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| Mushrooms and Fungi | Edible Seaweeds |
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.
The pages linked to from here provide a pictorial guide to wild foods, including a brief description of the plant in question and which areas of it are edible. For obvious reasons this is not a complete guide and is intended as a companion for the wild foods used in the varoius recipe sections of this guide.
Also, as wild foods have started to become more popular (samphire is now used in restaurants) and there are a cornucopia of wild plants to be collected for free in every season; this is an attempt to allow people to re-gain much of the herb-lore lost in the twentieth century and to allow the curious to directly connect back to their ancient roots.
Those are the worthy reasons. But the truth is that foraging for wild foods is fun! Even more so when you discover a taste sensation in the wild that you can then make a delicious dish from. The more you understand the ingredients you use, the better your food will be in the end.
Using this guide is simplicity itself: just click on the first letter of the wild food you're intrested in. Alternativey why not just browse throgh the list of wild foods. You may well find something that surprises and intrigues you and which gets you foraging for yourself!
Below, you will find an example wild food entry produced randomly from our database:
Wild Food Entry For: LaverThis is the description page for Laver (Porphyra sp) 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: Laver.  Laver, (also known as Nori) Porphyra sp. is the English name for a number of edible seaweed species of the red alga Porphyra which, most notably, includes P yezoensis and P tenera of the family Bangiaceae, (wich are known as Nori in Japan). They generally live in the intertidal, typically between the upper intertidal to the splash zone. In Japanese cuisine Nori is formed by the shredding and rach-drying of laver before layering in a preocess similar to paper making. Sheets of nori are commonly used as a wrap for sushi (makizushi) and rice balls (onigiri). It is also used as a flavouring in soups. In Wales and Ireland, laver is eaten as laverbread in a savory oatmeal. It is also occasionally still made into a sauce to accompany lamb. For other edible seaweed (sea vegetables), see the guide to edible seaweed Recipes Utilizing Laver Laver Bread Breakfast |
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:
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Ancient Roman Recipes, Apicius Recipes, De Re Coquinaria, Recipes from the Roman World
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