I like soup, a lot. I probably have soup for lunch two or three times a week. When I had a “real” job, I regularly took soup to work to heat up in the microwave and other users of the office kitchen were always keen to know what the “weird” soup of the day was.
Spring is a great time for fellow soup lovers that forage, there are lots of great wild ingredients around that you can experiment with. Spring being the season of new growth and greenery, it is wild leaves that we make use of. You can follow the same basic recipe and easily and cheaply produce lots of different versions using either a single type of leaves or a combination. Adopt the basic recipe as you like with other ingredients or not blending it etc. The soups can be eaten hot or cold (gazpacho) and all freeze well. I use washed out plastic milk bottles to freeze them in.
As always, check the plant identification as there are some poisonous plants that it is possible to confuse with these.
Nettles (use scissors and gloves, cut the top 2 or 3 inches including the stem. Do not use when they get older as they get fibrous).
Wild Garlic (best before it flowers).
Common Hogweed (NB Avoid Giant Hogweed, and wear gloves if you have sensitive skin)
Ground Elder (best before it flowers, double check that it is not Dog’s Mercury)
Watercress (must be cooked if “wild”)
Alexanders (really check the ID, other umbellifers can be deadly!)
Common Sorrel (mix with some lettuce, skip the garlic. Beware of Lords and Ladies which is confused with this).
Hop Shoots (beware of Black Bryony)
(Table scrolls right and left on mobiles, click on the photos for bigger / zoom-able versions)
Alternatives to a clove of garlic
Wild Garlic leaves
Three Cornered Leek – stem or leaves
Few Flowered Leek – stem or leaves
A few edible wild flowers e.g Primrose, Wild Garlic, Three Cornered Leek
Chopped herbs such as Crow Garlic
1/2 a carrier bag or a few large bunches of leaves – see above
A little oil
1 large onion – chopped
1 clove of garlic – crushed (or a handful of an alternative – see above)
1 carrot – optional
2 pints good stock (vegetable or chicken). I use Marigold Swiss Vegetable (or Vegan) Bouillon Powder.
2 medium potatoes – peeled if you like (not really necessary), chopped into large pieces
Salt and fresh ground black pepper
2 tablespoons cream or crème fraiche (optional)
Small bunch of Crow Garlic
A little extra cream or crème fraiche
Wash all leaves thoroughly.
Melt butter in a pan and sweat the chopped onion and garlic until soft but not brown (c. 10 minutes).
Add stock, potatoes and all the leaves.
Bring to the boil and simmer until the potatoes are cooked.
Season with salt, pepper and add the cream.
Put the soup mixture into a blender a bit at a time and blitz it.
A great edible plant to track down at the moment (June – September) is Fat Hen. It is also known by many names including Lambs Quarters, White Goosefoot, Common Goosefoot, Dirty Dick, Frost Blite, Dung Weed, Mutton Tops and Pigweed. It is a summer plant found on disturbed and cultivated areas such as arable fields, vegetable gardens / allotments and manure heaps. For those that don’t welcome its presence, it is a troublesome annual weed, each plant producing up to 20,000 seeds which can last in the soil for many years. It is common in most of Britain except mountainous areas.
Fat Hen is a member of the Goosefoot genus. Many other members are edible including the salt-tolerant Oraches found on shingle beaches.
Fat Hen has been eaten as a vegetable since Stone Age times. Its seeds made up part of the last meal of Tollund Man, a bog body dating from this period found in Tollund in Denmark. It remained popular until the 16th century when spinach and cabbage replaced it in our diets. One relative, Good King Henry, was a popular garden vegetable for hundreds of years and the seeds are still sold today though is less popular than in the past. A “trendy” relative is Chenopodium quinoa that grows in South America. It’s seeds are the source of Quinoa. Today, Fat Hen is still cultivated as a food crop in some countries including India.
Fat Hen Identification
Fat Hen, and other members of the Chenopodium family are sometimes difficult to tell apart. They are very variable and can hybridise!
