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 'F' and includes both common and scientific names.

This is the description page for Clover (White) (Trifolium repens) 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: Clover (White).

White Clover, Trifolium repens, is a low-growing herbaceous perennial plant of the Fabaceae (legumnious plant) family. The plant is easily distinguished by its soft three-lobed leaves which often havea white cricle near the lobes' bases. They produce heads of whitish flowers, often with a tinge of pink or cream. The heads are generally 1.5-2 cm wide, and are at the end of 7 cm peduncles or flower stalks. Clover stems can grow as much as 18cm a year and will root at the nodes, yielding dense mats.

It is commonly included in meadow grass seeds and forms an excellent forage crop for livestock. However, clover flowers also make an excellent (and colourful) addition to salads. The leaves are also edible (and have a pea-like flavour) but are not easily digested raw. But if boiled for 5–10 minutes they make an interesting vegetable. Dried flowerheads and seedpods can also be ground into a flour.

Spiced Clover Greens
Winter Salad
Homesteaders Honey
Cream, Fruit and Honey