
To a Wild Rose
Forager Alexander McNaughton, of Vancouver Island BC shares…

Drinker's Guide To Conifers
We all love juniper, but lots of other conifers, from christmas trees to spruce plantations, make great drinks ingredients

Wild food tastes better, discuss
Are flavours better in wild food versus cultivated food?
I’m…

How to Make Your Gin and Tonic More Exciting
What is The Botanist gin's signature serve? Local, seasonal and personal! How to a make your gin and tonic more exciting

Colour-changing Gin and Tonic
Priming your gin with this common garden and wayside flower before making your gin and tonic yields some surprising results...


Alpine Absinthe
Andy Hamilton in the Italian alps in search of the secrets of Vermouth, to make his version of an alpine absinthe. He shares his tale and his recipe here.




The Rumex Cube
It was only recently that I discovered you could eat dock stems. That's dock, Rumex crispus the curly leaved variety and Rumex obtusifolius

Carrot Family Bitters
There are members of the carrot family growing wild and in abundance that are potentially fatal - you must be able to tell apart the different species with 100% certainty

Wormwood - A love affair & DIY Absinthe
I've sadly never encountered uncultivated wormwood in the UK. So, on my return from Italy, I quickly went out and bought my own plant and planted some in a spot in my garden.

The Machair
Here in western Scotland the 'grassy' grazed hilltops of the dunes behind the sandy shore are where the machair forms, one of the rarest habitats in Europe.

The Great British Vermouth
We had a visit from Michael Kaplan of Great British Vermouth Ltd this week.

Uses for Wood Sage
Unlike hops, where just the flowers are used you can use the whole of the wood sage plant to brew with - great, no waste and trouble free, you might think - well no!