Category Archives: The Survival Series

The Survival Series: Become the next Captain Fantastic at Kippure Estate

Kippure Estate in Co. Wicklow has a rich history that dates back to the 1700s. Originally owned by the Moore family of Kilbride, it was extended into a hunting lodge, along with a farm and Victorian walled garden.

The estate was destroyed by fire in the early 1900s but revamped in the 70s. On the grounds, there are ruins of old huts, standing stones and other fascinating things that hint at the world that once was.

From abseiling down walls, to rock climbing, archery and survival skills, these days there are a huge variety of things that can be done in Kippure Estate (and they even do weddings with accommodation on site!)

Continue reading The Survival Series: Become the next Captain Fantastic at Kippure Estate

The Survival Series Part 14: Purslane

Surviving in the wild is not easy – not only do you have to weather yourself against the elements, but you also have to find a way to sustain your energy too!

This survival series looks at the many wild foods that you can come across on your travels, that you can safely forage and snack on when you need to.

This week I’m looking at the lovely green plant that is:


A succulent plant that can be found in many countries, purslane is a very rich source of omega-3 fatty acids which strengthens the immune system.

You often find this delicious plant in driveways and footpaths but they also tend to crop up in all sorts of gardens, fields and roadsides.

With a distinctive thick and reddish stem, this plant is easily recognisable and what’s great is that you can eat the leaves, stems and flower buds!

It’s said that purslane “provides six times more vitamin E than spinach and seven times more beta carotene than carrots”.

Purslane can be snapped up and used in salads or sprinkled on top of any dish – it’s really tasty, trust me!

As with all foraged things, cross-reference any food before you pick it up and don’t forget to wash it thoroughly before consuming.

Happy foraging!

Movie to watch: The Evil Dead

(Lead image via Wikimedia Commons/TonRulkens)

The Survival Series Part 12: Periwinkles

Heading out to the beach this week and looking for something wild to bring home? Look no further!

This week, the survival series is back on the coastline where I’m looking at the small treasure that is:


Though some may flinch at the idea at cooking and eating snail-like creatures, these little molluscs are perfect for a quick protein boost. The only problem with them, is that they’re a bit fiddly to eat.

Periwinkles are really easy to find and forage, and identifying them should be no problem at all. They can be commonly found on the seashore by rock pools and all you need to bring with you is a small carrier bag.

Identification is also quite simple, basically you’re looking for periwinkles that are darker in colour (I think they’re tastier!). They will also have a round opening.

The best way to eat periwinkles is to cook them in sea water so that they keep their wonderful salty flavour, then with a needle, skewer the inside of the periwinkle and pull it out to eat.

You can also combine them with another foraged ingredient and steam them with wild garlic!

As always, be careful when foraging and make sure you don’t gather food from a source that is close to a sewage line.

Happy foraging!

Movie to watch: Battle Royale

(Lead image via Wikimedia Commons/Eirian Evans)


The Survival Series Part 11: Horn of Plenty

Walking across woodlands and along old ruins and walls, my inner forager leaps into action.

This week on the survival series, I’m going back to fungi and am looking at other edible treat that’s worth nabbing if you’re in a hurry:

Horn of Plenty or the Trumpet of Death

Don’t let this mushroom’s ominous-sounding name deceive you – it’s actually a very safe one to eat.

A horn or funneled-shaped mushroom with a rough, and crinkly dark brown cap, the horn of plenty can be found in the woods but especially in autumn. It can be found in North, Central and South America, as well as throughout Europe and Asia.

The mushrooms have no gills and their caps’ undersides will always be smooth or slightly wrinkled. They’re cousins to chanterelles and are often called “black chanterelles” given their similar shape.

Tasting far better than it looks, when cooked this mushroom can be made into a lovely mushroom sauce, added to a wild mushroom soup or used in a risotto. It has has a rich and smoky taste and dries very well.

Horn of Plentys are delicious but unfortunately are not the easiest mushroom to find as they blend well into the woodland floor – so keep an eye out! They love hardwood forests, particularly if there are beech or oak trees around and also have a tendency to grow in clusters.

