Foraged Condiments

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