As spring approaches, nature begins to burst forth with life after her winter sleep, and new shoots, leaves and flowers appear, and I start to get excited about what wild food ingredients I can forage for my recipes. Foraging for wild food has so many benefits for the body and mind. The produce is free from additives and chemicals, just as nature intended. I find foraging a meditative experience that puts me in touch with the natural rhythms of nature and teaches me not to take the food we eat for granted. In this roundup, I bring all my wild garlic recipes and recipes containing other foraged wild greens.
One of my first major foraging trips of the year is to gather wild garlic. Wild garlic is a member of the onion family. It grows in damp, shady areas, often in large patches. As you approach, you can't mistake the garlicky smell!
Wild Garlic Chilli Sauce
A versatile, easy to make sauce that you can spread on toast, add to pasta, or put in your stew. Just three ingredients: Wild garlic, green chilies and apple cider vinegar.
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Wild Garlic Chilli Oil
This wild garlic chilli oil is flavourful but not too hot or overpowering. It goes well with noodles and even eggs on toast—a simple and quick flavour elevation for when you don't have much time to cook.
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Pickled Wild Garlic Flower Buds
These pickled wild garlic buds are easy to make and packed with flavour, the perfect addition to your salads, pasta or even toast. Easy pickling - give it a go!
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Wild Garlic Capers
Wild garlic is such a versatile plant for potential kitchen ingredients. You can use the bulbs, leaves and flower buds. In this recipe, I use the seeds to make wild garlic capers. These little preserves add a great little flavour bomb to many dishes like pasta or salads.
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No-Knead Wild Garlic Focaccia
Focaccia bread with a twist - adding wild garlic results in a beautiful green colour and a subtle garlic flavour. This is a tried and tested recipe so you can't go wrong. Give it a try!
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Wild Garlic Laccha Paratha
My buttery, flaky, wild garlic flatbread adds an exciting twist to the basic laccha paratha recipe. I make it vegan as well by using olive oil.
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Eat the Weeds!
Of course, wild garlic isn't the only green, leafy wild plant you can incorporate into your recipes. I have also created recipes using dandelion, nettle, ground ivy and garlic mustard.
Kadhi Recipe
Kadhi is a light Indian comfort-food dish with many regional variations. However, the core ingredients in a Kadhi recipe are Gram flour, yoghurt and tempered spices. I love to forage for wild food ingredients, so I use wild garlic, garlic mustard, and nettle.
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Nettle Saag Aloo
Saag aloo is classic comfort food. I have used nettle leaves instead of spinach for this saag aloo. Nettle has an earthy flavour, and in terms of taste and health benefits, it rivals, if not surpasses, spinach.
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Miso Tahini Noodle Soup With Foraged Wild Greens
Wild garlic, dandelions, garlic mustard, magnolia buds and ground ivy, all go into making this perfect nourishing broth. Miso and tahini are a wonderful combination, both salty and nutty. The bitterness from the dandelion leaves and the gingery flavour from the magnolia all add interest to this noodle soup.
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Patte ki Chaat
Patte ki Chaat is popular street food from northern India and is prevalent in Old Delhi. Its core ingredient is spinach leaves. However, I have used nettle leaves instead for this Indian snack recipe - a wild food ingredient, widely available and free of charge!
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Salsa Verde With Foraged Wild Greens
Salsa Verde, the Italian version, is made with parsley and is very garlicky. My version of salsa verde uses wild garlic, garlic mustard, ground ivy and wild garlic capers. When I made this salsa verde for the first time, it blew my mind; I was very proud. It takes salsa verde to another level. Slather it on a piece of bread, or add spoonfuls to your spaghetti, it'll elevate anything!
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Foraging Guidelines
It is important to forage safely and sustainably. Here are some guidelines to consider:
- Do your homework: You must be confident in identifying what you are foraging; otherwise, it can become dangerous, particularly if you are foraging mushrooms. Some plants like cow parsley and poison hemlock look similar, but one is deadly! Learn from an expert and sign up for a foraging course or buy a guide, like the classic "Food For Free" by Richard Mabey. Apps are available like "PictureThis" that can aid with identification. I
- Seek permission: This is common courteously. Away from public rights of way, much of the land is privately owned or managed by an organisation like the Woodland Trust here in the UK. If an organisation like the Woodland Trust owns it, they often give guidelines on their websites.
- Minimise damage: Be mindful of where you tread during your foraging expeditions. Don't be so single-minded about what you are out to forage that other plants become collateral damage! We are guests in numerous plant and animal habitats when foraging, so we must take utmost care.
- Forage sustainably: Only take what you need. Don't pick beyond your needs, and reduce the risk of unused foraged foods in the bin. Also, never remove the roots unless it's dandelions or an invasive species and you have permission from the landowner.
- Leave rare species alone: Follow guidelines in your home country. For example, wild garlic, known as ramsons in the USA, is over-foraged, so be mindful of that.
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