I love this time of the year when the hedgerows are coming alive with lush green edibles. On Sunday I collected sorrel, pennywort and nettles. Succulent leaves in fresh greens perfect for giving the body a boost after the winter begging to be picked and made into a meal.
Forages leaves are at their best in the early spring as all the nutrients are condensed into the new leaves. After a long winter of roots vegetables, these emerald succulent leaves offer a welcome change with many added benefits. Drinking nettle tea makes your skin clearer, your hair seems shinier and it nourishes the blood. Nettles are known to clear the mucous membranes and help reduce inflammation.
There are many health benefits, 30 are listed in this post.
Sorrel is a vibrant leafy green used to add a sharp, citrusy flavour to soups, sauces, salads, and smoothies. Certain varieties are also used to make herbal teas, tinctures, and supplements. Sorrel is low in calories but high in essential nutrients like fibre, magnesium, and vitamins C and A. We have Common Sorrel here in our hedgerows which have elongated leaves. It’s a powerhouse at this time of the year and probably considered a spring superfood.
Pennywort stems, leaves and roots are all edible. When foraging Pennywort or any wild leaves, be sure that you are collecting specimens from a clean water source and thoroughly wash leaves before consuming. Pennywort offers little to no aroma and has a fresh taste with hints of wheat grass, parsley and cucumber. It can also be added to soups, sauces, pestos and smoothies. They can be found in hedgerows, on walls and in woodlands.
I made a nettle soup swirled with a sorrel and pennywort pesto.
Recipe: 2 medium potatoes diced, 1 leek chopped sautéed in butter. I added chicken stock(vegetable stock is perfect if you don’t’ eat meat) Simmer till the potatoes are cooked.
I washed around 250grms of washed nettle tops and added them. A further 10 mins of cooking time and it is ready to be blended. Add salt and pepper to taste.
Meanwhile sort and wash your sorrel and pennywort. I had a good big handful of sorrel and around 10 or so pennywort leaves. I clove of peeled garlic, salt and pepper, olive oil and a small amount of milk. I used lactose free. You could use yoghurt or anything similar just to add enough liquid to blend the leaves. Once blended, taste and adjust seasoning. I added some grated local herb and garlic cheese, any cheese of your liking will do as long as the flavours work together.
Serve your soup swirled with sorrel and pennywort pesto and home made bread. Nutritious and delicious!
Nettle soup with sorrel and pennywort pesto
Karima Rebecca Powell Artist 