Rachel Lambert: forager, author, guide
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How to use Wild Carrot Seeds

Foraging for wild carrot seeds on a foraging course

Wild carrot seeds are a fantastic, interesting, aniseedy, yet elusive wild spice that I cover in my Wild Food Foraging book. They are not recommended for pregnant women.

Foraging wild carrot seeds on a foraging course in Cornwall

Wild Carrot Seed recipes and suggestions

Over the years I have used wild carrot seeds a lot. I've had fabulous ideas for carrot and carrot seed soup, carrot seeded truffles and carrot seed cookies and carrot seeded bread (those last two worked and are in my Wild Food Foraging book). Along the way I've learned a few things!

Foraging for carrot seeds on the foraging course in Cornwall

How you ever foraged Wild Carrot seeds?

Have you ever tasted them and thought 'wow'! Well I have, and then I've ground them in a pestle and mortar and the aroma has been brilliant. And yet...

The scent of ground or powder wild carrot seeds magically disappears! To capture the magic of wild carrot seeds they, literally, need to be bitten into.

So, all my recipes using wild carrot seeds use them whole and it is a lottery whether you bite on them or not! That's why I created this recipe. It's easy, simple and delicious and you can take this principle in many ways.

Fried ray wings with wild carrot seeds

Simple Wild Carrot Seed Recipe

Ray wings or fillet of fish, coat lightly in flour then in dried carrot seeds. Place in hot oiled pan and fry on both sides until cooked. Serve. The seeds give a wonderful aniseedy, earthy spice.

Spiced Seed Mix with Wild Carrot Seeds

A simply spiced, crunchy seedy snack.

Ingredients
  • 50 g sunflower seeds
  • 50 g pumpkin seeds
  • 1-2 tbsp wild carrot seeds
  • 2 tbsp soy sauce
Wild toasted seed snack on foraging course in Cornwall

Heat a frying pan over a medium flame. Toss in a mixture of pumpkin and sunflower seeds and leave them to heat up for a couple of minutes. When they start to pop, stir ocassionally to stop them burning. As they start to turn golden, add in the carrot seeds and continue to stir for another 1-2 mintues. Add the soy sauce, take off the heat and keep stirring until the mixture gets dry and caked together. There should be enough heat in the pan for the seeds to absorb the sauce and become crunchy and dry. Put aside and leave to cool.

Foraging for wild carrot seeds in Cornwall

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