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…
Tag: spring
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 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. Ingredients: To make enough to feed 2 people 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. Ingredients: Makes 750ml…
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. Ingredients: Makes 3-4 medium jars 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 for…