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The Anevay Blog

Foraging in April

By Holly Apr 15, 2015 4:55:03 PM

All this lovely sunshine makes us want to get out and about in the woods and wilderness, which makes it a great time for foraging. Whether you’re a keen forager or are interested in learning a bit about it and snagging some delicious ingredients at nature’s supermarket, read on!

nettles www.rootsshootsandleaves.com

Nettles. Nettles are incredibly versatile, and the leaves can be used like spinach. Try nettle soup, or wilt some in a pan with butter and garlic and serve as a side dish. You can even add them to your smoothies for a healthy green kick! Wear gloves when foraging nettles to avoid getting stung. Pick the top few leaves ONLY when foraging, as the lower leaves can be tough, and go for younger plants.

Wild garlic. You should be able to locate this by its distinctive smell, which is very similar to regular garlic. The leaves are broad and velvety, and the whole leaf including stalk can be used in cooking. Try a wild garlic pesto, using a standard pesto recipe and substituting the wild garlic in for the basil. You’ll never go back to store-bought!

Gorse flowers. The delicious coconutty scent of coastal gorse makes this perfect for desserts, tea and even gorse flower wine! Identify them on prickly gorse bushes by their bright yellow petals.

Topics: foraging, gorse flowers, gorse wine, nettles, outdoor cooking, Outdoor Life, Recipes, wild garlic, wild garlic pesto