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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 'Q' and includes both common and scientific names.
 Quercus marina |
Quercus robur |
Quick Beam |
| Quickthorn |
Below, you will find an example wild food entry produced randomly from our database:
Wild Food Entry For: Chervil (Wild)This is the description page for Chervil (Wild) (Anthriscus sylvestris) 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: Chervil (Wild).  Wild chervil, Anthriscus sylvestris (also known as Cow Parsley, Wild Beaked Parsley and Keck) is a member of the Apiaceae (Umbelliferae or carrot) family. It is a herbaceous biennial plant which is native to Europe, western Asia and northwestern Africa. Like most other members of the family the plant has hollow stems and grows from 60 to 170cm tall. It is a very common plant on verges and the edges of woodland and can be an invasive and nuisance plant. Wild Chervil is edible but should only be picked when young as then it has a flavour something like a cross between fennel and parsley. When older it becomes more unpleasant and bitter in taste. However, unless you're absolutely certain of the identification of this species please, please don't pick it as it can be easily confused with two deadly poisonous species: fools' parsley Aethusa cynapium and hemlock Conium maculatum (one of the distinguishing features between them being the stems as wild chervil grows up to 1.2m high and has stout, pale green furrowed and slightly hairy stems. In contrast fools' parsley gorws to only 0.5m tall, has thin, hariless ribbed and hollow stems. Hemlock has stout, smooth stems that are invariably purple-spotted. Do not take these as the only criteria and if you're going to pick wild chervil always take a proper filed guide with you and look at the leaves and flowers as well as the stems.). However, domestic chervil offers a very similar falvour and is easily grown from commercial seed (the cultivar is Anthriscus carefolium). If you are going to use this in your cooking (and I suggest that you do) then grow your own from verified commercial seed in your own garden. Wild chervil, like the commercial cultivar dries well, so you can pick plenty of leaves when they are at their best, in the spring, and dry for use later in the season. Recipes Utilizing Chervil (Wild) Chickweeed Salad |
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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