A ginger bug is a fermentation starter made from fresh ginger, sugar, and water that captures wild yeasts and beneficial bacteria from the ginger’s skin. Similar to a sourdough starter for bread, a ginger bug creates natural carbonation in homemade sodas and fermented beverages without commercial yeast.

When properly activated over 5-7 days, your ginger bug develops a rich ecosystem of lactic acid bacteria and yeasts. Research published in Food Chemistry shows that a ginger bug fermented for 96 hours produces the most consistent results, creating a reliable starter culture that gives you perfect carbonation every single time.

Unlike store-bought sodas or commercial yeast, a ginger bug harnesses wild fermentation—the same ancient process used for thousands of years to create naturally fizzy drinks. The best part? Once you’ve made one, you can keep it alive indefinitely with simple weekly feedings.

This is a lovely piece written by Jennifer Helen

Why Use a Ginger Bug in Wild Fermentation?

Ginger bug activated for 96 hours develops a rich mix of beneficial microbes, including lactic acid bacteria and yeasts, which produce a stronger, more consistent ferment, research in Food Chemistry reveals. Ginger bug (made from fresh ginger, sugar and water) is great for wild soda because the living microbes driving fermentation are unpredictable by nature and it’s therefore too easy to end up with flat soda one time or too much fizz the next. This is a strong starter culture you can build at home to give you reliable carbonation every time. The float test also tells you exactly when the ginger bug’s at peak activity and ready to use, and you just need to keep it fed to always have this amazing starter ready to go.

How to Make a Ginger Bug: Step-by-Step Recipe

Ingredients You’ll Need

For Starting Your Ginger Bug:

• 1-2 inches fresh ginger, unpeeled (organic preferred)
• 2 tablespoons white sugar (or organic cane sugar)
• 1 cup spring or filtered water (not tap water)
• 1 clean glass jar (pint-sized or larger)
• Muslin cloth or coffee filter
• Rubber band

For Daily Feedings (Days 2-7):

• 1 tablespoon fresh grated ginger daily
• 1 tablespoon white sugar daily
• Splash of water as needed

Steps to make your Ginger Bug

Grate a smallish piece of fresh ginger and add it to a clean jar along with two tablespoons of white sugar and a cup of fresh water.

Use spring or mineral water and not tap water. Chlorine is bad for fermentation.

Then cover the jar with muslin cloth secured with a rubber band and leave it at room temperature for several days.

Once a day everyday, add another tablespoon of grated ginger and a tablespoon of sugar and a splash of water.

By day five or seven, you should see bubbles after feeding and that means your starter’s ready. But if not, just keep feeding it until it does have bubbles.

Don’t worry about all the sugar you’re adding as the yeast eats most of it during fermentation, so what you’re left with is actually far lower in sugar than a regular fizzy drink. That’s especially good news if you’re watching your weight. You tend to get food cravings because sugar spikes and crashes your blood sugar, and research shows that people who lost more than 5% of their body weight over two years had less cravings overall than those who didn’t. GLP-1s like Mounjaro help with weight loss as they reduce appetite and stabilise blood sugar, which makes it easier to cut out sugar altogether. Pairing this medication with low-sugar foods helps weight loss stick long-term. Wild sodas are also an easy swap that cuts out sugar without giving up the fizz.

The Float Test: When Your Ginger Bug Is Ready

The float test tells you when your starter is most active and will give you the strongest and most consistent carbonation.

This is important because your soda will be flat if you add the ginger bug before it’s ready. Or it might be overcarbonated if you add it too late past its peak.

The float test takes the guesswork out of this process and it’s easy to do. Just take a spoon of your starter and drop it into a glass of room temperature water. If it floats, the yeast is full of CO2 and active enough to carbonate your sodas properly. Don’t worry if it sinks though. Just leave it a few hours and test again.

It’s best to feed your starter the night before you want to brew your wild soda. In the morning, it’ll likely be at its peak and ready to pass the test.

How to Store and Maintain Your Ginger Bug – Keeping it Alive

Keep the jar covered in the fridge to store it properly in between brews. The cold will slow the yeast down without killing it. Also feed the ginger bug once a week with a tablespoon of grated ginger, sugar and water.

Leave it out on the counter for a few hours after feeding before you put it back in the fridge. This is so the yeast has a chance to eat the sugar and stay active and not go dormant in the cold.

Feed it regularly and the yeast colony will become stronger and more established over time. This will give you the perfect carbonation you want for your wild sodas every time you brew them.

A ginger bug can help you brew consistent wild sodas every time. Once you have one on the go, it’s easy to keep up with it and you’ll never go back to buying fizzy drinks again.

Ways to Use Your Ginger Bug

Once your ginger bug passes the float test, you have a versatile fermentation tool. Here’s what you can make:

Naturally Carbonated Ginger Beer
The most traditional use. Mix 1/4 cup active ginger bug with sweetened ginger tea, bottle it, and ferment for 2-3 days for fizzy homemade ginger beer.

Fruit-Flavored Wild Sodas
Create strawberry soda, lemon-lime fizz, or apple sparkler by adding your ginger bug to fruit juice mixtures. The natural fruit sugars provide food for fermentation.

Root Beer and Herbal Sodas
Use your ginger bug as the starter for traditional root beer made with sassafras, sarsaparilla, and other roots and herbs.

Fermented Lemonade
Add 1/4 cup ginger bug to homemade lemonade and ferment in sealed bottles for 24-48 hours for a probiotic-rich, fizzy summer drink.

