Foraging

Wild Food Alert

Fi Bird | Posted 24.08.2015 | UK Lifestyle
Fi Bird

Seaweed is being described by some as a superfood, the new kale, but to date there is little evidence based research to support such a claim.This is because until recently seaweed, which is at the bottom of the food chain, has not been considered worthy of research funding.

Best Foraging Plants to Use in Cooking with Recipes Suggestions

Paola Bassanese | Posted 11.08.2015 | UK Lifestyle
Paola Bassanese

Where do you stand on using foraged foods in cooking? Whether you are completely new to foraging or a foraging enthusiast, sometimes taking home some carefully-picked edible wild plants (and after even more careful identification), the question is: how to use foraging plants in cooking?

The Considerate Forager

Fi Bird | Posted 04.08.2015 | UK Lifestyle
Fi Bird

I harvest wild edibles for my own breakfast, lunch and supper table. A little here, a little there, and never more than a sixth of what's on offer. I ensure that plenty is left for the birds and bees. Common sense dictates that picking every summer elderflower in sight, doesn't bode well for elderberries in the autumn.

Why Do We Need to Compare Dulse, a Sea Vegetable to Bacon That Comes From a Pig?

Fi Bird | Posted 20.07.2015 | UK Lifestyle
Fi Bird

Some of us who have been cooking with wild seaweed long before it reached its dizzy, new found celebrity status, may think that dulse tastes like bacon but others will disagree. If pushed I'm in the bacon'ish' camp but I'm not overly keen to compare the two.

Elderflowers in the Kitchen

Fi Bird | Posted 01.06.2015 | UK Lifestyle
Fi Bird

Scottish readers may have to wait a week or two until they can harvest elderflower blossom but from my recent sojourn to the southerly parts of our Isle, I'll guess that most of Britain is ready to reap the culinary benefits of the elderflower.

Cooking With Fresh British Seaweed

Fi Bird | Posted 21.05.2015 | UK Lifestyle
Fi Bird

Over the summer months landlocked folk who holiday by the sea, might check up on tide times and chase a low spring tide (when the sea retreats to expose rocks usually covered by water). Dulse is a delicious red seaweed to look out for

Seaweed Isn't Just for Trendsetters

Fi Bird | Posted 12.05.2015 | UK Lifestyle
Fi Bird

This weekend a brother in law and I fed seaweed to my elderly mother in law.The food on offer by the nursing home had been declined and yet after a little coaxing, my ma in law cleared her plates of food. Seaweed was the secret ingredient in most of the courses.

Spring in a Salad Bowl

Fi Bird | Posted 07.05.2015 | UK Lifestyle
Fi Bird

As the spring leaves push through fading blossom, it's hard not to feel sad, if you are a fan of scented prettiness but the foraging cook knows that some young leaves and buds are appetising.

Ladybirds in a Nettle Tart

Fi Bird | Posted 27.06.2015 | UK Lifestyle
Fi Bird

Renewal of nettle interest may be associated with times of subsistence but I like the idea of cooking with ingredients from times when folk lived from hand to mouth - cooking with simple foods that are readily and freely available to everyone.

Jack by the Hedge, a fast growing alternative to wild garlic

Fi Bird | Posted 12.06.2015 | UK Lifestyle
Fi Bird

Jack by the Hedge may be described as a groupie; find one plant and it is probably the start of a lengthy border.Reference to Jack (Jill gets an occasional look in) in folklore means common, its inclusive, there for everyman (or woman). Jack by the Hedge is well named.

Into the Fast Flowing Stream in Search of Watercress

Fi Bird | Posted 06.06.2015 | UK Lifestyle
Fi Bird

My daughter, Lili has medical finals looming but she was easily distracted from her books to jaunt in the warm Easter sunshine. We foraged ramsons in ...

Wild Garlic Aioli With Langoustines

Fi Bird | Posted 29.05.2015 | UK Lifestyle
Fi Bird

After three weeks of pickings we've yet to tire of cooking with wild garlic. In honesty it's a joy to any lazy cook who loathes messing about with the papery skin which encases cloves of garlic.

Scented Gin for Shrinking Violets

Fi Bird | Posted 15.05.2015 | UK Lifestyle
Fi Bird

Violets aren't always easy to see; perhaps this is why the Victorians associated the flower with modesty - the shrinking violet. I've often found them under the leaves of less bashful celandines. Once located, there is usually a mate or two on the patch.

