Out on a walk I spotted 3 plants I’ve previously used in cooking -
nettles
mustard garlic
wild garlic
I couldn’t resist coming back the next day, armed with scissors and a bag. I wanted to collect as many of the plants flowers as possible, as these lend a nice amount of sweetness to the dish.
Ingredients
30 leaves of mustard garlic
20 stinging nettle leaves
10 wild garlic leaves
as many of the plants flowers as possible
egg cup of walnuts
half egg cup of pumpkin seeds
2 egg cups of grated Parmesan
2-3 egg cups of virgin olive oil
Method
Add the leaves, seeds, nuts, cheese and olive oil to a food processor and blitz. You coulld also finely chop the ingredients.
Taste and season according to your taste. I added a few grains of Celtic grey salt and a clove of garlic (I’m a garlic feind, must be all the vampires I encounter 😆)
I sometimes like to add a tablespoon of both lemon juice and finely grated peel, for a real zesty flavour.
PLEASE DO NOT PICK AND EAT HERBS OR BERRIES THAT YOU ARE UNSURE OF!
Consult with a qualified herbalist before consuming during pregnancy.
Nettles can lower blood pressure, so please keep this in mind.
The herbs have a high nutritional profile, comprising of
Vitamins A, C and K, B vitamins Minerals Calcium, iron, magnesium, phosphorus, potassium and sodium Essential fats.
Jean💚
Comments