The culinary experiments with “free wild food” continue.. Succulently pungent stems of Tropaeolum majus masterfully blended with some beetroot and a pinch of salt. Tah-dah – my Nasturtium relish a la borsch…
Known to herbalists for its antimicrobial property, this lovely plant can be used for stubborn coughs, nasty bladder and skin infections. It is also said to stimulate hair growth when rubbed into the scalp.. hm… I’m sure the beet root will add an irresistible burgundy glow to the scalp as well …
I’ve come across people that brag about making wild garlic pesto so many times all around the globe. And now I am one of them!! Facing my recent doubts about possibility of enjoying dairy without having to think about slaughtered baby cows .. and also lack of hard cheese in my fridge – tah dah –
My VERY FIRST WILD GARLIC PESTO – Vegan variety!
Despite the fact that it took expensive culinary items like walnuts and extra virgin olive oil, it still feels like free – foraged in the yard – food. Go figure..
Thank you Mother Nature!
And now, as I don’t really like garlic that much, what to do with 2 jars of beautiful green goodness… Swap for walnuts or Extra Virgin Olive oil anyone?