Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for European Beech along with all the European Beech containing recipes presented on this site, with 7 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the European Beech recipes added to this site.

These recipes, all contain European Beech as a major wild food ingredient.

The beech is one of the forest's most beautiful trees, with leaves that range in colour from lime green in spring to dark greein in summer. In autumn the leaves dry-up on the tree and turn a beautiful coppery colour. Indeed, with its coppery garb it is far easier to spot a beech tree late autumn than any other season. It is during this time also that the beech's fruit become ripe. Beech fruit is called a mast (these are shown in the image above, right centre). When mature the masts open to reveal three beech nuts (above right, bottom) that eventually fall to the ground. The nuts themselves are covered in a thin husk wihich is easy to peel with your fingernail. Inside you will find the white flesh of the nut which is sweet and delicious to eat. Indeed, the beech nut is one of the tastiest of the nuts available to the forager.

It should be noted that the very young leaves of the beech tree (above right, top) are also edible and make a delicious addition to any salad.