara and keen coastal forager. In this series of posts, she shares some tips on how to make the most of the free food waiting to be found along our shores. In my previous posts, I’ve explored foraging for cockles, mussels, scallops, winkles, and oysters. These tasty finds from the shore […]
Jen Wiss-Carline is a speara and keen coastal forager. In this series of posts, she shares some tips on how to make the most of the free food waiting to be found along our shores. I hope my previous post inspired you to venture out and explore what the coastal larder has to offer. There’s […]
Jen Wiss-Carline is a speara and keen coastal forager. In this series of posts, she shares some tips on how to make the most of the free food waiting to be found along our shores. When I was a little girl, I used to love filling my plastic bucket with sea creatures for my mum […]
It has taken me a while to post this, so apologies for my tardiness. Earlier this year, in conjunction with Bwyd Powys Food and Builth Wells Community Hub, I led a wild food and foraging session with the aim to help local low or zero income families to learn about seasonal eating and how to […]
I love the smell and the taste of Elderflower, so every year it is a race to make as many things as I can from them to last for the rest of the year. This is one of the most versatile options because you can use it to make so many other things. What you’ll […]
Rosehips have been used for many, many years and it’s common knowledge that there is more vitamin C, pound-for-pound, than in an Orange. But what does it taste like? Well that’s a difficult question to answer as there isn’t anything else similar tasting. The best I can do is to say that it’s like a […]
This cake is delicious and simple, and tastes a lot like coffee despite having no coffee in it! Making the Roasted Dandelion Roots Making the Cake Ingredients for sponge: Ingredients for icing: Method:
Not so much a recipe, more just an idea of what to do with these wild vegetables. Usually, they’re steamed or boiled and used as a wild alternative to asparagus, but get them young and small enough and they make an excellent pickle. Ingredients: Method: Rosebay Willowherb shoots have a little tanginess to them, so […]
Stinging nettles have been used for dyes, fibres, herbal remedies and food for hundreds of years. During WW2, the British used nettles for their dark green dye for camouflage, and the Germans used huge quantities of nettles for their fibres to make military uniforms. Habitat It is native to Europe, Asia, northern Africa, and naturalised […]
It’s difficult to think of nettles in anything other than savoury but I hope this recipe will change your mind . The reason I like this recipe is because I wanted to find a use for the older nettle leaves that I can’t use for eating fresh like you do with the nettle tops. This […]