Wild Food School ®

Recipes that Time Forgot

Feeding into WFS courses and public talks is research drawn from the texts of around 800 rare books and precious manuscripts (out of several thousand researched) held in academic institutions - from around the time of WWI to the mid 12th century and, in just one instance, from the early 6th c. AD (most texts of that age, and even more modern ones up until the Victorian age - and sometimes after - cannot regarded as reliable sources).

The recipes and food preparation details provided by these sources provide us with an insight into how we can use some of the 'wild foods' in today's kitchen.

Below are a handful of old recipes for some species that you may know of, or have heard the name mentioned somewhere. Maybe they will inspire you, or make you less hesitant, in exploring the world of wild foods.

BARBERRIES PRESERVED IN BUNCHES [1852]
Preserving barberries & wild berries
BROOM-BUDS - Pickled [1699]
Pickled Broom Buds

DAMSONS - To Keep [1852]
Damsons - preserving recipe

DAMSONS WINE [1852]
Damson wine recipe

LAVER [1849]
Perparing Laver Sea-Weed as food

FRIED SALSIFY [1854]
Preparing salsify in 1854

SAMPHIRE - To Pickle [1852]
Pickling samphire

SEAKALE STEWED [1852]
Seakale recipe

SOUP SORREL - A Summer Soup [1852]
Sorrel Aoup recipe

VEGETABLE BEEF STEAK [1891] - Fungus
Beef Steak Fungus preparation

14th CENTURY RECIPE
14th century Recipe


See also the new range of Wild Food WISDOM
Cooking with Weeds eBooks at wildfoodwisdom.co.uk


Wild Food School Homepage


Pictures and text Copyright © M. Harrison, 2010.