Taste the Wild Blog

June 25, 2013

Edible seaweed in a tasty Asian treat.

We like to be relaxed about our foraging: it’s nice to have an idea of what you’re looking for, but very good to be open minded – you never know what you might find. This recipe follows that relaxed principle, as we’re after different textures and flavours not particular types of seaweed On Saturday we … Continued

Edible seaweed in a tasty Asian treat.
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June 21, 2013

Elderflower wine

This is my recipe for Elderflower wine, I have made wine this way for the last 15 years and it always works well.  There are loads of flowers this year, it’s a bumper year! I have explained the process in detail for any of you that have not made wine before, you can also scale … Continued

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June 17, 2013

Stir fry of wild greens and buds with tamari marinated tofu.

Sometimes simplicity is best.  At this time of the year the wild greens and new buds are crunchy and delicious, perfect for eating in a simple stir fry. Our wild ingredients for this dish were Hogweed buds, Goat’s beard buds, Rosebay willowherb, Thistle stems, chickweed and a few nettles. These were all washed and stir … Continued

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