Dandelion-chickweed pesto recipe by Mallory O’Donnell, a special guest on the Energya blog! Mallory and I have been talking for a while on Instagram about our shared passion for foraging and cooking. The Backstory Making an herb pesto is a great way to use the strong and assertive flavors of many wild greens and edible
A Unique Book on Foraging The Foraging Home Cook is a collection of tried and tested recipes from different countries, all using foraged wild ingredients. What’s different about the new edition of The Foraging Home Cook? Now you can learn Italian while cooking with a unique bilingual Italian/English edition. The book features 60 recipes with
Elderflower cordial is a popular, refreshing summer drink. It is also a rewarding drink after you spent a couple of hours foraging. You can dilute it with either still or (my favourite) sparkling water (and save lots of money in the process!). The cordial can be frozen into an ice cube tray too. Why not try
Common sorrel, rumex, dock leaf: whichever way you want to call it, it’s plentiful and free. And, not unlike kale, dock packs a nutrition punch with high levels of vitamins A and C. UPDATE: a number of websites have used some pretty crude paraphrasing web tools to change the wording of my Huffington Post article on
Spring is the right time to pick wild garlic: it’s important to respect this foraging plant and not uproot it, so it can produce new leaves year after year. A quick word on food safety: always check with a foraging guide before picking wild garlic as poisonous lookalikes exist.
I featured dandelion before – it’s worth picking up a good quantity when you go out foraging so you can experiment with different recipes. INGREDIENTS 1 tablespoon chopped onion 2 cloves garlic 1 tablespoon olive oil 5 baby potatoes, cooked 50 gr dandelion 50 gr chickpeas, cooked 3 slices of bacon METHOD In a dry