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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: CarragheenThis is the description page for Carragheen (Chondrus crispus) 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: Carragheen.  Carragheen, Chondrus crispus, (also known Carrageen, Irish Moss, Carragheen Moss, Carraigín) is a red alga and a member of the Gigartinaceae family. It grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. In its fresh condition the plant is soft and cartilaginous, varying in colour from a greenish-yellow to a dark purple or purplish-brown; but when washed and sun-dried for preservation it has a yellowish translucent horn-like aspect and consistency. The plant inhabits the lower shore, with a fairly cosmopolitan distribution. It can grow up to around 150 mm long, with dichotomous branching of the frond. It is similar and often confused with Mastocarpus stellatus, but is distinguished by the flat frond. When softened in water it has a sea-like odour, and because of the abundant mucilage it will form a jelly when boiled, containing from 20 to 30 times its weight of water. Irish moss is a major source of carrageenan, which is commonly used as a thickener and stabilizer in processed foods, including ice cream and luncheon meat. As a result carragheen is an important setting agent (it has little flavour of its own) and its use is known from ancient times. Recipes Utilizing Carragheen Carragheen and Wild Cherry Mousse |
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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