Gorse flower cordial
It’s time to get out there people. The winter foraging fast is over. The first signs of free edible food are starting to spring up. There’s something exciting about the first foraging of the year. It brings our ever rushing pace of life under control. Connecting with the seasons reminds us we’re not in charge and we can only follow creation’s pace. Seaweed bread made from foraged gutweed (great name eh?) was the first foraging of the Tŷ Paned year and was delicious. Turns out seaweed bread is an acquired taste. As a Welshman I’ve acquired it but not everybody...
Read MoreElderflower delight
The month of June brings almost unparalleled joy to the forager. As far as flowers go, the elderflower is the absolute king. It is so delicious and so versatile. It is one of the few wild foodstuffs that is collected for commercial use, and for good reason. It produces a beautifully refreshing, summer cordial, one of the finest hedgerow champagnes, and an increasingly popular, sweet treat called elderflower delight. Thank you John Wright in the River Cottage Hedgerow Handbook for that. I won’t give away that recipe, you’ll have to buy the book for that but I will pass on my...
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