Eat your Weeds!

Here is the book we’ve all been waiting for…. with sound advice on which weeds are edible and how to cook with them, this could be a game-changer in the life and work of every gardener beset by pernicious weeds. The 90 recipes using 22 common weeds include ground ivy scones, fan hen empanadas, nettle cake, dandelion flower jam and sorrel pikelets; there must surely be something here to tempt every palate.

The best-selling authors’ plant-based cookery book shines a light on these overlooked plants, often dismissed as ‘just weeds’. The book encourages the reader to forage for them and to appreciate their flavour in sweet and savoury food, drinks and snacks.

A fascinating background to the historic uses of weeds, their medicinal properties and culinary delights. 90 delicious plant-based recipes that put these wild plants centre stage, including chickweed, ox-eye daisies, hogweed, honey mushroom, nettles and sorrel.

I have been on a number of foraging workshops over the years and have written a book on the use of stinging nettles myself, so I was wondering if this book would teach me much that I hadn’t come across already. Well, it certainly did!

Julie Bruton-Seal is a herbalist, iridologist and cranio-sacral therapist. A Fellow of the Association of Master Herbalists (AMH), she is also an artist, jeweller, graphic designer, cook and gardener. Her parents are the well-known wildlife filmmakers and photographers Des and Jen Bartlett. Julie and husband Matthew teach courses and workshops in herbal medicine, foraging and distilling.

Matthew Seal has had a lifelong love of wildflowers, and, like his wife Julie, is a member of the Association of Foragers. By profession an editor and writer in books, magazines and newspapers, he is an Advanced Professional Member of the Chartered Institute of Editing and Proofreading (CIEP).

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