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Rose hips are full of colour and flavour. Notes of rose, apple, pear, peach with a bright and pleasing acidity. Cordial is the classic. Half them, freeze them and scoop out the seeds while still hard from freezing; enjoy cold or lightly roasted.

Wild Leeks. The most delicious leeks. Small and mighty. These wild Leeks are a native perennial and these shoots are harvested without the roots. This allows bulbs to form underground, which will be harvested in summer.

A native wild garlic, a powerhouse of flavour and health-giving properties. Pesto is a sure winner. Cook gently or keep raw to maintain the gorgeous, garlicky aromas.

Amazing greens available through autumn, winter and into spring. Knocks the socks off kale. Can be eaten raw (spicy radish flavour), boil or steam for a milder green.

Wild spinach that grows on the sea shore. Loaded with nutrients and so easy to use. Delicious raw or cooked.

A mix of the finest sea vegetables currently in season.

This is the lighter version, there are still two raw ingredients: rose petals and honey. The honey is from Tiermoyle, the Novak family's apiary.

Using the bulbs of the native wild leek, Babington's Leek, this kraut is for garlic lovers. A clean and spicy raw garlic flavour to match the delicious organic white cabbages from Beechlawn.

Gorgeous organic cabbages from Ballinasloe lacto-fermented to perfection with dillisk seaweed added.

This spring ferment is lively with super savoury flavour. Drop this flavour bomb into mayo, burgers, dressings, pasta sauces, raw slaws and salads.

Lacto-fermentation brings out some really delicious flavours with fennel. The classic combination of fennel and nettle works especially well in sauerkraut form.

Like everything I make, it's totally Irish and made in tiny batches. Organic White Cabbages from Beechlawn with Seasonal Wild Herbs

These are gently lacto-fermented. The salt really tempers the acidity of the rowan berries. Excellent with cauliflower, chicken, cheese on toast...just a small spoon needed per serving.

Powdered gold. Not actually powdered gold. Better than. Cook into porridge, bread, cakes or treats. Should be cooked in order to make the nutrients bioavailable.

Elderberries cooked, dried and ground to a coarse powder. Tart, earthy and sweet. A nutritious powder which can be used for tea and will add rich red colour to food. Perfect in smoothies, baked goods, sweet treats, soups and stews. Use sparingly.

Treat just like pink peppercorns. Great with soft cheese, carrot, white fish.

Using one of four wild garlics depending on availability - Ramsons, Three Cornered Leek, Few Flowered Leek or Babington's Leek.

The ultimate mushroom flavour for soups, stocks and broths or any way your creativity craves.

Exceptionally rich mushrooms for soups, stocks, broths, seasonings etc..

A rather special group of mushrooms with a sweet and rich flavour. These ones are gathered on a cliff-top grassland which imbues a gentle saline flavour. Absolutely delicious for soups, sauces and stir-fries.

Ireland's most abundant medicinal mushroom. I use it for teas and tinctures. Extremely bitter compounds are fat soluble. Infuse into water and remove the mushroom if you don't want to taste the bitterness. The particular bitter compounds are thought to give protection against parasites: dried mushroom can be chewed.

A fun mushroom with a unique texture. Hydrates very well. Soak in warm water before using in risotto, soup or broth. Hot-and-sour soup is a traditional Asian dish using a closely related fungus; the dish works perfectly with jelly ears.

A delightful tea from the native birch trees

Blackberry leaves taste like...blackberries! Remarkable. The leaves also offer dry and refreshing taste for a truly quenching cuppa.

Cleavers are part of the madder/coffee family and have been found to contain very low amounts of caffeine. Also known to have beneficial effects on the vascular and lymphatic systems.

Ground Ivy is one of the herbs known for chelating (detoxifying the body of heavy metals). It is also a traditional brewing herb, regionally used for beer prior to widespread use of hops.

A light tea with a gentle frangrance from the flowers of Hawthorn.

One of the quintessential flavours of summer. Makes very light and uplifting drink.

Meadowsweet is typically paired with honey. A simple tea, slightly sweetened is perfect. It is an ideal flavouring for mead. Or how about using the meadowsweet to flavour custard then sweeten with honey before churning into ice cream?

Pine Flowers contain Pine Pollen. Pine Pollen is known to contain potassium and is replete with other health benefits too.

Raspberry leaves are gentle and nourishing, known to provide benefits for respiration, digestion and reproductive vitality.