 | |
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
| Mushrooms and Fungi |
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 'V' and includes both common and scientific names.
 Vaccinium myrtillus |
Valerianella locusta |
Vegetable Oyster |
| Verdolaga |
Veronica beccabunga |
Viola odorata |
| Viburnum opulus |
Violet (Sweet) |
Below, you will find an example wild food entry produced randomly from our database:
Wild Food Entry For: Ivy-leaved ToadflaxThis is the description page for Ivy-leaved Toadflax (Cymbalaria muralis) 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: Ivy-leaved Toadflax.  Ivy-leaved toadflax, Cymbalaria muralis (also known as: Aaron's beard and Kenilworth Ivy) is a member of the family Scrophulariaceae (figwort). It is a flowering plant native to Mediterranean Europe, though it has been extensively introduced to and naturalized in the remainder of Europe and much of the globe. It is most commonly found growing on walls and bears ivy-like leaves that are somewhat thick in texture, and smooth, are cutup into five prominent, rounded lobes or divisions, and are on long stalks. The backs of the leaves are of a reddish-purple. Typically the plant is in flower from May to September, and the seeds ripen from July to October. The flowers themselves are small and pale lilac in colour. The leaves are edibla and are typically eaten raw in salads. They are commonly used in the Mediterranean region and are slightly acrid and pungent like cress. In common with many wild greent the leaves become increasingly bitter with age and are best consumed when young. Recipes Utilizing Ivy-leaved Toadflax Salad of Wild Leaves |
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:
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
| Mushrooms and Fungi | Mushrooms and Fungi |
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:
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation! |
