Wild Fruits, Berries, Nuts & Flowers: 101 Good Recipes for Using Them
First published by the Medici Society, London in 1942 (and retailing at 1s 6d) in response to the growing use of factory-made foods and essences, Wild Berries, Fruits, Nuts & Flowers demonstrated how tasty dishes could be made using the wild fruits and flowers of the countryside.
Today there is a growing interest in foraging. People have become more connected with nature and are heading into the countryside and collecting edible plants, mushrooms and fruits. This is combined with an increasing desire to eat local seasonal produce in the interests of sustainability.
This timely reissue of a classic of its kind is the perfect gift for the modern forager. It features 101 recipes for using wild berries, fruits, nuts, flowers, mushrooms and seaweed.
Nothing is known about the original author, but this edition has an introduction by Barbara Segall, who rediscovered this book.
Author
Barbara Segall grows fruit, veg and herbs, as well as ornamental garden plans in her town garden in the countryside. Her daily walks are the starting point for her hedgerow foraging for elder, nettles, sloes and bullace, which she turns into kitchen produce. She also forages much from her own garden. She writes article, books (most recent is <em>Secret Gardens of East Anglia</em>, (Frances Lincoln 2017) and blogs about gardens, gyo and herbs (www.thegardenpost.com). She edits <em>The Horticulturist </em>and is a member of the Garden Media Guild and also of the Guild of Food Writers.
Review
"The informative and entertaining Foreword by Barbara Segall is a perfect introduction to what lies beyond and we are indeed grateful to Barbara for bringing this amazing collection of recipes to a 21st century audience." --Reckless Gardener
"A charming book. Many of the ingredients you can forage are easily available when in season and I can happily recommend it." --The Blackberry Garden"Useful ... illustrated with attractive line drawings, the book presents recipes and suggestions ranging from bramble chutney, crab-apple marmalade and wild flower vinegars to edible seaweeds." --Garden News