Fat Hen is an erect, annual, bushy herb often reaching a height of a metre or more. It usually has striped stems and has dense clusters of tiny green flowers.
They are grey green ovate or triangular leaves which are paler underneath. They are 20-60 mm long and 5-30 mm wide with a pointed tip. Bigger leaves are usually lobed or toothed. All are mealy (covered with meal (a powdery coating)).
Smell / Taste
Fat Hen smells (faintly of) and tastes a bit like cabbage.
The leaves of the toxic Black Nightshade do look rather like those of Fat Hen. The flowers are however, very different, with those of Black Nightshade being like a white version of tomato or potato flowers – in the same family!
Fat Hen Risks
If you are gathering Fat Hen from a farmer’s field, garden or allotment, do check that it hasn’t been sprayed with chemicals.
Fat Hen can contain potentially harmful levels of nitrates though cases of poisoning are rare.
Some members of this genus contain saponins (they form a lather when combined with water), however:
Quantities are usually too small for any harm.
Most are not absorbed and pass without any problem.
They are also largely broken down during cooking.
Like many foods (Sorrel, Sea Beet and lots of cultivated plants like Sprouts and Parsley), they also contain some oxalic acid. Cooking will reduce the levels of this, but people with rheumatism, arthritis, gout, kidney stones or hyperacidity should be aware that large quantities of Oxalic acid can aggravate their condition.
Fat Hen Uses
“Tops” (flower spikes, younger stems and leaves)
They can be the main ingredient for a soup, made as Nettle or Leek and Potato soups. In my opinion the flavour is like Cauliflower soup. I’ve served it to many people and it goes down well. If you’ve left the Fat Hen to grow a bit big, pass the cooked, blended soup through a sieve to catch any fibrous bits.
Young Shoots / Flower Spikes
The young shoots (less than 20 cm) and unopened flower spikes can be prepared and eaten like Asparagus shoots. If you leave them to get too big they may be a bit woody. Simmer until tender (up to 10 minutes), drain and serving with a little butter.
The young shoots / flower spikes could also go into a stir-fry.
The leaves can be eaten raw but only in in small quantities, see the notes above on risks.
They can be eaten as a vegetable, cooked like Spinach or used in place of Spinach in any recipe, for example:
Tarts / Quiches / Frittata
Curries (e.g. Sag Aloo or a Chickpea, Tomato and Spinach Curry),
Mushroom and Spinach Risotto etc.
One recipe that specifically calls for Fat Hen is Fat Hen Pesto Bake. I make this regularly in the season and thoroughly enjoy it. Vegetarian / vegan / nut-free versions can be made by altering the ingredients.
Fat Hen plants each produces tens of thousands of nutritious, but small and fiddly seeds. The close relative Quinoa is grown for its seeds. Fat Hen seeds can be ground and mixed with flour to make bread and cakes. Seeds should be soaked in water overnight and then rinsed to remove any saponins.
A selection of wild booze tipples using Spring ingredients that are about now. When I say Spring, I mean to make now then sit patiently until later in the year to drink. All three use young leaves that can easily be found – Beech, Blackthorn and Oak.
Beech Leaf Noyau / Gin
I think I first saw this in Richard Mabey’s classic Food for Free (early version not in the more recent one I have), but it is also included in Andy Hamilton’s Booze for Free. It struck me as an unusual drink with most infusions being fruit or flower. I’ve also looked at the young Beech leaves looking so edible but being not particularly excited about putting them in a salad.
Pick enough young beech leaves to half fill a large jar. Cover with a bottle (70 cl) of gin. Put in a cupboard for a couple of weeks. Make a syrup solution, dissolving 225g of sugar in 300ml of water. Strain and discard the leaves. Add the sugar solution and optionally a glass of brandy. Bottle and store for at least 3 months.
Everyone knows Sloe Gin made with the fruit of the Blackthorn. A much less known tipple uses the leaves of the Blackthorn, picked around this time of the year (April – June). These give the drink an Almond flavour.
