Wild ingredients - the "new black" of food

Wild foods such as Marsh Samphire make your way to the plates of trendy restaurants offering international cuisine. Join such wild sources foods such as truffle culinary curiosities and gourmet foods. This trail blazer in a new trend, and there's something more going on here?

In Europe the second world war at least, marks a turning point in the culinary tastes. Forage for wild food was an integral part of survival. Wild sources was often much food diet ary Staples for those that could access these foods. It was inevitable, after the lack of the cam war to an end, that people would Shie the such subsistence foods and produce commercial agricultural and processed food be that was all a and o of the daily diet. Two generations lost knowledge about wild food edible products and what wern don't (with the notable exception of fruits like blackberries and certain mushrooms). Consumers was further away from the country than ever before.

But the wheel rotates. Concern for the planet resulted in awareness and interest in feeding options and the determination of the wild food sources. This is partly a matter of curiosity and partly an increased interest in recipe-s of the past and its components. There is an increased interest in growing a greater range of herbs and flowers in the garden to attract insects (and many of these plants insect draws happen to be edible).

This led to know more and the curiosity of the old food sources and how wild and different foods can be used. This trade with the old Elizabethan Marsh Samphire been renewed and Salicornia is now on the menu. But it's not all. Those who would look like in the summer for BlackBerry are now collecting older flowers in may, with elder in August, wild plums and hazelnuts in September and sloes in October and these are the common fruit.

Once you find this way of discovery, common garden hen and chickweed have weed of such a high fat not only edible but make good vegetable. Instead of this grubbing-up and add your compost pile, can wash you and add your plate! Then there are wild herbs that wild Greens which can be found all year round as wild garlic (wild garlic) in spring and in the field of mustard. There are even Greens like Coltsfoot and common Wintercress found and consumed even in the depths of winter.

Part of the attraction of this wild food is that you bring the hunters and gatherers in all of us. It is part of our ancestors, our heritage and once by foraging error bitten get you will never quite be the same again. See that in the spring guests a hedgerow salad of wild greens and wild flowers serve dinner, in the summer you have summer puddings wild fruit and in autumn the harvest of wild nuts and wild mushrooms drawn have. In deepest winter are stored fruit and wild greens, you can use.

Next time you pass a tangled hedgerow or an overgrown edge why not stop for a moment to the area of plant life look at there. With a simple guide and patient, you will be able to even a tasty meal from these plants.

Trendy restaurants can scratch, be the verges of wild foods to a statement and a name for yourself, but you do how real cooks can really appreciate the breadth and depth of the range of wild foods. You will really allow are connection to your ancestors for these foods, you collected and used. Keep to the old traditions alive and try some wild food for themselves.

Learn more about wild food as you see and cooking a look at the wild take food guide.

Dyfed Lloyd is a chef and Internet author, passionate about ancient food and ancient cuisine is. He shares his knowledge on this subject in its Celtnet recipes-website. Its reconstruction of the old recipes can be found on his old recipes pages.