A fully revised edition of our hugely popular A Handbook of Scotland's Wild Harvests is published on Thursday 22 October. Featuring delicious recipes such as blaeberry muffins, it provides all you need to know about the plants, fungi, berries and seaweeds that can be found in Scotland's natural larder.
Plus, it covers the saps, seeds, mosses and woods that can be foraged and used for a thousand different purposes - from firewood and craft materials to natural remedies and homemade wines.
Top chef Andrew Fairlie, whose restaurant Andrew Fairlie at Gleneagles is the only one in Scotland with two Michelin stars, said: “The exciting thing about this book is the number of unusual flavours and species it highlights.
“We are lucky to have such a fantastic variety of edible wild mushrooms, plants and seaweeds in Scotland, making us the envy of top chefs around the world, and this inspiring resource comes at the perfect time.”
A Handbook of Scotland’s Wild Harvests is a guide to sustainable, responsible foraging and is full of invaluable know-how about the natural bounty found in Scotland’s countryside and cities. Edited by Fi Martynoga and drawing on the expert knowledge of the Scottish Wild Harvests Association and its sister environmental charity Reforesting Scotland, this book features information about the habitat, history, uses, lore and identification of each individual species commonly found in Scotland.
For Fi Martynoga, the handbook's USP is its strong focus on safe and sustainable foraging. She added: “Our woods, hedgerows and seashores have so much to offer and whatever your level of experience, this authoritative reference is an essential guide.”
A Handbook of Scotland’s Wild Harvests is a companion to A Handbook of Scotland's Trees (also updated in 2015) and the newly released A Handbook of Scotland's Coasts. In 2016 we'll be bringing out the next book in the series: A Handbook of Scotland's History.