Starter for Other Ferments
Some fermenters use ginger bug liquid to kickstart other fermentation projects like water kefir or even as an alternative to commercial yeast in certain recipes.

Troubleshooting Common Ginger Bug Issues

My ginger bug isn’t bubbling after a week

• Ensure you’re using unchlorinated water (chlorine kills beneficial bacteria)
• Check that your room temperature is between 68-78°F (20-26°C)
• Try switching to organic ginger with the skin on (wild yeasts live on the peel)
• Increase feeding frequency to twice daily for 2-3 days

I see white film or fuzzy growth on top

• White film (kahm yeast) is harmless—skim it off and continue
• Fuzzy colored mold (green, black, pink) means discard and start fresh
• Ensure your jar is covered but can breathe (muslin cloth is ideal)

My ginger bug smells like alcohol or nail polish remover

• This indicates too much yeast activity—add only half the usual sugar for 2-3 feedings
• Stir more vigorously to introduce oxygen, which favors bacteria over yeast
• If smell persists after 3 days, start a new batch

The float test never works

• Try the test at different times—peak activity is usually 4-8 hours after feeding
• Make sure your starter is at room temperature (cold starters won’t float)
• Use a fresh spoonful from just below the surface layer

Frequently Asked Questions

Is it safe to drink a ginger bug?
Yes, a properly fermented ginger bug is safe to drink when made with clean equipment and good-quality ingredients. The fermentation process creates an acidic environment (pH below 4.6) that prevents harmful bacteria from growing. However, always discard your ginger bug if you notice any off-putting smells, discoloration, or mold.

What is a ginger bug used for?
A ginger bug is a fermentation starter used primarily to make naturally carbonated sodas and fermented beverages like ginger beer, root beer, and fruit sodas. The wild yeasts and beneficial bacteria in the ginger bug consume sugars and produce carbon dioxide, creating natural fizz without commercial yeast.

Is a ginger bug a risk of botulism?
No, botulism is extremely unlikely in a ginger bug. Botulism bacteria (Clostridium botulinum) cannot survive in acidic environments, and fermentation naturally creates acid. As long as you maintain proper fermentation practices—using clean equipment, feeding regularly, and discarding any batches that smell or look wrong—botulism is not a concern.

What does a ginger bug taste like?
A mature ginger bug has a tangy, slightly sweet, and spicy flavor with a hint of fermentation sourness (similar to sourdough starter). The ginger provides warmth and spice, while the fermentation adds complexity. It’s not typically consumed on its own but used to flavor and carbonate beverages.

How long does a ginger bug last?
With proper care and weekly feedings, a ginger bug can last indefinitely. Some fermentation enthusiasts have kept the same ginger bug alive for years. As long as you feed it regularly and store it properly in the fridge between uses, your starter will remain active and ready whenever you need it.

Can I use ground ginger instead of fresh?
No, you need fresh ginger with the skin on. The wild yeasts and bacteria that make fermentation happen live on the surface of fresh ginger root. Ground ginger has been processed and dried, so it doesn’t contain the living microorganisms needed to create your starter culture.

This is a lovely piece written by Jennifer Helen – Thank You

The post How to Make a Ginger Bug: Easy Recipe & Starter Guide appeared first on .

Ingredients:

• 1 handful of Jelly Ear mushrooms (Auricularia auricula-judae)
• Soy sauce (enough to soak the mushrooms)
• 250g rice
• 300g boiling water
• 1 tsp salt
• 20ml mirin
• Fresh Hogweed shoots

Method:

1. Prepare the Mushrooms

2. Cook the Rice

3. Cook the Remaining Mushrooms and Hogweed

4. Assemble the Dish

Tips for Foraging Jelly Ears and Hogweed

---

For more fabulous wild food recipes click here.

---

The post Soy-Soaked Jelly Ear Mushroom Rice with Hogweed by Forager Paul appeared first on .

Say hello to a wild twist on traditional kimchi—Hogweed kimchi! This recipe takes young Hogweed shoots and turns them into a tangy, spicy, and deeply flavourful ferment. It’s all about blending bold Korean flavours with the earthy charm of foraged ingredients. Perfect for adventurous eaters and fermentation fans, this kimchi is a little wild, a little spicy, and totally delicious.

Ingredients:

• 300g Hogweed (This is the bit you can replace for wild ingredients – Wild Garlic, Dandelions, Sea Radish or a complete mix of things)
• 3 garlic cloves, crushed or 3 tbsp wild garlic puree
• 2.5cm/1in piece ginger, grated
• 2 tbsp fish sauce (optional)
• 2 tbsp sriracha chilli sauce or chilli paste 
• 1 tbsp golden caster sugar
• 3 tbsp rice vinegar
• 8 radishes, coarsely grated
• 2 carrots, cut into matchsticks or coarsely grated

To see our Hogweed identification guide click here.

Method:

1. Slice the Hogweed into one inch pieces and put in a bowl.
2. Add the salt and leaves and really get your hands in there and mix it through thoroughly, don’t be scared to bruise the leaves.
3. After one hour wash off the salt and pat dry with a towel.
4. Grate the ginger, slice the chilli and add to the dry Hogweed with the garlic paste, Sriracha and rice wine vinegar.
5. Finely slice the onion and grate the carrot, add to the mix and stir well.
6. Place in a sterilised jar which will make it last for months

For more fabulous wild food recipes click here.

The post Hogweed Kimchi by forager Paul appeared first on .

Common Names

Rain Hat, Petasites, Purple Butterbur, Bog Rhubarb, Pestilence Wort, Plague Root, Edlin, Devil’s Hat and Butterfly-dock, Fuki (Japan).

