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Dandelion Honey

Dandelion honey is a preserve that’s somewhere between a honey and a marmalade - floral and sweet with a little of the bitter flavour that dandelions are so known for. Make sure to pick dandelions from an area that you know hasn’t been treated with any herbicides or pesticides and where dogs aren’t doing their business. Leave wild unmown patches in your own garden and you’ll likely have an abundance of bright yellow flowers in Spring. As early flowering wildflowers, they’re a hugely important source of food for insects, so be sure to pick only what you need and leave some for the bees!

Makes about 400 - 450ml or one big jar

• 125g dandelion heads, stalks removed (about 200 dandelion heads)
• 2 slices of lemon
• 500ml water
• Approximately 450g granulated sugar

1. Gather your dandelions and give each flower a little shake as you pick them to free any insects. Put the dandelions and lemon slices in a saucepan and pour over the water. Put the saucepan on the hob over a low heat and slowly bring up to a simmer. Let the mixture simmer for 15 - 30 minutes and then turn off the heat, cover the pan and leave to steep for a couple of hours or ideally overnight.
2. Strain the mixture through a muslin lined sieve and give it a good squeeze to get every last drop of liquid out. Measure the liquid you have extracted, either in a measuring jug or using your kitchen scales (1g = 1ml of water). You should have about 450ml of liquid.
3. Put the liquid back into a saucepan (it will bubble up as it cooks so make sure you use a large enough saucepan) and add the same amount of sugar. So if you have 450ml of liquid add 450g granulated sugar. Turn the heat to medium-low and stir until all the sugar has dissolved. Then turn up the heat to high and bring to the boil and boil the mixture for anything from 5 - 15 minutes. It depends on the size of your pan and the power of your hob. Test the honey frequently by taking a little bit on a spoon and putting it on a saucer or a plate. If it is thickening even a little, it is ready. It will still look very liquid in the pan, but it will thicken as it cools.
4. Put the mixture into a warm sterilised jar, while it is still hot. Because of the high sugar content, the dandelion syrup will keep for at least 6 months but probably much longer. I find this crystallises a bit over time but can be brought back to a runnier consistency by gently heating it.

Recipe source: https://www.theedibleflower.com/recipes/dandelion-honey

Chickweed Pesto

A delicious Springy wild green pesto!

• 110g Chickweed (or other wild greens)
• 50g walnuts
• 200ml olive oil or sunflower oil
• 40g parmesan cheese
• 1 garlic clove
• 1 tsp lemon juice or apple cider vinegar (or both!)
• Salt and black pepper to taste

Place all of the ingredients into a food processor or nutribullet and blend until almost smooth. For a vegan and nut free version, replace the walnuts with sunflower seeds and leave out the parmesan cheese.

Recipe source: [www.broughgammon.com/shop/gifts/the-garden-apothecary-by-becky-cole-signed-copy/]

Nettle & Ginger Cordial

An earthy, zingy and fiery cordial - perfect for Imbolc celebrations and to toast Brigid!

1 litre Water 150g Fresh nettle leaves, washed 400g Granulated sugar 1/2 Thumb sized piece of fresh ginger Zest and juice of 2 lemons

1. Prepare the Nettles and Ginger: Wearing gloves, carefully pick the fresh nettle leaves, avoiding any stems. Rinse them thoroughly under cold water. Peel and finely dice the fresh ginger
2. Make the syrup: In a large saucepan, combine the water, nettles, ginger, zest and juice from the lemons, and the sugar. Heat over a high heat, stirring constantly, until the sugar has completely dissolved to create a syrup.
3. Simmer: Bring the mixture to a gentle simmer. Let it simmer for about 15 minutes, allowing the nettles to infuse their flavour into the syrup.
4. Strain: Using a fine mesh or muslin lined sieve, strain the cordial mixture into a clean container, discarding the nettle leaves and any solids.
5. Cool and Store: Let the cordial cool to room temperature. Once cooled, transfer it to sterilised bottles or jars. Seal tightly and store in the refrigerator for up to 2 weeks.
6. Serve: To enjoy, dilute the nettle cordial with still or sparkling water, adjusting the ratio to taste. You can also add ice cubes and garnish with fresh lemon or orange slices for an extra refreshing drink.