John Wright (of River Cottage “fame”) has a recipe in his Booze book. I found this version translated from a French recipe.
– 2.5 litres of red wine
– 400mls of eau de vie (or Vodka)
– 300 grams sugar
– A handful of young Blackthorn shoots
– Place all the ingredients (in a suitable container) and leave for 4 days to infuse.
– Remove the leaves and taste. If necessary, according to taste, replace leaves and leave a further 3 days.
– Strain and bottle.
– Enjoyed chilled as an aperitif!
I’d be tempted to leave it to mature for several weeks (John suggests a year!).
Do get your id right as other members of the Prunus family (e.g. Bird Cherry) contain high levels of Cyanides!
Oak Leaf Wine
Showing my age again, I remember Hugh FW trying this in his original TV series “A cook on the Wild Side” back in 1995. The recipe he has in the book of the series differs slightly from the one in Roger Phillips’s Wild Food. Hugh uses lemons, Roger uses Oranges – take your pick! Every forager should have a copy of Roger’s excellent book, if you are remiss, a. get one, b. you can find a version of it here.
Join us for a Booze Walk
On 2nd June 2018, Andy Hamilton (www.theotherandyhamilton.com) will be leading one of his famous booze foraging walks in Dorchester. Andy is a multiple award-winning author, brewer and an expert on wild food and sustainability. He is the author of the best-selling Booze for Free and Brewing Britain: The Quest for the Perfect Pint. He writes for The Guardian and The Daily Telegraph amongst others and frequently appears on TV and Radio talking about foraging and booze. You may have seen him on Autumnwatch, Countryfile, The Alan Titchmarsh Show and more. You can find more details and book places here.
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.
It is taken from Roger Phillips’ excellent book “Wild Food” (every forager should have a copy).
Scale the below proportionately based on how many bottles you have!
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)
Boil the nettles in the water for 15 minutes.
Strain, then add the sugar and cream of tartar and stir until dissolved.
Remove from the heat and leave until tepid, then add the yeast and stir well
Cover and leave for a day
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.
We recently took a family out for an afternoon learning to forage in Dorset followed by cooking a wild food-based meal. They included a journalist who wrote the below great article about their experience. It was in The Daily Mail and numerous other papers / news sites across the US including the Washington Post and Yahoo News. The coverage was also in other countries including Canada, Namibia, Kuwait and New Zealand!
If you would like to experience a bespoke / private foraging activity for your family or group please look here.
“This,” said our guide James Feaver, “is our main course.”
We were standing in front of a dung heap in a high meadow in the English countryside. Pushing up out of the ooze was a low-growing weed. He bent down, plucked a sprig and held it up.
“Fat hen. Humans have eaten it for thousands of years. We’re going to need a lot of it.”
After a glance among us, my family and I set about picking with an approximation of gusto. When you are foraging for your food you can’t be too squeamish about little things like cow dung beneath your fingers.
I have long been fascinated with the idea of living off the land, finding sustenance among the wild plants that teem in hedges and fields. So a week’s holiday in Dorset, in southwest England — a county bursting with picture-book countryside — gave me the chance to see how abundant nature’s larder really is.
Foraging is increasingly popular in the U.K. and there are many teachers to choose from. On a recommendation, I contacted Hedgerow Harvest and booked a half-day course for me, my partner Fon and our 7-year-old son, Jimmy.
On a classic English summer’s day – meaning we experienced all weather conditions in one afternoon – we met up with James Feaver, who gave up office work for professional foraging eight years ago. He now runs courses in south and southwest England, but mostly in Dorset, his adopted home.
We met him in the village of Toller Porcorum, donned rubber boots and light waterproof jackets, and set off in search of wild provender.
We spent the next few hours walking through lanes hedged in with soaring banks, down tracks drenched in birdsong, beside clear streams and across uncut meadows in search of ingredients for a three-course meal.
If like me you can’t tell wild sorrel from a blade of grass, this quickly becomes daunting. But Feaver has gimlet eyes and an encyclopaedic knowledge of the edible.
