The Creamy Borage Soup recipe out of our category Herb! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
I may receive a commission if you purchase something mentioned in this post. More details here. The appearance of stinging nettles in my neighborhood is exciting, because it marks the beginning of the foraging season! Last year, spring came in so late that we were desperate enough to go collect nettles that had just barely […]
Make this refreshing nettle iced tea with foraged stinging nettles!
This simple rose cordial captures the essence of roses in a sweet syrup that’s perfect for kid’s sodas or mixed drinks for adults.
This Nettle frittata recipe is a great way to use up those foraged stinging nettles and get some extra nutrition into your diet!
Mid-summer in the herb garden is full of glorious smells, but it's hard to beat the fragrance passing by the lemon balm patch. Lemon balm is at its fullest when temps are hottest in the
These inspiring spruce tip recipes will help you make the most of this ephemeral foraged food. Spruce tip syrup, pesto, ice cream & more!
Make the most of the over-productive herb garden with these 10 ways to use oregano for food, medicine, cleaning, and more.
Try one of these 21 heavenly fiddlehead recipes with your next fiddlehead haul - from soups to sides to mains, they perfectly showcase glorious fiddleheads!
Wondering what to do with all those lambsquarters? Check out this huge collection of inventive lambs quarter recipes and get cooking!
Golden brown, juicy fried frog legs.
Fiddleheads are a delicious Spring delicacy when properly cleaned and cooked. They are a great wild vegetable served with meats and seafood!
Keep lilac season going all year long with this floral liqueur!
Cleavers, Galium aparine, are not exactly what you would immediately think of as good food. The leaves are thin and sticky. However, they do grow in abundance right now and are edible. When you find a patch, it would take you less than five minutes to pick enough for this recipe. They are particularly good for the lymphatic system as they are an anti-inflammatory and diuretic. They are also supposed to be good for arthritis. When you cut them, the best description of the scent that I can use is that they smell green and fruity at the same time. Though they are edible, they do have a texture issue which is why this recipe is excellent for their use. I was hesitant at first to try it, but I would definitely make it again. It is very tasty, though the color leaves something to be desired! Goosegrass (Cleavers) Soup Recipe from Britain Ingredients: 3 handfuls goosegrass (cleavers) leaves and young tip, chopped 2 handfuls mixed wild greens (eg ground elder, ribwort plantain, dandelion, garlic mustard, comfrey, deadnettle (any of henbit deadnettle, white deadnettle and red deadnettle [or a mix] will work), clover, oxeye daisy greens, chopped wild greens for seasoning (eg ground ivy, wild garlic, lady's smock, pepper dulse, Large Bittercress), chopped herbs for seasoning (eg thyme, lovage, marjoram, lemon balm, mint, dill, parsley, chives, yarrow), chopped 1 onion, chopped 2 garlic cloves, chopped 4 tbsp oil for frying 2 tbsp flour 4 cups vegetable or chicken stock freshly-ground black pepper crème fraîche Directions: Wash all the wild greens and herbs then chop coarsely. Heat the oil in a pan, add the onion and garlic and fry for about 4 minutes, or until tender but not colored. Scatter the flour over the top and stir to combine and form a smooth roux. Whisk in the vegetable stock until the soup base is smooth. Add the wild greens and herbs then bring the mixture to a simmer and cook for 15 minutes. Take off the heat and allow to cool slightly before pouring into a blender. Liquidize until smooth then return to the pan. Season with pepper, to taste and allow to heat through. Ladle into warmed soup bowls, garnish with a tablespoon of crème fraîche and serve.
These inspiring spruce tip recipes will help you make the most of this ephemeral foraged food. Spruce tip syrup, pesto, ice cream & more!
Chives are a perfect addition to this delicious classic.
Try your hand at foraging with this dandelion syrup recipe. Great on pancakes, waffles, and in tea, this is something you won't find in store!
Did you know magnolia flowers are edible? Learn how to forage & use them
Out and about on the flooded marshes today and almost trampled lunch. A family favorite. Borage fritters, a delicious recipe that has crept up the spine of Italy from Rome to tickle Tuscany. You wi…
When elderflowers are in season make these great elderflower recipes! Includes elderflower cordial, liqueur, tea, jelly, cake, and more!
Dandelion greens have made their way into the supermarket, but what about the roots? Dandelion roots are both nutritious and edible. They can be foraged in the early spring before the plants send up flower
Whether you’re on the hunt for some foraging tips or want to add flavour to your food, make wild garlic – in season until mid-June – your go-to. From a twist on classic pesto to wild garlic yoghurt, here some of our favourite chefs show you how to get the most out of it...
Got lemon balm? Here are over 30 delicious lemon balm recipes to help you use all of this edible and medicinal herb growing in your yard!