As with all foraged mushrooms, it’s vitally important that you can identify them with complete certainty before eating them.

Mushrooms are the type of food that prefer to breath so if you’re foraging, it’s better to store them in a paper bag or basket rather than a plastic bag; if it smells rotten and soggy, don’t pick it up.

Movie to watch: Zombieland


(Lead image via Wikimedia Commons/Jason Hollinger)

The Survival Series Part Ten: Dandelions

Escapism can be such a release, but when combined with real world scenarios and food it can also be quite fun!

Inspired by my love for post-apocalyptic survival, wild food and adventure, part 10 of this series is focusing in on:


Often considered as one of those pesky weeds that hang about your garden, it may come as a wonder for some that you could actually reap the benefits of this plant if you tried eating it!

A rich source of minerals, vitamins and even antioxidants, the common yellow dandelion is bursting with healthy treats.

How to eat it I hear you ask? Well you could simply toss the young leaves into a salad for a great nutritional boost or even make fritters. It’s also a perfect addition to a wild herb risotto.

What’s great is that the entire plant is edible, the plant can be steamed, roasted, eaten raw or even ground into a powder and used as a coffee substitute. The flowers can also be used to make jellies or cordials.

Found in abundance, just make sure that your harvest dandelions in a place that isn’t sprayed with chemicals or on a roadside. Happy foraging!

Movie to watch: District 9

(Lead image via WikimediaCommons)

The Survival Series Part Nine: Comfrey

Some day when all hell breaks loose, there will be a group of us who will be able to make our way in the wilderness and embrace survival.

A little knowledge goes a long way!

This series is inspired by my love for post-apocalyptic stories and foraging, and this week I’m looking at:


A hairy green herb with spear-shaped leaves and clusters of mauve bell flowers, comfrey can be found in ditches and damp places.

The root itself is edible raw or cooked and Darina Allen in her Forgotten Skills book has a lovely recipe using the leaves, if you’re willing to try comfrey fritters.

(Image via WikimediaCommons/Trish Steel)

Not only that, but this great plant also has medicinal purposes and was historically used to treat ailments such as sprains, arthritis, gastric and varicose ulcers and acne.

Like all things that are edible, it’s best that you don’t overdo it on the comfrey but it’s perfect for if you’re looking for something different (or of course, if you’re in an apocalyptic scenario). Moderation is key.

Whatever you do, do NOT confuse this plant with the deadly Foxglove or that will be the end of you!

As a side note: If you’re a keen gardener, comfrey can be your best friend, as it’s an excellent fertiliser when it’s mulched down and perfect for organic growth.

Movie to watch: War of the Worlds


(Lead image via WikimediaCommons/BernardDUPONT)

The Survival Series Part Seven: Dillisk

Wild food, ahoy – Grab your buckets and scissors, we’re off on another seaside adventure!

This week on the Survival Series, I’m taking a closer look at a rather tasty cold water algae:


Also known as dulse, this algae species is mostly found in the middle to lower shore.

Characterised by its red or purple colour, it can be found in many parts of Europe and the North Atlantic Coasts of America usually attached to rocks by means of a holdfast.

Dillisk can grow between 25cm and 45cm in length and is normally harvested during spring and summer.

It’s a rich and natural source of essential vitamins with high levels of ruffage which is perfect if you’re looking for a nibble along the sea shore!

A wild food that’s very common on the west coast of Ireland, it doesn’t require soaking or cooking.

I personally love just popping a bit of dried dillisk into my mouth and chewing on it but you can also add it to salads, use it as a change to salt in soups or even drop it into a cake.

As always, happy foraging and don’t forget to source sustainably!

Movie to watch: Cast Away

(Lead image via WikimediaCommons/secretlondon123)

The Survival Series Part Eight: Pepper Dulse

If you’re a fan of foraging food and finding edible treats in the wild, this series is for you.

For those who’ve been following this blog for a while, they may have noticed that I have a love for zombies and post-apocalyptic scenarios and so, this is how the survival series was born!

