Taste the Wild Blog

September 8, 2014

Burdock crisps

We cooked these on our Wildfood weekend course this week as an accompaniment to venison and elderberry sausages, wild herb polenta and rowan gravy. They added great flavour and texture. Simple to make and completely delicious, the only problem is not to eat them all before dinner time!! Burdock  Arctium minus A native biennial, taking … Continued

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