This week, I thought we would have a bit of a change…Its summer, the sun is out, the skies are blue and the woodlands and hedgerows are full of wild foods. It’s so easy in the modern world to walk into any supermarket and pick up fruit and vegetables, but our natural environment is absolutely bursting with a wealth of wild food that the supermarket shelves cannot boast.
Last week, we looked at the elder and the battered fritters that you could make. The summer months are an odd time for foraging. The fresh burst of green salad and herb leaves have turned bitter and mature, but the wealth of autumn fungi and fruits are not yet ready to eat…So what can we eat at this time of year?
Lets go for a walk in the woods and find out.
One of my favourite wild food recipes has to be comfrey fritters. A hairy plant generally found on damp ground beside rivers and ditches and on roadside verges and waste ground, it does not immediately attract the forager. It has become an important plant for organic gardeners, providing a rich fertiliser and used as a composting aid…but what could possibly turn this hairy leaf into an appetizing snack?
Well, when in doubt, in my opinion, most foods can be improved with a bit of batter!!! I know its not exactly healthy, and believe me I’m the first to advocate healthy eating…But comfrey leaf fritters dipped in sweet chilli sauce is a must try wild food!
Have a look at this website for a recipe:
Ok, lets try and move towards something a little more healthy! Last week we looked at elderflower fritters, but there’s a huge array of recipes for food and drink that use these wonderful flowers. While they’re still available freely all over the hedgerows, why not try your hand at making some refreshing summer drinks?
Have you been to the supermarket recently and purchased elderflower cordial? It’s such an easy drink to make and can keep the flavour of summer alive in your kitchen all through the winter.
So, take a look at this recipe for elderflower cordial:
And when you’ve mastered this one, why not look into its alcoholic sisters. There’s a wealth of options from elderflower wines and champagnes to elderflower beer. The flowers are coming to the end of their lives this season, but if you’re quick you might still have a chance. If you’re too late, you’ve got plenty of time to plan your recipes ready for next summer.
Another plant still growing strong all over the countryside and still present all over our woodland, providing a wide range of foraging opportunities, is the nettle. Another foragers’ dream plant, nettles provide a huge array of wild food and drink opportunities. So, following on from the elderflower beverages, lets have a look at nettle beer!
Now making an appearance on supermarket shelves, nettle beer is proving a popular novelty ale, but there’s no need to buy it in the shops. Everyone can identify a nettle, they’re abundant all over our countryside, so why not make use of them?
When you collect the nettles you should only take the tops as there are many insects who benefit from the plant and you will be taking away their habitat if you take the whole nettle.
Have a look at these recipes to start making your own nettle beer:
Now, moving on to another less well known plant, lets take a look at sorrel. There are two distinct types of sorrel, they look different, require different growing conditions and are found in different locations. They share a sour, lemony flavour and both were once used much as lemons are today. Sorrel can be found from spring until autumn and the most common varieties are sheep’s sorrel and wood sorrel.
For tips on identifying sorrel, have a look at this link:
So, what can we do with sorrel? As with the other foraged foods we have looked at, sorrel has many, many uses. It can be used in everything from soups to salads and everything in between. Here we’re going to look at sorrel pesto, but just search around and you’ll come across a wide range of other recipes.
Look for wild sorrel among meadow grasses and flowers in spring and summer. Pick only fresh young leaves – older ones can taste bitter. Then take a look at this recipe for sorrel pesto along with a range of other sorrel recipes on this page:
You can’t possibly think about summer wild food recipes without touching on the wild strawberry. Summer is a wonderful month for sweet berries and with recipes ranging from tarts and fruit puddings to ice creams and pancakes a summer foragers recipe collection cannot possibly be complete without the wild strawberry.
Much smaller than its cultivated relatives, the wild strawberry packs a phenomenal amount of flavour into its small package.
Try eating them fresh in a fruit salad, pureeing them to make a sauce to go with other desserts or have a go at this wonderful wild strawberry ice cream recipe:
We could go on and on with so many wild food recipes inspired from our own walks in the woods. We hope that this mini taste of wild foods helps you to get into looking around you when you go for your own walks, whether you’re in the woods, on the river banks or in the meadows. Wherever you are, the British countryside is bursting with a wealth of foods which put the supermarket shelves to shame…You just have to know where to look and what to do with the foods you find.
Happy foraging and don’t forget…If you’re not 100% sure what it is, don’t eat it until you are sure! Let us know how you get on and we’ll keep you posted on our own foraging recipes.
Join us again next week for another walk in the woods.
From the Treecreeper Arborists team.