Posts filed under 'Wild Food'
Spring is here, brining with it lots of wild flowers, many of which are edible. Here is a selection I found yesterday. Click on an image to enlarge.
Hawthorn flowers are a good flower to start with, they don’t have a strong flavour. White dead nettles are another easy flower, not too strong and can be quite sweet. They are not related to stinging nettles so they won’t sting you!
Dandelion flowers can be a bit bitter and can take a bit of getting used to, but I like them now. Wild garlic (ramsons) flowers have a delicious sweet garlicky flavour while Jack by the hedge flowers have a stronger flavour - garlic and mustard with a little bitterness.
As always, take care when picking wild food and make sure you are certain about what you are eating.
April 23rd, 2008
I made a delicious soup today, based on Holly’s Dream of Wild Garlic Soup recipe. I put the following in the Vitamix:
- about 100g wild garlic leaves
- 1/2 a red pepper
- 1/2 a courgette (zucchini)
- 4 sun dried tomato halves, soaked
- 2 tablespoons wakame seaweed, soaked, plus soak water
- juice of half a lemon
- water, a few cups
I blended it well and then added an avocado and blended until smooth. I then added some wild garlic flowers. 100g of wild garlic leaves makes a very strong soup, use less if you are not a big fan of the flavour.
April 18th, 2008
The wild garlic (ramsons) is just coming into flower. The leaves are great in salads or made into pesto.
The flowers are delicious, they have a strong garlic flavour with a nice touch of sweetness and creaminess.
Tulips are beautiful, this is taken in Nunhead Cemetery. According to Twinkel’s article in the latest Funky Raw magazine they are edible but somehow they look too good to eat!
I don’t know what this is but it is very pretty. It’s in Peckham Rye Park.
(Click on any photo to enlarge.)
April 16th, 2008
I like making pesto with basil, but it’s not really in season at the moment, so I used some wild leaves I collected. I used mostly wild garlic (pictured), a few chives and a few sorrel leaves. I ground up a couple of handfuls of pine nuts, then added the leaves and some flax oil and blended. It had a strong flavour, delicious on a green salad of dandelion leaves and other wild greens.
February 13th, 2008
There has been a lot of speculation on this topic, I think it’s the first time I’ve heard David Wolfe say he eats ants. His viewpoint is pretty much the same as mine.
November 23rd, 2007
If you’ve been eating rose hips you will know about the seeds, they can be a faf to remove and some of them are so hard that even the VitaMix won’t break them down. So today I discovered a very simple way of using them - I put them in the blender with my hemp seeds when I am making the hemp milk, so the flesh gets broken down and goes into the milk and the seeds get left behind when I strain the milk. The milk tastes prety good like this too.
October 24th, 2007
The latest addition to my breakfast of chocolate pudding is wild rose hips. They are in season now, you will find them growing all over the place, a local, highly nutritious superfood.
First, gently squeeze the rose hip to check if it is ripe. If it is firm then it’s not ripe, you want to feel for the softness and only very gentle force to pull it from the plant.
Rose hips are full of seeds which can be hairy and irritating when ingested, although I find that when they are properly ripe they don’t cause problems. There is a technique to getting the seeds out - hold the hip in between thumb and finger with one hand, and with the other, gently break the skin around the closed end of the fruit then pull while squeezing with the other hand - if successful all the seeds will come out in a clump. The seeds are edible, they are high in vitamin E, just some of them are very hard.
Rose hips are amazingly high in Vitamin C, according to Wikipedia, rose hips have 2000 mg per 100g compared to oranges with 50 mg and dried goji berries with 73 mg. I just recently found out that most animals can make their own vitamin C within their bodies, humans along with the other primates are some of the only creatures who don’t have this ability and have to rely on food for their vitamin C supply.
It starts to get interesting when we look at how much vitamin C other animals make. According to this article by Bill Sardi “A 160-pound goat produces about 13,000 milligrams per day” and “A dog or cat will produce about 40 milligrams of vitamin C per kilogram of body weight per day, or the equivalent of 2800 mg per day if these animals were about the same size as humans.” Compare this with the RDA of 90 mg and you begin to think that something might be wrong. The Vitamin C Foundation suggest that humans might need 5000 mg per day. In the Sardi article, it is suggested that this kind of dose of vitamin C can increase our lifespan and health.
So it all starts to fit together, by eating a raw food diet you would generally be getting a lot more vitamin C than the RDA, but maybe we need even more than that. I did a rough estimate of one day’s vitamin C intake for myself and it came out at around 500 mg, nowhere near the suggested 5000 mg. But adding 100g of rose hips per day could take that up to 2500 mg, so that’s what I aim to do while they are free and in season.
October 18th, 2007
This is part one of Shazzie’s superfoods videos, in this one she finds some wild greens in her garden, a great start in helping you to identify wild food:
September 21st, 2007
If you want to learn about wild foods and you live around Bristol, check out www.gourmetfungi.co.uk they offer various courses. They also sell wild food, including a wild food veg box, which defeats a main point of wild food (as the famous book says “Food for Free”), but hey, if you want nutritious food but don’t have time to collect it yourself, it might be for you!
September 13th, 2007
I’ve just added a few more answers on the FAQ page, including some info on the books I own on wild foods.
I recently got back from a holiday in Lithuania, I’ll be posting some photos soon. I found lots of wild food in the forests including wild strawberries, raspberries and bilberries.
Today I picked the first blackberries of the year, not many are ripe yet, but there are a few and they are delicious, larger and juicer than last year.
August 7th, 2007
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