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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: Sow ThistleThis is the description page for Sow Thistle (Sonchus oleraceous) 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: Sow Thistle.  Sow thistle, (also known as hare thistle, hare lettuce, smooth sow thistle and milk thistle) Sonchus oleraceus is an annual plant with spieless leaves and yellow flowers resembling those of the dandelion. The leaves are bluish-green, simple, lanceolate, with wavy and sometimes lobed margins, covered in spines on both the margins and beneath. The base of the leaf surrounds the stem. The plant can reach 180 cm in height and both leaves and stems exude a milky sap when cut. Sow thistles are common roadside plants, and while native to Eurasia and tropical Africa, they are found almost worldwide in temperate regions. Despite their common name, sow thistles are not true thistles, although are classified in the same family, the Asteraceae. The plant has traditionally been used as feed for livestock (especially rabbits). The leaves are also edible by humans. Young leaves have a flavour similar to lettuce and are excellent in salads. But older leaves tend to be bitter. However, they can be cooked by washing, adding to a pan with a little water and a knob of butter and cooked until tender (a minute or so). Cooked in this manner they have a flavour similar to chard. The best of the sow thistles to eat is the Smooth Sow Thistle Sonchus oleraceus, however there are several other species also colloquially called 'Sow Thistle' and these include the Prickly Sow Thistle (also known as Spiny Milk-thistle) Sonchus asper and the Perennial Sow-thistle (Field Milk-thistle) Sonchus arvensis. Of these the smooth sow-thistle is the best eating. Indeded, it is useg in Greeke as a winter salad vegetable (typically it's available all year round). Note that although the sow-thistles are often colloquially termed 'milk-thistle' they sould not be confused with milk thistle proper, Silybum marianum. Recipes Utilizing Sow Thistle Pan-braised Squirrels |
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 |
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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