Going through last year’s foraged goodies I came upon a bag of dehydrated spruce needles. Having already done fermented spruce tip syrup (which coincidentally turns into a delicious spruce/forest tasting liquor!) , I was wracking my brain to come up with another recipe. So I decided on a couple of things. I would experiment withContinueContinue reading “Spruce tip hydromel”
Author Archives: Vaso Makri
Sea Purslane- Halimione portulacoides
Going over the website during these cold months, getting rid of the old, correcting the ones that need fixed and making space for the new, I found out that I had not made a post of a humble but delicious coastal green- sea purslane. Fleshy, salty with a kick and a certain leafy sturdiness thatContinueContinue reading “Sea Purslane- Halimione portulacoides“
Hawthorn ketchup
Take a look at this post to learn more about hawthorn, its rich folklore and medicinal properties! Abundant with fruit this time of the year, it makes our walks beautiful and bountiful as a single tree can be covered in fruit. Even so, be mindful of your foraging as the fruit is an important foodContinueContinue reading “Hawthorn ketchup”
Hawthorn- Crataegus monogyna
Autumn is here and you can feel it in the air, in the wet mornings, in the fallen yellow leaves becoming the mulch for the new plants to emerge from it, from the faint smell of some early and eager wood burning stoves warming their masters. With autumn comes an abundance of wild fruits andContinueContinue reading “Hawthorn- Crataegus monogyna”
Pickled sea aster
Check out here some information on this wonderful coastal plant found on the Lancashire coasts. Got it? Good! Now straight to the recipe. Sea aster lends itself to pickling because of its wonderful fleshy leaves that don’t disintegrate during cooking and pickling. For thi recipe you will need: Handful of sea aster leaves Pinch ofContinueContinue reading “Pickled sea aster”
(Fer)mental Greens 