High in a hedgerow, a spray of tiny white flowers stood proud of the foliage. He hooked it with his hazel stick, pulled it down to picking height, and inhaled.
“The smell of summer,” he said.
For centuries, country-folk have used the fragrant elderflower to add a zesty flavour to food and drink. Now it would bring its zing to our dessert. We plucked head after head. I lifted up Jimmy so he could join the harvest.
In quick order we found red currants, wild mint and tiny, sweet, wild strawberries. The wicker basket James provided — a nice touch — began to fill.
So far so idyllic, but this arcadia comes with thorns.
Of the many rules of foraging the most important is this: Don’t eat anything unless you are 100 percent certain you know what it is. Some edible plants look uncannily like ones that are deadly. For example, cow parsley goes well in salads but is easily mistaken for something you wouldn’t want near your dinner plate: hemlock.
Other rules include don’t uproot anything (it’s illegal), only take sustainably and don’t pick from ground-hugging plants near footpaths “where dogs can wee on them.” That was Jimmy’s favourite rule.
Time was getting on. From Toller Porcorum we drove down steep, narrow lanes to a nearby beach. Here you can see the stunning coastline sweep in an arc from Portland in Dorset right into neighbouring east Devon. A trove of fossils has earned it the name Jurassic Coast and UNESCO World Heritage status.
But we weren’t there for beauty or geology. We were there for sea beet leaves, a close relative of garden spinach that grows in low belts along the pebbly foreshore. More free food, right at our feet.
But don’t go thinking you can kiss goodbye to supermarkets just because your eyes have been opened. That’s not the idea of the course.
“Foraging isn’t really about survival,” Feaver had said at the start. “It’s about taking the best of the wild and adding it to conventional ingredients to make great-tasting food.”
Great tasting? We’d be the judges of that.
Back at our holiday cottage, Feaver supervised the preparation of the feast. For starters, sea beet soup. For main course, fat hen pesto bake, with more fat hen as a side dish, washed down with sparkling elderflower wine. To finish, elderflower and gooseberry fool, garnished with wild strawberries.
It was a revelation, especially the sea beet soup which was one of the most delicious soups I have ever had: rich, velvety and homey, like swallowing a big bowl of contentment.
It had been a long day. We’d started at 1:30 p.m. and the last spoon didn’t scrape its empty bowl till 9 p.m.
As he packed away his stick, basket and scissors, Feaver said that after doing the course, “people look at the countryside with different eyes.”
Thanks very much to the good people that joined us on our Seashore foraging walk on Saturday on the Dorset coast. They had a great time as we found:
A range of plants including delicious greens, expensive invaders and seriously DEADLY species.
A good number of types of edible seaweed.
Plenty of shellfish – both molluscs and crustaceans.
For most the highlights were the razor clams and the anticipation of what was in the pot – a remarkable 4 Shore crabs and 4 Spider crabs! Birthday-boy Mike got to take the razor clams home, and I had the Brown Shrimps and the biggest Spider Crab. Guess what I had for lunch today!
On the way home I picked some St George’s mushrooms which dried in the sun yesterday as did some Gutweed which the people on the course kindly gathered.
Yesterday, I hit the coast again and picked the below plus some Wild Rocket, Dulse and Carrageen.
Thanks to some of the course attendees for supplying photos.
Wild Garlic Pesto is a classic use of the bountiful Wild Garlic leaves in the Spring. I am always on the look out for new uses for it. Here are some new and old ideas:
Toss through pasta, gnocci or veg
Swirl on top of soups
Use on bruschetta or crostini
Spread on bread with hummus
Stuff or coat chicken or fish – as is or mixed with butter
Use as a salad dressing
Mix in to mashed potato or potato salad
Use as a dip
Put on prawns
Bake into your favourite bread dough
Put on baked potato
Try as a sandwich filling
Wild garlic cheese scones!
Stir into risotto
Add a spoonful to egg dishes like an omelette or frittata
Feeling inspired the other day, I made up my own recipe “Wild Garlic Pesto and Tomato Pasta Bake” – recipe below. Serve with a nice green salad – ideally foraged!
