Boat cuisine – foraging

We moored at a rather idyllic spot south of Kidderminster, where the Stour burbles happily parallel to the canal, a few yards away.

In between the towpath and the river was a great forest of wild garlic! It’s a wild herb related to normal garlic but you eat the leaves instead.


So Emily went foraging…



And we got stuck into it for our tea this evening.

First up was roast aubergines and potatoes with wild garlic. The herb adds a nice sweet subtle edge to this hearty dish, as if you’d added a fried chopped onion.


Then a glorious green pepper and wild garlic salad. Roughly tear the wild garlic, add chopped bell pepper and dress with olive oil, vinegar, dijon mustard, salt, pepper. We added a touch of walnut oil too. Eat straightaway- any long contact with dressing or indeed heat, water, etc seems to rapidly drain it of flavour.

It has a pleasant texture like raw spinach and a sweet, tangy, mild flavour. And probably in a hedgerow near you for a few weeks yet!


Posted in Boat Cuisine, Flora and fauna
2 comments on “Boat cuisine – foraging
  1. Louise says:

    lovely, lovely salad servers. I’m sure the salad was nice, too. xx

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