As the saying goes; 'when gorse is not in flower then kissing has gone out of fashion.' Luckily there are two types of gorse (Ulex gallii and Ulex europeaus) here in the UK (and in many places across the world) and they hybridise too. Between them, all seasons are covered with gorse flowers, because kissing never goes out of fashion!
As I write this in late summer, the gorse and heather flowers are starting to flash their colours across the moors and on cliffs near the coast. Hmm, those wonderful yellow and purple hues together make me smile.
I used to call these Gorse Martyr Cookies because these cookies wanted to look less than they are; homemade biscuits fit for a martyr not a foodie. I also wanted to keep this fab recipe to myself!
Although these are wholemeal oat cookies, they are also deceptively sweet with their rustic-looking icing. They are a favourite of mine, so I’m quite happy that they are disguised as overly humble biscuits. Made using dried gorse flowers they can be crafted any time of year.
Gorse and Oat Cookie Recipe
- 15–20 g dried gorse flowers
- 75 g butter
- 25 g soft brown sugar
- 2 tbsp Gorse Flower Syrup (page ..)
- 75 g rolled oats
- 75 g wholemeal flour
For the icing
- 25 g unrefined caster or icing sugar
- 2 tbsp dried gorse flowers
- 1 tbsp water or Gorse Flower Syrup
Preheat the oven to 180°C and grease a large baking tin. Place the gorse flowers in a small saucepan along with the butter, brown sugar and gorse syrup. Heat, stirring occasionally, over a low heat and once the butter has melted, take off the heat and leave to infuse.
In a large bowl, mix the oats and wholemeal flour. Stir in the butter and gorse mixture and combine well. Roll into 12 small balls and flatten into cookies on the baking tray. Bake for around 12 minutes, or until golden brown and slightly crispy at the edges. Allow to cool before removing from the tray.
For the icing, finely blend the flowers and sugar in a seed grinder or equivalent; the result should be a powder with tiny flecks of yellow. Mix in the water, or syrup if you have it. The consistency will be quite watery but leave to set for a few minutes before pouring it over the cooled cookies. The moisture will soak into the biscuit. Leave to dry, then enjoy as wholesome sweet snacks.
This melt-in-the-mouth ice cream really captures the coconut-scent that fills the air around wild gorse bushes on a warm, sunny day. That's why this recipe is so good! Oooh, I can almost taste it as I write this.
I've experimented a lot with gorse (Ulex galli and Ulex europeaus) over the years and here I share with you my best recipe yet. Here I also share my top tips on how to bring out that gorse-scent in foods and drinks - which is not as easy as it sounds!
Plus, a few ideas for using any left-over flowers, including how to make gorse sugar and what to use it with.
Gorse is one of my favourite flowers to use as it is so abundant and in many areas is considered an invasive. And that bright yellow colour is great too!
The Best Gorse Flower Ice Cream Recipe
A pale-yellow, creamy gorse flower ice cream that will have you dreaming of yellow-dotted landscapes...
- To best capture the scent of gorse pick the flowers on a sunny, dry day. Then use the flowers immediately.
- Over the years I've discovered that fat and alcohol are the best carriers for gorse, otherwise you'll be left with a subtle, moorland scent. Don't get me wrong - I love subtle moorland aromas, but here we're aiming to capture that divine coconuty elixir. Infusing gorse flowers in cream and full-fat milk is perfect for this!
150 ml full-fat milk
200 ml double cream
2 medium egg yolks
120 g unrefined caster sugar
100 g fresh gorse flowers
Place the flowers, milk and cream in a medium saucepan over a low to medium heat and bring just to the boil. Turn off the heat, cover and leave to steep for at least 10 minutes. You can also leave the flowers in over-night, and just re-heat a little to liquefy the cream enough to be able to strain.
Beat the egg yolks and sugar in a bowl, then using a jelly bag or fine sieve, strain in the steeped cream mixture, making sure you extract as much of the infused cream as possible. Stir until the sugar has dissolved.
Leave to cool before placing in an ice cream maker or in a lidded container in the freezer. If you have an ice cream maker, follow the manufacturer’s instructions. If not, check every 2 hours and mash until the texture is creamy and frozen.
