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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 'K' and includes both common and scientific names.
 Kale (Sea) |
Keck |
Kelp (Common) |
| Kelp-ware |
Kenilworth Ivy |
Keys |
| King Bolete |
Kombu |
Kombu Royale |
Below, you will find an example wild food entry produced randomly from our database:
Wild Food Entry For: Shaggy Ink CapThis is the description page for Shaggy Ink Cap (Coprinus comatus) 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: Shaggy Ink Cap.  The Shaggy Ink Cap, Coprinus comatus (also known as Lawyer's Wig, or Shaggy Mane) is a species of basidomycete fungus (filamentous fungi composed of hyphae that reproduce sexually) and is a member of the Agaricaceae (agaricus) family that have black spore prints. It is a fairly common species in and around towns, often on mown verges. It is typically gregarious in nature and is found on the wooded verges of parks and common ground. Globally, it is widespread in temperate regions (it is commercially grown in China) and typically friuts initially in September but is most common October and can continue fruiting through November. This is quite a large mushroom (it can grow between 10 and 25cm tall) and initally they look like pale fingers sticking up from the ground. At this initial stage (when they should be picked) no stem is visible. As the mushroom matures they resemble a rugby ball in shape and the outersurfac breaks up into shaggy scales (the top will be a muddy brown). As the mushroom opens further the base of the cap reveals the gills which begin as white then turn pink and then black. At this stage the cap pulls away from the stem and the dge of the cap begins to deliquesce, releasing the spores in a black liquid (the ink). Mature, open, specimens should not be picked. The stem is smooth, white and hollow and tends to shatter when picked. It is broader at the base and bears a single movable ring (which may have been rubbed off). The gills are crowded but free, begin white then turn pink and finally black. The flesh is white and thin and when young has a mild and pleasantly mushroomy aroma. The spore print is black. The mushroom must be picked young and should be eaten as soon as possible (at least within an hour of picking) as enzymes withing the mushroom will quicky lead to its liquefying, though keeping the stem intact will help keep it a little longer. There is only one species with which the shaggy ink cap can esily be confused and that's the Common Ink Cap (Coprinus atramentarius) which tends to be smaller and more bell-shaped in form. The cap is more pointed and bears small fawn scales rather than shaggy scales. Common ink cap contains the amino acid coprine, which reacts badly with alcohol leading to vomiting and diarhoea. It's best to avoid the common ink cap completely. Recipes Utilizing Shaggy Ink Cap Shaggy Inkcap Mushroom Catsup |
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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