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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 'G' 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: Purple SalsifyThis is the description page for Purple Salsify (Tragopogon porrifolius) 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: Purple Salsify.  Purple Salsify (Tragopogon porrifolius), also known as Oyster Plant, Vegetable Oyster, Goatsbeard or Salsify and Common Salsify. It is a common wildflower, originally native to the Mediterranean but now introduced to northern Europe, North America and southern Africa. It has grass-like leave and grows to about 60cm high The flower head is about 5cm across, and each is surrounded by green bracts which are longer than the petals. The roots (and the young shoots) of purple salsify are used as a vegetable, and historically the plant was cultivated for that purpose; it is mentioned by classical authors such as Pliny the Elder. However in modern times it has tended to be replaced by Spanish Salsify or Black Salsify as a cultivated crop. The plant's alternate names derive from the flavour of the root which is said to taste rather like oysters. The roots of young plants can be grated for inclusion in salads, but older roots are better cooked, and they are usually used in soups or stews. The flowering shoots are also edible and can be used like asparagus, either raw or cooked. The flowers also make a colorful addition to a salad and the sprouting seeds an also be used in salads or as a topping to sandwiches. The whole herb possesses a pleasant taste and flavour, the green parts having a similar aromatic character to the flowers, leading to the use of the plant to strew on floors to give the rooms a pleasant aroma, and its use to flavour wine and beer. In the past the root was dried, ground and used as a subsititute for flour. The plant can also be roast as a vegetable. Recipes Utilizing Purple Salsify Baked Salsify |
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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