What to Do with Left-Over Gorse Flowers
I often pick a few too many gorse flowers (better too many than too few). Of course the leftover fresh petals can simply be sprinkled over salads, savoury dishes such as coconut curries or desserts, like this ice cream.
But you could also dry them.
How to Dry Gorse Flowers
I normally just scatter the flowers over a clean, dry surface top or tea towel and allow them to dry naturally in a warm room. Make sure there is enough space around the flowers for them to dry fully. You could also use a dehydrator or airing-cupboard or the very lowest heat in the oven.
What to Do with Dried Flowers
I normally have a small bag of dried gorse flowers at home. They hold onto the flavour well and can be used to make a powdered gorse sugar or gorse syrup. Somehow dried flowers make a better gorse syrup - as the flavour of dried flowers is more intense. I have a gorse syrup recipe in my little foraging book which I use to drizzle over gorse flower rice pudding (also in my book).
Powdered Gorse Flower Sugar
Powdered gorse sugar is easy to make and can be used as a flavoured icing sugar to dust over cakes, or blended with a little water to make a rustic icing. Use about 25 g of unrefined sugar to 2 tablespoons of dried gorse flowers and powder in a spice/nut/coffee grinder. The sugar will keep well for 6 months.
Like this? What's next...
I run monthly foraging courses in Cornwall, where I teach people about abundant edible plants and how to use them. I can also offer tailor-made foraging experiences - there really is nothing like hands-on learning! Feel free to also browse my blog or the members page for more information.
As August has been unfolding I have been sneaking up to the moors and delighting in the tinges of purple, pinks and yellow as the heath-land takes on its late-summer coat. Bell heather (Erica cinerea) is the first to appear with her larger purple bell-shaped flowers. Followed by heather, also known as Ling (Calluna vulgaris) with its smaller, pinkish flowers. Bright yellow Gorse flowers (Ulex europaeus and Ulex gallii), one of my favourite moorland plants, are scattered throughout.
When the air is warm and the wind is blowing the right way, I love breathing in these subtle scents, of which heather also have a reputation for inducing sleep. Being softer than the prickly gorse bushes, I can say from experience that heather makes a great springy bed to take a nap on, and so hardy that it just bounces back afterwards. I wonder how many weary travellers have used heather in this way, as a single plant can be up to 50 years old.
I, almost, find it enough to gaze at this undulating landscape of colour, smell it and doze on it. However my foraging memories usually drive me to gather a few sprigs for my kitchen creations too. Previously I've worked with a cook at a National Trust property who made heather syrup to drizzle over mini steamed puddings - delicious. Though I also simply like tea.
Apparently 'moorland tea' was one of the poet Robert Burns' favoured tea. His version was heather tops (ling) combined with the dried leaves of bilberry, blackberry, thyme and wild strawberry. It sounds like a perfect heath-land combination and I'm sure Robert Burns knew a fair few things about tea. Yet, how one likes a brew is such a personal thing. For me, my go-to combination is bell heather and gorse. Perhaps because I know these two so well, or perhaps because I haven't tasted Robert's 5-herb cuppa. I've made a mental note to try and recreate his moorland tea blend, though meanwhile bell heather and gorse are so easy to spot that I find myself returning to my own mix.
When and where and how to pick
Heather and gorse can be found in heath-lands, moors, bogs and mountain slopes across Europe and North America. The presence of heather usually indicates poor soil, as it prefers mildly acidic soils and thrives best when it has good exposure to sunlight. Over the last 200 years the amount of moorland in the UK has reduced by over 80%, hence more recent efforts to preserve and protect these areas and the plants and wildlife that rely on it.
I love sitting by heather and watching the bees feed and taking my time to pick a few flower heads from each bush, ensuring my foraging efforts are practically invisible. Gorse is always in flower somewhere (as in the UK we have 2 varieties that also hybridise) and heather flowers from July through September.
My moorland tea mix and how to make it
A blend of fresh gorse flowers and bell heather flowers can be used to make a herbal tea, though I prefer to dry them. That way, I can make tea when I want it and use it through autumn and winter. Today's a perfect herbal tea day - rainy and cool outside and ideal for hot, soothing drinks.
