The main ingrediënt of this condiment are Seabuckthorn (Hippophae rhamnoides) berries. They have quite an acidic flavor making them suitable for chutney. Seabuckthorn berries are a true superfood. A quick search online shows many application of these berries in health improving products. The berries are rich in vitamin C and caretonoids. Seabuckthorn grows mostly in dune like areas but can sometimes also be found in more urban areas. We recommend to wear gloves when picking the berries because the berry bush can sting. To add some sweetness to our chutney, we used Chinese dogwood (Cornus kousa Hance) berries. These berries
Category: Wild garlic
Strictly speaking, gravy is a meat-based sauce. In this recipe, we make a vegetarian version based on wild ingredients. The main components are cooking liquid of dried mushrooms and roasted chicory (Cichorium intybus) root. Chicory root has been used during various periods of economic crisis as a coffee substitute. The resulting coffee substitute is also used in cajun cooking to create a gravy by deglazing a pan after frying ham. For additional flavoring, we used dried yarrow (Achillea millefolium) powder, which has a nutmeg-like taste and fresh ground elder (Aegopodium podagraria) leaves, which add a carrot / parsley-like flavor. To
Wild garlic pesto is a popular pesto that you may have heard already about. Here we present an upgraded recipe with three wild plants: wild garlic (Allium ursinum), crow garlic (Allium vineale), and garlic mustard (Alliaria petiolata). All these plants grow in spring in a similar environment, quite often next to each other. Wild garlic has a rather mild garlic taste, crow garlic is very similar to chives, and garlic mustard tastes like mustard greens with a hint of garlic and this last one will spice up your pesto. You can use wild pesto in multiple ways: as a bread
Gyoza is a kind of Japanese fried-steamed dumpling. Traditionally, they are filled with meat, mushrooms, and cabbage. Here we present a wild version with two mushrooms and late-spring greens: wild garlic (Allium ursinum), narrow-leaf plantain (Plantago lanceolata), arugula (Eruca vesicaria), and rapeseed kale (Brassica napus L.). From left wild garlic (Allium ursinum), narrow-leaf plantain (Plantago lanceolata), arugula (Eruca vesicaria), and rapeseed kale (Brassica napus L.) Four spring greens perfect for mushroom gyoza