With apologies to our regular followers and newsletter subscribers, here’s Lucy Gaze’s report on the recent foraging day at Nant y Bedd, plus a little snippet from Liz’s blog.

 

Friday 18th May saw the first of 3 foraging days at Nantybedd, with the lovely and extremely knowledgeable Liz Knight of Foragefinefoods.

Liz waxing lyrical about Ground Elder

The day dawned bright and sunny and 6 guests (plus Sue!) turned up to a delightful treat of homemade nettle muffins with raspberry icing and topped with bird cherry blossom to fire them up for a 2 hour forage around the garden.

Nettle muffins – not at all stingy

We started in the potager, which fortunately Sue had left a couple of weeds in – for the purpose of this event of course! We sampled that ‘beast’ ground elder, discovering it was an excellent substitute for salad leaves, ate the aniseed flavoured flowers of sweet cicely and chewed on dock stems which were distinctly like rhubarb. We also sampled hairy bitter cress, a dead ringer for rocket and honesty seeds – hot and spicy! Liz provided a detailed and fascinating account of each plant with historical uses and key pointers to identification.

Rapt attention – noteboks and pencils at the ready

Stopping at Sue’s beautiful display of potted tulips, we made the surprising discovery that the petals are edible – and delicious, tasting rather like apples!

A second use for tulips

Crossing over to the house, we found other delights – sweet woodruff, which we picked to flavor our cocktails and pudding, along with apple blossom that had the fragrancy of rose petals. As we wandered along, Liz collected plants for our lunch and we continued to sample these strange delights that also included cultivated plants not usually known for their culinary delights – such as hosta leaves and sedum!

many hands ….

Basket full, we set up camp beside the wild pond, lit a fire and were then treated to a veritable feast – a rainbow salad of petals and leaves that we had collected, together with a potato salad and delicious home made vegetable frittata. Liz also sautéed hogweed, hosta and the shoots of hops and willowherb which tasted incredible! Washed down with a fruit cocktail infused with pine needles, lemon balm and fruit blossom and finished with a sweet woodruff flavoured milk pudding with pine syrup it was the perfect end to a fascinating and most enjoyable day.

Hosta, hop shoots and willowherb

All there is to say is thank you so much for a really memorable experience and can I come to the next one please??!

Sweet Woodruff flavoured pud, with pine sauce!

 

…and from Liz’s Instagram ”  … the ridiculously gorgeous Nantybedd Garden.  It’s a magical forest garden in the depths of the hills. …  Does Eden exist?  I think so, see the magic for yourselves”

Words by Lucy Gaze;  Pics by Lucy and Toni Greaves; compliment by Liz!