Stinging Nettle: Urtica dioica Most people know nettle by its sting. Nearby any clump of nettles you will usually find yellow dock growing. As children we would make a spit poultice of a dock leaf and rub it on the affected area for prompt relief. A plantain leaf works just as efficiently. Folklore advises us… Read More


Sea Spaghetti (seaweed): Himanthalia elongata Sea spaghetti has a mild sweet taste. It cooks up in minutes, tastes great as a healthy substitute for conventional pasta or chop and add to salads, stir-fries, soups and stews, or serve in place of a green vegetable. If you like a savoury chew try eating it raw, fresh… Read More


Dandelion Flower Infused Oil You will need:  A clean, dry jar, extra virgin olive oil a piece of muslin cloth to cover the top of the jar and some twine to secure the muslin over the jar. Pick enough dandelion flowers to fill a jar. Directions: Fill your jar with the dandelion flowers. Slowly pour… Read More


Top and tail hips Wild Rosehip Vinegar Ingredients: Wild Rosehips Apple Cider Vinegar You will need a Kilner jar or jar with airtight lid. Directions: Gather enough rosehips to fill ½ of your jar. Top and tail the hips, then rinse well in a colander. Cover and leave to dry. Use a sharp knife to cut… Read More


Chickweed: Stellaria media Chickweed is available most of the year but I love to gather it in early Spring. It is a tiny sprawling plant with white star-like flowers and easily overlooked. I use it in salads, juice it and sometimes steam it. It makes a good pesto as it has a slightly salty taste.… Read More


Ramsoms: Wild Garlic Wild garlic, also known as ramsoms or creamh in Irish, (Allium ursinum) are the most common variety of wild garlic found in Ireland. You will find them in woodland areas, alongside streams and wet ditches in early Spring. They have similar properties to cultivated garlic, they benefit the heart and blood circulation,… Read More