Nettle soup is a forager’s classic. Rich, delicious and deeply nutritious. This recipe is wonderfully simple, but I suggest some extra wild options that make it even better.
This article presents a structure around which novice and intermediate fungi foragers may advance their understanding of fungi lifecycle, learn to recognise important mushroom families, develop mindful foraging techniques, and feel safe in the process.
Sugar kelp is closely related to Saccharina japonica, the (farmed) seaweed basis of nearly all Japanese dashi, and can be used in similar ways – adding umami to soups, stews and stocks.
A very distinctive and tasty seaweed – up to 2m long yellowy brown spaghetti-like fronds, dividing near the base, growing from small, button-like holdfasts.
Caragheen is not a seaweed to eat in the conventional sense – its far too tough, even when cooked. But once heated in water it exudes a gelatinous flavourless substance that can be used to thicken soups and stews, or in higher concentrations, set jellies or panna cottas. It also can be boiled with other flavourings to make a rich, nourishing tea…