Botanical Name

Petasites Hybridus

Scientific Classification

Kingdom – Plantae

Order – Asterales

Family – Asteraceae

Physical Characteristics for Butterbur

Leaves

Roughly heart shaped, with grey downy hairs on the underside with bluntly toothed edges often with a slight purple to brown hue. Very similar in appearance to that of Rhubarb, but smaller and more compact. Can grow up to 90cm in size.

Flowers

Male and female flowers are found on different plants. Flowers grow on spikes that appear before the leaves; they are small and pink-pale purple in colour arranged in a tight cluster down the stem. They are between 10-40cm in height.

Roots

Pollination can occur between male and female plants, however Butterbur spreads much more prominently through rhizomes; meaning it sends out root-like structures that can produce new plants and for large patches all growing from the same root system.

Habitat

Generally preferring shady areas, wet meadows, stream banks, road banks and woodland margins; often an escapee of old gardens. 

Known Hazards 

There is debate on the toxicity of this plant due to the presence of pyrrolizidine alkaloids found in this plant; This can result in liver damage.

It is suggested that you do not consume this plant in large quantities, or over a long duration and should be avoided if pregnant.

It is recommended that you do not consume any part of this plant raw, particularly the root.

As an occasional treat they should cause no problem. However they should always always be boiled and soaked before consumption as all members of the family contain bitter tasting, slow acting liver toxins called  pyrrolizidine alkaloids. 

Please don’t let this panic you. These compounds are found in over 6,000 different plant species as well as many dairy and meat products, as with everything just use it in moderation!

Could be Confused with

Different sub species of Butterbur such as White and Giant Butterbur; easily distinguished by flower colour and size (as you might guess). No further concerns, they are still usable in a similar way.

Coltsfoot (Tussilago Farfara) this has a similar leaf shape but has much more pointed  edges and nowhere near as large

Edible Uses

Flowers/Stems

Used commonly in Japan, referred to as ‘Fuki no to’; Before flowering the buds and young stalks and buds are used as an aromatic vegetable and are a delicacy.  They can be boiled for between 4-6 minutes and blanched. They can then be tempura battered and fried as well as chopped and stirred into Miso; They have a unique aroma with sweet and herby notes.

Leaves

Generally considered too tough and unpalatable when older, however when young the stalks can be used as a Rhubarb alternative. Young leaves can also be sautéed, pickled, put into soups and even used as a filling for Asian style dumplings.

As an occasional treat they should cause no problem. However they should always always be boiled and soaked before consumption as all members of the family contain bitter tasting, slow acting liver toxins called  pyrrolizidine alkaloids. 

Please don’t let this panic you. These compounds are found in over 6,000 different plant species as well as many dairy and meat products, as with everything just use it in  moderation!

Notes on Herbal Uses

In traditional medicine Butterbur has been used to treat fevers, coughs, asthma, wounds, urinary tract inflammation, and stomach ailments.

However there is insufficient evidence to suggest it helps with these particular ailments. The extract from the root of this plant has been used for centuries across the globe to help fight migraines, hay fever and as an antioxidant.  

It is readily available in a wide array of health stores and websites.

Extra notes from the Foragers

Butterbur is named after its alleged use for wrapping and preserving butter in warmer weather as its leaves are large and pliable. In many languages it is referred to as rain hat for its large waterproof leaves being used as a hood in rainy weather.

All throughout Europe the root of the Plant was used as a common treatment for the Plague and pestilence; known for its pungent smell it was burned and smelt to ‘smoke it out’ and even crushed and put into wine to be drunk! (I doubt it worked but it probably didn’t actually make it worse).

The seeds even have history of being used in love divination rituals in the UK:

“The seeds of butterdock must be sowed by a young unmarried woman half-an-hour before sunrise on a Friday morning, in a lonesome place. She must strew the seeds gradually on the grass, saying these words:

I sow, I sow!

Then, my own dear,

Come here, come here,

And mow and mow!

The seed being scattered, she will see her future husband mowing with a scythe at a short distance from her. She must not be frightened, for if she says, ‘Have mercy on me’, he will immediately vanish!

This method is said to be infallible, but it is looked upon as a bold, desperate, and presumptuous undertaking!”

It is worth stating the importance of this plant, in some areas it can become fairly invasive. It is, however, of vital importance to the local bee population. White butterbur was introduced in the 1600s as an ornamental species and tends to spread much more prolifically. 

References

https://inlanding.wordpress.com/2013/09/17/butterbur/

https://botanical.com/botanical/mgmh/b/butbur96.html

https://www.nccih.nih.gov/health/butterbur

https://scotlandsnature.wordpress.com/2016/03/16/species-of-the-month-the-butterbur/

https://www.naturespot.org/species/butterbur

https://luontoportti.com/en/t/1355/common-butterbur

https://www.gardenista.com/posts/fuki-miso-early-spring-recipe/

https://www.webmd.com/vitamins/ai/ingredientmono-649/butterbur

The post Butterbur (Petasites Hybridus) Identification appeared first on .

An interesting perennial relative of Blackberries and Raspberries, with striking orange fruits. It is native across cooler temperate to boreal regions of the world. In the UK they are mainly found in higher altitudes. The English name makes sense when you notice that they tend to grow in high places with a lot of mist and clouds!  

Common Names

knotberry, knoutberry, oot berry, lambs leaf

Botanical Name

Rubus chamaemorus  

Scientific Classification

Kingdom – Plantae

Order –Rosales

Family – Rosaceae

Physical Characteristics for Cloudberry

Leaves

The plant looks similar to a common blackberry, but is overall a bit smaller and less vigorous. The sprawling stems and covered with small prickles. Thedeeply veined leaves are matte green, sometimes tinged with bronze, and have 5-7 wide lobes. 

