A Handbook of Scotland's Wild Harvests : The Essential Guide to Edible Species, with Recipes & Plants for Natural Remedies, and Materials to Gather for Fuel, Gardening & Craft
Are you a forager? If you dream of being more connected to the landscape and all the bounty it can provide, this invaluable guide from the team who created A Handbook of Scotland's Trees will inform you about plants from fields, woods and seashores, as well as firewood and seaweeds. Here you'll discover well-tried recipes from Scottish kitchens - from nettle haggis to blaeberry muffins - and a wealth of woodland and hedgerow materials you can use in the garden or home. The information is drawn together from expert members of both Reforesting Scotland and the Scottish Wild Harvests Association (SWHA), trusted custodians of our environment and natural resources. Many are professionals in the field, and all of them know their plants and materials thoroughly from years or decades of experience. Their entries abound in useful information on habitat, history, uses, lore, and how to distinguish a useful plant from similar species that are not.
- Paperback | 256 pages
- 129 x 198 x 18mm | 250g
- 26 Jul 2012
- Glasgow, United Kingdom
- 150 line illustrations
About Fi Martynoga
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.
"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).
Table of contents
Introduction; Sustainable and Responsible Harvesting; Key Species; Salads, Leaves and Greens; Fruits and Nuts; Wild Mushrooms; Wines, Teas and Cordials; Seaweeds; A Medicine Chest from the Wild; Firewood; Bringing the Wild Back Home; Seasonal Harvesting Chart; Seaweed Harvesting Chart; Bibliography & Resources; Index