Blog - wild food

Cooking and eating woodlice (pillbugs) - a real bushcraft experience

Cooking and eating woodlice (pillbugs) – a real bushcraft experience

by Angus, 25 January, 2012, 7 comments

Woodlouses or woodlice have never previously seemed to me the kind of thing you would want to eat. But I came face to face with a cooked woodlouse recently when we made a woodlandsTV film about finding, cooking and eating woodlice. It turns out that they are very nutricious and as long as they are cooked they are perfectly safe. A big advantage of woodlice over slugs or snails is that they can be eaten almost immediately after collection, whereas with slugs and snails you need to put them in a plastic bag for about 24 hours so that their gut empties. For woodlice you just put them straight into the boiling water and they are soon ready to eat. Read more...

Hunter Gatherer

Hunter Gatherer

by Sean, 12 July, 2011, 4 comments

In my 2011 quest to only eat meat which I have hunted or gathered myself, I’ve learned a lot. Most people ask me “how” I do it, so I thought I would share a bit more on the actual tasks of finding the food. Read more...

Roadkill : rabbits, hedgehogs, foxes......

Roadkill : rabbits, hedgehogs, foxes……

by Chris, 4 May, 2011, 16 comments

In this country, like others dependent on the internal combustion engine, many animals are killed or wounded on our roads. One of the first people to comment on the significance of roadkill was the American naturalist Joseph Grinnell; he estimated the mortality count in California (back in 1920 !!) ran into the hundreds if not thousands of animals every day. Read more...

Medlars

Medlars

by Lewis, 31 December, 2010, 5 comments

BBC's Country file recently featured a report on Medlars. The Medlar tree (Mespilus germanica) was probably a Roman import. In the 'dark ages' and Mediaeval times, the winter months probably did not offer many opportunities for fresh fruits and / or vegetables; and people were likely to become deficient in vitamin C (scorbutic), as winter progressed. Read more...

Preparing Rabbit for the pot

Preparing Rabbit for the pot

by Andy Noble, 3 September, 2010, 3 comments

In the modern day diet, Rabbit is often overlooked as a meat source, and certainly you’d be hard pushed to find it in your everyday supermarket. Yet Rabbit meat is high in protein, low in fat and low in cholesterol – and even better it tastes fabulous too! (Please note that there are images of a dead rabbit in this article). Read more...

Wild Food - Seasonal Cookery

Wild Food – Seasonal Cookery

by Liz, 16 November, 2007, 5 comments

What better way to be in touch with our beautiful countryside than to enjoy the best wild and cultivated produce that the season has to offer. Connect with nature for the best nutritional value, low food miles and fantastic flavours. Read more...

The National Trust, mushrooms and toadstools

The National Trust, mushrooms and toadstools

by Chris, 9 November, 2007, 21 comments

Mushrooms and toadstools are common at this time of year. They are the visible evidence of fungi; the fruiting (spore-producing) bodies of fungi growing in the soil, leaf litter, or bark of trees. Nature’s ‘recycling depot’, bacteria and fungi are essential to the decomposition of plant and animal remains. Many local natural history societies organise fungal forays at this time of year, as do a number of the National Trust properties. Read more...

Wild food

by Jade, 17 August, 2006, 14 comments

Collecting food from the wild is definitely something to take advantage of if you have the opportunity to do so and I am sure many people have at least gathered blackberries from the wild. Summer and autumn are both excellent times for wild fruit. These can be munched straight from the plant or made into a variety of puddings, drinks or jams. I have found all of the following in woodlands: Read more...

Wild Flower Guide

Badger

Read our guide to wild flowers of woodland and hedgerow

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