From Drinks

Summer Cordials

While Elderflower cordial is a very popular summer drink, both homemade and commercially produced, it is not the only cordial that can be made at this time of year. We made four in recent weeks.

SummerCordials_640x480px
Undiluted cordials. From left – Pineapple Mayweed, Hawthorn, Nettle. Missing from this photo is Pine Needle Cordial.

Nettle

stinging-nettle-785292_640

I’ve eaten nettles many times in dishes such as soup and curry, and drunk them in beer and tea, but Nettle Cordial has been on my to-do list for a long time. For eating you want them young, using just the tips, but the ones I picked last week had gone to seed, and I stripped the leaves from the stems wearing thick gloves. I followed Robin Harford’s recipe on his Eat Weeds web site.

It takes a few days to steep and I was amazed at the flavour, this is straight into my list of favourites.

You can read an earlier blog post on nettles here.

Hawthorn

hawthorn-373219_640

It’s probably too late for this year, but one to make next May. Delicate floral scents are difficult to capture into drinks, so I followed the Wild Flower Syrup recipe in John Wright’s River Cottage Handbook – Hedgerow. I’ve used this for Dandelion Syrup in the past (also very worth trying). You layer sugar and then flowers in a jug and leave overnight. Next day you add water in proportion to the amount of sugar you used (100ml water / 55g sugar) and heat until the sugar dissolves before straining and bottling. Again, very nice.

Pine Needle
spruce-504637_640

This is an old favourite, I’ve written about before (here). You expect Toilet Duck but get a lovely citrus flavour.

Pineapple Mayweed

matricaria-discoidea-846635_640

This was another new cordial to me. I know Pineapple Mayweed, no points for guessing what it smells of! The recipe I found online was:

  • 1 pound pineapple weed heads
  • 1 sliced lemon
  • 2 pounds sugar
  • 5 pints boiling water
  1. Wash Pineapple Mayweed thoroughly…change water a couple of times
  2. Mix everything together in a bucket
  3. Cover with lid or teatowel
  4. Leave for 4 days stiring twice a day
  5. Pour into bottles through muslin

Best diluted 1/3 cordial to 2/3 sparkling water with a few ice cubes.

I did it in a slightly different order, covering the Mayweed in warm water, leaving it to soak, straining it, then adding the sugar / lemon and heatign it to dissolve the sugar.

It wasn’t my own favourite, but soem that tried it thought it was great.

 

 

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drink_2_SotonCraftBeer_Vermouth

Booze Walk – 13/05/17

On Saturday we were delighted to host our first Booze Walk. This was a walk to introduce people to some of the common plants that grow at our feet and the amazing concoctions that can be made with them. Yes, there was plenty of sampling and top tips. The walk was lead by Andy Hamilton who is one of THE experts on wild booze. He is the author of the best-selling Booze for Free and Brewing Britain: The Quest for the Perfect Pint, writes for The Guardian and The Daily Telegraph amongst others and frequently appears on TV and Radio talking about foraging and booze.

Drink 1 - Bertie’s Fairy Haw (Haw Syrup, Cider Vinegar, Gin, Pastis)
Drink 1 – Bertie’s Fairy Haw (Hawthorn Blossom Syrup, Cider Vinegar, Gin, Pastis)

 

drink_2_SotonCraftBeer_Vermouth
Drink 2 – Wild Rose Vermouth (photo by @sotoncraftbeer)

 

Drink 3 - Treegroni - Vegroni with Cedar Vodka (Cedar and Pine buds) instead of Campari
Drink 3 – Treegroni – Vegroni with Cedar Vodka (Cedar and Pine buds) instead of Campari

 

Drink 4 - Chocolate Blossom - Crème de Cacao, Elderflower and Lime flowers
Drink 4 – Chocolate Blossom – Crème de Cacao, Elderflower and Lime flowers

 

Drink 5 - Épine (Blackthorn leaves in a red wine with Brandy)
Drink 5 – Épine (Blackthorn leaves in a red wine with Brandy)

After the final, “Secret Drink” (I’d have to kill you), a selection of home-made drinks that the guests had brought with them appeared and were passed round for critique including from the expert. These included a Cider, Sloe Gin and a selection of vodkas (Rhubarb and Ginger, Fennel and Damson, Quince and some of my own Japanese Knotweed)!