Flowers

The flowers appear from May onwards, and have five white to cream petals, with a cluster of yellow to brown anthers in the middle and five bracts on the back. They resemble a small wild rose

Fruit/Seeds 

The fruits ripen in July, turning from red to an eye catching golden orange. They look like a small orange blackberry, being made up of a cluster of bobbles or ‘drupelets’.  The drupes are smaller than a blackberry but with individual drupelets that are a bit bigger. There is a small seed inside each individual bobble of the fruit.

Roots

Cloudberry can form extensive spreading rhizomes, up to 10 metres long

Habitat

Cloudberries prefer acidic soils in colder regions and higher altitudes. It can be found in bogs, marshes and moorland. In the UK it is relatively rare, being found in more mountainous areas of Northern England, North Wales and Scotland. 

Known Hazards

None known, apart from minor scratches from the prickly stems 

Could be Confused with

It would be very easy to confuse Cloudberry with other Rubus species, most often the Blackberry (Rubus Fruticosus) which is much more common and has black blue/black berries. However this would not be a deadly mistake as the other Rubus species are generally also edible. 

Edible Uses

The fruits can be eaten just like a blackberry, but taste more tart even when fully ripe . They are prized in a variety of traditional desserts and liqueurs in Nordic countries, Alaska and Canada. They can be used raw, scattered fresh on desserts, porridge or muesli, incorporated into pies and crumbles or made into jam. The leaves can be used as a herbal tea

Notes on Herbal Uses

The fruits are high in antioxidants and polyphenols – and the high Vitamin C content meant they were used to ward off scurvy through the long Northern winters and by seafarers on long voyages. It seems to also have some interesting antibacterial properties . Some modern skincare brands are including cloudberries in their products for the antioxidant and anti-inflammatory properties. The leaves can be used as a tea. 

Conservation Considerations

The Cloudberry has suffered from habitat loss and is considered rare and endangered in Ireland and Germany, for instance. The habitats you might find it in can potentially be quite rare and sensitive – you should try not to cause too much disturbance while exploring. Do not go picking on SSSIs , just appreciate the unique ecology and do your bit to preserve it. 

Extra notes from the Foragers

The genus Rubus is pretty confusing even for experienced botanists, with lots of hybrids and micro-species. So don’t beat yourself up if you find them tricky at first! 

References:

https://plantatlas2020.org/atlas/2cd4p9h.5kh 

The post Cloudberry (Rubus chamaemorus) Identification appeared first on .

Common Names

Coltsfoot, Horse-hoof, bulls foot, foal’s wort and ass’ foot, Son before the father.

Botanical Name

Tussilago Farfara

Scientific Classification

Kingdom – Plantae

Order – Senecioneae 

Family – Asteraceae

Physical Characteristics for Coltsfoot

Leaves

Leaves appear later in the year in mid spring to early summer, they have basel ‘hoof shaped’ leaves with a waxy green top and a pale green underside covered in a white downy fluff. They can grow up to around 25 cm wide. 

Flowers

Bright yellow flowers appear in early spring, measuring around 1.5 cm across. Very similar in appearance to that of a dandelion but with a series of small, erect scale-like stems, often with a greenish/purple ting covered in white downy hairs . The flowers usually disappear well before the leaves begin to grow; this is where the name ‘Son before the father’ comes from. 

Seeds

Seeds appearing as flowers start to die off around mid to late summer, similar in appearance to a smaller, squashed Dandelion clock. Each flower head will hold around 150 seed heads. Each plant can hold between 1500-2500 seeds in total.

Roots

This is a perennial plant , it spreads through underground root systems. They can be very brittle and can regrow from the tiniest piece, making the plant notoriously robust and difficult to get rid of (not that you would want to mind you).

Habitat

Often found in exposed areas, with disturbed clay based soil. Very common in ditches, along gravel roads, forest path edges as well as cliff tops and landslides. Tolerating most harsh conditions well.

Known Hazards 

There is debate on the toxicity of this plant due to the presence of pyrrolizidine alkaloids found in this plant; This can result in liver damage.

It is suggested that you do not consume this plant in large quantities, or over long duration and should be avoided if pregnant.

It is recommended that you do not consume any part of this plant raw, particularly the root.

Could be Confused with

Butterbur- this has a similar leaf shape but has much more round, scalloped edges. This has the same considerations as Coltsfoot does.

Edible Uses

Flowers- used as a dandelion flower alternation in cooked or fermented recipes- best used for wine!

Stems- can be boiled or steamed as a vegetable similar to an asparagus.

Leaves- these can be used as a salt alternative! Simply air dry the leaves, then roast until white in colour and powder like. This is an acquired taste, a little goes a long way.

Extracts of the leaves can also be used to make a very traditional rock, still sold at many seaside resorts in the UK to this day! 

Notes on Herbal Uses

There is a long history of Coltsfoot being used as a herbal remedy. traditionally dried and made into a tea or smoked as well as being freshly juiced for its medicinal properties; soothing coughs, asthma, colds and sore throats.

Studies have shown anti-inflammatory properties in rodents; showing promising effects on gout, asthma and even prevention of cell damage in the brain. However there is insufficient evidence to suggest beneficial human applications.

Extra notes from the Foragers

Stockley’s Sweets in Lancashire is the only maker of Coltsfoot root across the world!