I dry the flowers on tea towels in a warm place. It should take two days maximum. Then I place in clean, sterilised jars and use a teaspoon or two of each herb for a cup of tea. It is good with a spoon of honey in too. As I sip my homemade moorland tea, I'm temporarily transported to the moors where I see, smell and nap on these late summer bushes and am flooded with good memories again.
Five years ago I wrote a blog about my Nettle and Honey Cake - it went down a treat. Named as; 'probably the best cake I've ever had' by one enthusiastic forager, I was super pleased the result.
Every so often I like to repeat recipes so I can enjoy the flavours again and see if they need tweaking. Over the last few years I've also found that nettles combines well with ginger and with lemon and, although this cake contains neither, its texture is reminiscent of a lovely moist ginger cake.
Last week, however, I made a new discovery; nettle cake (urtica dioica) and gorse (ulex gallii, ulex europaeus) flower syrup! It's a wild and divine combination which I just had to share with you.
A Spring Dessert: Nettle and Honey Cake with Gorse Flower Syrup
An almost toffee flavoured, moist, not too sweet cake, with a sweet hit of moorland gorse flavours drizzled over it. Somehow, this whole combination reminds me of green tea, perhaps it is the lovingly received health benefits of these local, wild ingredients, or just the natural flavours of green nettles and infused gorse.
- 50-75 g nettle tops
- 250 g clear honey
- 100 g dark muscovado sugar
- 225 g butter
- 3 large eggs beaten
- 300 g white flour
- 4 tsp baking powder
For the syrup
- 50 g fresh gorse flowers
- 225 g unrefined sugar
- 300 ml water
Place the gorse flowers in a medium saucepan with the water and sugar and bring to the boil. Immediately take off the heat, cover with a lid and leave overnight (or for as many hours as you can). The next day bring the liquid to the boil again and simmer for 10 minutes. Strain through a fine sieve or muslin cloth and store in sterilised bottles in the fridge or freeze in ice cube containers and defrost as needed. Will last a month or so if not frozen.
Line a 20 cm square or round cake tin and pre-heat the oven to 150°C. Steam the nettles for 5 minutes and put aside to cool. Place the honey, sugar and butter in a small saucepan over a low heat and stir until melted and combined. Once the nettles are cooled, blend with the eggs to make a smooth, green pulp. Sieve the flour and baking powder into a large bowl and gradually beat in the melted sugar and butter mix. It will resemble a lovely toffee colour.
Pour in the pureed nettles and blended eggs and beat together.
It makes a wonderful green, raw cake mixture colour! Pour into the cake tin and bake for an hour, or until a skewer inserted into the centre comes out clean, or the cake springs back when touched. Allow to cool for a few minutes before removing from the tin onto a cooling rack, and cool completely before slicing. Serve with gorse flower syrup.
Song, verse, sound and rhyme have been used by humans for thousands of years to communicate, respond and express. Sound is an integral part of our daily landscape. It has been used functionally (to explain things) as well as for fun and as an essential part of celebrations across the world. Rachel Lambert is a foraging teacher who has sung all her life. She sings on her own on the moor, with friends, with family, to mourn and to celebrate life. Since childhood she has learnt songs and made up songs, feeling happy to hit the right or wrong note and just enjoy singing!
Why wild singing
There is much scientific evidence to suggest that singing is good for the brain, heart, gets creative juices running, sends feel good endorphins round the body and can help counter anxiety and loneliness. Coupled with the great outdoors, which can legitimately claim similar health and well-being benefits, wild singing is a pretty good boost for the body and soul.
The benefits of using song to learn about plants
Singing about plants and nature is also part of our historical tapestry. When Rachel Lambert (Wild Walks South West) has researched past uses of plants she’s often come across poems and songs. Songs tell of plant uses, claims of curing ills, bringing love and of old traditions. Rachel has taken this idea and created new songs to tell of plant qualities she often shares with participants on her foraging courses. Songs can be a great way to remember things, as well as just enjoying the moment.
If you'd like to see snippets of other songs, or read more about this experience, you may want to view my other Wild Singing blogs. I run The Singing Forager Experience for anyone who'd like to listen to, hum along or join in. Dates for these are here; The Singing Forager Experience and details of how to book is here.
