Skip to content

#3 Eating Wild Plants?!

Have you ever thought about how expensive salad is, especially considering it’s basically just water? Last week, we went foraging for free plants growing in the city. Let me tell you: This could become a new hobby of ours! Eating wild plants was a new experience for us, and we enjoyed it a lot.

The dangers of eating wild plants

We cooked up a a whole menu of delicious foods, using wild flowers and herbs. We want to share some of our favourite recipes with you! But beware: Eating wild plants can be a risky endeavour. Make sure to forage away from busy streets, try to avoid corners that dogs wouldn’t avoid, make sure you’re picking the right plants and wash everything well.

Wild garlic and spinach cannelloni

300g fresh spinach
100g wild garlic
250g ricotta
1 organic lemon
1 package of cannelloni
3dl vegetable stock
salt
pepper
nutmeg
1 shallot
2tbsp olive oil
3dl cream
1.5 dl milk

First, wash the spinach and wild garlic well. Don’t drain! Put both ingredients into a pan and sautée your heart out. Rinse under cold water and chop into smaller pieces.

Pr-heat oven to 160° celsius. Stir ricotta until creamy and add zest of one lemon. Mix with spinach and wild garlic. Add spices to your own liking. Now fill the cannelloni with the mixture. Add cannelloni to a baking dish, not too close together. Pour vegetable stock around cannelloni. Bake for around 20 minutes.

For the sauce, finely dice the shallot and sautée in oil. Press lemon and add 2tbsp of the juice to onions. First, add cream and wait a bit. Then, add milk. (If you add milk too soon, it will curdle!) Allow the sauce to reduce a bit and become creamy. Add salt, pepper and lemon juice to your liking.

Serve cannelloni with the sauce.

Nettle Soup

400g nettles
2tbsp olive oil
1 diced shallot
1 diced potato
1.5dl white wine
1l vegetable stock
3dl coconut milk
salt
pepper
nutmeg

Clean the nettles thorougly. Sautée diced onion, potatoes and nettles in olive oil. Deglaze with white wine. Add vegetable stock and bring to a simmer until potatoes are soft. Blend. Add coconut milk right before serving. Sprinkle generously with salt, pepper and nutmeg.

Risotto with Wild Flowers

2tbsp olive oil
1 shallot
thyme
chili
400-500g risotto
1.5dl white wine
1 lemon zested
1l vegetable stock
200g mascarpone
primroses
daisies
horsefoot

Sautée shallot, thyme, chili and risotto in olive oil until risotto becomes glassy. Deglaze with white wine. Add lemon zest. Gradually add vegetable stock and wait for the risotto to soak up all liquids. When risotto becomes soft and creamy, stir in mascarpone and flowers. Serve hot!

Be First to Comment

Schreib einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind markiert *