Bring a bottle (or two)  (photo by @sotoncraftbeer)
Bring a bottle (or two) (photo by @sotoncraftbeer)

Thanks to all that attended for being a great group and to Andy for his enthusiasm, humour, knowledge and amazing concoctions.

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Nettle Beer

The name doesn’t shout come and try me, sounding in the same league as a “Tom and Barbara” concoction such as Runner Bean or Parsnip wine, but, trust me, it’s darn good. I’d describe it as a bit like Ginger Beer. I’ve given it to hundreds of people over the years on my Spring Greens foraging courses and it always amazes people how good it is leading to requests of “where do I get the recipe”. If that praise has tickled (as oppose to stung) your fancy (whatever your fancy is), then here is the recipe. I’ve just got some underway and am looking forward to it being ready. I am no homebrew expert – it’s really easy to make, doesn’t require any special equipment, and (most important) is ready to drink in about a week, so give it a go – you will be pleasantly surprised. So get your gloves on, and go and pick yourself some nettles while they are nice and young.

Stinging Nettles
Stinging Nettles

It is taken from Roger Phillips’ excellent book “Wild Food” (every forager should have a copy).

Ingredients

Scale the below proportionately based on how many bottles you have!

Nettle Beer Ingredients
Nettle Beer Ingredients
  • 100 nettle stalks with leaves
  • 12 litres (2 1/2 gallons) water
  • 1 1/2 kg (3 lb) granulated sugar
  • 50 g (2 oz) cream of tartar
  • 15 g (1/2 oz) yeast (I use dried baking yeast)

Method

  1. Boil the nettles in the water for 15 minutes.
  2. Strain, then add the sugar and cream of tartar and stir until dissolved.
  3. Remove from the heat and leave until tepid, then add the yeast and stir well
  4. Cover and leave for a day
  5. Remove the scum and decant without disturbing the sediment and bottle.

Do use strong bottles as it can get rather excited; you don’t want exploding glass bottles! I use swing top homebrew bottles, but empty, plastic, fizzy drink bottles will do the job too.

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Pine Needle Cordial

While you might think any concoction made with pine needles would taste like you might imagine Toilet Duck might, Pine Needle cordial or tea have a light, crisp, refreshing flavour and are well worth making.

Pine needles have been used by Native North Americans for centuries. They were most valued in winter to provide nourishment and keep healthy. Shipwrecked sailors too, have long known that tea made from Pine Needles contain more Vitamin C than oranges and will keep scurvy at bay.

Pine needles
Pine needles – Norway Spruce – an old Christmas tree

Make sure you are not using the needles of the deadly poisonous Yew tree. Also avoid these types of Pine which could potentially be harmful – Ponderosa Pine, Lodgepole Pine, Common Juniper, Monterey Cypress, Norfolk Pine or Australian Pine.

Pine Needle cordial is incredibly simple to make – the recipe can be found here on Andy Hamilton’s web site; it is taken from his excellent book – Booze for Free.

640x480px_Pine Needle Cordial
Pine Needles steeping making cordial.

Tea is even more straightforward. As you might guess, put the needles in a cup, add near boiling water and steep for around 10 minutes, strain.

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Basket of Elderflower

There’s more to Elderflower than Cordial and Champagne!

Don’t get me wrong, I LOVE Elderflower Cordial and Champagne; I make gallons of them every year, they are THE taste of summer in my opinion. There are however, SO many fantastic things to make to eat and drink with Elderflowers that it is a shame just to stop with these two. Many of the below recipes use cordial, though you can equally infuse the flowers in liquid in a muslin bag. You can, of course, buy Elderflower Cordial if desperate. You won’t be alone, in 2015 we were predicted to buy 46 million litres of it in the UK. That equates to annual sales of more than £25 million, with sales doubling in the previous five years.

Below, we tell you where to look for Elderflower and talk a bit about identification – people do pick the wrong flowers! The main part of this post is about Elderflower recipes.

The Elder tree is steeped in folk lore, history and superstition, probably more so than any other plant. In the past, country people were afraid to cut down an Elder, with the Elder-Mother, a guardian spirit, living in the tree. Today most hedgelayers will ask the tree for permission to cut it down. Many people also believed that if you stood below an Elder at midnight on Midsummer’s Eve you would see the king of the fairies and his entourage.

Almost every part of the plant – roots, bark, leaves, flowers and berries has been used medicinally. Effective skin cleanser and eye lotions can still be made from it.

