Scotland is home to an abundance of wild edible species that are often overlooked or underutilized. Whether you’re a seasoned forager or just starting out, the Essential Guide to Edible Species in Scotland is an excellent resource for identifying and using the plants, fungi, and seaweeds that can be found across the country.
Overview of the Guide
The Essential Guide to Edible Species in Scotland is a comprehensive guide to over 130 different edible species that can be found throughout Scotland. The guide was written by Fiona Bird, a professional forager and chef, and is published by Saraband Books. The book is organized into chapters based on the type of edible species, including plants, fungi, seaweeds, and shellfish.
Each chapter begins with an introduction to the type of species covered and includes a guide to identifying and harvesting them. The guide provides detailed descriptions and photographs of each species, along with information on their habitat, distribution, and any potential hazards to be aware of. The book also includes recipes and cooking tips for each species, as well as information on their nutritional value and traditional uses.
Edible Plants
Scotland is home to a wide variety of edible plants, many of which have been used for centuries in traditional Scottish cuisine. The Essential Guide to Edible Species in Scotland includes information on over 60 different edible plant species, ranging from common herbs and vegetables to lesser-known wild plants.
Some of the more common edible plants in Scotland include:
Nettles – Nettles are a highly nutritious plant that are rich in vitamins and minerals. They can be used in a variety of dishes, including soups, stews, and pestos.
Elderflowers – Elderflowers have a delicate floral flavor and are often used to make elderflower cordial or champagne.
Wild garlic – Wild garlic has a pungent, garlicky flavor and can be used in a variety of dishes, including soups, salads, and pestos.
Bilberries – Bilberries are similar to blueberries and are often used in jams, jellies, and desserts.
Edible Fungi
Scotland is home to a wide variety of edible fungi, many of which are prized for their flavor and nutritional value. The Essential Guide to Edible Species in Scotland includes information on over 40 different edible fungi species, ranging from common mushrooms to rare and exotic varieties.
Some of the more common edible fungi in Scotland include:
Chanterelles – Chanterelles are a highly prized edible fungi with a delicate, nutty flavor. They are often used in soups, stews, and sauces.
Hedgehog mushrooms – Hedgehog mushrooms have a sweet, nutty flavor and are often used in risottos and pasta dishes.
Porcini mushrooms – Porcini mushrooms have a rich, meaty flavor and are often used in Italian cuisine.
Edible Seaweeds
Scotland has a long history of harvesting and using seaweed, which is rich in vitamins, minerals, and other nutrients. The Essential Guide to Edible Species in Scotland includes information on over 20 different edible seaweed species, ranging from common kelps to rare and exotic varieties.
Some of the more common edible seaweeds in Scotland include:
Dulse – Dulse has a salty, smoky flavor and is often used in soups and stews.
Nori – Nori is a type of red algae that is commonly used to make sushi.
Kelp – Kelp is a type of brown algae that is rich in iodine and is often used in soups and broths.