The flower of this plants is wonderful for early pollinators and the seed heads are a common nesting material for a variety of small birds including Goldfinchs

Reference List

Stockleys Coltsfoot Rock Sticks (toffeeworld.co.uk)

Coltsfoot: Potential Benefits, Side Effects, and Dosage (healthline.com)

Coltsfoot – Tussilago Farfara: Edible & Medicinal Uses of the Salt of Wild Plants – Song of the Woods

Edible Parts of Coltsfoot: Ultimate Guide (greg.app)

Tussilago farfara (Coltsfoot) | BBC Gardeners World Magazine

The post Coltsfoot (Tussilago Farfara) Identification appeared first on .

The country side of the UK is abundant wild roses, 13 native and 9 introduced  according to BSBI, many of them hybridising and with very similar appearance. Two of the most common are:

Dog rose Rosa Canina add link to id guide

Japanese rose Rosa Rugosa add link to id guide

If you haven’t already check out our ID guides linked above

They have been used for centuries for their beauty, wonderful flavours and array of fantastic medicinal properties.

The great thing about wild roses is they are all edible and can be used for recipes interchangeably, so as long as you are 100% certain you have a wild rose species- first part of the botanical name beginning with “Rosa” it doesn’t matter which one edibility wise. You can even use garden varieties. The harvesting, prep and recipes you can make with them are all the same.

Harvest Time and Techniques

Flowers- from late spring to early summer so about May- June. The petals are the only part needed so if you carefully pull just the petals the rest of the flower will remain to go on to produce a rose hip. They will keep well for a few days in a cool place for long term storage they also dry well.

Rose hips- Autumn, the season is quite long for rose hips, they can be seen even in late summer and last on the shrubs well into January,  but simply once the hips turn red they are ripe and ready to use. The traditional time to collect rose hips is just after the first frost as the freezing breaks the cells within making them softer and sweeter. This is called bletting, but we now have the modern technology of freezers so can start earlier if we wish. 

When collecting your rose hips it will be useful to take a pair of gloves to protect from the thorns also some secateurs as it’s only when they are really soft do they come away from the stem easily.

Edible parts and uses

 Leaves

When very young in spring they can be added to salads and stir fries. Different species have varying levels of spines and thorns, so have a little check first but generally they are very smooth at this age, like pictured above. Dog rose Rosa Canina is my favourite for this. 

Rose petals 

Floral and perfumed with a light sweetness

Decoration

Can be used for their beauty and light sweetness for decoration on desserts and in salads or any food that they will compliment. Rose petals are well known for flavouring Turkish delight.

Infusion

Rose petals work excellent as an infusion into many different vinegars, syrups or alcohols and jellies so have an experiment! The flavours are water soluble so take little time to infuse. They will tint your recipe similar of the petals them selves, if you want a striking pink you can use Japanese rose Rosa rugosa or other strongly coloured roses from your garden.

This is a two part goodie! Because with these recipes you get two products-

• A Rose infused condiment, alcohol or syrup.
• Petals that have been pickled, or syrup and alcohol soaked which are delicious. 

Simple recipe for Rose flower vinegar

Melt together with heat on the hop 400ml of your choice of vinegar and 2 heaped tablespoons of brown sugar ( or an amount to your taste) Once cooled, pour into a clean jar that has been stuffed full of rose petals. Fill almost to the top, as vinegar can degrade most jar lids. Leave for 5 days then decant the vinegar into a suitable bottle and keep the rose petals in a jar in the fridge ready to use on dessert, salads or especially with Turkish and moroccan like dishes.  

Jams and desserts

The petals work great in jam or sweet pickles also for sorbet, ice cream and jelly. Another way to use them is to incorporate them in no-bake slices like tiffin. 

Tea 

Petals can be dried and made into blends of loose leaf tea.

Other Rose recipes

Rose hips

A unique flavour of a sweet tangy tomato/strawberry.

There’s a little way you can get a taste of Rose hips before collecting 100’s of them. Once they are soft ( pull off the shrub easily) there will be a little hole where it was just attached to the stem. Give the hip a very gentle and even squeeze so the pulp oozes out like toothpaste from the hole, and try! if the seeds also push out you’ve pushed too hard and if lots of juice comes out its fermenting, in both cases toss it and get another.

Rose hip syrup

This is honestly just lovely, It is simply Rose hip pulp and sugar. There are a few ways you can make this depending on if you want to do less work and how quickly you want result. For all methods it’s best to have your rose hips already soft either by collecting after the frost or having stuck them in and out the freezing a couple of times.

The reason to have them soft first is so they are sweeter, need minimal processing which preserves more vitamin C and to get the more of the delicious pulp.

For method one 1 and 2 first you need the pulp…..

Place your whole washed soft rose hips into a pan. If a few have bits of stalk on it’s no problem. Add enough water to cover and simmer on a medium heat until they are soft enough to mash into a pulp.  

Now you sieve the pulp, theres two different ways depending if you want a thicker puree or a flavoured liquid/jelly- but the most important thing is you use a cheesecloth or jelly bag, it has to be a tightly woven mesh to stop the irritating little hairs inside coming through so a regular metal sieve or will not do.

Method 1- Best for puree, pickle, sauces, jam, thicker syrup.

Roll up your sleeves and with your cheesecloth squeeze the pulp through the mesh, it takes a little work but worth it for the rich thick result.

I usually do a double squeeze. Once I can’t get any more puree through, I put it back in the pan and add more water and squeeze through again or go to method 2. It’s amazing how much more you get, the second lot is thinner but still great for syrups!

Method 2- Best for cordial, drinks, jellies and a thinner syrup.

