Foraged Condiments - Wild Plant Recipes for Sauces, Chutneys, Ferments and Drinks

A unique and lavishly illustrated cookbook exploring how to forage for wild plants and how to use them in everyday food and drink.

Natasha Lloyd invites readers to delve into the treasure trove which plants can offer, outlining a stunning selection of recipes which explore the culinary and medicinal bounty of plants and how to use them in the kitchen.

The recipes in the book offer twists on traditional condiments, as well as modern cocktails ingredients and everyday drinks, all made with wild plants. These include pear and dandelion root chutney, beetroot and hogweed seed sauce, limeflower tonic water, hawthorn bitters, as well as many more.

Complete with charming full-colour illustrations and photographs, Foraged Condiments also offers a fascinating introduction to the traditional Scottish uses of a selection of plants, alongside their clinical uses, history and scientific integration. Through her thoughtful discussion of Scotland's ancient connection to the land, Natasha invites readers to consider their own relationship with nature, through connecting with the plants themselves.

From an author who has dedicated her life to working with plants, Foraged Condiments provides a superb foundation for those looking to integrate foraging and wild cooking into their daily lives without fuss or complication, while also guiding readers in resonating with the beauty of nature in a deeper, more intimate way.

List of contents

Foreword

Part 1 - Beginnings

Part 2 - Plants 

Jack in the hedge

Common hogweed

Valerian

Wild raspberry

Rowan or Mountain ash

Rosebay willow herb

Hawthorn

Bramble

Yarrow

Pineapple mayweed

Bogbean

Silver birch

Ground elder

Part 3 - Recipes

Dipping Sauces

Chutney

Ferments

Jams

Aoili and Pesto

Salad Dressing

Seasoning Salts

Vinegars

Hot drinks

Tonic waters

Vermouths

Syrups Bitters

Part 4 - Wild Food Month

Preparation

Day Logs

Results

About the Author

About the author

Natasha Lloyd grew up around the joys of plants learning from her mother and a well thumbed copy of A Modern Herbal by Mrs Grieves, foraging with her mum since she was a child.

She had a croft and a small holding before qualifying in Herbal Medicine in 2013. With the harvests from her mother's allotment and once older, from her own croft and smallholding, she would make condiments.

In 2018 she joined the team at the Fife Arms Hotel where she initially helped create and make the condiments for the hotel, as well as the first cocktail menu as the in-house forager. She now takes guests on foraging walks. She qualified in medicinal mushrooms in 2021.

Her clinics are with Napiers working remotely for the general clinic in Edinburgh and for the CLAID (Covid,Lyme and Infectious diseases), an integrated and research clinic.

She was appointed a director of the National Institute of Medical Herbalists in 2023 and Finance lead in 2024.

She lives in the Cairngorms in Scotland with her two dogs and cat, and you can often find her roaming the hills looking for plants and fungi enjoying being out in nature.

Summary

A unique and lavishly illustrated cookbook exploring how to forage for wild plants and how to use them in everyday food and drink.

Product details

Authors	Natasha Lloyd
Publisher	External catalogues UK
Languages	English
Product format	Paperback
Released	01.06.2025
EAN	9781912807987
ISBN	978-1-912807-98-7
Subjects	Guides > Food & drink; COOKING / General, COOKING / Courses & Dishes / General, COOKING / Beverages / General, COOKING / Specific Ingredients / Herbs, Spices, Condiments, Cookery / food & drink etc, Cookery dishes & courses, Cooking with herbs & spices, Cookery dishes and courses: sauces, Cookery / food and drink / food writing, Complementary and alternative medicine and therapies, foraging; wild medicine; nature; cooking; condiments

Product details

• Authors: Natasha Lloyd
• Publisher: External catalogues UK
• Languages: English
• Product format: Paperback
• Released: 01.06.2025
• EAN: 9781912807987
• ISBN: 978-1-912807-98-7
• Subjects: Guides > Food & drink; COOKING / General, COOKING / Courses & Dishes / General, COOKING / Beverages / General, COOKING / Specific Ingredients / Herbs, Spices, Condiments, Cookery / food & drink etc, Cookery dishes & courses, Cooking with herbs & spices, Cookery dishes and courses: sauces, Cookery / food and drink / food writing, Complementary and alternative medicine and therapies, foraging; wild medicine; nature; cooking; condiments