Nasturtium recipes can be hard to find, and even those gardeners that know nasturtiums are edible tend to just snack on them right out in the field. Bring these tasty blooms (and leaves) indoors with
What is chervil? This post covers the taste and uses of the chervil herb as well as a chervil substitute in case you don't have it.
Chances are, you've seen cattails growing on the edge of your local lake or stream at least once or twice. Instead of just passing these plants, try foraging for and cooking them to create delicious seasonal dishes! The following excerpt is from The New Wildcrafted Cuisine by Pascal Baudar. It has been adapted for the
Most of us can’t grow our own coffee, but we can easily find this wild coffee substitute! Here's how to make it cleavers coffee.
Shortly after I posted about fläderblomssaft (elderflower cordial) last June, I learned that you can also make a drink out of lilacs, but it was too late. The lilacs were gone. So I have been waiti…
A tart, herby sauce inspired by Italian salmoriglio made with extra virgin olive oil, garlic and lemon juice. I make it at home with bee balm leaves from the garden. Makes 2 cups.
Mid-summer in the herb garden is full of glorious smells, but it's hard to beat the fragrance passing by the lemon balm patch. Lemon balm is at its fullest when temps are hottest in the
Spring has sprung and Japanese knotweed season is upon us here in southeastern Connecticut. We furiously gathered huge baskets of shoots that were less than 12" tall, the optimum height before the stalks start toughening up and getting woody. Most was made into fruit leather, which keeps very well once vacuum packed, several batches of jelly were made, more was stewed to keep in the freezer for making muffins and quickbreads, and some was eaten raw with cream cheese and raisins! Why yes, that IS a biodegradable straw made from last year's knotweed stalks! Robert made some tasty Japanese knotweed syrup, to which he then adds some carbonated water or canned seltzer for a fizzy, pink drink. The ascorbic acid powder is something we order from a vitamin company in bulk and add it to our syrups to keep them fresh and from crystallizing. It is basically vitamin C in powder form, adding a slightly sour taste to the syrup. Japanese Knotweed Syrup makes about 4 cups of syrup 2 1/4 c. water 3 1/2 c. sugar 2 c. chopped knotweed, leaves and tips removed 3 Tbsp. ascorbic acid powder 1. In a saucepot, heat the water to boiling and add the sugar. Stir until the sugar dissolves and turn off the heat. 2. Add the chopped knotweed to the hot syrup, and cover. Allow the syrup to steep for 24 hours. 3. Filter out the knotweed with a mesh sieve, and filter again through a coffee filter to remove all the debris. 4. Remove 1 cup of the pink syrup, and warm it in a small saucepot. Add the ascorbic acid powder, stirring to dissolve it. Pour this back into the rest of the syrup and stir. Store in air tight containers at room temperature for 3-6 months.
The syrup is made in three steps. First a tincture is made with the berries and the brandy. This needs to macerate for 4 weeks. Then the tincture is strained and the same berries are simmered with water to make a strong decoction to which honey is added. This makes the syrup. Then some of the tincture is added to the syrup to create the final shelf-stable syrup. Both the alcohol and the honey are important to make this shelf stable. Without them, this preparation would spoil quickly. Don't be tempted to cut back on the honey or reduce the alcohol. The proportions are important to the success of the recipe.
Edible pine needles make very tasty cookies, drinks, and syrups! Get all of the foraged pine needle recipes you need here.
If we were to walk back in time and enter a medieval medicinal or kitchen garden, in the back we would surely find a relatively unknown plant today—lovage. Unlike many herbs, lovage may have begun its journey with humans as a therapeutic plant and evolved into the culinary plant too few of us enjoy today. Join us as we explore some of the little-known ways to use lovage!
Experiment with what you have, anything from the mustard family will work extremely well.
When elderflowers are in season make these great elderflower recipes! Includes elderflower cordial, liqueur, tea, jelly, cake, and more!
Did you know magnolia flowers are edible? Learn how to forage & use them
Nasturtium mini quiches are so quick, easy and taste delicious. Nasturtiums are in abundance in my garden right now and I want to make the most of them.
Sorrel is a herb that is extremely versatile. Here is 100 delicious sorrel recipes for breakfast, brunch, lunch, dinner, snacks, cocktails, and dessert!
Dandelion muffins recipe | Montana Homesteader
You don't often think of grandma's hosta patch as the best place to harvest lunch, but hostas are edible (and delicious). Perhaps it's time to open your eyes to all the wonderful edibles lurking in
A new infographic, created by Fairmont, has broken down the numerous health benefits that some of the most popularly-used herbs have, as well as the best ways to store them and other interesting facts.
These inspiring spruce tip recipes will help you make the most of this ephemeral foraged food. Spruce tip syrup, pesto, ice cream & more!
