A Handbook of Scotland's Wild Harvests - The Essential Guide to Edible
Species, with Recipes and Plants for Natural Remedies, and Materials to
Gather for Fuel, Gardening and Craft
Book description
"The exciting thing about this book is the number of unusual
flavours and species it highlights" (Andrew Fairlie, Gleneagles)
This inspirational guide is bursting with invaluable know-how on
Scotland's wild harvest, covering what, where, when and how you can
use your bounty in sustainable ways Â- from the most useful and
widespread of species to the less well-known, and from leaves and
berries to saps, seeds, seaweeds, mosses and wood. Recipes from
Scottish kitchens include nettle brose, blaeberry muffins and creative
dishes from a surprisingly wide range of species. Learn how to begin
or extend a repertoire of wild foods and materials that can be used as
dyes, remedies and around the home.
"I have collected mushrooms myself for many years, and all our
chefs are experienced in gathering wild local ingredients for our
dishes. What I find really exciting about this book is the number of
unusual flavours and species it highlights, and how many new ones we can
look for in addition to the more familiar species. In Scotland the value
of our wild ingredients has been well recognised and valued long before
foraging became as fashionable as it is now. This guide reveals so many
new possibilities and emphasises how lucky we are to have such a
fantastic variety of edible wild mushrooms, plants and seaweeds. All
this bounty makes us the envy of top chefs not just in the UK but around
the world. With the resurgence of interest in sustainability and the
creative use of our native fresh ingredients, this inspiring and
comprehensive resource comes at the perfect time." - Andrew Fairlie
Andrew Fairlie at Gleneagles is Scotland's only 2-Michelin starred
restaurant. "This is a treasure-chest of practical information,
first-hand experience and common sense advice, laced with passion and
enthusiasm, that will inspire and give confidence to go foraging safely
and sustainably." - Tess Darwin, Falkland Centre for Stewardship.
"We have been foraging our lands for centuries to feed, clothe and
warm ourselves. Here Fi Martynoga has put together an incredibly
informative handbook detailing all things edible, drinkable and
sustainable. Now, where are my wellies?" Neil Forbes, Scottish
Restaurant Awards' Scottish Chef of the Year 2011. "This book is
like a box of treasure: dip in and you'll find fascinating nuggets of
information that will make you appreciate Scotland's wild harvest so
much more." Danielle Ellis, blogger for the Edinburgh Foody
(edinburghfoody. com). Fi Martynoga, a member of the Scottish Wild
Harvests Association and Reforesting Scotland, writes regularly for the
RS Journal and edited A Handbook of Scotland's Trees. She is a life-long
forager, gardener, keen cook and campaigner for sustainability issues.
Emma Chapman is the founding force behind, and current secretary, of
SWHA, and a long-term member of RS. She is a beekeeper and committed
forager.
