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Salsas, Pestos and Dips

Combine herbs and weeds to make tangy, green sauces.
Use Ramsons (Allium ursinum) for garlic flavour instead of garlic chives or green garlic
Use Sorrel (Rumex acetosa) for lemon sharpness
Use Sweet Cicely (Myrrhis odorata) for a sweet aniseed note instead of dill or fennel
Use Hairy Bittercress (Cardamine hirsuta) or Lady’s Smock (Cardamine pratensis) instead of rocket for a peppery kick

For a wild Salsa Verde
A bunch of Ramson (Allium ursinum) leaves, at least 15 large leaves
Handful Hawthorn (Crataegus monogyna) leaves from the terminal bunch which is still fresh and tender.
20 wild Sorrel (Rumex acetosa) leaves, but if using French Sorrel 5 or 6 of its large leaves would do.
Handful of Brooklime (Veronica becabunga) leaves about 10 terminal bunches of the fresh leaves.
10 dandelion (Taraxacum agg.) leaves stripped from their midribs.
a tablespoon of Cardamine leaves (Lady’s Smock is fiddly, you only get one or two usable leaves from each plant, so use mostly Cardamine flexuosa and Cardamine hirsuta, not just leaves but the whole plant, minus roots, including green seed pods or flowers.
3 tablespoons extra virgin olive oil
salt and pepper
Don’t wash the leaves more than you have to and dry thoroughly or the salsa will be watery. Put all the leaves and 1 tablespoon of the oil into a food processor and blitz for about 10 seconds. Then add salt and pepper and the other 2 tabs of oil and blitz for another 10 seconds until all the leaves were finely chopped but not too pasty.
For a more pronounced mustardy flavour add garden rocket, Ruccola or Wild Rocket (Diplotaxis tenuifolia) or a teaspoon of grainy mustard.

For a Pesto you need a base herb/weed like basil, rocket or ramsons. These are pounded or blitzed with pine nuts or hazel nuts and olive oil to make a soft sauce, about the consistency of cream cheese. Then a little grated, salty hard cheese like parmesan, sardo or kefalotiri is added to taste.

For an imitation tzatziki blitz a large handful of Ramsons (Allium ursinum) and Sorrel (Rumex acetosa) with a good splash of olive oil. Then add thick yoghurt to make a bright green, strongly garlic dip.