Spring herbs and various “weeds” are becoming more and more popular as people discover their powers and health benefits. With the deteriorating quality of food in our supermarkets we venture into nature once again - foraging and finding edible treasures there. Welcome edible weeds and all kinds of plants into your kitchen!
Today we have three favourite classics for you: two different spreads made from wild garlic, and a third one made from a rediscovered green treasure, which many gardeners know as a resilient and invincible weed – bishop's weed, also known as ground elder. As you weed your garden, you'll also get a nutrient dense ingredient to use in your cooking. Let us show you how!
When collecting plants, remember to appreciate these gifts from nature and harvest them carefully – taking into consideration their continued life.
Wild Garlic Pesto
Wild garlic has recently become very popular and sought after. After winter, it brings freshness and vitality to your body, and also adds an unmistakable, distinctive spicy flavour to your meals.
Wild garlic pesto is very easy to make.
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Wild Garlic and Flax Seed Spread
Once you have mastered the basic wild garlic pesto, you might want to expand your tastes and horizons. Our second recipe - wild garlic spread - requires a bit of preparation, since you have to soak the flax seeds beforehand. But it will certainly become a staple in your repertoire of healthy food recipes.
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Ground Elder Pesto
Bishop's weed or Ground Elder, for some a resilient and stubborn weed, is a culinary treasure for others. Its young leaves are crispy, not overly aromatic - therefore suitable for many different dishes, including salads. The pesto preparation is rather simple and can be adapted depending on the ingredients you have and on your tastes.
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How to enjoy pesto and spreads? They're best on a tasty raw cracker or as a salad dressing. Enjoy!
