Enhance your recipes by foraging

March 28, 2017 By Sandy

Nettle and Sorrel Leaves

2017, sorrel is just big enough to pick and wild garlic well on it’s way
In 2016, wild garlic is starting 6 weeks earlier than 2013!

I first posted this in 2013, wild garlic, young nettles and sorrel (if you can find it) are out there now, so go foraging and cooking. (May 6th, 2013)

The recent warm weather has prompted everything to start growing with vigour. Young nettles and ramsons are particularly plentiful in our woods. If you are in the mood for a forage, remember to pick them from areas where you are sure no agricultural spraying or effluence may contaminate the leaves and flowers. I also ensure that when I pick I am not on a common dog walking patch. Picking wild flowers is not permitted, but the leaves of nettles and ramsons (and the odd flower head) I classify in the realms of blackberrying. Sorrel is another leaf that is abundance now, it does grow in the wild, but many people grow it in their gardens. It is very easy to raise from seed.

Flowering Ramsons

Young Sorrel Leaves

There are many recipes which use the leaves of young nettles, sorrel and ramsons. They range from soups, sauces for oily fish, omelettes, beer, teas and salads. I have experimented with a soup and a seasonal pesto, both are really tasty. All three plants are blessed with minerals and vitamins, making them good for you too. Nettles are said to be rich in: iron; calcium; magnesium; silicon; sulphur; copper; chromium; zinc; cobalt; potassium;phosphorus and vitamins A, B1, B2C, D, E, and K – WOW!Sorrel is said to be rich in: iron, magnesium and vitamins A, B9 and C.Ramsons claim to have antioxidant properties (reduce blood pressure and cholesterol).

When foraging, always ensure you are picking the correct item, many plants are irritants and poisonous. If unsure, leave alone!

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