Dandelion Honey & other wild food recipes

the_optimist

WhiteCat wrote: »

Yes for wild food - but those weeds get EVERYWHERE!:D

LOL, just noticed your location, that, of course, explains your hunt through the bins :rotfl:

donna73

hi can anyone reccommend any good books or websites for other recipes like these?

Aril

Hugh Fearnley-Whittingstall "Wild Food"
Richard Mabey...Food for Free
From my rusty memory there have been older threads along these lines....
Aril

mel123

The countryside cookbook by gail duff, full of lovely recipes, wine and beer, and medicinal info. Its very old so dont know if it still in print.

Garlic cheese.
4oz curd cheese
4tbls wild garlic leave(young tender top ones)
2tbls parsley
2tbls chives
salt and pepper
beat all together.
Serve on bread or crackers, with a salad, on top of tomoatoes, or on rings of apple or pineapple.

apple_mint

I made the Dandelion Honey this afternoon - using the 75 dandelions half recipe version. It is delicious - a beautiful honey colour. OH and I think it is actually more like syrup in taste and I think it would be a good substitute for golden syrup on pancakes or in biscuit recipes etc. I'm definately going to make some more for the storecupboard.

martindow

apple_mint wrote: »

I made the Dandelion Honey this afternoon - using the 75 dandelions half recipe version. It is delicious - a beautiful honey colour. OH and I think it is actually more like syrup in taste and I think it would be a good substitute for golden syrup on pancakes or in biscuit recipes etc. I'm definately going to make some more for the storecupboard.

I'm not sure it will keep. If there is not a sufficient proportion of sugar to preserve it, it will go off. By the sound of it, it might not be around for too long any way!

the_optimist

apple_mint wrote: »

I made the Dandelion Honey this afternoon - using the 75 dandelions half recipe version. It is delicious - a beautiful honey colour. OH and I think it is actually more like syrup in taste and I think it would be a good substitute for golden syrup on pancakes or in biscuit recipes etc. I'm definately going to make some more for the storecupboard.

I'm not sure it will keep. If there is not a sufficient proportion of sugar to preserve it, it will go off. By the sound of it, it might not be around for too long any way!

I agree with martindow. Mine is crystalizing as the jar's been left open, doh.

So, if you do make more, transfer it into the smallest possible containers as once it's been opened it won't last long.

metherer

Guess what I'm going to try making on Wednesday?
This sounds lush, so thats for sharing the recipe.

Metherer
x

apple_mint

It appears to have roughly the same proportion of sugar to liquid as a jelly mixture .. so might last a little while if unopened. I put mine in a small jam jar with the extra popped into a small dish. The mix in the small dish went quite solid whilst the jar is still runny.

No it won't last long OH and I have got a taste for this with HM yoghurt. Makes a lovely dessert for our lunch box.

Anyone know what the proportions are for making parsley honey?

twink

from the tried favourites cookery book of 1934 i found this, not much help maybe

parsley jelly

take a quantity of parsley, well washed, put in a jelly pan, cover with cold water and press down lightly
boil gently for about half hour and pour it twice through a jelly bag
to each pint of juice add 1 lb sugar, boil about 20 mins pretty smartly

i have tasted parsley honey and didnt like the taste but i had been very young at the time