I’ve had a wonderfully enriching few days with my brother who is a great cook and, like me, loves to forage, wild swim and explore. We went out daily with my dogs in search of a variety of wild growing plants to make soups, health boosting teas, restorative face masks and to enhance our locally sourced delicious evening meals.
We came across meadows of wild garlic in the shade of an ancient fallen oak, sticky cleavers growing out of every crevice of stone built walls, patches of vibrant nettles on paths down to the sea and beautiful three cornered leeks lining the footpaths.
I feel so lucky to have so many shared passions with my brother and in particular to share a love of nature. There is something so deeply nourishing to the soul to feel supported by the natural world around us, to immerse yourself in its beauty and return home with lunch.
It’s a perfect time of the year to forage these wild growing plants as their tender new growth emerges. As always, take care not to disturb any insects or their eggs and pick only a small amount from one area or plant. Avoid growing sites near to heavy traffic, low down where animals are regularly walked and steer away from areas that are likely to have been sprayed with weed killer. Finally, make sure you have confirmed exactly what plant it is you are intending to consume!
Here are some ideas for using some of these early spring wild beauties.
Cleavers Tea: The Cleavers plant is best used fresh when its therapeutic properties are at their most potent. As a general tonic, pick the fresh tips of the cleavers plant and steep in hot water for 10-15 minutes, drink immediately. Try one cup a day as a general tonic whilst in season. Cleavers is traditionally known as a tonic for the lymphatic system and as being good for the skin.
Cleavers and Oat Fresh Face Mask: Whizz up fresh cleavers with some porridge oats and a small amount of water. Apply to your freshly cleaned face straight away, leaving the mask on for 10-15 minutes. Wash off with warm water.
Wild Garlic Butter: Take 250g of softened unsalted butter and mash in a bowl with a little sea salt to taste (start with around 1/2tsp). Stir in around 50g of finely chopped wild garlic leaves, taking care not to over stir and then use a piece of baking parchment to roll the butter into a log. The wild garlic butter will freeze for up to a month and you can cut slices as needed. Taken from the BBC Goodfood website.
Nettle Soup: I love the recipe on the BBC Goodfood website. I substituted the cream for coconut milk. https://www.bbcgoodfood.com/recipes/nettle-soup
Parsley & Wild Garlic Pesto: We made this pesto to have with a delicious crab risotto my brother had made. I took an online recipe for Wild Garlic Pesto https://www.bbcgoodfood.com/recipes/wild-pesto and substituted pan roasted hazelnuts for the pine nuts, used around 3/4’s fresh parsley and 1/4 wild garlic, substituted the garlic clove for a squirt of the Garlic Farm’s https://www.thegarlicfarm.co.uk black garlic paste and extra virgin olive oil for the rapeseed oil.