When to look

The Elder blossoms from late May to the around the end of June. There will, of course, be some variation depending upon the weather and how far north you live.

 

Where to look

The Elder is a fairly common sight; it likes disturbed fertile (nitrogen-rich) soils – often the same places as Nettles so don’t wear your shorts when going to pick it. It grows in many different habitats including roadsides, railway embankments, waste ground, hedgerows, woods and grassland.

 

Identification

The Elder is a tree up to about 3 metres tall with a woody stem. On young branches the bark is light grey and smooth. On older branches it is a brown-grey colour and corky and furrowed. Older branches and trunk may be covered in a yellow-lichen. Leaves are arranged in opposite pairs with five to seven leaflets (smaller leaves). The leaflets are 5–12 cm long and 3–5 cm wide, with a toothed margin. Leaflets are dark green and matt on top with a paler underside. They smell unpleasant when bruised (and were used for insect repellent for people and crops).

 

Elderflower leaves and bark
Elderflower leaves and bark

In late spring and early summer, the trees are adorned by large groups (umbels) of ivory flowers. The flowers have 5 petals and are about 5–6 mm in diameter.

 

Elderflowers
Elderflowers

I have known people confuse the flower heads of Rowan trees with those from Elder (disappointing results!). You might also potentially muddle Elder and Wayfaring tree. Be aware that at this time of year there are quite a few tall plants (no woody stem) that have superficially similar flower heads; these are members of the Carrot family. A year or two ago, on the radio someone admitted trying to make Elderflower drinks with Cow Parsley! Again the result was disappointing. Be very aware that some other Carrot family members are deadly poisonous including Hemlock and Hemlock Water Dropwort. Use a flower-id book if you are unsure.

Picking

Pick on a dry, sunny day for the best flavour and to retain natural yeasts needed for fermenting. Remember not to strip all of the flowers from any one Elder. You want to allow some to grow into berries both for the birds and for you, but that’s another story. Don’t wash the flowers either, just give them a gentle shake to remove any insects. A walking stick will help you pull some heads into reach. You can easily make one from a piece of Hazel. Use it upside down, with six inches of one side branch left on, Don’t bend the Elder branch too much, however, as they are not that flexible and will snap. Have a basket or carrier bag over the other arm to put the Elderflowers in to.

 

Being tall helps picking Elderflower
Being tall helps picking Elderflower

 

Using a stick definitely helps
Using a stick definitely helps. Picker wearing shorts – not advised – spot all the nettles!

Drinks

Elderflower Champagne and Cordial are classics but give the liqueur, wine, cider and herbal tea a go. You can also freeze Elderflowers in ice cubes to cool your favourite tipple!

Champagne (or “Fizz” if you bow to EU “protected designation of origin” rules!). The Champagne is very simple to make and only needs 4 heads of the flowers for a gallon of drink. It is a wonderfully light, sparking drink and is fantastic cool on a warm summer evening. It’s that good that I’ve made it by the case for parties! The fizz does carry a bit of a health warning though – bottles can explode if they are thin glass. I have used flip-top “Grolsh” style bottles for many years without incident. Used plastic fizzy drink bottles can also cope with pressure.

There are dozens of recipes for this out there, but the one I use is from Roger Phillips excellent book – “Wild Food

  • 4 Elderflower heads in full bloom
  • 5 Litres cold water
  • 1 lemon (juice and rind cut into four slices)
  • 650g sugar
  • 2 tablespoons white wine vinegar
Making Elderflower Champagne
Making Elderflower Champagne
  1. Dissolve the sugar in a little warm water, allow to cool.
  2. Squeeze the juice from the lemon, and cut the rind in 4 pieces.
  3. Put the juice and lemon pieces with the Elderflowers in a large jug or basin.
  4. Add the wine vinegar and pour on the rest of the cold water.
  5. Leave to steep for 4 days.
  6. Strain and bottle. It should be ready in 6 – 10 days.

Cordial – This needs quite a few more heads compared to Champagne and again is the flavour of summer for me. Some recipes call for Citric Acid; others use more citrus fruit / zest. You can buy Citric Acid from homebrew shops (best) or a pharmacy. You may get a quizzical look when you ask; apparently, drug dealers also use it! Make cordial by the gallon and put it in empty (and clean) plastic milk bottles and freeze to enjoy at any time of the year. On those warm summer evenings remember that you don’t just have to dilute it with water, add to wine – especially a sparkling one, like Prosecco or Champagne! Alternatively, freeze the cordial in an ice-cube tray and add to cider or ginger beer.

