Eating wild food restores the vital connection between humans and nature
Explore this site for in-depth information on wild food and guided foraging walks
Spring Coastal Foraging Walk, Galloway, SW Scotland
20 April 2019Guided spring coastal foraging walk exploring seaweeds, coastal succulent plants, shellfish and maritime herbs of a spectacular area of coast near Gatehouse of Fleet, SW Scotland.
Wild Kayak - Wild Food, Arisaig
27 April 2019A three day sea kayak paddling, foraging and wild food adventure around the Sound of Arisaig, NW Scotland.
Seasonal Tips from Mark
Wild Garlic Pesto - With Goat's Cheese & HazelnutsI'm sure many people already make pesto with wild garlic. The internet is awash with recipes, and really doesn't need yet another. But I get asked a lot by people on my guided walks for my recipe that i've tweaked and refined down the years using only Scottish ingredients, i so thought it was time to share...
Japanese knotweed - Identification, distribution, edibilityJapanese knotweed is a tasty, healthy food that can be harvested in large amounts for use as a vegetable and in drinks, desserts and savoury dishes. There are however some serious things to consider if you intend to harvest it...
How To Make Mead Easily Using Wild PlantsI'm pretty lazy when it comes to wild food recipes. Maximum deliciousness for minimum effort is the forager's way. So here are some ideas on making small batch mead that require next to no equipment or effort and no added yeast - just what is floating around naturally...
Sea Kale - identification, edibility and distributionEven if it wasn't edible sea kale would still be my favourite plant. Its alien-looking purple shoots, sculpturesque leaves and clouds of nodding flowers are works of high art to intoxicate the senses and marvel the mind. As luck would have it, it also happens to be absolutely delicious, providing some sort of food for most of the year.
An Introduction to the Carrot/Apiaceae Family for ForagersThere are over 1500 members of the carrot/parsley - or more correctly - apiaceae - family worldwide, and around 100 varieties in the UK. Including well known delights such as fennel, coriander, dill, parsley, and celery, and also some notoriously toxic species like hemlock and hemlock water-dropwort, this family presents some major gastronomic - and catastrophic - opportunities for foragers