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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 'I' and includes both common and scientific names.
 Irish Moss |
Ivy-leaved Toadflax |
Below, you will find an example wild food entry produced randomly from our database:
Wild Food Entry For: Lamb's LettuceThis is the description page for Lamb's Lettuce (Valerianella locusta) 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: Lamb's Lettuce.  Lamb's Lettuce, Valerianella locusta (also known as Corn Salad, Cornsalad, Common Cornsalad, Lewiston Cornsalad, Fetticus, Mâche, Doucette, Rampon, Rampien, and Field Salad) is small, annual, dicotyledonous plant and a member of the Valerianaceae (valerian) family of flowering plants. Typically it grows as a low rosette with with spatulate leaves up to 15.2 cm long. These leaves sometimes bear teeth near the base. The flowers are very small, five-petalled, blue in colour and symmetrical (typically less than 2mm across) and are borne in dense terminal clusters that can bolt up to 70cm tall. Generally they appear in April and May. There are often additional, solitary, flowers on the axils of the branches. Typically common cornsalad (the commonest wild form) grows on walls, by tracks in sand dunes on horticultural land (but not often arable land). They are native to Europe, northern Africa and western Asia but have been naturalized in North America. It is a hardy plant and in mild climates can be grown as a winter green, in warmer conditiona, however, it has a tendence to bolt. In the past it was foraged by European peasants, however, de la Quintinie, the royal gardener of Louis XIV of france introduced it into cultivation and today many cultivars exist as salad greens. Wild common corn salad leaves have a succulent texture but a very mild flavour. They are, nonetheless, and useful addition to any salad and are best picked before the flowers appear. This mild salad green is bst served with a sharp dressing. Recipes Utilizing Lamb's Lettuce Chickweed Rice with Salad |
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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| Mushrooms and Fungi | Mushrooms and Fungi |
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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