Ergot / Summer / Autumn / Toxic Ergot (Claviceps purpurea) is a fascinating yet highly toxic fungus that grows on the seeds of grasses and cereal crops, particularly Rye. Recognised by its dark, horn-like growths protruding from grain heads, Ergot has a long and notorious history—once responsible for mass poisonings…
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Trailing Bellflower / Spring / Summer / Autumn / Winter / Edible Common Names Trailing bellflower, Serbian Bellflower. Botanical Name Campanula Poscharskyana Scientific Classification Kingdom – Plantae Order – Campanulales Family – Campanulaceae Physical Characteristics of Trailing Bellflower It is a low-growing, evergreen perennial plant, spreading freely by prostrate stems…
Let’s talk about something I sometimes worry about – hair loss. Sure, losing a bit of hair daily is perfectly normal (I used to panic every time I saw hair in my brush!). But when you notice more falling out, it’s totally natural to feel concerned. Here’s the wonderful news:…
There’s something utterly magical about a perfectly crafted mousse—that airy, velvety texture that simply melts in your mouth, leaving behind a symphony of flavours. Today, I’m absolutely thrilled to share with you my favourite twist on a classic dessert: a dandelion root coffee mousse recipe that will transform your after-dinner…
I love the purity of this wild kefir chardonnay recipe and its ability to pass as a plausible white wine replacement when you can’t, or don’t want to, drink a glass of regular wine with dinner. This is great when you want something to drink that feels indulgent and has…
This Fermented Borscht soup is built around traditional Polish kvass, a ferment made with rye bread, beetroot and water. Winter is a great time to be fermenting, as it brings new energy to stored veg at a time of year when fresh food is scarce. It is based on a…
This Fermented Rosehip Honey Jam is a beautiful sweet treat! Rosehips are an exceptionally rich source of Vitamin C – just a teaspoon of this jam can give you as much of this essential nutrient as 5 large oranges. You can’t eat the hips straight off the bush, but honey…
The Fermented Sloe Olives are inspired by the hedgerows framing the stunning views across the fields and pine forest near my house in Dorset, I made these sloe olives with a simple aim in mind: to preserve this abundant wild, plummy fruit. I wanted to create something a little…
This is a tea-based kombucha recipe, to which you can add lovely seasonal, garden-inspired twists (see below). It’s important to create a strong, vibrant flavour before adding your scoby, as kombucha is a tangy drink and delicate flavours can be overwhelmed. By Rachel Dethample Ingredients: Our Wild Kombucha Recipe Makes…
This Fermented Wild Garlic Pesto is a fantastic example of lacto-fermentation being used to create something with bags on flavour. It’s also a brilliant way to use up stacks of seasonal greens. One of the endless joys of this recipe is that it’s completely plant-based. The lactic acid produced during…