Making Elderflower Cordial
Making Elderflower Cordial

Again there are dozens of recipes about; I have happily used the River Cottage one for years.

Wine

Liqueur (Vodka or gin) – Make as you would sloe vodka or gin. Here you will find 32 cocktail recipes that use Elderflower liqueur! with more here and here! I like the sound of this one – “serve with cloudy English apple juice & a sprig of mint, or mix with lemonade & freeze for some very grown-up ice lollies”!

Elderflower Cider – Follow a cider recipe but add 8 heads for every 5 litres of apple juice.

Herbal Tea – Good for treating coughs and irritable throats. Use fresh or dried on a sunny windowsill and store in dry, dark, cool place. Enjoy “neat” or add to rose petals, lemon balm, mint or nettle.

 

Puddings

There are so many different Elderflower recipes for puddings. For great big lists of them head for the pages produced by the main cordial manufacturers – Bottle Green and Belvoir Fruit Farms. You can use cordial in most of these or infuse Elderflowers in a muslin bag while heating the liquid / cooking the fruit.

  • Sorbet or granita – a fantastic pud.
  • Ice lollies for kids
  • Panna cotta – While you can make a gelatine version, be a true forager and use Carrageen seaweed you have gathered and dried yourself. The seaweed version will be vegan / vegetarian friendly.
Seaweed and Elderflower Panna Cotta
Seaweed and Elderflower Panna Cotta
  • Fritters – dip flowers in batter, deep fry, drain on kitchen towel, sprinkle with sugar and eat while still warm! For an alcoholic version soak the flowers in a mix of Cinnamon, brandy and sweet Sherry or Madeira for an hour before dipping into the batter. Another version adds chilli!

Elderflower has a strong affinity with Gooseberry, Rhubarb, Raspberries, Strawberries or Pears and the combination works well in some of the below.

  • Fool – a must-do pudding.
Elderflower and Gooseberry Fool
Elderflower and Gooseberry Fool

 

Other

A range of other Elderflower recipes.

  • Elderflower Cream – use in a range of puddings such as Eton Mess.
  • Elderflower Vinegar – use for salad dressings or a refreshing drink (diluted).
  • 600ml white wine vinegar
  • 15 elderflower heads
  1. Shake the flower heads to remove any insects.
  2. Remove the flower heads from the stalks (you want the least amount of stalk possible in left attached to the flower heads).
  3. Pack the flower heads into a clean jar.
  4. Pour the vinegar on top of the flower heads.
  5. Leave for 2-3 weeks in a sunny spot.
  6. Once ready strain the mixture through muslin.
  7. Decant into bottles and store in a dark cupboard.
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Picking Dandelions

Fields of Gold – Dandelion Flower Recipes

Some of our local fields are a picture at the moment with carpets of Dandelions. They are an opportunity not to miss, plentiful and nearby. In your garden you might view them as a troublesome weed. The Victorians, however, cultivated them, with the leaves eaten by the wealthy in sandwiches and salads. I once met a young girl on one of our foraging courses who was in her element grazing on the leaves, preferring them to chocolate or sweets. Foragers will make use of almost every part of the Dandelion – roots (land owner consent required to dig up ANY wild plant), leaves and flowers. In this post we look at some Dandelion flower recipes and uses. Among the uses are:

  • Dandelion Syrup – (recipe below)
  • Dandelion Drizzle Cake – (recipe below)
  • Dandelion Fritters
  • First Flower Champagne
  • Dandelion Bhajis
  • Dandelion Jam / Marmalade
  • Dandelion (Dandy) Brandy
  • Dandelion Wine

Search online for recipes for the other suggestions.

Fields of Gold
Fields of Gold

Clip on Dandelions from the BBC Series Flora Brittanica.

Picking Dandelions

  • Pick on  dry sunny day so the flowers are open and not wet.
  • People with sensitive skin may get contact dermatitis when touching the latex.
  • Your finger tips will go yellow, looking like you have a 40-a -day smoking habit!
  • Remove any stem you pick with the flowers as you go (saves time later!)
  • Pick a few here and a few there as they an early pollen source for bees and other insects.

