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Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place. To use this guide simply click on the first letter of your term above or below. Alternativey why not just browse through the terms. You may well find something that surprises you!
This page covers wild foods beginning with the letter 'B' and includes both common and scientific names.
Below, you will find an example wild food entry produced randomly from our database:
Wild Food Entry For: Red DeadnettleThis is the description page for Red Deadnettle (Lamium purpureum) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Red Deadnettle.  Red Deadnettle, Lamium purpureum is a perennial herbaceous plant of the Lamiaceae (mint) family. It is native throughout Europe and western Asia, growing in a variety of habitats from open grassland to woodland, generally on moist, fertile soils. In the correct conditions this plant can grow to 30cm tall and has green to reddish cubic stems that bear broad, triangular, softly hairy leaves with a rounded base and a serrated margin. These leaves are superficially similar to those of stinging nettles (Urtica dioica) but do not sting hence they are described as 'dead'. The leaves themselves tend to be green at the bottom of the plant and shade to purplish at the top. The flowers of this plant are bright purple and are often produced throughout the year. It is often found alongside the similar species, Henbit Deadnettle (Lamium amplexicaule) which is easily mistaken for it since they both have similar looking leaves and similar bright purple flowers; they can be distinguished by the stalked leaves of Red Deadnettle on the flower stem, compared to the unstalked leaves of Henbit Deadnettle. The young shoots, leaves and flowers of this plant are edible and, once washed, can be simply cooked by adding to frying pan with a knob of butter some spring onions and plenty of seasoning. When sautéed for ten minutes they are ready to consume. Ideally finish with a twist of fresh nutmeg and a squeeze of fresh lemon juice before serving. The tops of young plants can also be used in salads or can be stir-fried as a spring vegetable. The flavour is best when the plant is in flower as it can be very insipid when young. Recipes Utilizing Red Deadnettle Fried Herbed Deadnettle
Springtime Fritters |
You can also use the search box below to find the wild food of your choice. You can use the common name or the scientific name or any text you choose:
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If you're looking for a particular recipe, or a recipe using a particular ingredient or set of ingredients, why not try my recipe search facility. You can even use a combination of period and ingredient such as 'Elizabethan Lamb' or 'medieval eggs'.
Couldn't find what you were looking for? Search the web:
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