This week I’m looking at more seaweeds. Presenting:

Pepper Dulse

Also known as Osmundea pinnatifida (if you’re being fancy), this very small seaweed can be tedious to harvest but perfect if you’re looking for a snack on-the-go.

The taste? Well, you guessed it, it’s salty and deliciously peppery, and can be a great addition to any salad to give it more of a kick.

The colour can vary from a dark purplish brown to a musty yellow and it’s mostly found on rocks on the upper to lower middle shore.

You need to be very careful to forage this particular seaweed sustainably, so only take a bits of it from a place at a time using a scissors.

Containing about 8% protein, pepper dulse is also high in fibre and low in fat with up to 32% concentrated sea minerals.

As good as it tastes though, I’d advise not eating too much of it because people do tend to get a bit queasy if they gobble it down!

Movie to watch: Dawn of the Dead

(Lead image via Akuppa John Wigham on Flickr)

The Survival Series Part Six: Stinging Nettle

In a world that seems to be dominated by fast and convenient food, do you ever wonder if there’s such thing as a free meal?

This series, inspired by the “obviously impending” apocalypse and my love for survival, aims to share the best of food that can be found in the wild.

Remember, when you think you know a plant, always cross reference it to be 100% sure, because non-edible and poisonous lookalikes could fool you. This week:

Stinging Nettle

I know what you’re thinking, why in the world would I want to go near a plant that has the potential to sting me again and again? The stuff of childhood nightmares! Well then, you must try nettle soup.

Also known as the common nettle, this green plant is well known for causing havoc when brushed against unsuspecting skin.

Prolific in Ireland, nettles love the rich and fertile soil that can be found on our lands. They can be identified by their lush green colour and pear-shaped but serrated leaves.

The best time of year to pick nettles is during March, April and May just before they come into flower.

For those who are looking to use this delicious plant, the best way is to cook it. Pick only the young and tender leaves closest to the top of the plant, as older leaves tend to taste much bitter. Wear gloves if you’re worried about sore fingers when harvesting or chopping.

I’d recommend cooking it as if you were cooking fresh greens like spinach and it’s great to add to a soup, stir fry, scrambled eggs or even tea!

What’s great is that you can dry or freeze the leaves for later use, but honestly they’re best used fresh. Don’t worry, once the plant is cooked or dried the sting is no more.

Apart from cooking, this plant has been used as a cleansing tonic for centuries where it’s said that its properties can flush away toxins from the body and keep it refreshed and restored.

Always source out a dock leaf to rub onto you after a sting. As the old Irish saying goes: “Neantóg a dhóigh mé agus cupóg a leigheas mé” (A nettle stung me and a dock leaf cured me!)

As always, happy safe and sustainable foraging.

Movie to watch: The Hunger Games

(Lead image via WikimediaCommons/LeslieSeaton)

The Survival Series Part Five: Wild Rock Samphire

Not all food has to have a price tag, some of the tastiest treats out there can be foraged for free!

Like many out there, I have a fascination with survival and dystopian futures, and I often wonder would I be able to survive in the wild if things started to go haywire.

This series aims to capture those feelings while also educating people about wild food. A little bit of knowledge, goes a long way. This week:

Rock Samphire

Found on shingle beaches, this green, perennial plant can be found adorning fleshy stems and wide yellowy flowers.

Great for those who simply want to grab and go, this plant can be found in abundance in coastal areas, particularly on rocks by the sea. Its season lasts from May until about September.

Mentioned by Shakespeare in King Lear, gathering samphire is not always easy, and one must take care when climbing rocks to reach it:

Half-way down
Hangs one that gathers samphire; dreadful trade”

The leaves, flowers and seeds are edible with salty and parsley flavours coming through, and its green body is rich in aromatic oils.

It’s simply delicious in stir-fries, steamed or as an addition to a simple salad, and though there are people who find it particularly pungent, I think that’s what makes it unique.

For those who have the time, it’s well worth taking a jar of it and pickling it.

As always, be mindful to only take what you need and to leave plenty for others and for the plant or animal to come back in abundance. When it comes to foraging, sustainable harvesting is key.

Happy foraging!

Movie to watch: Snowpiercer

(Lead image via WikimediaCommons)