The Forager Newsletter: Elderflowers, Wild Pho & Food for thought...
The wonders of nature and seasonal treats
Hello fellow Foragers & Nature Lovers,
April is a month of plenty and I hope that you found time to stop and smell (not just the roses) the green leaves as they burst into our lives. Here in Ireland, nettles are stinging, Ramsons are everywhere and bursts of red scarlet cap mushrooms are peaking through the forest floors.
I have been experimenting with Pho recipes this month, i.e. soup with noodles and anything I can find. If I asked an Irish family to describe Pho they might say soup without the mashed potato and this is a good description for the delicious Vietnamese recipe. I will give you a wild version of Pho to try out in this newsletter and I would love to hear your thoughts if you attempt the dish or maybe you have your own version that we can share???
WHAT’S INSIDE THE FORAGER FOR APRIL
Foraging in April Showers
Wild Pho is a sure family favourite
Elderflower Season has arrived - How to find and pick
Elderflower Cordial & Cocktails
Food for thought: What I’ve been reading and listening too
Note: I don’t do affiliate links or get any kickback for mentioning anything in this newsletter but I should and if anybody wants to buy me a cup of coffee please feel free to do so anytime :)
Foraging in April Showers - What to find, what to pick, what to see
April is the epitome of Springtime and there seems to be greens everywhere. Instead of taking out the lawn mower take a closer look at natures offerings. From young Dandelion shoots to lambs quarter leaves, there are so many culinary treats that will offer natural nutritional value at this time.
‘Tis always the season for tea
Flowers are ripe for picking. Forage for blossoms of violets, elderflowers, and wild roses, infusing dishes with their floral notes and visual delights. From fragrant syrups and herbal teas to salads and crystallized treats, the culinary possibilities are as endless as the petals themselves.
Medicinal Herbs
Nature offers a constant batch of herbs that are revered for their healing properties and therapeutic benefits. Explore the forest margins and meadows in search of medicinal herbs such as yarrow, plantain, and cleavers, renowned for their immune-boosting, anti-inflammatory, and detoxifying properties. Harness the healing power of nature’s herbs through tinctures, teas, or infused oils.
What to Make
Floral Infusions
Use the colourful petals to transform the beauty of spring flowers into enduring elixirs with floral infusions. Gather fragrant petals of elderflowers, violets, or rose petals, and steep them in hot water to create delicate herbal teas. For a touch of decadence, infuse flower petals in honey or syrup, adding a floral flourish to desserts, cocktails, or drizzling over yogurt and fruit. We will dedicate a future newsletter to candied flowers and foraged fruits but let’s give the berries time to join us.
Wild Salad with Foraged Dressing
Showcase the freshest foraged greens and edible blooms with a seasonal wild salad. Toss together a medley of tender greens, edible flowers, and seasonal vegetables, accented with wild herbs like chives, sorrel, and chickweed. Elevate your salad experience with a homemade dressing crafted from foraged ingredients, such as wild garlic, lemon balm, or mustard greens, blended with oil, vinegar, and a dash of honey.
Wild Garlic
Like last of the summer wine, now is last of the spring garlic. Take a look back on last months newsletter for garlic ideas. Also known as ramsons, you might smell this plant before you see it if you are wandering in the woods in springtime. You will still spot the pointy small white petaled flowers. Common uses for wild garlic include making homemade wild garlic pesto, chopping it into salads and adding it to soups to give an extra punch of flavour.
Elderflowers are everywhere
If you live near any organic fruit store or hipster cafe you may have stumbled upon Elderflower cordial or better yet Elderflower champagne. This delicious, delicate plant comes bursting to life around now. Usually found in hedgegrows, on the banks of rivers and in wild wooded areas, it is easy to identify. All you need to make homemade elderflower cordial is a little bit of patience as it takes time for the mixture to set. Find our tried and tested recipe here.
