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.

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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

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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 

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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

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Bilberries don’t hang around for long, so when you find a patch, it’s worth picking a few extra for something special. This bilberry whiskey is simple to make, keeps well, and tastes even better when shared after a day outdoors.

It’s strong, a little sweet, and full of wild flavour—a proper forager’s treat.

Ingredients:

• 300g bilberries (fresh or frozen)
• 500ml good-quality whiskey (a smooth Irish or Scotch blend works well)
• 150–200g soft brown sugar (adjust to taste)

Click here for our Bilberry foraging guide

Method:

Rinse your Bilberries gently and remove any stems or leaves.

Place the Bilberries in a large, sterilised jar. Add the sugar and pour over the whiskey. Stir or shake gently to combine.

Seal the jar and store in a cool, dark place for at least 4–6 weeks, shaking every few days to help the sugar dissolve and flavours blend.

After a month, taste it. Too strong? Add a touch more sugar. Too sweet? A splash more whiskey. You’re in charge here!

Once you’re happy with the flavour, strain the liqueur through muslin or a fine sieve, then decant into a clean bottle.

For a smoother, richer flavour, let it mature for another month or two. Or just… sip and enjoy.

For more amazing Bilberry recipes click here.

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A creamy, floral celebration of wild summer ingredients — no oven required.

This cheesecake is bursting with Bilberries and delicately scented with Meadowsweet, a hedgerow flower known for its sweet, almond-vanilla aroma. It’s perfect for a summer gathering, whether you’re indoors or eating with muddy boots on a tree stump.

Vegan-friendly options included below.

Ingredients:

Base:

• 200g oat or digestive biscuits
  
• 80g unsalted butter, melted
  
• Pinch of salt
  

Vegan option: Use vegan biscuits (e.g. Hobnobs) and plant-based butter

Filling:

• 300ml double cream
  
• 3–4 Meadowsweet flower heads (or 1 tsp dried)
  
• 300g full-fat cream cheese
  
• 100g icing sugar
  
• 1 tsp vanilla extract
  
• Zest of 1 lemon

Vegan option: Use a plant-based whipping cream (like Elmlea Plant or Oatly Whippable) and vegan cream cheese (such as Violife or Nush)

Topping:

• 200g fresh Bilberries (or frozen)
  
• 2 tbsp caster sugar
  
• Juice of ½ lemon
  
• 1 tsp cornflour mixed with 1 tbsp water (optional, for thickening)

Click here for our Bilberry foraging guide

Click here for our Meadowsweet foraging guide

Method:

•  Heat the cream gently in a pan until just steaming — do not boil. Add the Meadowsweet flowers, stir, cover, and steep for 30 minutes. Strain and chill until completely cold
  
• Crush the biscuits into crumbs, mix with melted butter and a pinch of salt. Press into the base of a lined 20cm tin and chill for 20–30 minutes
  
• Beat the cream cheese, icing sugar, vanilla, and lemon zest until smooth. Whip the chilled infused cream to soft peaks, then fold gently into the cream cheese mixture. Spoon onto the chilled base and smooth the top. Refrigerate for at least 4 hours (or overnight) until set.
  
• Place bilberries, sugar, and lemon juice in a small pan and cook gently until the berries release their juices. Simmer for 5–8 minutes. Add cornflour mixture if you’d like it thicker. Let it cool completely before spooning over the set cheesecake.

To Serve

Garnish with extra fresh Bilberries or dried Meadowsweet petals if you have them. Serve cold — ideally outdoors!

For more amazing Bilberry recipes click here.

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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

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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

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These Elderflower ice lollies are summer on a stick—light, floral, and almost too easy to make. They’re the kind of thing that makes you feel like a forager even if all you did was wander into the kitchen. Elderflower cordial does all the heavy lifting, paired with zingy lemon and crisp apple juice. Perfect for hot days, lazy afternoons, or just because you want to eat something pretty straight from the freezer.

Ingredients for our  Elderflower Ice Lollies

 (Makes approx. 6 lollies)

• 200ml Elderflower cordial
  
• 300ml apple juice (cloudy works best)
  
• Juice of ½ a lemon
• a few edible flowers or mint leaves for a fancy touch (Optional)

Click here for our Elderflower cordial recipe

Method to make our  Elderflower Ice Lollies

1. In a jug, combine the Elderflower cordial, apple juice, and lemon juice. Give it a good stir.
2. If you’re feeling extra, pop a few edible flowers or mint leaves into each lolly mould for a bit of wild flair.
3. Pour the mixture into ice lolly moulds and add sticks. Freeze for at least 4–6 hours, or until completely solid.
4. To release, dip the mould briefly in warm water. Then just pop out, sit back, and enjoy your homemade taste of summer.

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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

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