Through this guide we’re going to look at the incredible way of preserving flowers by Crystalising Edible flowers Edible flowers are Such a beautiful, nutritious and waste-free way to add vibrant colour to your recipes. In theory you can use any edible flower for this purpose, even wild garlic flowers…
Journal
This pickled Japanese knotweed recipe is incredibly tasty, you can have a pickle within just an hour and it can be used with loads of things; From a cheeseboard to bbq’d or smoked meats, this is one of those cupboard staples that I make a big bunch of each year.…
Creeping Thistle / Spring / Summer / Autumn / Edible A native, bi-annual member of the daisy family. It’s the most common thistle found in the UK and the stems and roots can be eaten raw or cooked. Common Names Creeping Thistle, Canada Thistle, Field Thistle Botanical Name Cirsium arvense…
German Chamomile / Spring / Summer / Edible German Chamomile is A non-native annual member of the daisy family, it can be used in the same way as the less common English Chamomile. Common Names Chamomile, Camomile, German chamomile, Hungarian chamomile, Wild chamomile, Blue chamomile, or Scented mayweed Botanical Name…
English Chamomile / Spring / Summer / Edible Chamomile A once common plant but due to habitat loss it is classed as vulnerable on the Vascular Plant Red Data List for Great Britain. We would therefore not recommend harvesting it in the wild. Common Names Chamomile, Camomile, Roman Chamomile, English…
This Japanese knotweed noodle dish is an incredibly Moorish recipe and what a fantastic way to do our bit and help keep an incredibly invasive species at bay, whilst enjoying a top-notch meal. To make enough to feed 2 people Ingredients 2 stalks japanese knotweed, slice across to make circles…
A frozen shot of this Japanese knotweed & ginger vodka is delicious, and it makes a fragrant drink with tonic or served over ice with a little lemonade. Try to make the mixture a month before you want it so that the flavours have time to intensify. Makes 750ml Ingredients…
This Japanese Knotweed Syrup has a flavour similar to rhubarb syrup; it can be used for making knotweed lollipops, as well as Japanese knotweed lemonade which is lovely with added lemon and salt. The great thing with this recipe is the fact that it can be done later in the…
This japanese knotweed & ginger jam recipe is a retake on the classic rhubarb and ginger jam, and as expected the flavour combination is absolutely perfect. You can marinade salmon with it, enjoy it in cocktails or have it simply spread on toast. Makes 3-4 medium jars Ingredients: 800g young…
Dandelions have been around for at least 30 million years and this dandelion blossom tempura recipe is just one of the many ways to use them. Humans have relied on it for food & medicine since pre history & have used it ritually for making luck, divination & making wishes…