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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 'Y' and includes both common and scientific names.
 Yarrow |
Yellow Dock |
Yellow Mustard |
| Yellow Rocketcress |
Below, you will find an example wild food entry produced randomly from our database:
Wild Food Entry For: ChickoryThis is the description page for Chickory (Cichorium intybus) 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: Chickory.  Common Chickory, Cichorium intybus, (also known as Blue Sailors, Succory, and Coffeeweed) is a bushy perennial herb of the Asteraceae (aster) family. It can be found on chalky soils in meadows and on wasteland. The plant originates in the Mediterannean but has been naturalized to northern Europe and North America. Common Chicory grows to between 30 and 120cm tall and has grooved, green, stems. The leaves are lobed and form a basal rosette for the plant. Between June and September the plant bears large star-shaped flowers that are lavender or powder blue in hue. The name 'chicory' derives from the Arabic Chicouryeb who boil and eat the roots as a vegetable. In the Mediterranean the roots are baked, ground, and used as a coffee substitute and additive. It is also a staple of Cajun-style red-eye gravy. The plant is also cultivated and used as endive under the common names radicchio, Belgian endive, French endive, or witloof. It is grown in complete darkness to keep new leaves tender and pale. (Note that true endive Cichorium endivia is itself a species of chicory). Chicory leaves can be used as salad vegetables in the summer and they are still used today in typical Roman recipes where the chicory leaves are boiled and then fried in olive oil and lemon juice along with garlic and red peppers. Recipes Utilizing Chickory Orange, Carrot and Chicory 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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| 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:
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