A beautifully presented collection of natural recipes, remedies and rituals

As the nights start to draw in and we approach the Winter Solstice, there is no better time to think about what can still be foraged in the wild such as the last of the Rose Hips, Hazelnuts and Sloes. Aternatively, you can source wild and organic fruits, herbs and nuts from reputable suppliers to make your own jams, jellies and pies for the festive season.

The Hedgerow Handbook by Adele Nozedar is beautifully illustrated with botanical drawings in watercolour. It contains a rich source of information about various plants, nuts, flowers, roots and fruits that can be foraged freely in the British countryside throughout the seasons.

You can tell the author of this book is highly knowledgeable and has a love for Nature that knows no bounds. On its tenth anniversary, The Hedgerow Handbook is a credit to Adele's observations and skills. You can feel her passion for foraging as she says: It's not the having, it's the getting.

Adele provides advice, knowledge and historical context for each of the wild foods found in her book. Each has a dedicated chapter including indepth information, folklore, interesting tips and guidance on both medicinal and culinary uses. This is followed by a selection of traditional recipes you can try out for yourseslf.

I love the detail provided for things we can easily recognise such as Beech, Ash, Chamomile, Chicory, Dandelion, Honeysuckle, Nettles, Red Clover, Wild Strawberry, Wild Garlic and many more. There are over 40 items, each with their own chapter, so there is much to learn and discover. At the end of the book, there is an Index of Ailments which refers to various recipes and remedies that might provide relief or a cure.

My favourite recipe, and one I have tried myself, is the sweet and delicious Rose Hip Syrup which only requires the addition of sugar to make in the old-fashioned way. I made an extra batch of jars to give away during the festive season. To these, I added labels and pretty cloth covers to the lids to show off the rosy-pink syrup. There's nothing like creating a gift from Nature made with love for somone special and this recipe is perfect for it.

Just to note that I added the juice of half a lemon to the above recipe to create a beautifully refreshing tang which cuts through the sweetness and adds even more nutritional value. I chose to take out all the seeds which you do not have to do. It was a labour of love as I wanted to use the dried seeds to make a Rose Hip Seed Oil for the skin and also to plant out in my garden.

Next Summer, I will be trying out Adele's recipes for Rose Petals of which there are several including Rose Petal Yoghurt, Rose Water, Rose Petal Sorbet, Rose Petal Jam Rose Turkish Delight and Gulkand made in India as a delicious grainy syrup added to sundaes and sorbets.

All can be summarised in the Author's Note which says: The truth is that, if you are human, then you're a forager anyway. All you have to do is remember what you already know. This is much simpler than you might think, and I'm very grateful that this little book is doing its work; to allow you to see, clearly, the beauty of the natural world, of which we are all a part.

This book would make a perfect gift for someone who loves Nature and natural health, and who enjoys being creative.

Sue Cartwright

Spiral Leaf

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The Hedgerow Handbook - Recipes, Remedies and Rituals by Adele Nozedar

The Hedgerow Cookbook by Caro Willson and Ginne Knox