Wild Cornish Salsa Verde recipe
This simple, vegan Salsa Verde recipe uses four different wild greens that grow here in Cornwall. They are spring greens that you can also find in Southern Europe and coastal areas.
The four wild greens I use for this recipe may surprise you, they surprised me!
The first and main ingredient are the leaves and small stems of Alexanders (Smyrnium olusatrum) also known as black lovage.
The second ingredient is Three-Cornered Leek (Allium triquetrium), also known as Three-cornered onion, onion grass and that stuff I can't get rid of! I love using invasive plants and this plant grows prolifically in Cornwall. I know many people who have it growing in their garden, and this is great way to use it.
The third ingredient is Wild Sorrel or Common Sorrel (Rumex acetosa), to give the dish a lemony tang. It commonly grows in the hedgerows, fields and amongst the grass.
The last wild ingredient is Pickled Rock Samphire (Crithmum maritimum) - a coastal plant preserved in vinegar with a wonderful citrus flavour and zingy tang.
These four ingredients make the basis for this Wild Cornish Salsa Verde recipe. You can find also of these plants in my book: Wild Food Foraging in Cornwall and the Isles of Scilly.
Cornish Wild Salsa Verde recipe
- 100g Alexanders (young leaves and small stalks)
- 40g Three-cornered leek (leaves and flowers)
- 30g Common sorrel (leaves and young stems)
- 2 tbsp Pickled rock samphire
- 1 heaped tbsp Capers
- 2 tbsp Vinegar (from Rock Samphire pickle)
- 4 tbsp Virgin olive oil
- Salt and pepper to taste
Finely chop the alexanders, three cornered leek, sorrel, samphire and the capers. Add into a large bowl. Add in the vinegar, oil and salt and pepper. Combine well, taste and adjust flavour if needed. The flavour will infuse over time. Keeps well for up to 4 days in the fridge.
Enjoy on toast, or on the side of pretty any dish.