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| Mushrooms and Fungi |
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: WatercressThis is the description page for Watercress (Nasturtium nasturtium-aquaticum) 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: Watercress.  Watercress, Nasturtium nasturtium-aquaticum, (syn Nasturtium officinale Ait f and Sisymbrium nasturtium-aquaticum L.) is a fast growing aquatic (or sometimes semi-aquatic) perennial of the Brassicaceae (cabbage) family. Botanically it is a close relative of both garden cress and mustard (they all have a tangy, peppery, flavour). Watercress is native from Europe to central Asia and is one of the oldest of the leaf vegetables known to be consumed by humans. As an aquatic plant the stems of watercress float and the leaves are pinnately compound. The plants produce clusters of small white and green flowers. Cultivation of watercress is practical on both a large scale and a garden scale. Being semi-aquatic, watercress is well-suited to hydroponic cultivation, thriving best in water that is slightly alkaline. It is frequently produced around the headwaters of chalk streams. Watercress seeds are commercially available and should be planted in damp compost within pots. These pots can then be placed in ponds (watercress is an excellent oxygenator and helps to keep ponds clear) or they can be placed in polythene-lined pits that are topped-up with water. Unharvested or mature wild watercress can grow to a maximum height of 120cm and plants harvested about two days after germination are sometimes sold as sprouts. The older the plants the more pronounced the flavour, though the leaves tend to become bitter and unpalatable when in flower. Wild watercress tends to grow wild in fast-flowing streams and they prefer alkaline waters. As a result you will tend to find watercress most commonly near the headwaters of chalk streams. If you pick wild watercress make sure you cook it before consumption as it can harbour the larvae of liver-fluke. Commercially-grown watercress is safe to consume raw in salads. Watercress also makes an excellent green soup. Recipes Utilizing Watercress Watercress Bisque |
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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