Dandelions
The health benefits of dandelions are now widely recognised. Containing plenty of antioxidants and vitamins this may be the most undervalued commonly found plant. This humble yellow flowers are often a source of pain for gardeners who like to keep their gardens clear of wild weeds. However dandelions are rich in pollen and nectar that feed the bees so try to hold off on mowing your lawn the second that spring arrives. To get your weekly does of dandelion, use it is a hot pot of tea or add the petals to your salads. I also love tempura battered dandelion heads. Bold and crispy and simply delicious.
Nettles
Often feared for their stinging abilities, nettles are full of nutrition when picked at the right time of year. Most parks and wooded areas will have patches of nettles hanging around together in large crowds. They are rich in Vitamins C and K and contain more iron than spinach. Many foragers will have nettle soup as a go-to recipe.
Now that we have went to the woods for our ingredients it is time to cook…
WILD PHO RECIPE
Do you want a taste of the forest? The fresh air, the wild garlic, the scent of pine, everything about the forest shouts discover and explore. This is exactly what we do when we cook with wild foods and embark on a foraging adventure.
the woodlands have the most delicious wild greens at this time of the year: fiddleheads, wild garlic, scarlet elf cups and jelly ears. Now we are ready to whip up a tasty bowl of pho to warm us up for the evening.
INGREDIENTS
1 bunch of Wild Garlic Leaves
(A few leaves of wild mustard, Cleavers aka Sticky Willies, Fresh Ginger, Fiddleheads, Mushrooms (any kind will do but we used Jelly ears and Elf cups because we had some freshly picked)
1 large onion
Peppercorns
Cloves
Chili Flakes
A pinch of cinnamon
Beef Stock
Noodles
Mint to garnish
Now you are ready to put your dish together and this couldn’t be easier. Saute the onion in a tablespoon of butter, add the wild garlic leaves for two minutes. Now add the ginger, wild mustard and Fiddleheads. Stir gently for 1 minute. Add chili flakes, peppercorns and cinnamon. After another two minutes frying add the mushrooms. Now gently ladle the beef stock over the mixture, stirring as you pour. When your soup mix has boiled add the noodles.
I always have a few crackers on the side.
Elderflower Season is here!!!
When to Pick Elder Flowers
It’s difficult to pinpoint the exact date that you will find these cloudlike flower heads floating on top of branches. However, from the end of April until the beginning of June keep a close eye out and don’t forget to use your sense of smell to track down these amazing treats.
1. Smell
The smell is so pungent that you can’t miss it. Some believe that once the elderflowers are broken from their branches they begin to smell like cat pee. This is a little true so the quicker you use them in recipes the better. Also, note that Elderflowers get a second lease of life in September when they start to product elderberries which make the most amazing jam.
2. Colour
My biggest warning with the flowers is to not confuse them with the deadly and poisonous hemlock. Once you smell, pick and use Elderflowers a few times you won’t struggle but at the start when you are beginning your foraging adventures you may want to double check with some identification photographs or a foraging guide. The best time to pick these flowers is when they are in full bloom and a dusty, yellow colour.
3. Shape
It is important to note that the flower heads on a tree may open at different times so be patient and note where you found them so that you can return to the hotspot.
The edibility of elderflowers
Now you know when and how to pick your perfect elder flower heads for making cordial it would be easy to assume that elderflowers are edible, right? Wrong. It is best not to eat elderflowers raw, as the plant has a mild toxicity, which is why it is best to cook them or make cordial from them. Some people get an upset stomach from eating elderflowers or elder berries (elder flowers and elder berries come from the same plant).
Elderflower Cocktail with Pine Needle Juice
When we think of summer Elderflowers naturally come to mind. If you are walking through the pack, taking a hike in the woods or strolling by the canals in summer you will smell the sweet, cream Elderflowers.
Elderflowers are pretty easy to forage. The large white heads that hang out in groups will catch your eye. However be sure not to mistake Cowslips for Elderflowers, they look alike and grow along the same paths. Cowslips are whiter in colour and have longer stems. To be sure just lean in for a sniff of the flower and the scent will guide you.
