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This is the description page for Birch (Betula pendula) 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: Birch.  The European silver birch, Betula pendula is a small fast-gowing tree in the Betulaceae (birch) family and is indigenous to northern Europe. The name birch in English is derived from an old Germanic root similar to *birka. Which ulitmately derives from the proto-Indo-European root *bherəg- ('to shine') probably because of the silver birch's white bark. Birch trees bear both male and female flowers (catkins) and the ripened fruit is a samara (ie it bears wings though these can be truly tiny in silver birch fruit). Because the pollen is airbourne birch is probably one of the most important allergens in northern Europe, accounting for between 15–20% of all hayfever cases. Birch trees grow very rapidly and are mature at 40 years. As a result of it's fast growth and its tolerance for a very wide range of soil pH though it requires a lot of light. As a result birch is a pioneer species in that it's one of the first tree species to colonize cleared ground. This is why birch trees are often seen on the verges of mature forests as they cannot compete with trees that have denser canopies. Birch wood is not strong, but it has a high calorific value and thus makes excellent firewood. Birch twigs also used to be tied together for use as brooms. In terms of food birch sap is probably the most important substance derived from birch. The sap is produced by mature trees in early spring when the trees are preparing to flower and bear leaves. To extract sap, chose a mature tree during the first two weeks of March. Take a plastic tube, a collecting bottle and a drill with a bit that's the same width as your tube. Bore a hole in the tree some 50cm from the ground which is angled gently upwards (a few centimetres is sufficient). Insert one end of your tube in this and place the other end in your collecting jar. You should get some 2l in a 24-hour period from a single tree. Never collect more than this from one tree and make sure that you stopper the hole you drilled very firmly when you're done otherwise the tree will die from loss of sap. The raw sap makes a very refreshing drink in it's native form as it's not overly sweet. Traditionally, however, this sap has been made into 'birch sap wine' (really a mead) as well as birch beers and birch vinegar. In Belarus, Russia, the Baltic States, Finland, and parts of northern China, birch sap is drunk as a refreshing beverage, and is believed to have tonic qualities. It is watery and pale green in color, with a slightly sweet flavor, and is bottled commercially. Recipes Utilizing Birch Birch Sap and Cleavers Risotto |
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.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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