I remember hearing years ago of someone making a ginger cake but using hogweed seeds instead of ginger – it has been so long I don’t know who came up with the idea, but I finally got round to trying it out and the result is delicious.
Juniper is famed as the principal ingredient in gin, which is named after the French for the tree genièvre. Although claimed by the British for their own, it began life in Belgium when juniper was added to mask the harsh flavour of a 50% strong spirit, and add a medicinal benefit. From this simple beginning
While exploring ideas for wild plant based cocktails to serve at the end of a private foraging course, I came up with this recipe for a foraged tonic water that has the added bonus of being a great non-alcoholic drink on its own. Based on willow bark as a replacement for cinchona, it can be gathered and made in about an hour, and keeps well if you want to stock up on a batch.
A recipe for a complex, strong, palate cleansing digestif, made from fennel grappa & sweet cicely syrup.