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.

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So Emily went foraging…

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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.

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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!

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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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