You may want to water down your pulp a little more first then leave it hanging in a jelly bag overnight this will result in a translucent flavoured liquid.

Now you just need to add sugar, Demerara is considered the tastiest by most people but any is fine. You can add an amount of sugar to your personal taste but if it’s under 50- 60% sugar it will have a shorter shelf life as it wont naturally preserve, you will need to refrigerate, freeze or use jam/pickling heat methods for longer storage. 

Method 3

With your cleaned and dried soft rose hips, get a clean jar and layer 50-50 of rose hips and sugar ( demerara is best)  in a lasagna like way, then pop the lid on and leave in a temperate place out of the sun, in 1-3 months a syrup will have formed all by itself. Because sugar is hydrophilic ( loves moisture) it draws the juices from the rose hips out and forms a syrup. It’s ready once all the sugar has liquified, though I often leave it an extra couple of weeks after to make sure all the flavour is infused. Before serving if any of the rose hips are broken you will need to sieve the syrup through a cheesecloth or jelly bag to make sure the seeds and hairs are left behind.

Extra tips…

If you’re worried some hairs have made it through into your syrup, leave it standing overnight and they mostly float to the top so you can just scoop them out.

It is possible to put them through a low power food processor briefly before heating to help break them up. I’ve done this and still successfully sieved the hairs and seeds out. But it must be a light chop up not liquefying something like a Nutribullet is way too powerful. 

Medicinal Uses and nutrition

Rose petals

Drinking Rose petal tea is an important part of Traditional Chinese medicine.

It’s a good source of vitamin A,C and E, also iron and calcium while containing zero fat, sugar, calories or protein.  

The petals have mood stabilising and lifting properties. The smell of roses also promotes a calming and stress relieving effect. 

The vitamins and antioxidants in Rose petals support skin health giving them them the strong association with beauty, many skin care products contain rose.

Rose hips 

Most well known and praised for their incredible anti inflammatory properties and high Vitamin C content which is 8-20 times that of oranges with 426mg in 100g of rose hips. 

Rose hips are also high in folate and contains vitamins A, B3, D and E along with flavonoids, carotenoids, betasitosterol, fructose, malic acid, tannins, magnesium, zinc, copper and numerous other phytochemicals.

Heart health

Consuming rose hips may boost heart health by lowering cholesterol and blood pressure.  In a 6-week study in 31 people, drinking a rosehip beverage containing 40 grams of rosehip powder daily led to significant reductions in blood pressure, total cholesterol, and LDL (bad) cholesterol, compared with the control group.

Benefits for arthritis

Rose hips have been well studied for their effects on osteoarthritis pain. A recent review of 24 studies found that supplementing with rose hips may help relieve osteoarthritis symptoms by combating oxidative stress and inflammation in your joints. Additionally, a review of three studies noted that people taking rosehip powder were twice as likely to report improvements in osteoarthritis pain. Finally, a recent review observed that rose hips reduced pain and stiffness in those with osteoarthritis.

Skin 

Rose hip oil is now a popular anti-aging substance in the beauty industry, it’s made by cold pressing rose hips and extracting their natural oils. The seeds are high in polyunsaturated fats, which supports healthy skin and protects it from damaging compounds, such as ultraviolet (UV) rays, cigarette smoke, and pollution.

In one small, 8-week study, taking 3 mg of Rose hip powder daily led to a significant decrease in skin wrinkles and significant increase in skin moisture content and elasticity.

Researchers attributed these results to rose hips’ robust antioxidant, vitamin C, and fatty acid profile, which all protect and replenish your skin barrier.

Rose hip oil may also aid wound healing. In a recent study, rats treated with this oil had significantly faster wound healing and less scar development than the control group. 

Sources

https://www.webmd.com/diet/rose-tea-good-for-you

www.eatweeds.com

The post How to use wild roses. appeared first on .

Common Names

Lady fern, Female fern, female polypody

Botanical Name

Athyrium filix-femina

Scientific Classification

Kingdom – Plantae

Order –Polypodiales 

Family – Athyriaceae

Physical Characteristics for Ladies fern

Ferns are different to the majority of plants we are familiar with, they are in a different category called pteridophytes as they don’t produce seeds but spores. They are very ancient plants, the first ferns grew on earth 300 million years ago! 

Ladies fern is a  medium to large hardy deciduous fern forming bushy rosettes of feathery ladder-like fronds. Growing to a max height of 1.2 but most commonly about 80 cm, they can be seen from March to November.

Leaves

Leaves are feathery lance shaped and twice to three times pinnate, yellowy- green in colour and emerging horizontally but drooping over at the tip. The fond tapers in gradually toward the tip. The segments have toothed margins. The midrib can be red or green. The Lady fern spreads out equally in height and width and is clump forming.

The underside of ferns have sori (spore bearing structures) on Lady fern they are curved J or C-shaped and this is a key characteristic.

Stem

Green or red with a groove.

No flowers, fruit or seed

Habitat

Native to the UK, wide spread and fairly frequent.

Preferring acidic and humid conditions but can tolerate a variety, found in woodland or shaded hedgerow with rich moist soils as the dampness aids with spore dispersal.

Known Hazards 

Occasional reports of sickness but this is likely due to mis-identification or improper cooking.

Due to lack of information on safety during pregnancy and breast feeding, avoid during this time.

Only the young furled up fiddleheads are edible and absolutely must be cooked

There’s a lot of varying information on ferns being edible, reports of them being carcinogenic is referring mainly to bracken. Lady fern is not known to be carcinogenic but does contain an enzyme called thiaminase which can break down vitamin B1. However with cooking properly this is greatly reduced. Uncooked fiddleheads will make the vast majority of people quite sick. 

