Supplied by Deanna from her meadow and herb gardens at the Woodland's edge, with fennel fronds from Aweside and baby Kale leaves from Pearmans veg.
With a mixture of field sorrel, three cornered leek, fresh parsley, fennel fronds and baby kale - this wonderfully vibrant green salad will uplift most meals.
Wash well before use
Eat raw as a side salad or
Add to soups/stews a few minutes before removing from the heat.
Blend raw with sea salt, cashews, basil and olive oil to make a herby pesto that is delicious spread on garlic bread, stirred into crushed potatoes, roasted veg or used as a dip with some vegetable or bread sticks.