Pickled Nasturtium capers. Two methods.

Nasturtium is one of my favourite flowering plants. I like it for various reasons but predominantly for its versatility in culinary use, aesthetic values as well as for that amazingly long nectar spur. Just pick one flower, snip of around 1mm at t ...

Stinging nettle and wild garlic pizza.

Today I wanted to share a savoury classic. Pizza. We will make it a bit wild with the seasonal greens available in March. Go for a walk, forage for some seasonal wild greens and make stinging nettle and wild garlic pizza! If you decide to try this recipe and realise how easy it is to make you might never order pizza from the store again. This wild pizza recipe can be easily adapted to personal preference and to availability of seasonal plants and fungi. Continue reading

How to fall in love with fermented wild garlic?

The time for wild garlic (Allium ursinum) or ramsons and other wild alliums is almost upon us. Usually around February/March it starts to grow in shaded broadleaf woodlands on a nutrient rich Scottish soil. Garlicky smell that makes many salivate is a telltale sign that we’re in a right place at a right time.

Wild garlic tastes best when eaten raw, mouthfuls straight from the forest bed, in salads, sandwiches and pesto but also in soups, stir fries and more. Season for wild garlic doesn’t last very long and fresh leaves won’t store well. My favourite way of keeping some for later is through preserving by lacto-fermentation. Fermented wild garlic can be either eaten raw (my favourite), in soups and stews but also can be dried to produce powerful source of umami.

Continue reading