THE RECIPE BOOK
Moroccan Beach Rose Spice
3 things we love… 1) Moroccan food. 2) Beautifully scented beach rose petals. 3) Moroccan food.
It seemed an apt way to combine those three loves in to one thing. The beach rose [Rosa Rugosa], is the absolute best for scented rose petals in our opinion. We used a half and half mix of both foraged and cultivated 'french rose' so we left some for others to pick. But, if they're abundant in your area. Go the full hog!
Need A Hand ID’ing Those Ingredients?
We’ve got you covered!
Like black holes in the forest floor. A mushroom of many names and highly revered for its culinary uses.
A summer loving fungi that’s taken us an age to find! Whilst other people seem to find them frequently.
This non-native tree has beautifully scented flowers with a pea like flavour when eaten and jasmine essence when infused.
One of our favourite urban forages! The flowers appearing during spring have an absolutely stunning flavour.
An aromatic spring flower, our only native scented violet. Used for a long time in both culinary and cosmetic products.
This hugely popular British tree has a seemingly endless amount of uses. Most popular are its nuts!
These little guys shine bright in the winter months when most of the fungi kingdom is asleep. Fortunately for us foragers they’re edible both cooked and raw.
This mushroom makes its appearance during Autumn. A lovely looking fungi that looks more like coral than cauliflower. And tastes delicious too!