Wild plants people are using

The past six months I have been busy carrying out research on the use of wild plants to make beer and wine in Britain. This has kept me pretty busy racing around the country meeting people and then getting technical analysing results; so not much posting here while I was working on all that. My next research project is a three year one  (PhD) still on beverages but this time teetotal.

However beer and wine making is still ongoing. It would be impossible to compress 6 months of research into one post but as a starter the weighted word cloud above shows the plants that the people I interviewed used.

As the word cloud is weighted by how frequently plants were used by different participants you can see how significant elder (Sambucus nigra) is to home beer and wine makers. While elderberries were only used by wine makers both beer and wine makers used elderflowers.

People talked about wines that they had made. This means that some plants such as cowslip which has declined in abundance due to agricultural changes were not used recently.

One person made beer out of Japanese knotweed when they were given the plant material to use from a source which had not been sprayed. Because Japanese knotweed is invasive and listed on Schedule 9 there are legal restrictions on cultivating it and disposing of it safely and when you see it growing it may have been sprayed with herbicides which would render it unsafe for consumption although it would not necessarily appear unhealthy. So I wouldn't recommend going out and picking Japanese knotweed.

Please note that I am putting up this information for people's interest; it is not a list of plants that are necessarily safe to use. Individuals may also have allergies to specific plants and some plants could in theory be toxic in high doses.

Cucumber Wine - the verdict

I have just got round to bottling the cucumber wine which took me by surprise. Given the length of time for which it bubbled off melony aromas I thought that a lot of the bouquet would have been lost. It still smells gorgeous and it has those delightful cool curcubit flavours in it; most reminiscent of Midori or apple Martinis.

I modified a recipe I found for Marrow wine to make the cucumber wine and the original recipe had 5tsp of citric acid in it. I think cucumbers have a little more acidity in them than Marrows so they don't need quite so much.  You can of course substitute lemon as suggested by Mike.  The great thing about using lemons/orange in preference to citric acid is they contain some additional nutrients, its harder to go too acidic (sprinkling pure citric acid is easy to take too far) and lemons in particular do enhance the flavour of other ingredients. I didn't use any enzyme to break down pectin and the wine has cleared really well. Note that I steeped the cucumber in cold water and didn't use hot water. Heating can bring out the pectin; which is what you want in jam making but not in wine making.

Sadly this year I will not have a cucumber glut since the snails waged an extensive massacre on all seedlings.  I have just  managed to get a cucumber plant flowering so I don't think the plants will swamp me with cucumbers this year. However I am really appreciating having that cucumbery summer flavour captured in those bottles of wine from last year :)

The season for

It is always the right time of year for brewing and making country wine if you are flexible with your ingredients.



Once again I have missed making dandelion wine. I saw the dandelions flowering but didn’t have enough time in the same place to manage picking flowers, infusing, setting up the ferment. . . . . So I just enjoyed seeing the dandelions. Since I live on the south coast further north it is likely that sufficient quantities of dandelions are still available. The key point to bear in mind is that the green bracts clustered under the yellow petals are bitter while the petals are sweetly fragrant. Unless you want a bitter edge to your beverage it is worth taking the time to go through the fiddly process of removing the golden petals from their stalk and bracts.

With dandelions setting seed and elderflowers tightly in bud in my area I still have a choice of spring beverages to get going.

Oak leaves are unfurled, bright green and soft to touch; perfect for collecting. The only codicil is finding a tree with leaves within reach.


Hawthorn is blooming furiously at the moment and living up to its other name May flower. The flowers unusual scent contains a chemical produced in the early stages of decomposition to attract pollinators. The bouquet of hawthorn wine is not enjoyed by everyone so before picking flowers and investing your effort in making wine smell the sweet flowers on the tree and decide whether it is to your liking.


As early as January gorse was in flower but I hesitated to take the sparse flowers away from insects at a time of year when there is little in bloom. Now the gorse is abundantly golden and there are plenty of other flowers out rendering these coconut scented blooms guilt free.

Archeobotany: first brew

Archeobotany; looking at archaeological remains of plants is a little more challenged by beverages than food because liquids are not usually found fossilised in solid lumps unlike ancient food that can sometimes be discovered relatively intact. Evidence of plants in beverages is indirect. For example by finding plant remains in conditions in which assumptions can be made about how the plant was used. Mead can be evidenced directly because of the pollen contained in honey. Small traces of this can be analysed and lead to plant identification.




The earliest evidence of beer is from Neolithic times. One of the oldest pieces of evidence of brewing in Britain is of heather ale in Scotland. Though there is some dispute over whether evidence of mead containing meadow sweet is older.



Most cultures across the world brew beverages. The underlying process of fermentation is used in the production of food; though technically fermented beverages can themselves also be food. Food, medicine and drugs are relatively recent and arbitrary divisions of substances that humans ingest. Making risen bread relies on bubbles of carbon dioxide being given off to give a light texture. Bread can be made using cream of tartar and bicarbonate of soda. But most commonly fermentation by yeast is used to make bread. Fermentation can be used in other ways to preserve food or even to detoxify toxic foods such as Cassava.



Your home brewing might use bakers or brewers yeast purchased from the shop, or a culture of yeast you have nurtured over the years having kept it growing after a batch of brew. In historical terms these are brief periods of time. The overarching heritage of yeast and the beverages it creates stretch to thousands of years.