If You Go Into the Woods, Look Out for Shoots of Wild Garlic.

Fi Bird | Posted 30.04.2015 | UK Lifestyle
Fi Bird

Wild garlic is peeping up amongst the snowdrops in the woods behind our Angus house. When the cattle return to a ajoining woodland field, it always brings a smile to my face as I am minded of the tainted butter in Hardy's tale of Tess of the D'Urbervilles.

Coming in from the Wild

Philip Dundas | Posted 04.04.2015 | UK Lifestyle
Philip Dundas

Hearing the peel of a snipe from a moorland ditch is a celebration of life, a confirmation that we haven't destroyed the planet completely. It leaves me bewildered as to why the hell you would want to slice the beaky little thing in two and serve it, brains and guts and all, on toast?

Find, Forage and Feast With an Edible Hedge

Gareth James | Posted 28.03.2015 | UK Lifestyle
Gareth James

Whether you prefer foraging, cooking or the simple pleasure of 'growing your own', an edible hedge is the perfect way to enjoy fresh food for free. Edible hedges can provide a wide variety of fruits, nuts and herbs, and all it takes is a quick trip to the back garden to top up your supplies.

First Foot at Hogmanay With Sea Scented Biscuits

Fi Bird | Posted 27.02.2015 | UK Lifestyle
Fi Bird

Seaweed is associated with the Chinese New Year but it is an ingredient that I use at Hogmanay. It is readily accessible to coastal foragers or in dried form online and from food stores.

Wild Festive Biscuits and Syrup

Fi Bird | Posted 06.02.2015 | UK Lifestyle
Fi Bird

The cones are smaller than other pines and have interesting distinctive 'tongues' that protrude between the cone scales. If you can't forage pine needles, fresh rosemary will also work in this Christmas cookie recipe.

Aliens from Outer Wales

Gwen Potter | Posted 25.01.2015 | UK Lifestyle
Gwen Potter

I was recently taking a break while working alone in the woods, it was completely silent and still. Suddenly, the whole area of 'just trees' became alive - a wren started foraging in front of me, a robin starting singing to me from about a metre away.

Poorna Bell

How Foraging Is Making The Lake District A Favourite Foodie Hangout

HuffingtonPost.com | Poorna Bell | Posted 03.11.2014 | UK Lifestyle

Type ‘why is English food’ into Google, and the first two auto-predictions to finish off the sentence are bad and bland. Yet while this may ha...

Rosehip Gin

Fi Bird | Posted 27.12.2014 | UK Lifestyle
Fi Bird

The hips may be used to make rosehip syrup, jam, tea, vodka or gin. Rosehip jelly isn't labour intensive because the long slow drip through jelly bag removes the hairs and seeds. The Ministry of Food encouraged folk to make rosehip syrup in the war years because it is a rich source of Vitamins A and B, as well as C. Blitzing the hips in a food processor makes light work of chopping the hips.

Foraging Black Caviar on the Seashore

Fi Bird | Posted 22.11.2014 | UK Lifestyle
Fi Bird

Seaweeds unlike some fungi aren't toxic. Some species of seaweed don't taste very nice but an amateur seaweed collector, armed with a decent guide wil...

Not WhiskyBbut Blackberries Galore with a Hint of Wild Angelica

Fi Bird | Posted 15.11.2014 | UK Lifestyle
Fi Bird

Heat the brambles, angelica, leaves and lemon juice over a low heat until the brambles collapse. Leave to cool. Remove the angelica leaves and blend in a food processor Push the blackberry and angelica purée through a plastic sieve and drain into a jug.

A Tried and Tested Potato and Seaweed Partnership

Fi Bird | Posted 02.11.2014 | UK Lifestyle
Fi Bird

As autumn creeps upon us, the Island nights are drawing in. Soon the cows and sheep will return to the machair (fertile land by the sea) and so, local crofters are lifting their crops before the animal are put back to graze.

Wild Food on the Seashore

Fi Bird | Posted 18.10.2014 | UK Lifestyle
Fi Bird

I've added a can of tuna fish in this easy recipe because I know that foraging enough razor clams to lunch upon, is a matter of experience. If you find a quantity to dine royalty, forget the tin of tuna in this Seashore Salad. When foraging wild ingredients, take enough for your own need and no more.