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

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Scientific Name

Inonotus dryadeus 

Common Names

Oak Polypore, Oak Bracket, Weeping conk and Warted Oak Polypore

Family

Hymenochaetaceae

Habitat

An infrequent find in northern Britain but fairly common in Wales and southern England. They are parasitic and are found near the base of living and dead oak tree’s and occasionally on other broad-leaf trees such as beech and birch.

Description

The oak bracket fungus doesn’t really have any specific uses, apart from playing a vital role in the woodland ecosystem but they are amazing to find especially when they’re dripping with ‘honey’!

Identifying Features: 

Cap:

The bracket is up to 65 cm across and typically 10–15 cm thick. The upper surface is cream to rusty brown and velvety or hairy. When young and fresh, amber-coloured droplets ooze from tiny pores in the dimpled surface, especially around the edge. the liquid it secretes makes the bracket look as if it is dripping honey. Please don’t taste it, trust me the similarities end there! As the bracket ages, it starts to smell pretty unpleasant. They are more often found singularity but do sometimes occur in tiers. 

Its rusty brown flesh is soft at first, becoming corky and fibrous with age. The caps become blackened and cracked over winter, and sometimes persist for several years.

Pore/tubes:

The underside is buff in colour and there are 4 to 6 fine pores per millimetre. These are initially greyish-white but mature to yellow.

Smell:

Unpleasant especially as they age.

Spores:

White.

Known hazards

Not thought to be toxic but they are tough and bitter making them inedible. 

Potential lookalikes

Could possibly be confused with the Beefsteak Fungus (Fistulina hepatica) which also grows on Oak trees but this has a softer texture and oozes red juice when cut.

The Shaggy Bracket (Inonotus hispidus) looks very similar but this is usually found growing on Apple or Ash rather than Oak, has a much smoother surface and has a brown spore print.

References:

https://www.woodlandtrust.org.uk/trees-woods-and-wildlife/fungi-and-lichens/oak-bracket/

https://www.first-nature.com/fungi/pseudoinonotus-dryadeus.php

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

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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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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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The Red Belted Polypore (Fomitopsis pinicola) is a bold and beautiful bracket fungus found growing on dead or dying coniferous trees, occasionally hardwoods, throughout the UK and across the Northern Hemisphere. This distinctive polypore gets its name from the reddish, rust-coloured band that often appears along the edge of its otherwise brown, white, and amber-toned cap. With its hard, woody texture and multi-coloured, varnished appearance, it’s one of the easiest shelf fungi to spot in the wild.

While not edible due to its tough, inedible flesh, the Red-Belted Polypore is of great interest to naturalists and herbalists. It plays an essential role in forest ecosystems by breaking down wood and returning nutrients to the soil. In this post, we’ll help you identify Fomitopsis pinicola, understand its ecological role, and explore how it’s been used in traditional medicine and mushroom dyeing.

Common Name

Red-belted polypore, red belted conk

Scientific Name

Fomitopsis pinicola

Family

Fomitopsidaceae

Habitat 

Can be seen in all seasons as it is a perennial polypore growing for many years from the same spot. Can be found on old conifers also Beech and Birch trees

Saprophytic also occasionally parasitic. 

Very rare in Britain but common in Scandinavia and Slovenia.  

Identifying Features:

There is a characteristic orange/ red band between the new growth and previous years growth which is easily recognisable and a key feature.

Hoof shaped bracket fungus that grows directly off wood, no distinguishable stem, broadly attached to the host tree.

Upperside:

Hoof or shelf shaped, varies in colour and ratios of colour but will be darker coloured on the older portion where it attaches to the tree in either dark grey, slate or even purple tones and then an orange/ red band on the rim is most often seen but is not always present, then followed by a white band where the upper surface meets underside. Younger specimens can display more orange. The surface has radial band like ridges (zonate) which have accumulated with subsequent years growth. It has a firm woody texture, smooth and shiny with a layer of resin that melts if a flame is put to it.They can reach 30 cm across.

Underside:

Polypore- lots of tiny holes like sponge which are at the end of tubes this is the structure that releases the spores. White in colour which hardly bruises, ageing a yellow brown.

Smell:

Can vary from unpleasant and sour to water melon rind.

Spores:

Light lemon yellow, released in late summer autumn.

Uses/ edibility

Inedible as its very hard and bitter so not a culinary mushroom,  but it has a have a huge array of medicinal properties it has been attributed to which generally are obtained from making an extraction or drying and powdering the conk.

Immune modulating from the polysaccaride content, broadly anti-microbial, anti-inflammatory and anti-oxidant properties have been used by our ancestors from many regions of the world.

A study on mice in 2020 showed it has anti-diabetic potential and research is continuing.

Was dried powdered and put on wounds as it would help stop bleeding, reduce chance of infection and aid healing

Has been used historically as a tinder to help carry an ember to the next settlement.

If found best left as it is very rare.

Known Hazards

none

Potential lookalikes 

Hoof fungus- (Fomes fomentarius) The red/orange belt is not always visible making it easier to mistake for the hoof fungus which is the same hoof shape but lacking the coloured band.

