After our inaugural first Wednesday afternoon monthly forage on Hampstead Heath, i just made/invented a recipe for goose grass and nettle soup – and pesto/spread…
I sauteed a large chopped onion, then added about half and half of roughly chopped cleavers (goose grass – Galium aparine) and nettle tops (Urtica dioica) – and boiling water to cover. After cooking for 15 or 20 minutes I stirred in a small pot of soured cream and a large tablespoon of tahini and whizzed it in the saucepan with a hand held electric whisk. I then strained it through a metal sieve into a soup tureen – what an amazing and lurid shade of green!
The thick paste that remained in the sieve seemed worth doing something with, so I scraped it out, added more tahini, olive oil, parmesan and some basil, and then whizzed it loads more. It was then thick enough to use as a spread, so i’ve put it in a jam jar in the fridge for toast, etc.
We’re hoping to do a regular monthly afternoon foraging expedition on the Heath. Join us!