Blog Elements

You can display blog posts in various ways with the “Blog Post” element/shortcode. You can see one example here and even more at the blog main menu item of this demo.

3 Things You Can Forage For In March

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First up is Hawthorn leaves (Crataegus monogyna). The leaves appear in early spring and have a distinctive, lobed shape. I’ll be eating the leaves raw in salads, and as a snack straight from the tree. My favourite use for them is to flash fry them in hot oil (10 seconds max) and sprinkle with sea salt for a nutty, leaf crisp.

You can find a video recording of the Hawthorn Wednesday Weed Waffle here, also included are an audio recording and an accompanying eBook.

 

Stinging nettles (Urtica dioica) grow just about anywhere but they particularly like waste ground and road side verges. I could literally fill a day with talking about nettles, but my favourite use for them in spring time is to make cordial for refreshing cold drinks and warming hot drinks.

You can find a video recording of the Stinging Nettle Wednesday Weed Waffle here, also included are an audio recording and an accompanying eBook.

Wild garlic (Allium ursinum). I can’t talk about spring without mentioning wild garlic. Although nasties grow alongside it, there’s nothing that looks like it and smells of garlic so you can’t really go wrong. Much like everyone else, my favourite use is to make cheese and wild garlic scones.

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All About Chickweed

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Chickweed is nutrient and medicinal component rich, and grows just about everywhere, and in large quantities. It tastes like a mild rocket leaf raw, and is so freely available that it’s a surprise that we don’t use it more. Habitat Stellaria…

3 Things You Can Forage For In February

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First up is Dandelions (Taraxacum officinale). They sometimes persist through the winter and are always one of the first to appear in spring. I'll be the leaves raw in salads, the roots for a flavoursome coffee substitute and when the flowers…

3 Things You Can Forage For In January

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First up is ground ivy (Glechoma hederacea). It persists through the winter and is easily recognisable with its kidney shaped, scalloped edged leaves, and mint-meaty smell. I'll be using it in stocks, gravies and sauces, as well as to flavour…

Foraging on the Coastline – Part 4

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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 introduced foraging on the…

Foraging on the Coastline – Part 3

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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,…

Foraging on the Coastline – Part 2

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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…