eating green(s)

Little S found some elm trees in the back of our garden. I haven't seen an elm for ages, not since they were all taken down, because of the Dutch Elm disease. They are beautiful little trees, with leaves, seeds and flowers all out at once. Live fast, die young. We call the seeds manna, they're edible, and tasting them again was indeed heavenly. They tasted like spring, childhood and joy.

I think there's a growing interest in eating local, and wild. Not only are the herbs we can find now brimming with life and energy, they are also messengers and teachers. They are all little stories, telling us about the time of year. Listening to these stories, and rejoicing in them, is a way of celebrating spring. Getting to know them, learn where they live and how to find them, also works its revitalizing charm on us. Here's a few of our favorites:

Ramson herb salt. It's crazy green, looks amazing sprinkled on anything.

 

Ramson pesto, with sheep cheese and nuts. Intense colour & flavour.

Goutweed pesto. We use goutweed in soups, waffles, salads. Very versatile - can also be used for dyeing.

Stinging nettle bread. I use a big bowl of stinging nettles for two loaves of bread, it was much more green in real life.

We also eat the young beech leaves, they taste a bit lemony, like wood sorrel.

Some of us also likes to eat the first dandelions ...