On our Nordic Crafts course at the weekend, Nicola decided to try out a new recipe, Hogweed, ground elder & jelly ear spring rolls and they were wonderful. Give them a try! Ingredients for the spring rolls A handful of hogweed shoots A handful of ground elder shoots A handful of jelly ear fungus cut […]
Here we are in mid-February and the cow parsley (Anthriscus sylvestris) is growing profusely in the hedgerows of Kent. Also known as ‘wild chervil’ it makes a great soup when young. A word of warning however, at this time of year cow parsley could be mistaken for hemlock (Conium maculatum), which is highly poisonous. All parts of hemlock […]
This is a really easy recipe to make a surprisingly tasty dish – dandelion flowers in batter. Ingredients 30 dandelion flowers, preferably picked in the sun Wild marjoram, finely chopped Ground ivy, finely chopped 75g of flour 1 tsp of bicarb Salt Oil for deep frying How to make the dandelion flowers in batter Blend […]
Despite its name, hogweed is absolutely delicious. Be careful on your identification as it can be confused with the non-native giant hogweed, and when it is young it could be confused with some of the other umbellifers such as hemlock. We harvest the leaves before they have unfurled and they have a silvery sheen to […]
This is our take on sag aloo, the great Indian dish using potatoes and spinach. Only here we substitute the spinach for nettles. We only pick the top 2 pairs of leaves on a nettle as they are the tenderest. It also seems to promote continued growth. Ingredients 500g new potatoes 300g of nettle tips […]
Nicola came up with this recipe for a wild and weedy curry. We’ve used dead nettles, ground elder, ramsons and hogweed, but stinging nettles would work well. It’s straight forward to make and tastes great! Ingredients 2 medium onions 2 cloves of garlic Butter Olive oil 100g desiccated coconut Finely grated fresh ginger 2 tsp of ground […]