Follow the #singingforager to find out or hear more.
Gorse Flower Fudge
Oh my god, I had such hopes with this recipe, I really thought I’d clinched it first time (which happens occasionally, though is definitely not a given). Heating it slowly, the smell of the gorse flowers was divine and the flavour of properly made fudge, just blissful.
I went out early in the morning to pick those coconut smelling gorse flowers and couldn’t stop thinking of the smell of condensed milk and how the flavours would match. When I searched for condensed milk though, I couldn’t find one that wasn’t Nestle brand (I’m still not happy about their ethics around supplying milk formula in developing countries, as well as other things), so I decided to settle for a more traditional recipe instead. Double cream, butter and sugar it was.
Of course, I’m still learning, and I forgot that as the temperature of the sugar rose higher, the sugar flavours got stronger, and the scented gorse flowers sunk below the brown sugar, cream and butter, never to be smelt again. I even tried a second time using half unrefined caster sugar instead (you may know that I don’t use refined sugars, at all, in cooking), though still the gorse was lost.
However, if you like fudge (and I discovered that many of my friends do), this is an awesome sweet treat. So I decided to share it anyway, plus some tips of how not to cook with gorse (all discovered through experience and in hindsight).
Tips for Making Homemade Fudge
Fudge is both easy and measured in terms of time, temperature and effort – go easy on yourself, especially if it doesn’t work first time. Mine didn’t work first time, it’s usually to do with temperature or not stirring it long enough, though sometimes it just isn’t clear why. Mine didn’t set properly so instead I put the batch in the fridge, and when it was cold, cut it into squares and re-rolled them in my fingers into oblong(ish) shapes. They were a kind of delicious toffee fudge.
The second batch didn’t set either, so I flattened the cooled mixture and sealed it in a bag and froze (there’s only so much fudge you can eat at once!) The mixture can be semi-defrosted and cut into squares.
Tips for Cooking with Gorse
- Don’t use any strong flavours that might mask the subtle gorse scent (or just go with this ever so subtle flavouring)
- It’s all about infusing and leaving for as long as you can for the flavour to come out
- Infuse into milk, cream or water by bringing to an almost boil, turning off the heat and covering overnight
- Lemon and orange go nicely with gorse, as does coconut (though not all together), it depends what flavour you want
Gorse Flower Fudge
More accurately, a wonderful creamy, buttery tasty fudge recipe which you don’t need to add gorse flowers to (keep them for another recipe), though you can if you want!
350ml double cream
30g gorse petals (outer sepals and stems removed already)
600g light brown sugar
150g golden syrup
pinch of sea salt
Line a 20cm x 20cm tin with greaseproof paper. Place the cream and gorse flowers in a medium to large heavy bottomed saucepan and slowly bring to a simmer, add the butter and stir. The mixture should be turning a lovely pale yellow colour. Once the butter has melted, stir in the sugar, syrup and pinch of salt. Place a sugar thermometer in the pan and leave to reach 116°C, watching carefully though do not touch. Take off the heat, leave to cool to 100°C before stirring energetically for 10 minutes or until the glossy mixture dulls and stiffens. Pour the mixture into the lined tin and leave to cool for a couple of hours. Cut into squares, keep in an air-tight container, or in the fridge.
It's raining and cold and I've just put the heating back on. Time for comfort food, something that will warm me from the inside out. Rice pudding has childhood memories for me, to be honest not brilliant ones. A blob of jam on top of sweet ambrosia rice wasn't hugely exciting to me.
But wild rice pudding, I've had a lot of fun making wild rice puddings over the years. This gorse flower rice pudding is easy to make, and utilises both fresh flowers (in the baked pudding) and dried or semi-dried flowers for the syrup. You can read the full recipe in my Wild Food Foraging book. It doesn't use much sugar either. Hurray!
I teach gorse flowers on many of my spring, summer and winter foraging courses here in Cornwall. Why not sign up to the newsletter to get regular updates on courses and pop-up events and wild food recipes, or check out the membership options for exclusive, monthly and seasonal recipes.