Ganoderma’s . This is a genus or several resinous bracket fungi that can also look very similar, you can tell them apart as Ganoderma’s have a heavy rust brown spore deposit which is usually visible on and around the fungi. Many Ganoderma’s underside also bruises a light brown.

Extra Note

Pinicola stands for growing on pine trees.

To tell the age of a conk you cut it open and count how many bands of tubes there are, each band represents a year (or seasons) growth.

Has been used in Korean and Chinese folk medicine for cancer prevention and anti inflammatory.

Source

Nature-first.com

Edible mushrooms by Geoff Dann 

Fungi of temperate Europe vol 2 by Thomas Laesson and Jens H.Peterson

https://pubmed.ncbi.nlm.nih.gov/33389867/

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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.

View all of our Elderflower & Elderberry Recipes here

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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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This Elderflower kombucha is light, floral, and naturally fizzy—simple to make and seriously refreshing. The Elderflower adds a subtle sweetness that works perfectly with the tang of the fermented tea. It’s a great one to have in the fridge for warm days, and a nice alternative to sugary drinks or shop-bought sodas.

Ingredients to brew this Elderflower kombucha:

• 20 fresh Elderflower heads 
  
• 240g sugar
  
• 1.76kg water (approx. 1.75 litres)
  
• 1 SCOBY + 200ml starter kombucha (from a previous batch or shop-bought)
  
• Optional: strip of lemon zest or a few extra Elderflowers for bottling
  

Click here to read our Elder ID guide.

Click here to find out more about Kombucha.

Method for our Elderflower kombucha:

1. Gently shake the Elderflower heads to remove any insects (don’t wash them). Place them in a large bowl or jug and pour over 1 litre of freshly boiled water. Cover and let steep overnight at room temperature.
   
2. The next day, strain out the flowers using a fine sieve or muslin cloth. Pour the infused water into a saucepan, add 240g sugar, and heat gently until fully dissolved. Let the syrup cool to room temperature.
   
3. Add the remaining 760ml of cool water to the syrup to bring it to the full 1.76kg (1.75 litres). Make sure the mixture is completely cool before continuing.
4. Pour the mixture into a clean glass jar or fermentation vessel. Add the SCOBY and 200ml starter kombucha. Cover with a cloth and secure with a rubber band. Leave to ferment at room temperature for 7–10 days.
5. Start tasting around day 6. When it’s tangy but still lightly floral, remove the SCOBY and pour the kombucha into bottles. Add a strip of lemon zest or a few fresh Elderflowers if you’d like.
6. Seal the bottles and leave them at room temperature for 2–3 days to build some fizz. Then pop them in the fridge.
   
   Chill well before drinking. Pour over ice or drink straight from the bottle. It’s light, a little wild, and a lovely way to use what’s in season.

View all of our Elderflower & Elderberry Recipes here

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With apple juice, Elderflower, a squeeze of citrus, and a fizzy top-up of cloudy lemonade, it’s fresh, fruity, and ridiculously easy to throw together. No fancy kit, no fuss—just grab a jug, some ice, and a few pals. Perfect for picnics, garden lounging, or pretending you’re the kind of person who forages (we won’t tell).

Ingredients to make our Elder and Orchard:

• 250ml/10½fl oz white rum
• 700ml/1 pint 5fl oz apple juice
• 50ml/2fl oz Elderflower cordial
• 2 lemons, halved
• 1 lime, cut into wedges
• cloudy lemonade, to top up

Click here for our Elderflower cordial recipe

Method to mix the Elder and Orchard:

1. Pour the rum, apple juice and Elderflower cordial into a large jug.
2. Squeeze in the juice of the two lemons, then add the lemon pieces and lime wedges. Mix with a wooden spoon.
3. Half-fill a plastic cup filled with ice with the rum mixture, then top up with cloudy lemonade.

View all of our Elder flower & Elderberry Recipes here

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Looking for a way to make the most of Samphire beyond the usual lemon-and-fish combo? This vibrant and unexpected dish pairs the sea-salty crunch of Samphire with the sweet brightness of orange and the earthy depth of toasted hazelnuts. With just a handful of ingredients, it delivers bold flavour and elegant simplicity—perfect as a refreshing side or a standout starter for summer meals. 

Ingredients:

 (serves 2–3)

• 150g fresh Samphire
• 25g Fennel fronds
• 1 medium orange (zest and juice)
• 2 tbsp toasted Hazelnuts, roughly chopped
• 1 tbsp olive oil (or hazelnut oil for extra depth)
• Optional: a pinch of chilli flakes or black pepper

Find our Full Marsh Samphire Foraging guide here

Method:

1. Bring a pot of water to a boil.
2. Add the Marsh Samphire and blanch for 1 minute, then immediately transfer to a bowl of ice water. Drain and set aside.
3. In a small bowl, combine the orange juice, zest, and olive oil. Whisk until emulsified. Add chilli flakes or black pepper if using.
4. If not pre-toasted, toast whole hazelnuts in a dry pan over medium heat until golden and fragrant (about 3–5 minutes), then chop roughly.
5. Toss the blanched Marsh Samphire with the orange dressing. Add the chopped fennel. Sprinkle the toasted hazelnuts on top.

Serve slightly chilled or at room temperature as a side dish or small plate.

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