FabulousFusionFood's Wild Food Recipes 11th Page

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Welcome to FabulousFusionFood's Wild Food Recipes Page — Here all the recipes incorporating or featuring wild foods on this site are brought together. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the wild food recipes added to this site. Just so you know, I am defining 'wild foods' as any ingredient that can be found or foraged in the wild. Obviously almost all Ancient Recipes fall into this category... But you will also find modern and fusion recipes that have a wild-sourced ingredient in them; whether that be a wild herb, a wild fruit, a mushroom, a seaweed or wild-caught meat. I hope that these pages will encourage you to look at your food and the world around you in a different way. Just have a look at those various hedgerow 'weeds' that just might make an unusual addition to your plate and provide a new and different taste for your palate.


The topic of wild food is a huge one, and identification plays a vital role in all wild food foraging. As well as the wild food recipes, which are available below, this site also has a comprehensive listing of wild food sources as well as separate listings for seaweed (sea vegetables) and mushrooms (including fungi). These can be found using the links below:
Wild Food Guide (over 220 wild foods described, with example recipes)
Guide to Edible Mushrooms and Fungi (a brief identification guide, with example recipes)
Guide to Edible Seaweed (Sea Vegetables) (a brief identification guide, with example recipes)

This page is a continuation of the list of wild-food based recipes held on the FabulousFusionFood site. If you are specifically looking for this site's introduction to wild foods, then please go back to the First Page of the Wild-food Based Recipes entry on this site.


The alphabetical list of all the wild-food based recipes on this site follows, (limited to 100 recipes per page). There are 1169 recipes in total:

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Springtime Sauce for Lamb
     Origin: Britain
Sweet Cicely and Wild Thyme Flavoured
Labnah

     Origin: Lebanon
Three-cornered Leek Omelette
     Origin: Britain
Springtime Wild Greens Salad
     Origin: Nigeria
Sweet Cicely Ice Cream
     Origin: American
Three-cornered Leek Pesto
     Origin: Britain
Springtime Wild Greens Salad
     Origin: Britain
Sweet Dandelion Flower Fritters
     Origin: Britain
Three-cornered Leek Pesto
     Origin: Britain
Spruce Tip Infused Olive Oil
     Origin: Britain
Sweet Dock Pudding
     Origin: England
Three-cornered Leeks Tempura
     Origin: Britain
Spruce Tip Shortbread
     Origin: Britain
Sweet Pickled Reedmace Hearts and
Fennel

     Origin: Britain
Tisanam Barricam
(Barley Soup with Dried Vegetables)
     Origin: Roman
Spruce Tip Sorbet
     Origin: Britain
Sweet Vernal Grass Tea
     Origin: Britain
To Candy Flowers for Sallets, as
Violets, Cowslips, Clove-gilliflowers,
Roses, Primroses, Borrage, Bugloss,
&c.

     Origin: Britain
Spruce Tip Vinegar
     Origin: American
Sweet Vernal Grass Vodka
     Origin: Britain
To Dry Mushrooms
     Origin: Britain
Spruce Tips Ice Cream
     Origin: Britain
Sweet Woodruff Flower Panna Cotta
     Origin: Italy
To make Knotts or Gumballs
     Origin: Britain
St Columba's Broth
     Origin: Ancient
Sweet Woodruff Schnapps
     Origin: Denmark
To make Syrup of Violets
     Origin: Britain
St George's Mushroom and
Asparagus Omelette

     Origin: British
Sweet-pickled Fiddleheads
     Origin: Canada
To make Verjuyce.
     Origin: Britain
St George's Mushroom Croustade
     Origin: France
Swffle Bara Lawr
(Laverbread Soufflé)
     Origin: Welsh
To pickle any kind of Flowers.
     Origin: Britain
St George's Mushroom Frittata
     Origin: British
Tacos de Verdolagas y Huevos
(Egg Purslane Tacos)
     Origin: Mexico
To pickle Samphire, Broom-buds,
Kitkeys, Crucifix Pease, Purslane, or
the like Otherways.

