Delicious spring foraging

 As the weather warms and new growth begins, it’s a great time to head outdoors and take advantage of Mother Natures' table.

Foraging is a great activity as it helps you to spend time outdoors, find and learn about natural foods and can provide you with a free meal. The general rules are:

• Take only what you can eat
• Don’t damage the plant
• Only take where there is plenty
• Make sure you know what you are picking

That said there are some fantastic natural treats to enjoy as Spring begins. Here are a few of our favourites:

Nettle

The common stinging nettle is often considered a nuisance, but it contains a heap of nutrients.

Rich in iron, Vitamins A, D, K and B vitamins as well as many amino acids it is best picked in the Spring when the leaves are tender and the tastiest. Used since ancient times for reducing inflammation and urinary infections it is a well-known traditional remedy.

Nettles contain many little hairs which cause a stinging sensation when touched. These go when cooked, you just need to be careful when picking. Nettle tea, soup and simply sauteed are all popular uses of this versatile plant.

Wild garlic

Often found in damp shady places this pungent plant has gained popularity in the world of high cuisine. Given its antibacterial, antibiotic, antiseptic and antioxidant properties, it’s a great food to add to your diet.

 Thought to help reduce blood pressure and, related ailments this plant is great to add to your diet. Added to butter, in a pesto or even simply as a salad this plant is easy to use and has a mild taste.

Dandelion

This common garden plant can be eaten from the root up, roots, leaves, stems and flowers are all edible. The plant contains the minerals iron and zinc and Vitamins A, B.C.K and E.

Studies have shown that dandelion can help boost the immune system. It is thought to be good for digestion. The most popular ways to eat dandelion are the leaves in a salad, the young leaves taste similar to rocket. The roots can be boiled into a coffee-like

Violets

Violets arrive in the spring, and they make a colourful addition to spring salads.  You can use the wonderful purple colour to infuse vinegar or ice creams and they look lovely in cookies and on cakes.

Our Blended Green juice contains nettle juice and combined with the other powerful ingredients can contribute to healthy energy levels, reduction of tiredness and fatigue, increased mental and physical performance and a healthy immune system. To order yours visit our shop today.