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This is the description page for Greengage (Prunus domestica subspecies italica) 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: Greengage.  The Greengage Prunus domestica subspecies italica (also known as the Reine Claude) is a stoned frut tree in the genus Prunus and a member of the Rosaceae (rose) family. Like all plums it is distinguished by the shoots having a terminal bud and the side buds solitary (not clustered), the flowers being grouped together in dense clusters on the stem termini, and the fruit having a groove running down one side, and a smooth stone. The Greengage is trpicaly an escapee from garden cultivation and can be found in many hedegows or orchards gone wild throughout Britain. Originally it was developed in France as a cultivar from a green-fruited plum stock found in Asia Minor. Originally it was brought to Britain by a mamber of the Gage family, however 'Green Gages' were imported into England from France in 1724 by Sir William Gage, 7th Baronet, from whom they get their English name and they were first planted in Bury St Edmunds. The tree is much less dense than other plums with a broad crown that can be up to 5m high. Its leaves are lime to mid green, alternate, oval and toothed and are hairless on the upper sruface. It produces masses of white flowers in dense clusters between March and May. The fruit develop from these and are usually ripe by the end of September. The fruit themselves are about 3cm long and vary in clour between green and yellow (though som can have a reddish blush). The fresh is green, juicy and can be quite sweet when fully ripe. Like true wild plums greengages are distinguished by having spiny stems and leaves that are hairy on the underside only. Greengages can be used anywhere you would use other plums, such as pies, jams, game sauces, jellies and preserves. They can also be used to make greengage wine (in the same manner as sloes or wild plums). Recipes Utilizing Greengage Greengage Jam |
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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