Nettle, Dandelion Hawthorn & Goosegrass Recipes

The Really WILD Food Guide

... Some Spring Recipe Ideas from JJ

HAWTHORN &
PICKLED DANDELION SALAD

The buds and sprouting spring leaves of hawthorn are remarkably tasty although there is a very slight hint of an after-taste which some may not like. As can be seen in the picture the young leaves are bright green [unlike the darker shade of later months], and they are also very tender.

Here the leaves are served as a salad with a light soy and honey dressing, and garnished with pickled dandelion buds

WARNING:
CONSUMING HAWTHORN COULD BE DANGEROUS
FOR PEOPLE WITH CARDIAC AND CIRCULATORY DISORDERS.

BIRCH SAP & CLEAVERS RISOTTO

Two wild ingredients which become available
in the spring are the first major growth of cleavers and sap from silver birch trees. Assuming you have some rice handy then this is a basic risotto which you could serve up in the field using just the leaves of the cleavers. Other spring leaves can also be added for variety. FULL INSTRUCTIONS

CASSAVA & DANDELION FLOWER CRÊPES

Treading into the realms of the exotic here, but just what do you DO with that cassava flour in the local market? This is one option...
FULL INSTRUCTIONS

HOT SPICY CHICKEN & DANDELION

A combination of green chilli peppers, lime juice and onions helps deal with the bitterness of those green dandelion leaves.
FULL INSTRUCTIONS

For your safety. Do not consume wild plants if you have
ANY medical condition, during pregnancy, or give to minors.

RECIPES PAGE 4 | WILD FOOD HOMEPAGE | RECIPES PAGE 6