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Foraged Condiments

Name: Foraged Condiments
Brand: Aeon Books
Price: 80.5 AUD
Availability: PreOrder

Sauces, Chutneys, Ferments, Jams and Drinks Using Local Plants and Weeds

By: Natasha Lloyd

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Paperback | 24 June 2025

At a Glance

Paperback
200 Pages

Dimensions(cm)
24.6 x 17.3

Paperback

$80.50

or 4 interest-free payments of $20.13 with

Available: 24th June 2025

Preorder. Will ship when available.

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 readers to consider their own relationship with nature, through connecting with the plants themselves.

From an author who has dedicated her life to working with plants, Foraged Condiments provides a superb foundation for those looking to integrate foraging and wild cooking into their daily lives without fuss or complication, while also guiding readers in resonating with the beauty of nature in a deeper, more intimate way.

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