Dandelion Syrup

The below recipe is taken from John Wright’s excellent River Cottage Handbook No 7 – Hedgerow. You can buy at a great price this here. Pick about a litre of flowers

Layer c. 2cm of flowers, sugar, flowers etc.
Layer c. 2cm of flowers, sugar, flowers etc. in a large jug pressing down each layer (a potato masher does the job!). Note how much sugar you use.

 

24 hours later
Cover and let stand for 24 hours. The moisture and flavour will be drawn into the sugar.

 

Dandelion Drizzle Cake
Tip the contents of the jug into a pan and add 100ml of boiling water for each 55g of sugar.

 

Heat and stir until the sugar has all dissolved then strain into a clean jug.
Heat and stir until the sugar has all dissolved then strain into a clean jug.

 

The finished syrup. Store in sterilised bottles (dishwasher / or hot soapy water) or freeze in old plastic milk bottles. Dilute to taste.
The finished syrup. Store in sterilised bottles (dishwasher / or hot soapy water) or freeze in old plastic milk bottles. Dilute to taste.

 Dandelion Drizzle Cake

A wild twist on the classic lemon drizzle cake combining the lovely flavour of dandelions with orange. Adapted from the lemon drizzle cake recipe in Pam Corbin’s excellent River Cottage Handbook No 8 – Cakes.

Preparation and cooking time – c. 1 hour

Ingredients:
For the cake

  • 175 g self-raising flour, sifted
  • 1 tsp baking powder
  • 175g caster sugar
  • 175g unsalted butter cut into small pieces and softened
  • Finely grated zest of 2 oranges
  • 3 eggs
  • Petals from approx. 12 dandelions (remove all of the green parts).

For the drizzle

  • Dandelion Syrup
Dandelion Drizzle Cake ingredients
Dandelion Drizzle Cake ingredients (plus syrup)

Equipment:

  • 18cm round or 15 cm square tin, greased and lined with baking parchment, or a 1 litre loaf tin, approx. 20 x 10cm, greased, base and long sides lined with parchment.
  • Skewer
  • Cake cooling rack

Method:

  1. Preheat the oven to 180oC/Gas mark 4.
  2. Sift the flour and baking powder into a mixing bowl.
  3. Add all the other cake ingredients and beat for about 1½ minutes, until you have a smooth think batter.
  4. Spoon the mixture into the prepared tin, levelling out the surface with the back of a spoon.
  5. Bake for 40 – 45 minutes or until the surface is golden brown and a skewer inserted into the centre of the cake comes out clean.
  6. Leave in the tin for about 10 minutes before turning out and placing on a wire rack.
  7. Prick the surface of the cake all over with a skewer and carefully drizzle the Dandelion Syrup over the surface, a spoonful at a time, ensuring each addition has soaked in before spooning over the next.
  8. The cake can be cooled fully or is delicious when still slightly warm. Serve with a little Dandelion Syrup infused natural yoghurt on the side.
Dandelion Drizzle Cake
Dandelion Drizzle Cake
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Japanese Knotweed

Knot a weed? Foraging and Japanese Knotweed

Japanese Knotweed – just the name sends terror through people. Introduced by Victorians as an ornamental plant that could stabilise riverbanks and railway embankments it has managed to find its way into all sorts of corners of our towns and countryside costing the UK economy around £150 million per year in control measures. Successfully eradicating knotweed from the Olympic park in London cost £70 million (getting on for a pound per person living in the UK) and took several years! There are companies whose sole businesses is its removal, councils employ teams or officers to attempt to eradicate it and if it grows in the garden of a house you want a mortgage on, forget it. It is common on sites that are disturbed by human activity – railway lines, old rubbish tips and derelict land, being spread with loads of rubble, soil and rubbish. It also spreads along watercourses and on machinery and vehicle tyres. Growing 3 centimetres per day, it displaces other plants and is and able to break through concrete! This is about as close as to triffids as we get! Watch time-lapse photography of Knotweed growing a metre in three weeks here.

Japanese Knotweed invading bluebells
Japanese Knotweed reducing biodiversity invading bluebells

Why mention it in a foraging blog? Of course you can eat it – but. Yes – a few big buts:

1. It is an offence under the Wildlife and Countryside Act 1981 to introduce Japanese Knotweed to the countryside. Just a small fragment of root can spread the plant. Handle it responsibly.
2. To control it, sites may be sprayed with herbicides.

