 | |
| 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 |
|
|
This is the description page for Linden (Tilia x europaea) 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: Linden.  Linden, (also known as the European or Common Lime) Tilia x europaea (syn Tilia intermedia DC, Tilia officinarum Crantz, Tilia x vulgaris Hayne) is the European or common lime tree, also know as the Linden. In fact it's a hybrid between Tilia cordata (the Small-leaved lime) and Tilia platyphyllos (the Large-leaved lime) and occurs naturally wherever the two species grow together. As such, it's not truly native anywhere and often the fruit will not be viable. It's sweet scent meant that it was extensively planted in European cities as an antidote to the 'foul airs' of the 18th and 19th centuries. Yet the linden or lime is now found throughout Britain and this makes it a valuable resource for the wild forager. It's a large deciduous tree, typically growing from between 20m to 45m tall (with a canopy extending out about 35m) and can bear a trunk of up to 2m in diameter. The leaves are lenticulate, typically some 10cm long and 8cm broad and the underside is distinctly hairy, with more pronounced hairs on the leaf vein axis. The tree bears hermaphroditic flowers (top, right) early in summer. Typically these are produced in clusters of between four and ten, with a leafy yellow-green subtending bract. The flowers themselves are very fragrant and can be used as a flavouring for alcohol or dried and used as a tea. However, some care should be taken as, if the flowers are picked when too old, they may produce the symptoms of narcotic intoxication. The fruit (image, bottom right) is a nut-like drupe about 8mm in diameter with a downy surface that's faintly ribbed. The immature fruit has a chocolatey taste and is often nibbled by children. The mature fruit can be dried and used as a chocolate-flavoured coffee substitute or even a chocolate substitute. The leaves, flowers and fruit are edible (but see the note above on the possible narcotic effects of old flowers) and the lime tree is an excellent resource for the wild forager. The younger leaves (when they are pale lime green and translucent) can be used as a salad vegetable or added to stews as a thickener. Slightly older leaves can be part-dried and used in stews. The older leaves can be dried pulverized and when sifted the resultant powder can be used as a thickener for stews (in a similar manner to the African use of baobab leaves or American sassafras leaves). Powdered linden leaves also used to be used as a flour substitute or flour additive to make breads, cakes and porridge or pap. Indeed, it was used this way in France during the Second World War. The process is not exactly efficient, though, as 500g of fresh linden leaves will only yield 100g of linden leaf powder. Linden leaves do, however, contain a high percentage of invert sugars. As a result they are readily metabolized by diabetics and can be an useful addition to diabetic recipes. In a similar way to birch, the tree can be tapped for its sap in spring. This can be boiled down to make a syrup, but as the sap is generally low in sugar it takes considerable quantities of linden sap to make any useful quantity of linden syrup. However, the sap can be used in place of water if making linden blossom mead. During the 18th century the French chemist, Missa discovered that by grinding the immature fruit of linden trees with dried linden flowers he could obtain a produce that had an aroma similar to chocolate. The process was tentatively commercialized in Germany, but the large-scale production of 'linden chocolate' was quickly abandoned as it was soon discovered that the product did not keep well. These days, however, you can make linden chocolate and freeze it for later use (though even when frozen it doesn't keep that well). Note that though I have described the uses of Tilia x europaea here, the leaves, flowers and fruit of all European and North American linden trees can be used in a similar manner. Recipes Utilizing Linden Linden Schnapps |
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.
| 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! |
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.
click here for the full story
printer version