Today I took a half hour stroll around the woodland at the back of my house – yes, I live in foraging paradise. With the big holes in my wellies I ventured across the river to a new spot on the riverbank that I hadn’t explored before.
One of my ABSOLUTE favourite things about foraging is exploring new areas. Unfortunately I’m past the brand new honeymoon stage of foraging in that it’s rarer for me to find plants I haven’t already encountered before. But it’s still fun to find the same Continue reading
I had an epiphany last night. Go me! I actually spelled epiphany correct first time!
I guess it’s a sad state of affairs when my epiphany relates to putting sea buckthorn on my salad. It’s not like I solved the world’s pollution problems or anything. But still. Sea buckthorn on salad!
Sea buckthorn is my absolute favourite berry. Just thinking about it makes my mouth do that funny thing it does when you think of biting in to a lemon. The berries are beautifully tart.
I don’t really do much of the fancy shmancy stuff with my wild foraged finds, preferring instead to freeze the berries and just put them atop desserts and yoghurt. You don’t have to be Nigel Slater in the kitchen to work with wild food. I’m all about adding in very simply.
I served this sea buckthorn salad with fishcakes and sauerkraut and it worked AMAZING.
I’ve had a huge bag of foraged black currants in my freezer since last Summer. Every time I open the freezer door they call to me…
EMMMMAAAAA…. EMMMMMAAAAA… When will you eat us EMMMMMAAAA?
Ok, that’s creepy. Continue reading
One of my absolute favourite ways to enjoy wild Spring greens is atop a delicious pizza. Who doesn’t love pizza? No one.
This time we opted for a raw pizza base (available from here) on which to paint a pretty picture of wilds. Because nutrition!
Take your base and top with a homemade tomato sauce, some cheese, pesto, avocado and as many wild greens as you can muster.
We topped ours with fresh shoots of wild garlic, fried nettle (in butter, obvs), common sorrel, ground elder, garlic mustard, purslane and gorse flowers. It’s still pretty slim pickings around here as Spring is only just springing but I’m so hungry for some wilds I just couldn’t wait.
The wild garlic has yet to take on its potent garlic flavour but the shoots are very succulent and still very enjoyable. 🙂
I even made some videos on periscope of me collecting the wilds. I’ll be making some more videos in the next few weeks so stay tuned.
I’ll wager that pizza is the tastiest and most creative way to enjoy your wild greens.
I’m super excited to see the fresh Spring growth of wild greenery under foot. Beautiful shoots of Wild Garlic, Few-Flowered Leek, Nettle and Ground Elder are now making their way up and on to my plate.
Spring truly is my absolute favourite time for foraging and I’m excited to start playing with these plants again and access some serious nutrition.
These greens are super versatile and fun to experiment with. I’d sell my own mother for Nettle tops fried in butter!
I’ll be sharing what we do with these wilds in the next few weeks.