Cornwall Japanese Knotweed site and sign
Cornwall Japanese Knotweed site and sign

To avoid falling foul of either of these points:
1. The plant is spread during ground disturbance and fly tipping. However, it is recommended that any waste (stripped leaves etc.) should be boiled / burnt and then binned – not put in your compost!
2. Check for any notices showing it has treated and look for signs of unhealthy (wilting / yellow spots etc.) vegetation.

You should also note it is rich in oxalic acid and if you suffer from gout you should only eat small quantities of it or avoid it.

If you have still want to eat it what are you in for? It is rather like rhubarb – “Rhubarb but nicer” I’ve heard from many I have fed it to; less tart than rhubarb.

If it gets too big it will be stringy and not good eating. Aim to pick it around now. You should be looking for bits that are about 30 cm high or just the last 30 cm of taller bits. Cut them off with a knife. Back in the kitchen, strip any leaves and scrape off the papery tissue that divides the sections of the stem. Tough pieces will need peeling.

Japanese Knotweed
Gather Japanese Knotweed stems when 8 – 12 inches tall.

Among the things you can do with it:

Japanese Knotweed Chutney
Japanese Knotweed Chutney
Japanese Knotweed Vodka
Japanese Knotweed Vodka

There are great collections of recipes here and here including soup crumble, vegetable dishes and wine.

Japanese Knotweed is also rather good for you containing high levels of vitamin A, vitamin C, certain antioxidants, potassium, phosphorus, zinc, manganese and resveratrol, the substance in grape skins and red wine that lowers cholesterol and reduces the risk of heart attacks!

If Japanese Knotweed is continually cut (and eaten) it will eventually give up – a far better way of controlling it than gallons of chemical sprays. In fact, some US authorities have given up trying to eradicate it and instead run annual Japanese Knotweed festivals!

Some interesting Japanese Knotweed links:
Identification guide
The spread of Japanese Knotweed

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Latest Wild Drinks Recipe – Grass Vodka

The most well known wild drink that foragers, and people who probably wouldn’t call themselves foragers, make from the hedgerows is Sloe Gin. People have their own method but in a nutshell, fruit and sugar is covered in spirits for a period to gain the flavour and colour from the fruit. Some use Gin, others Vodka, this being known as Slodka.

Sloe Gin, or Slodka, is the tip of a very large iceberg with a huge range of wild drinks where hedgerow fruits, flowers, nuts, leaves and even fungi being infused in spirits such as gin, vodka, whisky, rum etc. Blackberry Whisky, Elderflower Vodka, Alexanders Gin, Hazelnut Vodka and Chanterelle Schnapps giving you a flavour of the sorts of things people make. Inspired by the books of John Wright and Andy Hamilton, I have been experimenting and the latest one, ready today is Grass Vodka.

  • Take a handful of grass from your lawn – fresh grass mowings are ideal.
Preparing grass vodka
Preparing grass vodka
  • Put in a large necked bottle or jar.
  • Cover with a similar volume of sugar.
  • Top up with vodka.
  • Leave to steep in a cool, dark place for a few months, giving it a shake whenever you pass.
  • Strain and enjoy.
Grass vodka
Grass vodka

Cheers! Best enjoyed on 1st April only!

Come on one of our Spring Greens foraging courses to try this and some other wild infusions.

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There’s more to nettles than soup.

To your Joe blogs stinging nettles are a pain in the whatever part of your body you accidentally get in contact with them. I am still emotionally scarred from childhood with my first go on a bike with toe straps ending upside down in a nettle-filled ditch whilst wearing shorts and t-shirt! Foragers all know that nettles are good things, with nettle soup being the classic dish. But there are lots more things to do with nettles beyond soup.

We probably all have nettles growing with a couple of hundred metres of us. Self-preservation means that it is a plant that practically everyone learns to identify as a child! Nettles prefer rich soils and are often found near current or old habitation.

The stinging hairs on nettle are hollow spines (think hypodermic needles) that contain a cocktail of irritating chemicals. When you come into contact with them the tips are broken off and the sharp point penetrates the skin releasing the chemicals into your skin. Again from childhood, you know to  hunt down a dock leave when you get stung. There is, however, no scientific reason why this should work. The arguments about acids being neutralised by alkalis don’t add up. Perhaps it is a placebo effect.