Could be Confused with

Other ferns, including Buckler-ferns and Male-fern, which are difficult to tell apart.

Ferns can be a little difficult to separate from each other, since only a few species are edible this is definitely something to take your time with. You may need to spend a season observing them first in mature stages before collecting for food. A great way to learn is to buy a Lady fern from a garden centre where you can closely observe as it grows and be 100% sure of species, just be aware they may have been treated with chemicals.

Bracken is definitely one to avoid, it has carcinogenic properties and fortunately the young shoots look quite different, emerging as a trio of fronds and sori that run in a line along the leaf edge. ID guide link. 

Dryopteris is a genus of fern of over 300 species with some that are quite similar to Lady fern. Dryopteris are known commonly as Wood ferns, Male ferns and Buckler ferns. Some of these species have fiddle necks that are totally covered in brown papery skin which Lady fern will never be and only has a few small pieces of the brown skin.  

The Male fern- Dryopteris filix-mas TOXIC is one of the most common fern species in the UK especially if on limestone soil. Its important not to mix this one up as it’s considered very toxic to ingest. 

Differentiating features -The Male fern has brown papery skin covering the fiddleneck that remains on the mature stem. Lady fern only has very little in patches on the emerged erect fiddleneck that is easily removed. On open fonds the Male fern has rounded sori ( spore producing structures on the underside of the leaf) and the Lady has J or C shaped sori. 

Ostrich fern (Matteuccia struthiopteris) is similar but not a problem as it’s also edible as long as its cooked property. It’s less common being a naturalised garden escapee. It has a more prominent U shaped groove also both fertile and sterile leaves whereas Lady fern only has fertile. Ostrich fern also has very little brown papery skin on the fiddleneck. 

Edible Uses

Edible with caution- Risk of mis-identification, they also must be cooked, eat occasionally.

A seasonal delicacy! Only the young furled up fiddleheads are edible and absolutely must be cooked, eating them raw will very likely cause sickness. 

Firstly thoroughly clean the fiddle heads, and remove any brown papery skin, this is important as there can be organisms or trace toxins on them that can potentially cause illness. 

However you decide to prepare the fiddleheads pre-cook them by boiling for 10-15 minutes first this ensures they wont be unevenly or under cooked, it removes bitterness bringing out their flavour and can also help them keep their fresh green colour. Sautéing is the most favoured way to finish them, but you can also roast or pickle them. 

Just bear in mind they can go mushy and brown if over cooked.

They taste somewhere between asparagus and broccoli.   

Check out our blog on edible ferns for deeper detail in preparation and cooking tips

Timing depends on climate but they typically start emerging from April. Only harvest those that are still furled up. You can use the whole stem as long as it’s still coiled up. 

Only take a few from each fern so it can still grow new leaves for that season. 

Notes on Herbal uses

High in vitamin A and C also antioxidants.

Extra notes from the Foragers

Lady fern is very hardy and can tolerate well below -20, it grows abundantly in Finland

Its common names “lady fern” and “female fern” are for its elegance and delicacy.

During the mid 1800’s the Victorians became obsessed with ferns, this craze was nicknamed Pteridomania, they were dug up in mass from the wild causing substantial ecological damage. Ferns became prominent in decorative design the fronds were used as stencils and even the famous custard cream biscuits if you look closely are decorated with ferns!

Two Chinese princes who were said to have famously survived exile in the wilderness for a long while on a diet of fern fiddleheads.

References

ps://foragerchef.com/how-to-identify-and-cook-fiddlehead-ferns/

https://en.wikipedia.org/wiki/Matteuccia

https://www.webmd.com/vitamins/ai/ingredientmono-492/ostrich-fern

https://itsavegworldafterall.com/sauteed-fiddleheads-with-garlic-lemon-butter/

https://dnr.alaska.gov/ag/akpmc/pdf/Fiddleheads.pdf

https://www.wildlifetrusts.org/wildlife-explorer/ferns-and-horsetails/male-fern#:~:text=The%20male-fern%20is%20a,and%20ditches%20throughout%20the%20UK.

https://www.webmd.com/vitamins/ai/ingredientmono-720/male-fern

https://www.naturespot.org/species/male-fern

The post Ladies fern (Athyrium filix-femina) Identification appeared first on .

Corn Poppy is a common member of the Poppy family, since World War I, it has been used in the Commonwealth as a symbol of remembrance for fallen soldiers because it commonly grew in fields disturbed by war.

Common Names

Corn poppy, Common poppy, Corn rose, Field poppy, Flanders poppy, red poppy

Botanical Name

Papaver Rhoeas

Scientific Classification

Kingdom – Plantae

Order – Ranunculales

Family – Papaveraceae

Physical Characteristics for Corn Poppy

Leaves

The leaves are deeply lobed, lance-shaped, and covered in fine hairs. Greyish-green in colour, soft to the touch but somewhat bristly. They grow alternately along the stem. The basal rosette leaves are more prominent in young plants.

Flowers

Corn Poppy has large, delicate petals, typically bright red with a black spot near the base.The petals are thin and paper-like, often crumpled when the flower first opens. Each flower has four petals, measuring 5–10 cm across.

The flowers are short-lived, lasting only a few days, but the plant can bloom prolifically over the summer months.

It flowers from  May to August, with peak blooms in June.

Stem

Slender, erect, and covered in short, bristly hairs.They are hollow, fragile, and prone to bending in strong winds. The whole plant grows 60–80 cm tall.