I warn you, this might be a blog with questions.
I did wonder what to make the title, it could have been; what's yellow, subtle with a crisp outer and soft centre? Though it sounded too much like a chocolate advert. Here's the answer, a recipe, and a few other questions.
Gorse Flower and Coconut Macaroons
I first made these macaroons a few years ago for a journalist's break in Lamorna Cove, I'd trialled them a few times and loved the play on coconut with the association of gorse flowers - you know, that lovely coconut aroma when you pass a gorse bush on a sunny spring day. Revisiting them more recently I decided to tweak the recipe and replace the golden syrup in favour of using my own, wild, homemade gorse syrup. The result was even better and blending fresh flowers into the mix added wonderfully to the colour too.
These Gorse Flower and Coconut Macaroons are light and moist with a slightly crispy outer, coloured and scented with gorse flowers. Well to be honest, the colour is bright and the scent subtle with just a sniff of moorland gorse flowers, though friends decided the recipe was too good to exclude.
Which asks the question; what's important? Using wild food for the nutrition, the flavour or the fun and the experiment of it all? I'll let you answer that for yourself, though for me, we enjoyed the macaroons, a lot. And maybe, just maybe knowing they were handmade, and incorporated something wild and fresh increased that pleasure and their goodness. After all, my understanding is that relaxing pleasures can also increase the body's ability to absorb nutrients well - making it a win-win situation.
Back to the recipe.
Coconut macaroons are so much easier to make than the French macarons, which I've never tried to make as I'd heard too many stories and rumours about the failure to success ratio. You can't go wrong with these, just gather some gorse flowers at any time of year, a few extra ingredients and set to. Oh, and they're gluten-free too.
Gorse Flower and Coconut Macaroons
250 ml gorse flower syrup
50 g unrefined sugar
A little coconut oil (for greasing)
4 egg whites
¼ tsp cream of tartar
½ tsp baking powder
25 g fresh gorse flowers
30 g ground almonds
250 g desiccated coconut
Place the syrup in a small pan with the sugar, bring to the boil and simmer for 40 minutes, or until the liquid has reduced to 180ml and thickened a little, it will thicken more as it cools. Pour into a jug or food processor and blend in the fresh flowers and leave to cool. Grease a baking tray and pre-heat the oven at 150°C. In a spotlessly clean bowl, whisk the egg whites with the cream of tartar until they begin to stiffen then add the baking powder.
In a second bowl combine the ground almonds and coconut, and then pour in the flower syrup. Fold in the egg whites until the mixture is even and using one tablespoon per macaroon, spoon onto a greased baking tray. The macaroons should be in slightly loose rounds. Bake for 30 minutes or until golden and crispy around the edges and remove from the tray while still warm. Keeps well in an air-tight container.
It always feels odd arranging to meet a stranger in a car park. Though that is where I met photographer Rick Davy at the start of my working day. I was on a mission to collect a specific green, and I said to Rick that if he wanted to join me, that's where I would be. Rick, thankfully, was more generous with his words and company than I was. He happily tagged along as I picked my greens and returned to my kitchen to process them.
Rick had got in touch about a personal photography project called A Day in the Life of A and I had agreed to be one of his subjects. Rick also photographed Fiona Were, a fantastic chef that I sometime collaborate with for gourmet foraging events.
Alexanders (Smyrnium olusatrum) is the green I had sought permission to harvest from local National Trust land (about five large stems). I had a lot of washing, chopping and cooking to get on with. First I separated the leaves and stems, then I began to crystallise the young stems to incorporate into sweet filo tarts. I can't remember if I offered one to Rick to taste, I have a feeling he left before they were baked.
(Image: Making sweet filo tarts with crystallised Alexander pieces)
I have to admit of feeling envious of good photographers - they make it look so easy. I love drooling over a good photograph; the visual pleasures of colour, composition and story. Rick Davy's photographs do that for me, and I am thankful for his sharp eye and generosity with this project.
