The Botanist.

Wild. Foraged. Distilled.

Foraged Island Botanicals
The first and only Islay dry gin


Sea lettuce

13th January 2017
by Roushanna Gray in Mindful Foraging, Our Foraging.


Sea Lettuce Ulva lactuca sketch


SEA LETTUCE - Ulva lactuca - and species of the Ulva genus are some of the easiest seaweeds to identify. Emerald green, delicious, very easy to incorporate into your everyday meals and looking pretty much like a lettuce of the sea -  this is a great one to have one your foraging list whether you are a beginner or an experienced salty sea dog. Nutritionally it is high in protein, iron, and other minerals and vitamins.

The general rule of thumb for seaweeds is if you can break it apart easily with your fingers, you can eat it raw. Ulva is a single-celled seaweed, and is thin enough to eat raw. Freshly foraged and rinsed briefly to get rid of any sand and little shells, you can use it right away. Kept fresh it will last up to 5 days in your fridge; otherwise, sun-dried on a tray, it will last years in a sealed container. Gastronomically pleasing and a super-food to boot, incorporate some into salads, cook like spinach, pop a handful into soup, use in sushi, as a sandwich filler, marinade a bowlful overnight, steep some in gin... It's beautiful as a Dirty Martini cocktail garnish. Or use dried sea lettuce crumbled into rice dishes, over popcorn, in a flavoured seaweed butter and in a sea salt grinding mix.

[See Roushanna's easy recipe for Sea Lettuce Scones > ]




Lime sap, Alder sap, Walnut sap, Hickory sap; Drink Trees!

My lightbulb moment that there were bigger trees to tap and drink than my loyal birches [

Read more

Waterless Dinner

By Ilana Sharlin Stone

Read more

The medicinal commute

"You showed me there is something in the forest to cure most anything that bothers you."

Read more

Foraged Drinks
The Gorseberry

The Gorseberry by Ashley McGregor 20 ml The Botanist Gin

Read more


A cricket infused drink based on the flavour profile of a Negoni - sort of! 

Read more

Gin Hog Zinger

An original cocktail made by Fraser for today's Botani

Read more

Our Foraging
The Rumex Cube

It was only recently that I discovered you could eat dock. My way in was through the stems. 

Read more

Kate's Wild Rosehip Syrup

Rosehips are one of autumn and winter’s brightest hedgerow bounty.  In the UK, our gardens, school yards and pathways are surrounded in s

Read more


TASTE Festival

The Botanist, Islay’s first and only dry gin will be offering a wild experience like no other at TASTE Festive this year, bringing Islay

Read more

Shadow Session 8 at Chambar, Vancouver

Live at Chambar restaurant, Vancouver, Canada Join them on Thursday 16th November

Read more

London Cocktail Week dinners at Sager + Wilde

After a recent trip to see us at the distillery on Islay and come out foraging, Chris Leach, head chef at Paradise Row, and Marcis Dzelza

Read more