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Author: Vicky Manning

 With vast open mountains, raised peat bogs, pristine coastlines, ancient woodlands and temperate rainforest there’s plenty of habitats to choose from if we want to foraging in Scotland Then there’s our beautiful city parks, which also contain the additional bonus of some truly amazing introduced species with complex, interesting and…

This Sorrel and Raisin Walnut Tart recipe utilises the sharp flavour of sorrel and creates something beautiful. With a sharp citrus flavour, which many people describe as a green apple flavour, this little green leafy plant was traditionally used to add sharpness to dishes, before we had access to lemons. …

This Wild Rose Harissa Recipe requires on ¾ of a cup of rose petals.  I use Rugosa because I love their scent, but you can use any provided it has a lovely smell.  Our wild roses have a lovely scent if you collect them on a warm dry day, but…

These Linden Blossom Empire Biscuits is a lovely way to utilise this super season honey flavoured blossom. The Linden or Lime tree, spread across much of Europe, at the end of the last ice age, around 8000 BC. In fact, it was the dominant broad leaved species across much of…

  In this Dandelion Root Peshwari Naan recipe, where the Dandelion roots are notoriously bitter tasting things, but it’s quite amazing what a transformation happens upon applying a little heat to the situation.  The texture of the Dandelion root is very similar to coconut, which is what gave me the…

This Rose and Chaga Coconut Macaroons recipe is reminiscent of a heady summer day, these sweet treats are floral and earthy at the same time.  I can’t claim that this is a healthy snack, but the health benefits of both Rose and Chaga are well documented. Rose petals are mildly…

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