Read more about Wild Garlic – finding, season, id, other uses etc. here.
Wild Garlic Pesto
Pick your favourite recipe from the many online or adapt the below. The below is vegetarian-friendly omitting Parmesan cheese. It is a recipe that you can freely tweak to your own personal tastes. You can freeze the sauce in ice-cube containers, which will then give you a supply of this wonderful pesto throughout the year. Alternatively, it will keep in a jar in the fridge for a couple of months if covered with a layer of oil.
Serves 4 – 6
75g hazelnuts (or all walnuts)
175ml extra virgin olive oil
150g fresh very young tender garlic leaves
2 tbsps lemon juice
salt and freshly ground black pepper
Options / Alternatives:
Nuts – cashews, almonds, walnuts or hazelnuts in place of the pinenuts
Oil – Olive, Rapeseed or Sunflower
Cheese – Parmesan, hard goats cheese or even a strong cheddar
If you prefer your pesto a little crunchy you can add the nuts at the end and blend a little more
Wash and dry the wild garlic leaves.
In a food processor crush the pine nuts and hazelnuts roughly and then decant them into a bowl and set aside.
Puree the wild garlic leaves with a pinch of salt with the olive oil just enough to break up the leaves to a rough texture.
Add the lemon juice and mix.
Pour the wild garlic mixture into the crushed nuts and stir in.
Season to taste.
Pesto Pasta Bake
400g pasta e.g. Penne
1 – 400g can of chopped tomatoes
1 – 2 cups of cheese (mozzarella or cheddar)
1 onion, chopped
Preheat the oven to 180C Fan/Gas mark 6.
Get some hot water heating up for the pasta.
Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent.
Add the tomatoes, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes.
Meanwhile cook the pasta in a pan of salted boiling water according to the packet instructions.
Once cooked, drain and pour into the pan with the tomato mixture.
Add the pesto and some of the cheese and mix well.
Pour this into a medium-sized ovenproof baking dish. Top with the rest of the cheese and bake for 15-20 minutes, or until bubbling and golden.
To foragers, generally if they think about preserving wild foods, the techniques and foods that come to mind are drying seaweeds and mushrooms, freezing wild fruit and making jams, jellies and drinks. There are however other techniques that the forager can make use of and they include pickling and fermenting. This post looks at pickling wild food.
Think of pickling and onions or eggs are the obvious things, but as well as garden / allotment / smallholding produce you can pickle all sorts of wild foods as a way of preserving them for consuming throughout the year.
What to pickle
As often with foraging and cooking, your imagination is the limit. Among the things you can try are:
Buds – Wild Garlic, Elder, Dandelion, Alexanders or Ox-Eye Daisy
Flowers – Magnolia flowers, Scots Pine Flowers, Hawthorn blossom
Seeds – Wild Garlic Seeds, Ash keys
Miscellaneous – Burdock roots, mushrooms (including Chanterelles and Jelly Ears), seaweeds (including Carrageen and Kelp), Walnuts, Limpets, Cockles!
Recipes for making these vary enormously – experiment or find your own favourite. Pickles are straightforward to make. Essentially, they contain the wild food you want to pickle, vinegar, spices, salt and sometimes, sugar.
Vinegars – go for any of cider, white wine, red wine, malt or pickling vinegar. Pickling vinegar is usually malt vinegar with the spices already added for convenience. The vinegar should have a minimum acidity level of 5%.
Spices – your call but there are some suggested combinations below. Also try any of fennel seeds, mixed herbs, juniper berries, garlic cloves, star anise etc. For an easy life (to avoid having to make decisions!) you can buy pickling spice ready-made!
