Collecting the folklore and uses of plants

Wild Food Wisdom – Cooking with Weeds e-Books

Posted on by royvickery |

Marcus Harrison, of the Cornwall-based Wild Food School, is producing a series of e-books providing recipes which use wild plants. So far nine titles, including brambles (Rubus fruticosus), dandelion (Taraxacum officinale), fat-hen (Chenopodium album), ramsons (Allium ursinum) and three-cornered leek (A. triquetrum), and sea beet (Beta vulgaris ssp. maritima), have been produced, and a book on elder (Sambucus nigra) is in the pipe-line.
For further information visit:

Image: three-cornered leek (also known as three-cornered garlic), native to the Mediterranean region and introduced to the British Isles in the mid sixteenth century; now increasingly abundant and spreading, particularly in southwest England; Wiki Commons.

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