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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 'H' and includes both common and scientific names. |
Below, you will find an example wild food entry produced randomly from our database:
Wild Food Entry For: ChanterelleThis is the description page for Chanterelle (Cantharellus cibarius) 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: Chanterelle.  The name 'chanterelle' can refer to a number of edible fungi in the genus Chanterelle, though typically it refers to the Golden Chanterelle, Cantharellus cibarius (also known as the Girolle) which is one of the most recognizable edible fungi (it is native to Asia, Europe, North America and Australia). Typically this is orange or yellow in colour (ranging in hue from cream yellow to golden) meaty and funnel-shaped and the gills always run all the way down the stem. It has forking gills on the underside, running all the way down its stalk, which tapers down seamlessly from the cap. It has a fruity smell and a mildly peppery taste, and is considered an excellent food mushroom. In Europe this is one of the most collected mushrooms and the variant 'Girolle' (which has a meatier stem) is the one usually collected. Chanterelles are a feature of Viennese cooking and are typically served with venison. Typically they can be found in woodlands (especially under pine, birch and beech) in September and October, though a few may fruit early, in June. They pickle well but typically do not freeze or dry. Thy are excellent eating and make a very tasty omelette if gently fried with garlic. They are also safe to eat raw and make a colourful addition to salads. The most likely confusion is with the Jack O'Lantern fungus but this is generally rare, has a very unpleasant smell and typically grows on the trunks and buried roots of sweet chestnuts and oak. For other edible mushrooms, see the guide to edible mushrooms Recipes Utilizing Chanterelle Orecchiette with Mushroom Sauce |
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 | Edible Seaweeds |
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:
Ancient recipes, Roman Recipes, Meideval Recipes, Elizabethan Recipes, Georgian Recipes, Victorian Recipes
