WILD VIOLET VINEGAR AND BABY NETTLE SALSA

WILD VIOLET VINEGAR

The simplest of spring recipes- but potentially the most beautiful.

You should make this vinegar, even just to have it sitting on your shelf.

All you need is a few handfuls of wild violets, a sterilised jar and some good quality white vinegar (perhaps white balsamic).

Half fill your jar with the flowers, then fill to the top with your vinegar. Leave to infuse for a few weeks in a cool dark place, then strain into another sterilised jar or bottle- the most perfect addition to a salad dressing.

YOUNG SPRING NETTLE SALSA

The oft overlooked nettle! A nippy sting if handled incorrectly- but once blanched, and blended, ohhh its a salsa you cant beat! 

Pick the youngest tips, the wee tiny, extra stingy ones that come up in early spring. 

Throw them into a pan of boiling salted water, removing after 30-60 seconds. Whizz them in a blender with a glug of olive oil, crushed garlic, some lemon juice to taste, salt and pepper.

Spread it on sourdough, swirl it in soup, eat it from the blender with a teaspoon.

 

 

 

Want to learn a little more about wild food? Why not arrange a foraging workshop whilst you're staying with us?

Or, take a look at Galloway Wild Food, or Monica Wilde

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