Now, how do you forage for pine needles? This is an easy one. Look out for gigantic Christmas trees and you will be in luck. You only need a handful of this green giant so don’t be greedy.
These two ingredients make the perfect summer party combination; fun, easy to make and delicious.
Here is our Elderflower Summer cocktail recipe with a splash of pine juice:
INGREDIENTS
1 Large pot of Elderflowers (approximately 10 healthy heads)
2 cups of pine needles
Vodka (your brand, your choice)
1 cup of granulated sugar
1 lime
A spring of pine to garnish
HOW TO MAKE
First you need to prepare your Elderflower cordial. To do this you need to shake the heads of the Elderflowers to remove any insects, cut off any stems and place them in a large pot of water.
Allow this mixture to simmer for at 30 minutes, making sure the heads are covered with water at all times.
While this pot is bubbling away gently wash your pine needles, and cut them or pull them away from their branches. Place the needles in a bowl and add two shots of vodka. Use a blender to whizz up these two ingredients and extract all of the pine juices. Sqeeze the juice from half of a lime over the mixture.
Let’s get back to the Elderflowers. Use a tea towel or cloth to strain the pot or flowers (you should be left with a yellow clear liquid now.
Add this flavoured water to a fresh pot, add 1 cup of granulated sugar and let it dissolve over a low heat.
Remove from the heat and let it cool in the fridge.
Ready to put these pungent ingredients together? Pour the pine needle juice first, followed by half a cup of Elderflower cordial, add an extra shot of vodka for a good kick and a spring of needle to garnish.
You are ready to serve up your Elderflower summer cocktail.
Bonus Recipe: Elderflower and Lime Granita
Welcome to the world of tantalizing flavors and cooling sensations with our latest recipe: Elderflower and Lime Granita. As the temperatures rise and the sun graces us with its warmth, there's nothing quite like indulging in a refreshing icy treat. This granita recipe perfectly balances the floral notes of elderflower with the tangy zestiness of lime, creating a symphony of flavors that dance on your palate. Join us on this culinary journey as we explore the simplicity and elegance of crafting your own homemade granita.
Ingredients:
1 cup elderflower cordial
3 cups water
Zest and juice of 2 limes
1/2 cup sugar
Fresh mint leaves, for garnish (optional)
How to make
In a saucepan, combine the elderflower cordial, water, sugar, and lime zest. Place the saucepan over medium heat and stir until the sugar has completely dissolved. This infusion process allows the flavors to meld together, creating a harmonious base for your granita.
Infuse with Lime
Once the sugar has dissolved, remove the saucepan from the heat and stir in the freshly squeezed lime juice. The addition of lime adds a vibrant burst of citrus that complements the floral elderflower beautifully. Allow the mixture to cool slightly before proceeding to the next step.
Freeze
Pour the mixture into a shallow, freezer-safe container. A baking dish works perfectly for this purpose. Place the container in the freezer and let it freeze for about 2-3 hours, or until the mixture begins to set around the edges.
Rake and Freeze Again
Using a fork, gently rake the partially frozen mixture to break up any large ice crystals. This step helps create the signature granular texture of granita. Return the container to the freezer and continue to freeze for another 2-3 hours, repeating the raking process every hour until the granita is fully frozen and resembles fluffy ice crystals.
Once the granita is fully frozen, use a fork to scrape the surface, creating light and fluffy ice crystals. Scoop the granita into serving glasses or bowls, garnish with fresh mint leaves if desired, and serve immediately. Each spoonful is a delightful explosion of coolness and flavor, making it the perfect treat for a hot summer's day.
Enjoy as a light dessert or a palate-cleansing interlude between courses. Its refreshing and delicious.
Food for thought
Nordic Food Lab Report - Follow what this innovating team have been up to and you will be craving for more nature and food.
Indigenous languages are founds of environmental knowledge - Many indigenous languages are nature centric, emphasizing our close connection