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Wild Salad Mix (50g)
£2.75
(55p per 10g)
(55p per 10g)
Wild foraged from British hedgerows. Seasonal. With a changing assortment of sustainably-foraged fare.
What makes me special?
- A sustainably-foraged taste of the British countryside
- Discover unique seasonal flavours. Each pack will contain at least 3 of the following:
- Chervil: A delicate flavour somewhere between tarragon and parsley. Pairs well with fish, or in a classic French omelette
- Pennywort: The deep green and fleshy leaves are tender and succulent. Best eaten raw – use yours to add texture and salty flavour to salads
- Three Cornered Leeks: Similar to chives, with an onion-garlic flavour. Mix into potato salad, or blitz into pesto
- Water Celery: Strong flavours of celery and parsley. Can be cooked or eaten raw. Use in soups, stews and salads
- Dandelion: Classic bitter flavour with spicy notes. Add punch to stir fries, or steep in boiling water to make tea
- Carrot Leaf: Grassy with slight bitter aftertaste. Blend into smoothies or pesto.
- Ox-Eye Leaf: With a sweet and herby flavour. Adds an aromatic note to salads and sandwiches.
- Watercress: Mild when young, growing more pungent and peppery as it grows. Pep up pasta and pizza, or blend into soups.
- Wild Garlic: Punchy garlic flavour when raw. Sauté with spinach to mellow the flavour. Or blitz into pesto.
Wash before use.
Country of Origin - UK
Class - Minimum Class 2
What makes me special?
- A sustainably-foraged taste of the British countryside
- Discover unique seasonal flavours. Each pack will contain at least 3 of the following:
- Chervil: A delicate flavour somewhere between tarragon and parsley. Pairs well with fish, or in a classic French omelette
- Pennywort: The deep green and fleshy leaves are tender and succulent. Best eaten raw – use yours to add texture and salty flavour to salads
- Three Cornered Leeks: Similar to chives, with an onion-garlic flavour. Mix into potato salad, or blitz into pesto
- Water Celery: Strong flavours of celery and parsley. Can be cooked or eaten raw. Use in soups, stews and salads
- Dandelion: Classic bitter flavour with spicy notes. Add punch to stir fries, or steep in boiling water to make tea
- Carrot Leaf: Grassy with slight bitter aftertaste. Blend into smoothies or pesto.
- Ox-Eye Leaf: With a sweet and herby flavour. Adds an aromatic note to salads and sandwiches.
- Watercress: Mild when young, growing more pungent and peppery as it grows. Pep up pasta and pizza, or blend into soups.
- Wild Garlic: Punchy garlic flavour when raw. Sauté with spinach to mellow the flavour. Or blitz into pesto.
Wash before use.
Country of Origin - UK
Class - Minimum Class 2