Freshly tapped British birch sap straight from the silver birch trees in our local woods. This is the season when 'the lady of the woods is weeping' and it doesn't last long. Birch sap is subtly sweet and refreshing.100ml..
In Europe dandelion leaves are commonly eaten, as they were in Britain in earlier centuries. They seem to be having something of a resurgence of late – reappearing on restaurant menus around the country and adding their bitter flavour to a plethora of dishes.Their roots can go as deep as four feet, ..
Atlantic Wakame seaweed leaves have a spinach-like mineral flavour that are the idea addition to soups and salads.Uses: Soak in hot water for 10 mins before draining. Add to salads, sandwiches or pizzas. Or rinse and add directly into fish pies, soups, stews, omelettes, and rice dishes. Or as an eas..
Tasty red seaweed known as 'the vegan bacon'. Seaweeds are becoming ever more prominent due to their known health benefits and unique flavours. Dulse is commonly eaten in Ireland as a crispy snack.30g..
Hogweed is a plant of hedgerows, field margins, and woodland edges. It is a relative of celery, parsnip, and angelica. The flavour of the seeds is suggestive of oranges, coriander seed, and cardamom. The seed is widely used in Iran, where it is known as golpar, as well as in Iraq and Syria..
Mugwort is one of several aromatic plants in the Daisy family and a close relative to both Wormwood, which is used to flavour absinthe, and the herb tarragon. Herb with musky, menthol like aromatic quality. Infuse in water, either hot or cold, as base for sweet or savoury sauce. Use to flavour ..
A unique floral flavoured vinegar dressing. Elderflower has been a native spice since Norman times, its complex of aromatic compounds give a unique floral flavour. It has traditionally been used as a cold and flu relief. Add to dressings such as mayonnaise, to chicken gravy and other sauces.Ingredie..
Pleasantly pungent sour garlic pickle. Works in most savoury foods, e.g Braised beef, roast chicken, the humble cheese sandwich or a tomato salad. Live culture benefits gut flora and aids nutrient absorption.250g..
The creamy sprays of flowers give the plant the name queen of the meadow and were once used to flavour mead and ale. Meadowsweet is the plant from which aspirin was first derived. Ingredients: Meadowsweet and organic apple cider vinegar.Use in dressings and sauces or with fruit.100ml..
Nettles are well known for their powerful sting, they are equally powerful nutritionally; filled with protein, fibre, and calcium. They are easy to prepare - simply blanch them in salted water for a couple of minutes or add them to soups, quiches, and any dish really.100g..
SECRET GARDENRSPB Wild Gin from The Secret Garden Range Please note, the bird box gift packaging is to be purchased seperatly. We have launched the first ever gin helping to combat climate change with 20% of proceeds going to the RSPB’s work in preserving Scotland’s endangered Flow Country..
Samphire is a wonderful accompaniment to fresh fish, just lightly steamed or sauteed in butter and lemon. We also use it raw in salads or pickled! We suggest 2oog for two people.Price: £4.00 (approx)£20.00 /kg..
New season sea aster has lovely tender leaves with a tangy, slightly herby (bordering on fruity) flavour. Use these fleshy leaves in salads, throw in a stir-fry, or blanch and serve as a side vegetable. 50g..
Sea buckthorn berries are quite tart, sour, close to a sour orange - and incredibly nutritious! Packed with vitamin-C (6 times that of oranges), B2, E, and potassium. Intense flavour and nutritional powerhouse - a truly unique little berry!You can make jams, jellies, eat whole, add to breakfasts or ..
Sea buckthorn juice explodes with tangy and sour flavours...The Latin name Hippophae derives from hippo (horse), and phaos (shining); the story going that horses who ate the berries came back shining and healthier than ever.Full of vitamin-c, it is the perfect pick me up to be used as either a sippi..
A salty & succulent wild taste of the sea. Mix in with crushed new potatoes and serve alongside fish. These fleshy leaves are ideal in any recipe that needs salt and texture, and add a charming visual addition to any dish. Sage-like greyish-green raw and vibrant green when cooked.50g..
Sloes are the fruits of the blackthorn and have been used for thousands of years by humans as food. A brilliant tonic to ward against the winter colds as they contain about 10mg of vitamin C and 5 mg of vitamin E per 100g and are rich in other nutrients. An amazing ingredient within gin (get ah..
SECRET GARDENWild Botanical Tea Nettle: Urtica Olioica Yarrow: Achillea millefolium Cornflower: Centaurea cyanusThe perfect garnish choice if your hamper includes our Pink Elderflower & Jasmine or Wild Gin.Nettle and Yarrow are ancient healers - nettle has always be..
We don’t have to travel far to pick our Medlars as they grow in Karen’s garden. An old fashioned fruit with an aromatic flavour. We leave ours to infuse for around 8 months and then add cinnamon and star anise to give a subtle hint of Christmas spice. This is definitely a drink worth waiting for. Hi..
There’s nothing better than donning wellies and getting out into the fresh air to pick sloes. Sometimes small but quite often the size of grapes we never have a problem finding them. Picked from Norfolk & Suffolk hedgerows, sloe gin is a real favourite. Try mixing with Champagne to make a ‘Sloe-..
These are great with grilled meat or fish and roasted with potatoes. Perfect scattered on baked bread, pastries or soups. These intense little bursts of aniseed are gathered up from around the Kent coast at the height of Summer and dried to bring the flavour through to the rest of the year. Pow..