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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 'S' 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: BeechThis is the description page for Beech (Fagus sylvatica) 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: Beech.  The beech Fagus sylvatica is one of the forest's most beautiful trees, with leaves that range in colour from lime green in spring to dark greein in summer. In autumn the leaves dry-up on the tree and turn a beautiful coppery colour. Indeed, with its coppery garb it is far easier to spot a beech tree late autumn than any other season. It is during this time also that the beech's fruit become ripe. Beech fruit is called a mast (these are shown in the image above, right centre). When mature the masts open to reveal three beech nuts (above right, bottom) that eventaully fall to the ground. The nuts themselves are covered in a thin husk wihich is easy to peel with your fingernail. Inside you will find the white flesh of the nut which is sweet and delicious to eat. Indeed, the beech nut is one of the tastiest of the nuts available to the forager, but they are small and fiddly to handle, so you will need patience to collect any reasonable quantity. However, whole beech masts can also be processed into an oil that can bue used for cooking or as a dressing with 500g of masts yielding as much as 80ml of oil. It should be noted that the very young leaves of the beech tree (above right, top) are also edible and make a delicious addition to any salad. Why not try them in the Hedgerow Salad recipe given below: Recipes Utilizing Beech Hedgerow 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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