The Forager Newsletter: Wild Spring Cleanse, Herbs, homemade Nocino and Onion Focaccia...
Springtime foraging, Food for thought and Wild Recipes
Hi Fellow Foragers and Food Lovers,
Thank you for joining me and sticking with me on this journey. Spring is such a vibrant time of renewal, a time when we stop to consider the natural world around us as it shouts from the sidelines. Taking a brief stroll through the park you can’t escape the eagerness of the young roots, daffodils, trees budding…In my mind I think there are New years resolutions but winter is the wrong time to be setting new tracks.
Let Winter be the time for research, planning and discussing new beginnings. Spring is the starting point, the time when everything is at your fingertips and the world is waiting to inject energy. I hear you now “come on and just get on with the program”. I don’t like time wasters and have little time for content that doesn’t serve a purpose so if The Foragers purpose is to provide advice and education around the whole foraging scene I will get on with it.
WHAT’S INSIDE THE FORAGER FOR FEBRUARY
Foraging in Springtime
A Wild Cleanse with Sticky Willies (Got to be the best title ever)
Wild Green Walnut Nocino
Wild Onion Focaccia Recipe
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 Springtime - What to look out for and where?
Discover the natural Spring flavours from the forests and coasts. Foraging in Springtime is a great way to get to know the plants around you. Whether you want to broaden your palette or simply get a taste of the woods, foraging is a great way to get a taste of the outdoors. Dandelions, Wild Garlic, Sea beet and Chickweed are just a few of the many tasty plants that you will find in grassy patches during the months of Spring.
Lets get to know where to find, how to pick and how to prepare a few of our favourite edible plants at this time of the year.
Sea Beet
This wild green edible plant is easy to find by the coast. Boil it or steam it to get the best flavour. It is known as the cousin of spinach and packed full of nutrients. Look out for glossy, bright green leaves on your next coastal walk.
Cow Parsley
Look out for fern like leaves when foraging for cow parsley. This plant grows tall just before the summer months. It likes the shade and grassy areas. You will find umbrella like bunches of tiny white flowers on the tip. Dont pick cow parsley if you can’t identify it as it is often mistaken for more poisonous plants such as hemlock.
Wild Garlic
Also known as ramsons, you might smell this plant before you see it if you are wandering in the woods in springtime. In May it is very easy to identify with it;s 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.
Elderflower
If you live near any organic fruit store or hipster cafe you may have stumbled upon Elderflower cordial or better yet Elderflower champagne. This fragrant plant comes bursting to life at Springtime. 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.
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. Try this heart warming nettle soup recipe to get acquainted with this edible plant.
Linden Leaves
These nutrient packed leaves come from Linden trees. It has massive heart-shaped leaves with fragrant flowers that can be eaten fresh or dropped into any wild tea recipe. They are said to have relaxing properties like chamomile. Young Linden Leaves are a sweet addition to salads in spring and summertime.
A Wild Cleanse with Sticky Willies
Cleavers aka Sticky Willies aka Goosegrass is a herbal treat in Springtime.
It is an annual sticky plant that you will find in your parks and woodland walks. They have small star shaped flowers attached to their pointy leaves. If you brush up against it you won’t need to pick it as it will naturally stick to any piece of clothing.
Benefits
Traditionally used to cleanse the blood and strenghten the liver, cleavers are particularly useful for a spring cleaning tonic. Native Indian tribes used this plant as an anti-inflammatory and to help with gonorrhoea. The cleansing properties can help to get rid of toxins in the body and decrease congestion. It has also been reported to help with Urinary tract infections and swollen lymph nodes. They can help to protect the lining of the bladder from irritation. Cleavers are also rich in silica, used to strengthen hair, nails and teeth. It may be worth adding a little cleaver smoothie to your beauty routine in Springtime.
Ways to Use Cleavers
Cleaver infused Water
This is the perfect afternoon refresher on a bright Spring day. Pick the young stems of the plant before they growth tall. Rinse them gently under water and chop finely. Add to a jug or bottle of water and let them infuse over night in the fridge. Add a slice of lemon to your glass and pour over the infused cleaver water.
Cleaver and Nettle Smoothie
Cleavers, nettles and pears are all that you need to make this delicious, healthy Spring smoothie. Packed full of nutrition and made to detox the body, this delicious smoothie is just what the doctor ordered. Blend 1 bunch of cleavers, 1 bunch of boiled nettles and 2 pears together. Add crushed ice, a squeeze of lime juice and a sprig of mint for extra flavour.
Herbal Cleaver Tea
Harvest your cleavers, leave them dry out for a few days, cut them into tiny pieces and use them with a spoonful of honey for a soothing cup of tea.
Cleaver Infused Oil
Dried cleavers and almond oil makes the perfect massage therapy. Put a half a cup of dried cleavers in a jar, fill the jar with almond oil and leave to infuse for two weeks. Enjoy this herbal skin treat.
Cleaver, Nettle and Wild Garlic Soup
Tis the season for green, wild soup and there are plenty of delicious plants out there to add to your homemade soup recipes. For this one we use 1 cup of cleavers, 1 cup of boiled nettles, 1/2 cup of chopped wild garlic or three cornered leek and two large potatoes. Boil the potatoes, add all contents to a pot of cold water and boil until bubbling hot. Add salt and pepper. Blend the ingredients together. Serve with some fresh, warm bread.
