Tag: Monica Wilde

  • The Birth of a New World

    How can I speak of hope when so many have died? The tragedy is that those who have passed are all the beloved of someone who lives to mourn them. Many innocent lives cut short. The sun continues to rise. As Francesca Melandri wrote, in A Letter from Italy, “We are witnessing the birth of…

  • GRATITUDE FOR THE PLANTS

    The more I work with the plants, the more I become eternally grateful for what they give to us. They have an uncanny knack of being in exactly the right place and the right time when you need them. It’s hardly surprising that the Cherokee’s have this Creation belief: “Each tree, shrub and herb, down…

  • NOW IS THE TIME FOR ACTION

    You. Yes you! Did you know that what you do to the Earth, you do to yourself? When you nurture the planet, you look after your body. For only by nourishing yourself with food that grows in healthysoils, pollinated by insects, with clean water and the right amount of sunshine, does your body stay strong…

  • Chilli Haw Ketchup

    October 19, 2017  by Monica Wilde This is one helluva ketchup meets brown sauce baby. There is nothing like Chilli Haw Ketchup to put some fire in the belly this winter. It’s got an amazing taste, sweet and sour, peppery, tangy, umami. I remember Chinese haw flakes from when I was a child. This is that…

  • Lifting the Lid on foraging and community gardening

      twitter.com/monicawilde facebook.com/monicawilde instagram.com/monicawilde pinterest.com/monicawilde linkedin.com facebook.com/NapiersHerbs twitter.com/NapiersHerbs instagram.com/NapiersHerbs

  • Green Sweet Cicely Seed Sweets

    How to make sweet cicely seed brittle, a form of boiled sweet, and mukhwas, a foraged wild take on Indian sugar coated fennel seeds.   Sweet cicely (Myrrhis odorata) is found growing wild in the parts of the British Isles that have a cold enough winter for the seed to set. This is mainly north…

  • Fermented Wild Garlic

    The bright green shoots of wild garlic are one of the most heart-lifting aspects of an early Spring. I eat it fresh, in salads, in cooked dishes, as pesto, or soup. By the summer, it is gone again. I love having wild garlic later in the year but I can’t dry it like most other…

  • Meadow Woundwort in the Field!

    Posted on August 16, 2015 by Monica Wilde Recently I got bitten yet again. Not by horseflies this time, but some mosquitoes. Sadly I reacted in just the same way. About 27 years ago, I was bitten by a large centipede while living in the West Indies – the joke shop kind, huge and shiny…

  • Wild Food Winter Salads

    Posted on November 28, 2014 by Monica Wilde It’s been so mild this November that there are still lots of wild salad plants around. This salad bowl is made up of chickweed, bitter cress and wild brassica flowers with a rapeseed oil and soy sauce dressing.   I live in a field in West Lothian.…

  • WINTER WALK IN VOGRIE PARK

      This is a film about a Nepalese group foraging in the woods.  An inter-cultural inter-generational project funded by Scottish Natural Heritage and the Scottish Woodland Trust.  The project was organised by Creative Artist Joanne Boyce and workshops run by Monica Wilde, Chief Herbalist at Napiers in Edinburgh.      

  • GARLIC DRESSING

      Wild Garlic Salad Dressing Posted on April 25, 2014 by Monica Wilde This is a lovely dressing that goes well with a mixed leaf salad such as dandelion leaves, chickweed, sorrel and wild garlic leaf. 1 tablespoon finely chopped wild garlic stalks, buds and flowers. 1/4 cup (60ml) extra-virgin olive oil 1 tablespoon fresh lemon juice…