Foraging - Natures Food

Rosabella

We made ramsons raita this weekend to go with curry - just chopped leaves & added to natural yoghurt. It was fabulous - very garlicky!

phizzimum

tonight we had savoury pancakes (rolled up cannelloni style) flavoured with ramsoms. stuffed in the pancakes were nettles and ricotta (turned out cheaper than cottage cheese after all) and it was yummy! the nettles tasted exactly like spinach - think I'll be foraging for more tomorrow

dannie

Can anybody tell me if they have ever frozen surplus raw dandelion flowers (closed buds or open flowers) in the freezer for later usage? If so,how did you prepare/store them? When using them had the quality suffered in any way? Thanks.

S1976

Hi Dannie, I have never tried to freeze dandelion flowers or leaves. I'm not sure if it's possible or not I have a feeling you will be left with a lot of mush. Maybe try drying them out instead, again I've never tried this. Of course you could try to turn the dandelion in to soup or something else you like and freeze it that way, then it should freeze OK

If I were to freeze them or at least have a go, I would blanch them for 60 secs in boiling salt water and then throw them right into a ice bowl of water but really I would think they would still not freeze very well. But hey have a go and let us know if you find a solution

Sue

Gigervamp

How about freezing them in ice cubes? Herbs can be frozen that way, so it's worth a try.

dannie

Hi S1976, I have froze fried cooked dandelion flowers and boiled leaves before. Also, dandelions within recipes. All okay. Cannot remember if I used the blanching method for dandelion flowers last year. Anyway, will try this.

Meanwhile, I've recently frozen some (raw) dandelion flowers in a plastic bag so will see what happens by this method.

Gigervamp, yes I've read about using ice cubes but wondered if this would take to much space.

Thanks for both replies.

greenbee

I make pesto from wild garlic - just replace both basil and garlic with wild garlic leaves. It's pretty pungent, so you only need a little. It makes a great present, and seems to last for ages. When I started I think I used a Leith's recipe, but now just chuck stuff in until it tastes right.

I really should be doing something with all the ground elder I'm cultivating in amongst the daffs/snowdrops/bluebells, as I can't mow there at the moment!

InfamyInfamy

I made nettle soup for the first time this year! It is amazing & really simple to make! Good recipe in Covent Garden Soup book!
:j

InfamyInfamy

Cream of Dandelion Soup

4 cups chopped dandelion leaves

2 cups dandelion flower petals

2 cups dandelion buds

1 Tbsp butter or olive oil

1 cup chopped wild leeks (or onions)

6 cloves garlic, minced

4 cups water

2 cups half-n-half or heavy cream

2 tsp salt

1. Gently boil dandelion leaves in 6 cups water. Pour off bitter water. Boil gently a second time, pour off bitter water.

2. In a heavy-bottom soup pot, saut! wild leeks and garlic in butter or olive oil until tender.

3. Add 4 cups water.

4. Add dandelion leaves, flower petals, buds, and salt.

5. Simmer gently 45 minutes or so.

6. Add cream and simmer a few minutes more.

Garnish with flower petals.

beautiful_ravens

I just found some St George's mushrooms in the field, and tomorrow I will attempt a cheese, bacon, wild mushroom, wild garlic & nettle omelette served with chips.
Ive been on a site looking at wild food recipes, and didnt realise quite the amount of stuff you can eat, especially the new leaves shooting right about now.
Wondered if anyone tried doing this, does this or has any suggestions?

And, is there a thread for this already?