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…
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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…
This Plantain Seed, Mugwort and Garlic Crackers Recipe is a surprising way to use up the wild flavours of plantain when in seed as well as the not often used mugwort. The flower heads of Ribwort Plantain are very similar to psyllium husk & have a delicious nutty flavour. This is…
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 idea…
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…
For me this Wild Garlic and Cheese Scone Recipe signal the end of winter and the beginning of spring, they taste truly amazing and I’m now asked to bake these for every spring occasion. What’s even better is that they can be baked and frozen for use later in the…
Lacto fermented Wild Garlic is quite a mouthful to say and sounds quite complicated, however the truth is, making this is really quite simple, more simple than making a pesto & it stores for the whole year until the next Wild Garlic season comes along. What is Lacto Fermentation? Lacto…
Through this guide we’re going to look at the incredible way of preserving edible flowers by Crystalising them 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…
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…