     Origin: Britain
Staghorn Sumac Za'atar
     Origin: America
Tagliarini with Gurnard, Parsley,
Garlic and Sea Spaghetti

     Origin: England
To Preserve Broom Capers
     Origin: British
Steak au Poivre
     Origin: France
Tagliatelle con gli Stridoli
(Tagliatelle with Bladder Campion)
     Origin: Italy
Tofu Laver and Leek Croquettes
     Origin: Ireland
Steamed Ground Elder
     Origin: Britain
Tagliatelle con gli Stridoli
(Tagliatelle with Bladder Campion)
     Origin: San Marino
Tomato and Bladderwrack Sauce
     Origin: Fusion
Steamed, Buttered, Hogweed Flower Buds
     Origin: Britain
Tagliatelle with Lucanian Sausage and
Porcini

     Origin: Italy
Torta di patate e Funghi selvatici
(Wild Mushroom and Potato Cake)
     Origin: Italy
Stewed Japanese Knotweed and Angelica
     Origin: Britain
Tansy Cordial
     Origin: Britain
Tortas de Ervas do Alhau
(Fried Gutweed Corvo Style)
     Origin: Portugal
Stewed Rhubarb and Angelica
     Origin: Britain
Tapas de Hongos y Patatas
     Origin: Britain
Toscanita de Ciuperci
(Sautéd Mushrooms)
     Origin: Romania
Stinging Nettle and Wild Garlic Pesto
     Origin: Britain
Tarragon and Beech Mast Vinaigrette
     Origin: Britain
Traditional Roast Grouse II
     Origin: Britain
Stinging Nettle Chips
     Origin: Britain
Tartare d'algues
fraîches

(Tartare of Fresh Seaweed)
     Origin: France
Trooping Funnel with Cannellini Beans
     Origin: Britain
Stir-fried Japanese Knotweed Tips
     Origin: Britain
Tarte au Rumex Alpin
(Alpine Dock Tart)
     Origin: Switzerland
Tubera
(Truffles)
     Origin: Roman
Stir-fried Squid with Herbs and Sea
Aster

     Origin: Fusion
Tarten Llus
(Bilberry Tart)
     Origin: Welsh
Twmplen Gwsberis
(Gooseberry Dumpling)
     Origin: Welsh
Strawberry Eve's Pudding
     Origin: Britain
Tataki Gobo
     Origin: Japan
Tybaris
(Celery with Vinegar)
     Origin: Roman
Strawberry Knotweed Ice Lollies
     Origin: Britain
Tattie Scone with Bacon and Field
Mushrooms

     Origin: Scotland
Tyttebærsyltetøy
(Norwegian Lingonberry Jam)
     Origin: Norway
Strawberry Knotweed Pie
     Origin: Britain
Teisen Frau Noswaith Lawen
(Pan-fried Parsnips and Mushrooms with
a Garlic and Parsley Crust)
     Origin: Welsh
Urticae
(Nettles)
     Origin: Roman
Stuffed Mallow Leaves
     Origin: Britain
Tempura Reedmace Flower Heads
     Origin: Britain
Valerian Hot Chocolate
     Origin: Britain
Stuffed Morels
     Origin: American
Terrine de Congue aux Algues
(Conger Terrine with Seaweed)
     Origin: France
Veau Roulé aux Herbes Sauvage
(Rolled Breast of Veal with Wild Greens
Stuffing)
     Origin: Switzerland
Stuffed Parasol Mushrooms
     Origin: Britain
Terrine de la mer
(Seafood terrine)
     Origin: France
Velouté Marin
(Velvety Marine Sauce)
     Origin: France
Stuffed Pheasant Breasts with Prune
Sauce

     Origin: Scotland
Terrine de saumoun aux Quatre algues
(Terrine of Salmon with Quatre Algues)
     Origin: France
Velvet Mushroom Pâté
     Origin: Britain
Stuffed Shaggy Parasols
     Origin: America
Terrine Verte
(Wild Greens Terrine)
     Origin: Switzerland
Velvet Shank and Burdock Soup
     Origin: Fusion
Sudd Danadl Poethion
(Nettle Juice)
     Origin: Welsh
Thai Chicken and Burdock Curry
     Origin: Fusion
Venison, Field Mushroom and Ale
Pudding

     Origin: Scotland
Summer Berry Loaf
     Origin: Britain
Thai Crab and Sea-blite Curry
     Origin: Thailand
Venison, Potato and Mushroom Stew
     Origin: Britain
Sur kirsebærsyltetøy
(Sour Cherry Jam)
     Origin: Norway
Thai Green Curry with Chicken of the
Woods

     Origin: Britain
Suya Beef Heart Curry with Beans and
Wild Greens

     Origin: Fusion
Thistle Root Gobo
(Japanese-style Braised Thistle Root)
     Origin: Britain

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