Natasha Lloyd invites readers to delve into the treasure trove which plants can offer with a stunning selection of recipes exploring the bounty of individual plants, and how to use them in the kitchen.

The recipes in the book are twists on traditional condiments, along with 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 and hawthorn bitters, as well as many more.

The book also provides a fascinating introduction to the traditional Scottish uses of the plants, as well as information pertaining to clinical and scientific findings on each wild plant. Through her thoughtful discussion of Scotland’s connection to the land, Lloyd invites readers to consider readers about their own relationship with nature, through connecting with the plants themselves.

Foraged Condiments will guide reader in connecting with each plant at a deeper level, from an author who has dedicated her life to connecting with nature through foraging wild food.