Seeds

After flowering, the plant produces a distinctive capsule-like seed pod, which is green when fresh and turns pale brown as it ripens. The capsules are oval to spherical, about 1–2 cm long, with a flattened top (known as the “stigmatic disk”).

Each pod contains hundreds of tiny black seeds.

Habitat

Poppy’s prefers open, sunny areas with light, well-drained soils. This species is commonly found in disturbed areas such as agricultural fields, roadsides, railway embankments, and wildflower meadows.

Historically they were associated with wheat, corn and barley fields due to its preference for tilled land, hence the Corn Poppy name.

Known Hazards

All parts of the plant (except seeds) contain small amounts of alkaloids, which can be toxic if consumed in large quantities. Advice states that over 250 grams of the dried flowers is possibly unsafe and may cause nausea, vomiting, seizures, changes in heartbeat, and fainting.

The seeds are perfectly safe to eat, containing none of the alkaloids associated with other parts of the plant.

The latex in the seedpods is narcotic and slightly sedative. It can be used in very small quantities, and under expert supervision, as a sleep-inducing drug.

Avoid consumption during pregnancy or breastfeeding due to potential risks. 

Could be Confused with…

Could be Confused with other Poppies for example Opium Poppy (Papaver somniferum) but this has larger flowers, sometimes pink or white, much thicker stems and larger, more globular seed capsules.

Welsh Poppy (Meconopsis cambrica) but these  have yellow or orange flowers.

Edible Uses

The young leaves collected early in the season when the plant is still tender can be eaten raw in salads or cooked like spinach.

Boiling removes some bitterness and mild toxicity.

The seeds, have a lovely nutty flavour,they are non-toxic and widely used as a spice or topping in breads, cakes, and pastries.

Oil extracted from seeds is used in cooking and for medicinal purposes.

The flower petals can be used to make syrups or jellies or infused to make  natural red or pink food coloring

Notes on Herbal Uses

Corn poppy flower petals contain chemicals that can cause sleepiness. They can also have antioxidant effects. The petals also contain minerals, including potassium, zinc, copper, and iron. People use corn poppy for cough, insomnia, pain, withdrawal from heroin, morphine, and other opioid drugs, and other purposes, but there is no good scientific evidence to support these uses.

Find out Foraging and Herbal Medicine Online Guide Here

Extra notes from the Foragers

Corn Poppies  association with blood and new life harks back to the Egyptians and Romans who made garlands of common poppies to celebrate the gods and ensure the fertility of their crops.

Since the First World War they have been used widely as a symbol of remembrance and hope as they were the first wildflower to bloom and grow amongst the chaos and destruction of the battlefields.

In 1915 John McCrae, a Canadian doctor serving in the war, wrote the poem ‘In Flanders Fields’ all about the poppy and the war. The poem was published and the poppy became an official symbol of hope and remembrance.

 “In Flanders Fields the poppies grow Between the crosses, row on row, That mark our place. While in the Sky The larks still bravely singing, fly Unheard, amid the guns below. We are the dead, Short days ago We lived, felt dawns, saw sunsets glow; Loved and were loved – but now we lie In Flanders Field.” 

John McCrae, 1915

References:

https://www.webmd.com/vitamins/ai/ingredientmono-525/corn-poppy

https://www.wildlifetrusts.org/wildlife-explorer/wildflowers/common-poppy

https://www.kew.org/read-and-watch/tale-two-poppies#:~:text=rhoeas%20L.,importance%2C%20peppered%20with%20sad%20irony.

https://www.interflora.co.uk/blog/poppy-day

https://en.wikipedia.org/wiki/Papaver_rhoeas

The post Corn Poppy (Papaver Rhoeas) Identification appeared first on .

This Elderflower & Sea Salt Ice Cream is one of those dreamy summer recipes that feels a bit fancy but is actually super simple to make. The Elderflower brings a gentle floral sweetness, while the sea salt gives just the right kick to stop it from being too delicate. It’s creamy, refreshing, and just a little unexpected—in the best way. No ice cream maker needed, just a bit of whisking and some patience while it freezes (the hardest part!).

Click here to see our Elder ID guide.

Ingredients to make our Elderflower & Sea Salt Ice Cream:

Serves 6

• 2 free-range egg yolks
• 185 ml Elderflower cordial
• 35 g (2 tbsp) sugar
• 425 ml double cream, whipped
• ½ – ¾ tsp rock salt, lightly crushed

Click here for our Elderflower cordial recipe.

Method to bring our Elderflower & Sea Salt Ice Cream together:

1. In a mixing bowl, whisk the egg yolks with the sugar until the mixture is pale, smooth, and a bit fluffy. It should look like a light custard.
2. Slowly pour in the Elderflower cordial, whisking as you go so everything blends nicely. The mix should smell amazing at this point!
   
3. Gently fold in the lightly whipped cream using a spatula or spoon. You want it well combined but still light and airy.
4. Sprinkle in the crushed rock salt—start with about ½ teaspoon, taste, and add a little more if you fancy a slightly saltier edge. It should be subtle but noticeable.
   
5. Pour the mixture into a freezer-safe container (a loaf tin works well), cover it, and pop it in the freezer. Let it chill for at least 6 hours, or overnight if you can wait that long.
   
6. Let the ice cream sit out for 5–10 minutes before scooping. Serve it as-is, or with an extra drizzle of cordial, a few berries and a biscuit!

View all of our Elderflower & Elderberry Recipes here

The post Elderflower & Sea Salt Ice Cream Recipe appeared first on .