Mild – cinnamon, cloves, mace, whole allspice berries, white peppercorns, bay
Medium – cinnamon, cloves, white peppercorns, dried root ginger, mace, whole allspice berries
Hot – mustard seeds, dried chillies, chilli flakes, cloves, black peppercorns, whole allspice berries
Sweet – sugar (brown for brown malt vinegar, white for white malt or wine vinegar), whole allspice berries, whole cloves, coriander seeds, root ginger, cinnamon stick, blades of mace, lemon rind
The two basic rules for successful pickling are:
Jars and lids should be sterilised (washed in very hot (but not boiling), soapy water, then dried in a cool oven).
Your ingredients should be in good condition – fresh.
200 ml vinegar
½ tablespoon caster sugar
1 teaspoon salt
15 black peppercorns
½ teaspoon fennel seeds
1. Use only stainless steel, enamel, or non-stick pans.
2. Wash and dry the buds (tea towel, salad spinner, kitchen roll etc.)
3. Put the buds into the jar.
4. Put the vinegar, sugar, salt and spices into a saucepan.
5. Heat until the sugar dissolves.
6. Pour over the garlic buds.
7. Ensure that the lids are airtight.
8. Label and date each jar.
9. Store in a cool, dry and preferably dark place.
10. The buds are ready to eat in 2 weeks to a month.
11. If you find the pickle too acidic you can add more sugar or dilute slightly until you are happy.
Pickled Sea Kale Shoots
Sea Kale shoots
Salt / sea salt
1. Wash the Sea Kale shoots
2. Blanch them by dropping them in a pan of boiling salted water for no more than 30 seconds.
3. Cool immediately in cold water.
4. Drain and dry (tea towel, salad spinner, kitchen roll etc.)
5. Pack Kale into a jar.
6. Cover with vinegar, add a pinch of salt, some peppercorns and teaspoon of sugar.
7. Ensure that the lids are airtight.
8. Label and date each jar.
9. Store in a cool, dry and preferably dark place.
Very happy to find my first hops of the season yesterday – the young shoots are one of my favourite wild vegetables. Even in areas without any history of hop growing they can occasionally be found in hedgerows.
Spotting Hops / Hop ID
They are tricky to spot looking a bit like young brambles, superficially the leaves look similar, but last year’s old dry hop stems woven up through the hedge will point you in the right direction. The leaf will look a bit familiar, Hops are in the same family (Cannabaceae) as cannabis! The shoots look like asparagus but with tiny, soft spines. They have been used medicinally for thousands of years for everything from toothaches to tuberculosis. As always make sure you get the ID right. The shoots of Black Bryony are also found in hedges at this time of year, they are poisonous and look similar (check a wildflower book).
Eating Hop Shoots
Hop shoots are considered a delicacy in many parts of Europe. They have been called “poor man’s asparagus” but now are sold for large sums of money. In Belgium, a kilo sells for nearly $1400, making them the most expensive vegetable in the world!
There were attempts a few years ago to get UK chefs interested with a London Hop Festival and chef’s days out to hop gardens in Kent.
It is the last 6 inches or so that you want while they are still tender. Very young ones can be used as a salad ingredient or quickly steamed or boiled then topped with a little butter or lemon juice. Have on their own as a starter or as a veg; they go well with white fish. I like to use them in a frittata with whatever I have to hand including wild garlic or ground elder. You can also add them to risottos or omelettes.
They are also used in herbal teas and soft drinks – one commercial make is popular in Sweden. The season is brief usually being late April and May. If you find some good spots, you might consider pickling them. There is a recipe here . You can also buy them already pickled (not cheap!). Serving suggestions for pickled hop shoots include:
Create a pasta, potato or Hop Salad, and use the brine in your vinaigrette recipe.
Excellent with any cheese
Wonderful as a martini or bloody mary garnish
Great stuffer/side dressing for Salmon dishes
Wrap with thin slices of meat and cream cheese
Makes a wonderful addition to herbal or spent grain bread recipes.
Snip and add to cheese balls and garnish
Blue cheese and hop shoot Omelette
Use in stuffing’s for chicken, turkey, or pork
Nice additions to relishes and chutneys
Brine also makes a great marinade
You could also leave them be and wait for the flowers (cones!) to develop. Any ideas?
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.
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.