I’ve tried blackberry leaf tea twice now. Adele in Nozedar in The Hedgerow Handbook suggests that this is best made with fresh young leaves gathered in spring, so I took home some of the tender new growth I saw on my Downs walk yesterday and brewed them up that afternoon. And today I cycled to the wooded area near Kings Weston House to sit outside with a book and a sandwich. I’d brought a flask of hot mint tea with me, which I’d brewed from some mint leaves I’m growing at home, but it wasn’t very strong. So I thought why not add some blackberry leaves from my immediate surroundings. The tea has a pleasant ‘green’ taste and is said to have a soothing effect on a sore throat. You can also dry the leaves to make tea and I’ve read that you can ferment them as well, which causes them to exude a floral scent. I’m intrigued and want to try this!
4 May 2015
3 May 2015
I went out on the Downs today – where I was in full sun one moment and under sprinklings of rain the next - and gathered a selection of wild edibles. I assembled these into a mini salad which I plan to add this evening to some locally grown leaves from The Severn Project. I’ll add a scattering of sunflower seeds and walnuts and a vinaigrette dressing, mmm! Here is the list of wild salad makings I collected: daisy leaves and petals, dandelion leaves and petals, violet leaves and flowers, very young plantain leaves, blackberry buds, yarrow leaves.
2 May 2015
I recently went on an inspiring urban foraging walk in the heart of Bristol. Despite considering myself a bit of a seasoned forager, marking each spring with bundles of wild garlic, the summer with the perfume of elderflowers and the autumn with the juicy tang of blackberries, I discovered that there is a lot more wild food all around us in the city than we might expect! This has set me off on a bit of a wild food kick and I thought it might be a fun challenge to see how many different foraged foods I can make use of in the kitchen during the Food Connections Festival. Last night I started off in a very, very local way by adding a few dandelion leaves from the garden to my fish stew. They added a delicious bitter bite that went really well with the fish (pollock) and other flavours in the stew (potatoes, garlic, onion, carrot, a handful of chopped spring greens and a splash of creamy milk). I used organic veg and washed everything down with a bottle of locally produced ale!
1 May 2015
I want to see how much wild food, foraged from right here in the city, I can make use of during the Food Connections Festival in Bristol, 1-9 May 2015.
13 May 2014