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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 'M' and includes both common and scientific names.
Below, you will find an example wild food entry produced randomly from our database:
Wild Food Entry For: Bog MyrtleThis is the description page for Bog Myrtle (Myrica gale) 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: Bog Myrtle.  Bog Myrtle, Myrica gale, (also known as Sweet Gale, Helig Mair) is a shrub that grows up to 1.5m tall in poor acid marshy soils of the bogs of north-western Europe. It is a member of the Myricaceae (myrtle) family. In Britain it can be found in a band extending through Northern Ireleand, North Wales, North-eastern England and Scotland. The foliage has a sweet rather resinous scent and this has been used for centuries as a natural insect repellent. In north-western Europe myrtle leaves was used as one component of gruit [made from sweet gale (Myrica gale), mugwort (Artemisia vulgaris), yarrow (Achillea millefolium), heather (Calluna vulgaris) and marsh rosemary (Rhododendron tomentosum, formerly known as Ledum palustre] that was used as a traditional flavouring for beer, though it fell into disuse with the adoption of hops as a bittering agent. In May myrtle becomes covered in golden catkins that disappear as the grey-green leaves emerge. The leaves can be harvested nad infused into a rather refreshing tea. Myrtle leaves are also an excellent and very versatile herb that can be used with both sweet and savoury dishes. Myrtle propagates vegitatively by runners. As such it's easy to obtain a sapling which can be planted in a pot of poor waterlogged soil and kept in a shady part of the garden. Remember to keep well-watered in summer. Recipes Utilizing Bog Myrtle Myrtle and Blueberry Pudding |
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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