(Image: Crystallised Alexander pieces)
Rick also joined me on another early morning foray - this time to pick Gorse flowers. Last winter I went crazy about these flowers. I even made a little video about Foraging Gorse in Winter - such was my love affair with them. In my first foraging book I share a Gorse Flower Rice Pudding recipe, and I've made so much more with them since then. That day I was trying to perfect Gorse flower truffles, and also wanted to dry some flowers for future syrups and cocktails. La, la, laaaa, the joys of foraging for gorgeous drinks and food.
Those days that I shared partly with Rick are the good days - the outdoor days. As a forager I manage to get outdoors everyday, into nature. The rest of my time is spent cooking, preparing, writing, doing administration and contemplating new ideas and adventures. If you want to see Rick's photos, read the story and see more of his work, visit www.adayinthelifeofa.co.uk
I've always considered myself an artist rather than a scientist, and heaven help me if I had to make cakes for a living; I'm far too much of a slow, pondering and inventive cook to make any money from it.
I do have some successes though, and some happy accidents along the way. I also love to share what I learn, how to do it (and how not to). On that note... I set out to create a gorse infused cream and this happened.
And it was rather good, so I thought I'd share the process (and I'll share the final recipe another time too). If you've ever whisked cream too much, butter is what happens - it's science, though what you do with it decides whether it is art or not.
How to Make Gorse Flower Butter
Perfect for lathering on fish dishes, on hot toast, or mix with icing sugar and use as a filling or topping on cakes.
75g fresh gorse flowers
200ml double cream
Place the gorse flowers in a small saucepan and pour over the cream. Stir and bring to a slow simmer over a low heat, take off the heat, cover and leaving to cool completely before straining through a fine sieve or muslin cloth.
When the cream is cooled, using an electric whisk, beat the cream until it starts to clot and continue until the cream starts to separate (into buttermilk and butter). You can strain off the buttermilk and use in cakes or bread (that's another one for me to try).
And that's it. You have made gorse flavoured butter. If you want to make it into butter icing, weigh the butter and mix the same amount in weight of sieved icing sugar, blend well and smother the tops or middle of cakes.
Part of the fun of foraging for me is coming home with a wonderful choice of unusual ingredients to cook and create with, or drying them to use another day. In my kitchen pretty much anything goes, of course there have been disasters along the way, though I've also had some pretty successful surprises.
Foraging also gives me the benefits of broadening my nutrition through a wide range of foods. It's impossible for me to know everything that my body needs (or would take a lot of expensive analysis), though I do know that by including different seasonal plants and seaweeds I'm more likely to be feeding myself micro-nutrients that would be easy to miss.
For example, we all know that life provides a myriad of stresses and that good nutrition helps to counter the effects of and helps to reduce stress. Though did you know that in particular, seaweed provides up to 56 different essential minerals and trace elements for the human body. Wow.
I first came across sargassum seaweed (also known as wireweed and used to be known as japweed) in Sonia Surey-Gent and Gordon Morris' book: Seaweed A User's Guide; an unassuming and valuable book. Here, sargassum muticum is given high acclaim;
'Sargassum... eaten as a powder with a drink of water, provides all the nutrients needed by the body, with hardly any calories.'
Hmm, all the nutrients needed by the body... sometimes I need a strong reminder to use seaweed. Feeling in the mood to make bread I decided to grab some dried gorse flowers, and the dried and ground sargassum that had been hanging around the kitchen waiting (too long) to be used.
This is what I came up with, complete with a sprinkling of nutrients, made with love and enjoyed with organic chicken soup after a cold and beautiful evening round the fire with friends.
Gorse Flower and Sargassum Seaweed Focaccia
A slightly sweet and nutty bread, with all the lovely texture that focaccia normally has, perfect with cheese and salad, with soup, or drizzle with gorse flower syrup if you fancy something even sweeter.