The Chemistry of Stinging Nettles
The Chemistry of Stinging Nettles

Picking

The nettle season can start as early as February and carries on through the spring. While you can “grasp the nettle” and pick carefully without gloves you will eventually get stung; gloves and scissors are highly recommended. For culinary use, you just want to take off the top few leaves on young nettle plants. You don’t need to strip the leaves from the top part of the stem, use that as well. After the end of Spring, don’t pick from nettles that are in flower or gone to seed – the stems are tough and contain crystals that may irritate the kidneys. To maintain fresh, young growth you can cut nettles back and then harvest from the new shoots. This way you can have young nettles for many months – “cut and come again”. There is also often a second crop of young growth in the later Summer and early Autumn.

“Non-culinary” uses

Fabric

For much of the last 2 millennia clothing was made from nettle fibres. In the 16th Century they lost popularity when cotton arrived as it was easier to harvest and spin.  Nettle fabric made a comeback during WWI, when cotton shortages meant nettles were used to produce German army uniforms. Today cotton accounts for 20% of global pesticide use. Concern over such environmental damage has led to a hunt for new, ecologically friendly fabrics such as from bamboo and nettle fibres. A student in Leicester made “Nettle knickers” as part of her dissertation on nettle textiles!

Paper

The fibres can also be used for paper-making. There is a great step-by step illustrated guide here.

Yarn / Rope (cordage)

You can make yarn (or cordage) from nettle stems later in the year. Combine these and you could climb up a rope made from nettles! In this video Ray Mears shows how to make nettle cordage.

Dye

Nettles have long been used for dyeing fabric. Stems and leaves produce a permanent green dye, while a yellow dye can be obtained from boiling the roots. In WWII they were used for dying camouflage nets. See here for guidance on dyeing wool.

Liquid Plant Feed

Soak nettles in water for a fortnight, stir occasionally to make liquid plant feed. Use it 1: 10 with water for fertilising container and garden plants or at 1:5 for a spray for aphids and blackfly. Put the spent nettles onto the compost.

Medicinal uses

Stinging nettles have long been used for medicinal purposes. They have been used as a diuretic and blood tonic as well as for treating conditions including rheumatism, eczema, arthritis, gout, and anaemia. Today they are used for treating urinary problems and infections, kidney stones, hay fever, joint pain, sprains and strains, tendonitis, and insect bites. Recent studies are beginning to confirm that certain traditional uses have scientific validity.

Culinary Uses – Leaves

Stinging Nettles
Young stinging nettles – perfect for picking.

While you have to be fairly mad to eat them raw some do. West Dorset is home to The World Nettle Eating Championships  (2012 video). The 2015 winner ate a record beating 76 feet of nettles!

Nettles are good for you. Compared to Spinach, they have over twice the protein, 6 times the vitamin C, twice the iron and four times the calcium.

They are used commercially for wrapping Cornish Yarg Cheese. You can also buy them in the wonderful Northumbrian Nettle Cheese as well as a nettle cordial, beer and, of course, as nettle tea.

 

To Drink

  • Nettle tea / tisane –  Simply add water to fresh or dried nettle leaves and heat until nearly boiling. Use roughly two cups of water for a cup of leaves. You can make the tea stronger by steeping longer, or weaker by adding more water. Once the water is near boiling, reduce heat and simmer for a couple minutes. Enjoy “neat” or with dried Elderflower petals.
  • Nettle syrup / cordial  – one commercial product adds Blackcurrant leaves to improve the flavour.
  • Nettle Wine
  • Nettle Beer – easy and ready in just a week or 10 days.
Nettle Beer Ingredients
Nettle Beer Ingredients

 

To Eat

Your imagination is the limit to recipes for nettles-based dishes. They are very versatile and can be used to replace spinach in any dish. Cooked nettles can be eaten as a vegetable (prepare like spinach, then optionally add a little butter and / or nutmeg) or added to lasagne, quiches, curry, meat loaf,  etc. Below are links to a selection of recipes to try.

  • Soups  There are numerous variations – “neat”, with wild garlic or ground elder, hot or gazpacho. Freeze in old fruit juice cartons or plastic milk bottles. Fairly standard recipe here.
Nettle Soup
Nettle Soup

Culinary Uses – Seeds

While most foragers are familiar with the use of young nettle leaves in dishes such as the above. There are some uses for nettle seeds. Gather these in late Summer or early Autumn.

