An introduction to several key members of the allium family for foragers – their identification, distribution, mindful harvesting, dangerous look-alikes, nutritional properties and cooking/preservation techniques.
Here is a quick video on how to put together my favourite wild winter snack from half a dozen wild ingredients that grow right next to one another…
I get a little troubled by the excess of sous vide cooking in modern gastronomy. Do we really want so much of our food to be swaddled in plastic? Why not instead use the natural seasoning, umami-giving, nutrient-rich and moisture retaining properties of seaweeds?
I’m sure many people already make pesto with wild garlic. The internet is awash with recipes, and really doesn’t need yet another. But I get asked a lot by people on my guided walks for my recipe that i’ve tweaked and refined down the years using only Scottish ingredients, so I thought it was time to share…
All you need to know to get you started foraging for edible seaweeds. Includes distribution charts, nutritional information, harvesting strategies, recipe ideas and an in depth guide to the most rewarding species.