Really, such a delicious cocktail should have a more intriguing name. But when we tasted this, after 3 days foraging Islay in beautiful sunshine for the ingredients, its crisp aromatics just sung of the islands woods, marshes, hedgerows, moors and coast…

“Tis a well known fact that most men are born two drinks below par.” – Compton MacKenzie, Whisky Galore
In recognition of this universal (if unfairly gendered) truth, humans have enjoyed alcoholic stimulation from wild plants for very nearly as long as they have been eating them. Ever since our distant ancestors recognised the uplifting effects of over-ripe fruit (and decided they outweighed the depressing effects), much of humankind has been caught in a love affair with alcohol that has reached a startling level of complexity.

A wee slip up with a deadly plant got me thinking… How scared should we be of poisoning ourselves with wild plants and fungi? And are we more likely to kill ourselves with things we buy in the shops…?

A step-by-step guide to how to lacto-ferment wild greens, especially wild garlic and wild leeks. Includes trouble-shooting tips and what to do with your ferments once they are made.

Sea aster is one of many abundant gastronomic delights you can gather easily and sustainably on coastal salt marshes.