CORDON
VERT GOES WILD!
Manager of the Cordon Vert School, Christine
Tilbury, has been out
and about, scouring hedgerows, scrublands, rocky outcrops and coastal
areas to collect the abundant wild foods. Armed with a good reference
book, Christine found wild garlic, sweet cicely, nettles, dandelion
flowers and leaves, watercress, rosehips, samphire plus a host
of wild herbs such as thyme, marjoram, chervil, fennel and water
mint. When it comes to cooking your finds, it’s simply a
case of substituting them for similar ingredients in your favourite
recipes, or adding them
to
recipes to give a new twist.
If you feel inspired to seek out free
wild foods, make sure you only pick what you can identify without
a shred of doubt (see wild food notes) and equally important, don’t
over-pick, to make sure you have a good continuous supply and re-growth
the following year. Remember too that in National Parks all picking
of wild plants is prohibited. Here are some of Christine’s
favourites as well as
some adaptations from the Cordon Vert School’s extensive
recipe library.
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