Lockdown has turned out to be a pretty fruitful time for getting more into foraging. Especially as the weather has been so pleasant. We are building up quite a library of books about wild food and have learned at least half a dozen new edible wild plants that are available in our local 'walk-o-sphere'.
 |
| The Forager's Calendar by John Wright |
Over the last few weeks we've made wild garlic and walnut pesto, spring green salads, japanese knotweed crumble, and nettle soup. As well as this we've started two wines (bramble shoot and japanese knotweed), a dandelion beer (hopefully ready to drink in a couple of weeks), and a plantain and dandelion infused oil that (with the addition of beeswax) we plan to make into skin cream.
 |
| Two of our favourite foraging spots |
We've had varying success with our recipes so far. The wild garlic pesto was delicious the first time, but disgusting the second due to the addition of hedge garlic. Apparently this is one of those foods that some people find unbearably bitter. Japanese knotweed crumble was a pleasant surprise (tastes like rhubarb), and the nettle soup was very nice indeed.
- Bramble shoots (tea, wine)
- Dandelion (beer, infused oil)
- Ground elder (pesto, salad)
- Hedge garlic (pesto)
- Japanese knotweed (crumble, wine)
- Lime leaves (salad)
- Nettles (soup, pesto)
- Plantain (infused oil)
- Sorrel (salad)
- Wild garlic (pesto, salad)
- Wood ears
 |
| Wild garlic pesto and nettle soup |
Comments
Post a Comment