It’s Cornish Nettle Soup Time!

It’s Cornish Nettle Soup Time!

It is spring, the time for going nettling!   I wait and wait for this moment in spring. Last week I passed a huge patch of stinging nettles (urtica dioica), looking all lovely and ready to pick. It’s hard to explain, but when they’re really…

Pickled Rock Samphire Recipe

Pickled Rock Samphire Recipe

I love, love, love Rock Samphire (Crithmum martimum) though it has taken me a while to get used to it. When I first tried it, having plucked it off the rocks on the south coast of Cornwall I just thought it tasted ‘unusual’. Fifteen years…

What’s Wild, Yellow and Subtle?

What’s Wild, Yellow and Subtle?

I warn you, this might be a blog with questions. I did wonder what to make the title, it could have been; what’s yellow, subtle with a crisp outer and soft centre? Though it sounded too much like a chocolate advert. Here’s the answer, a…

A Day in the Life of a Forager

A Day in the Life of a Forager

It always feels odd arranging to meet a stranger in a car park. Though that is where I met photographer Rick Davy at the start of my working day. I was on a mission to collect a specific green, and I said to Rick that…

Rock Samphire Salsa Verde

Rock Samphire Salsa Verde

‘You just have to try that green stuff’ (participant on a foraging course) Luscious wild greens; Rock Samphire (Crithmum maritimum) makes the perfect base for a Salsa Verde (green sauce) and it tastes so great that hardly anything else needs to be added. Over the…

A Dozen Ways to Cook a Stinging Nettle

A Dozen Ways to Cook a Stinging Nettle

Nettles are amazing – nutritious, versatile and abundant. Never under-estimate the humble stinging nettle (urtica dioica) it’s one of the best wild greens we have (nettles¬† contain iron, vitamin c, protein and so, so much more). Really we should and could be celebrating, and using…

Wild Garlic and Seaweed Oil (inspired by Nathan Outlaw)

Wild Garlic and Seaweed Oil (inspired by Nathan Outlaw)

Here in Cornwall, three-cornered leek (allium triquetrium) is often called wild garlic. I don’t have a problem with that. I enjoy local names, to me, I associate it with locals taking ownership of the plants, land and so-called weeds surrounding them and I see that…

Gorse Flower and Sargassum Seaweed Foccacia

Gorse Flower and Sargassum Seaweed Foccacia

Part of the fun of foraging for me is coming home with a wonderful choice of unusual ingredients to cook and create with, or drying them to use another day. In my kitchen pretty much anything goes, of course there have been disasters along the…

How and Why to Cook with Alexanders

How and Why to Cook with Alexanders

The Romans valued the plant Alexanders (Smyrnium olusatrum) highly and brought it over with them to the British Isles almost 2,000 years ago to use as a pot herb. It was used widely before celery came into fashion (has celery really been in fashion?!). Celery…

Foraging Video: Pennywort and Why Children are Good Foragers

Foraging Video: Pennywort and Why Children are Good Foragers

A 3 minute video about munching and tasting while walking and foraging in Cornwall, why children are good foragers and how it is not rocket science (plus some safety advice!). Interview and video by Cameron Hanson.