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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 'H' 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: Hairy BittercressThis is the description page for Hairy Bittercress (Cardamine hirsuta) 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: Hairy Bittercress.  Hairy Bittercress, Cardamine hirsuta, (also known as bittercress, land-cress and lamb's cress) is a winter annual member of the Brassicaceae (mustard) family which is native to Europe and Asia (though it hasbeen introduced as a weed to North America. The plant germinates in the Autumn and remains green throughout the winter months. It flowers from quite early in the Spring until the Autumn. The small white flowers are borne in a corymb on wiry green stems, soon followed by the seeds and often continuing to flower as the first seeds ripen. The seed are borne in siliquae which, as with many Brassica species, will burst explosively, often when touched, sending the seeds flying far from the parent plant. Hairy bittercress likes damp, freshly-disturbed soil and thus grows extensively as a weed in gardens. Because it remains green throughout the winter this is an important plant for the wild forager as it provides much-needed greens through the winter month though the best time to pick is during January and February. The plant is, as its name suggests, bitter in flavour and benefits from being gently wilted in heavily-salted water. This tempers the bitterness and yields a vegetable somewhat reminiscent of cauliflower greens. Recipes Utilizing Hairy Bittercress Spring Salad with Wild Mushroom Potato Cakes |
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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