Note: Cleavers have a high tannin content and it is generally advised that you don’t use it or consume it for long periods of time.
This plant is natures way of telling us that we need to Spring clean our bodies as well as our houses. There are so many ways to use cleavers in your foraging recipes but hopefully the above tips will give you some food for thought. This plant is one of the reasons why foraging in Springtime is so much fun.
Green Walnut Nocino - Watch this space!
If any of you have gotten up close and personal with a green walnut in November what I am about to state will not be a surprise. Green walnuts provide the most delicious scent on earth. They are made for our taste buds, to entice us, to intrigue us and to inspire us. I first start playing around with unripe walnuts 5 years ago but I could never capture the essence of the feeling when smelling walnuts from the tree source. This year only I have mastered Green walnut molasses and I am excited to try it in many recipes, cocktails and concoctions.
Green walnuts, the young, unripe version of thefamous nut, are gaining attention for their unique nutritional profile and culinary versatility. They are now known to offer a range of health benefits that make them a valuable addition to any diet.
Nutrition
Green walnuts boast a rich array of nutrients, including vitamin C, vitamin E, polyphenols, and omega-3 fatty acids. They are particularly notable for their high levels of polyphenolic compounds, such as ellagic acid and juglone, which exhibit potent antioxidant properties. These antioxidants help combat oxidative stress and inflammation in the body, potentially reducing the risk of chronic diseases like heart disease and cancer.
Brain Boost
Omega-3 fatty acids found in green walnuts are essential for brain health and cognitive function. Incorporating these healthy fats into your diet can support memory, concentration, and overall brain function, making green walnuts a brain-boosting superfood.
Heart Health
The combination of antioxidants and omega-3 fatty acids in green walnuts contributes to cardiovascular health by reducing inflammation and improving cholesterol levels. Regular consumption may help lower the risk of heart disease and promote overall heart health.
Nocino Recipe using Wild Green Walnuts
Ingredients
15-20 wild green walnuts, quartered
1 liter vodka or grain alcohol
2 cups sugar
Zest of 1 lemon
Zest of 1 orange
2 cinnamon sticks
4-6 whole cloves
1 vanilla bean, split lengthwise
Instructions
Gather 15-20 wild green walnuts, ensuring they are still young and tender. Cut each walnut into quarters, discarding any stems or excess parts.
In a large glass jar or container, combine the quartered walnuts with 1 liter of vodka or grain alcohol, ensuring that the walnuts are fully submerged.
Add 2 cups of sugar to the jar, along with the zest of 1 lemon and 1 orange.
Insert 2 cinnamon sticks, 4-6 whole cloves, and 1 split vanilla bean into the jar.
Seal the jar tightly and store it in a cool, dark place for at least 40 days, shaking it gently every few days to mix the ingredients.
After 40 days, strain the liquid through a fine-mesh sieve or cheesecloth into a clean container, discarding the walnuts and spices.
Transfer the strained liquid into jars.
Allow the nocino to age for an additional 2-3 months in a cool, dark place before serving. Serve chilled as a digestif or use it in cocktails and desserts to add a unique flavor and depth.
Enjoy the rich flavors and don’t be afraid to experiment with this versatile ingredient to discover new ways to enhance your wild culinary creations.
Wild Onion Focaccia Recipe
This is a super easy and super delicious wild recipe that you bake over and over again. One batch a month is probably enough but in the summer months wild onion focaccia recipe goes well with any main meal.
Ingredients
For the Flavour
1 large handful of Wild Onion chopped finely
1 small bunch of wild garlic chopped finely
3 cloves of garlic grated
Fresh herbs chopped finely (we used rosemary and thyme)
1 Cup of Olive oil
Pepper and Sea salt
For the Dough
1 packed of dry fast acting yeast
2 1/2 cup of flour
A teaspoon of salt
Putting the Ingredients together
Add all of the flavour ingredients to a pan and pour over the olive oil. Leave this heat gently. Once the oil is infused with all of the ingredients leave it cool down.
Add the yeast to a cup of warm water. Mix in 1 cup of flour and leave for 10 minutes. After 10 minutes add the salt and the remainder of the flour. Now you are ready to add half of the oil mixture to your dough. Knead the dough 20 times and put into the fridge for 1 hour.
After an hour, remove the dough from the fridge, roll it out roughly (you don’t want to flatten it completely, just make a nice bulky rectangle). Now pierce holes all over the top of the dough with your thumb, pour over the rest of the infused oil and put into the oven for 25 minutes at 160 degrees.
To Serve
Whip together a few homemade dips, wild garlic hummus or just a drizzle of extra virgin olive oil.
A simple, wild focaccia recipe for family and friends. Enjoy!
Food for thought
Indigenous languages environmental knowledge save ecosystems - Peoples who live close to nature have a rich lore of plants, animals and landscapes embedded in their mother tongues.
ADHD traits may have helped Hunter Gatherers Collect more food
How food can improve your mood
How to live to be 100+ - Ted Talk looking at the worlds Blue zones