Stinging Nettle with seeds
Stinging Nettle with seeds
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A Slice of Summer – Summer Foraging

When most people think of foraging for wild food it is mainly the autumn – fruit, nuts and fungi. There are of course wild foods to be found all year and the summer is no exception with soft fruit, flowers, herbs, nuts and some fungi offering great summer foraging. A few of the autumn species are showing themselves too but are not quite ripe yet.

A selection of summer wild foods - berries, fungi and plants.
Results from a summer foraging trip – berries, fungi and plants.

Fruit

In both the garden and the wild it is soft fruit season. The wild parents of garden species are generally smaller than the garden versions but still flavoursome and worth the effort in finding and picking. Gooseberries, Strawberries, Red Currants, Cherries, Raspberries, Bilberries and Mirabelles (Cherry Plums) are awaiting you to turn them into delights such as puddings, drinks (cordial, wine and sloe-gin equivalents), vinegars, jams and chutney. Venture a bit further afield (for me to a nearby bypass!) and you will find Sea Buckthorn berries – an amazing flavour. The first blackberries are ripening. It is always the one at the end of the cluster – the “king” berry that ripens first. They are hinting at autumn along with ripening Japanese Rosehips, Rowans, Haws and Damsons.

 

Mirabelles or cherry plums - a fine summer foraging fruit
Mirabelles or cherry plums come in many colours – yellow, red and purple. They make great puddings, jam, plum brandy and chutney. I leaves the stones in for a quick crumble and spit them out as I find them – “pippy pudding”.

Flowers

Elderflower time is a distant memory, though the cupboard or freezer should be stocked with cordial, which can go into puddings, cakes, breads and more. Roses, Meadowsweet, Himalayan Balsam and Clover flowers can be picked with drinks, puddings and more in mind.

Meadowsweet in summer
Meadowsweet smells of hay or almonds as it dries. It was the original source of Aspirin so should be avoided by people that are allergic to it. It was traditionally used as a strewing herb (air freshener) and infused in Claret to make a liqueur. It can be used for many drinks – wine, vodka or brandy, tea (leaves or flowers), cordial or champagne. It can be used when stewing Summer fruits (raspberries, peaches or plums) to add a nice nutty flavour. The leaves can be put in salads. It also can be used when making ice cream or a Panna Cotta.

Greens

While not as bountiful as the wealth of greens of Spring, Summer foraging finds Chickweed in the fields for a lettuce role and Watercress abounds in the chalk stream though must be cooked (soup or a veg) to avid the risk of liver fluke. Fat Hen is plentiful though the woodier stems should be avoided. Soup, curry, quiche or a simple green veg being the main uses. Pine Needles make a refreshing, fruit cordial, delicious on a warm day.

Watercress in Summer
Watercress can be found growing on many chalk streams. It should not be eaten raw as there is the risk of the parasitic liver fluke. Cooked it makes a fantastic soup or can be flash fried (after carefully washing it in a vinegar solution) as vegetable.

 Herbs

Summer is a good time for foraging for herbs. Many such as Marjoram, Fennel and Water Mint can be dried. The dried herbs can be used in the autumn with crab apples for herb jellies. Sorrel is ongoing in the meadows with a multitude of uses – from a sauce for oily fish, to a salad or quiche ingredient or bruised with buttered new potatoes.

Marjoram in flower
Marjoram is commonly found on the chalky banks of old lanes.

Nuts

Hazelnuts are visible in the hedgerows and on the grass where the squirrels have thrown his leftovers. The flesh of green Hazelnuts have the crisp crunch of overgrown peas, and a sweet vegetable-like taste that quickly becomes rather addictive! Do use nutcrackers and not your teeth though. Green Walnuts are still about but we have missed the traditional time for pickling them – late June. They have been a delicacy in England since at least the early 19th-century enjoyed with cheese and biscuits. Charles Dickens mentions them in The Pickwick Papers,

Hazelnuts
Green Hazelnuts

Fungi

A good thunderstorm or two in August usually gets the fungi season kick-started. Online foraging and fungi forums are full of pictures of people’s latest finds. I’ve seen Chanterelles, Chicken of the Woods, Fairy Ring Champignons, Field Mushrooms and Red Cracking Bolete.

Red Cracking Bolete
Red Cracking Bolete. Edible but take care with the ID for any bolete with red on it. A friend enjoys it with drying improving the flavour. He powders it to use it in soups and sauces.
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