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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: Dog RoseThis is the description page for Dog Rose (Rosa canina) 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: Dog Rose.  The Dog Rose, Rosa canina, (also known as Wild Rose) is a deciduous shrub and archetype of the Rosaceae (rose) family that's native to Europe, northwest Africa and western Asia. It is a scrambler that ranges in height from 1–5m (though it can grow taller by scramblin on tall trees). Like all wild roses it's stems are covered with small, sharp, hooked spines, which aid it in climbing. The leaves are pinnate, with 5-7 leaflets. The flowers, which develop in June and July are 4-6 cm diameter with five petals and are generally pale pink but can vary between white and deep pink. Once fertilized the flowers mature into an oval 1.5-2 cm red-orange fruit, or hip. The petals and hips of the dog rose can be consumed. The petals have a subtler scent that those of garden roses and are excellent served neat in salads. They can also be crystallized in sugar and can be made into rose petal wine. Rose petals are also one of the standard flavourings of Turkish Delights. Dog Rose petals also make a very interesting jelly and can be made into jams if used with rhubarb or fruit such as greengages. Rose-petal jam is very popular in the Middle East and is generally eaten with yoghurt. Rose hips have a very high vitamin C content and they can be used to make rose-hip syrup which was popularized during the Second World War when other sources of Vitamin C were scarce. Rose-hip syrup still represents one of the few examples of a wild foodstup resulting in a commercial product. You can still make rose-hip syrup at home however and it remains one of the simplest ways of removing the internal seeds of the rose-hip whose furry coating can be a digesive irritant. In the Middle Ages rose hips were even used as a dessert where the rose-hips were halved and the seeds and pith removed. The resulting skins were stored in an earthenwear pot until they were sufficiently soft to be passed throug a sieve. The resultant purée was then mixed with equal mass of sugar before being heated until the sugar melted. This was then used as a pie filling. Rose-hips can also be made into an infusion as rose-hip tea and can be converted into marmalade. Interestingly the term 'dog' applied to the Dog Rose denotes something that's worthless or useless (at least compared with the more showy garden cultivars). Though for the forager this is most certainly not the case. Recipes Utilizing Dog Rose Rosehip Purée |
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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