A deep dive into the drunken botany of making bitter-sweet drinks like vermouth and amaro with foraged botanicals
An easy to make, umami-heavy seasoning that can be used like soy sauce, for seasoning meat, fish or mushroom dishes, or to add delicious salty-savoury edge to cocktails.
The young flower and leaf buds of rowan trees, and some other closely related species, offer delicious almond flavours to foragers in the spring.
An abundant and easily recognisable edible wild plant providing several different sources of food and drink from April to September.
Its a mistake to think nettles are only delicious as a super-nutritious savoury food. You can be naughty with them too. I highly recommend making syrups and cordials with them, to make quenching soft drinks in summer, or as a sophisticated addition to cocktails.