300ml warm water
100ml gorse flower syrup
1 dessert spoon dried yeast
500g organic strong white bread flour
handful of dried gorse flowers (2x handful of fresh is fine)
1 tsp dried and ground sargassum seaweed
2 tbsp extra virgin olive oil (plus extra for drizzling)
1 heaped tsp sea salt
Pour the water and syrup into a jug and stir in the dried yeast. In a large mixing bowl, add the flour, flowers, seaweed, oil and salt, mix in half the water and with clean hands, combine and knead for 5 minutes, gradually adding the rest of the water. Now for the fun part - stretch and pull the dough for at least another 5 minutes before placing on an oiled surface and kneading for a further 5 minutes. Your dough is now ready to rest (and maybe you too), so pop it back in the mixing bowl, cover and leave to rise in a warm place for an hour or until it has doubled in size. Preheat the oven the 220°C and flatten the dough into a large, oiled tin and leave to rise for another 1/2 an hour, and prod your fingers into the dough at evenly spaced intervals to give the traditional focaccia topping effect.
Scatter the top with extra gorse flowers (if you have), a little olive oil and bake for 20 minutes or until golden onto and hollow sounding when tapped. Remove from the oven and leave to stand for 10 minutes before using a fish slice, or similar to remove from the tin and leave to cool on a cooling rack. Slice into squares and eat fresh. Lasts well for 2 or 3 days.
Rachel's Seaweed book talks you through identification, sustainable processing and drying of sargassum muticum seaweed.
I'm often asked what my favourite time to forage is, well spring is fantastic, though honestly, winter is becoming an increasingly wonderful time to forage. The quiet, the abundance of plants and the unexpected joys of finding food (not in the supermarket) this time of year.
On January 2nd myself and a small group of friends went foraging, our task; to simply enjoy the outdoors and gather a few ingredients for supper, which we'd then share together, and that's exactly what we did. A big thank you to Sara Pozzoli for joining us and filming us. Here's the menu;
Winter Foraging Menu
Spelt Bread with Alexander Seeds
Salsa Verde with Rock Samphire, Pepper Dulse and Three-Cornered Leek
Alexanders, Sea Spinach, Gorse Flower and Coconut Curry
Yoghurt Dressing with Three-Cornered Leek, Black Mustard and Wild Chervil
Chocolate and Haw Berry Jam Cheesecake
It's deep December and I'm standing outside. Actually, there's 8 of us standing outside and waiting for the one that's gone astray. Once we're all congregated, we begin. There's something innately quiet about walking in Winter, as if all around us is sleeping, and in some ways it is. We walk together through this slumbering landscape, initially unaware of the life around us.
What can you forage in winter?
From as early as November, my forager eyes start to spot edible greens that are normally associated with spring. Alexanders, Nettle Tops, Three-Cornered Leek (locally known as Wild Garlic), Wild Cress and Mustard, Pennywort, Wild chervil, Gorse flowers and even Daisy leaves and flowers for salads and cooked dishes.
Although the nutrition of plants can be significantly increased in Spring, goodness can still be enjoyed from these plants through the winter months. In Cornwall, where we may lack in terms of nuts and berries (there are only a few forests & woodlands here) it is more than made up with coastal plants and, due to the mild climate, a great choice of edible greens right through winter. While other areas of the UK are below frost or snow, there are milder areas of Cornwall that offer valuable forage-ables.
The benefits of foraging in winter
What's more, foraging feeds the soul not just in winter, though every time of year. According to the National Wildlife Federation's article; It's all in the dirt, the reason for this includes good bacteria in the soil that releases seretonin - the feel good hormone. This makes me feel even better about my muddy boots and dirty fingernails too!
In some ways, there's more to see in winter, without the distraction of hoards of people, beautiful, bright flowers, and sunsets to melt into. Instead, the offerings maybe more subtle - beige stems, low growing greens, and flowerless stems, though don't be tempted to dismiss these edible due to their humble winter personas.
Common Hogweed seed (Heracleum Spondylium), for example (below), may look like a dead seed-head, though within it lies delicious aromatic flavours for curries and many sweet dishes.
If you need it, use foraging as an excuse to get you outside, for that dose of daylight, fresh air and nature fix. Watching wintering birds, or rolling white horses of the waves, and returning with a handful of winter greens, it's hard for the soul not to be lifted, even if just a little. And if you're still not convinced and only yearning for the bright yellow sun of summer, then perhaps gorse is the only cure for you. Up on the moorlands of Cornwall, somewhere, you will always find the bright yellow flowers of gorse; an uplifting flower. According to Bach Flower Remedies gorse can offer you hope, when all hope is lost. I promise, summer will return.