A mixture of aromatic and flavourful wild leaves including - wild fennel, chervil and garlic mustard
This decadent offering creates the most delicious raw salad, wild soup base or meal accompaniment that CANNOT be matched (imo) with regular veg!
Suggestions for use:
Wash well before use
Can be eaten raw or cooked
Suggestion 1: Pine nut and cheese salad
Roughly chop, mix with feta, nut cheese, or grilled halloumi, add a good helping of pine nuts, finely chopped red pepper, cherry tomatoes, onion, carrot, fresh chilli's and beetroot, drizzle generously with olive oil and apple cider vinegar, (and soured cream if you wish) and season with salt and pepper, eat immediately or keep in the fridge until everyone is ready to eat!
Suggestion 2: Veg soup
Finely chop a medium onion and two large carrots and brown in some olive oil or butter in a frying pain. Rough chop your wild herb bundle and add to the pan, cook until it begins to soften. Then add 400ml of water and season to taste with salt and pepper. Add a chicken, veg or beef stock cube, add fresh thyme, coriander and bay leaves and boil for 15-20mins. Stir in fresh coconut, dairy cream, or cream cheese before serving immediately. Garnish with parsley or coriander
Suggestion 3: Pasta/cous cous dish
Blend with some passata, olive oil, garlic, Italian herbs, salt and pepper and stir into hot pasta or cous cous
Suggestion 4: Spaghetti
Rough blend with melted butter, garlic, olive oil, Italian herbs, salt, pepper and soured cream/almond milk and stir into freshly cooked spaghetti
Blend with lemon juice, apple cider vinegar, mint and yoghurt and stir into freshly cooked quinoa.
Alternatively - if you like to keep things super simple - you can simply chop and serve as a salad!
Enjoy your culinary explorations!