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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 'P' 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: Pepper DulseThis is the description page for Pepper Dulse (Osmundea pinnatifida) 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: Pepper Dulse.  Pepper Dulse, Osmundea pinnatifida (also known as Laurencia pinnatifida and Scottish Pepper) is a small red alga (and a member of the Rhodomelaceae family [dulse]). It grows grows profusely on exposed to moderately sheltered rocky shores and is common to the middle and lower rocky shores, often covering large areas with a greenish-yellow turf like growth in pools and on rocks but never subtidal. It is red in colour and typically up to 8cm in length which is tough and cartilaginous with flattened fronds. Branching is alternate and occurs in one plane only, with branches becoming shorter towards their apex and broadly rounded. However, the plant can be hightly variable in size and colouration and it's precise form depends upon its location the shore. Higher shore plants are generally dwarfed and yellow-green in colour, owing to exposure to high levels of sunshine while on the lower shore they are reddish-brown. Indeed, the colour varies depending on the overall sunlight available to the plant. It grows purple under shady conditions to green with strong sunlight. The seaweed is highly aromatic and though the its tough nature tends to make it unpopular as a direclty useful edible species it can be used in small quantities, if shredded, to flavour stir-fires where it imparts an interesting peppery taste. Indeed, it used to be collected in large quantities in Scotland where it was dried and used as a pepper substitute (some traditional soups and broths of the Highlands and Islands still require dried pepper dulse as an ingredient). Recipes Utilizing Pepper Dulse Sea Vegetable Soup |
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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