Recipe Source: https://thehappypear.ie/plant-based-and-vegan-recipes/nettle-cordial/

Apple Cake (Gluten Free)

Cake Ingredients

• 225g Almond flour
• 60g Coconut flour
• 110g Coconut oil melted
• 115g Sour cream or Yoghurt
• 100g Golden Caster Sugar
• 4 Eggs
• 2 tsp Vanilla extract
• 2 tsp Baking powder
• ½ tsp Salt

Apple Cinnamon Filling

• 250g Crab or cooking apples - peeled and chopped
• 110g Brown sugar
• 170g Butter - melted
• 2 tbsp Almond flour
• 1 tbsp Cinnamon powder

1. Preheat your oven to 180C. Line a baking tin or cake tray with greaseproof paper.
2. Mix together all of the dry cake ingredients except the sugar in a bowl.
3. Whisk together the eggs, sugar, vanilla extract and sour cream / yoghurt. Slowly add the melted coconut oil.
4. Whisk the dry ingredients into the bowl with the egg / sugar mixture.
5. Spread the cake mixture in the prepared pan (this is a very thick batter)
6. Mix all of the apple cinnamon filling ingredients together in a bowl. Spread on top of the cake batter.
7. Bake at 180C for 40 min or until the cake is firm to the touch. A toothpick inserted in the center will come out with a few moist crumbs when it is done.

Nettle Soup

• 150g stinging nettle tops
• 250ml apple juice
• 50ml olive oil
• 1 large onion, peeled and finely chopped
• 1 litre vegetable stock (homemade - 1 litre water, 1 quartered onion, a couple cloves of garlic, 1 large carrot chopped, some celery or lovage, bay leaves and peppercorns - bring to a boil and simmer for 25 minutes!)
• 1 large potato, peeled and cut into cubes
• 1 large carrot, peeled and chopped
• Sea salt and freshly ground black pepper
• A few drops of extra-virgin olive oil

1. Wearing rubber gloves, sort through the nettles, discarding thick stalks and wash the nettles and drain in a colander. Blanch the nettles, strain and put in a processor or nutribullet with 250ml apple juice - it will go bright green!
2. Put oil in a large saucepan, add the onion and cook gently for 8 minutes or so until softened.
3. Add the potato and carrot, cook for a further 8 minutes.
4. Add the stock, bring to a simmer and cook gently until the potato is soft, about 15 minutes.
5. Remove from the heat. Using a hand-held stick blender, purée the soup and then stir in the nettle and season with salt and pepper to taste. Serve with a swirl of olive oil and buttery toast.

Recipe source: The Market Kitchen ‘a toast to toast!’ cookbook

Nettle Spanakopita (Nettle Filo Pie)

• 200g nettle tops
• 30g mint leaves
• 1 tbsp rapeseed oil
• 1 large onion, finely diced
• 1 garlic clove, grated
• Zest of 1 lemon
• ¼ tsp grated nutmeg
• 2 free-range eggs, beaten
• 300g ricotta
• 100g feta cheese, crumbled
• 8 sheets filo pastry
• Melted butter
• Sesame seeds
• Salt and black pepper

1. Preheat the oven to 160C / gas mark 3
2. Blanch the nettles in boiling water for a minute. Strain and when cool enough to handle, chop finely with the mint leaves and place into a large mixing bowl.
3. Heat the oil in a frying pan andsweat the onion until soft and translucent. Add the garlic, lemon zest and nutmeg. Remove from the heat after a few minutes and season with salt and pepper.
4. Brush four sheets of filo pastry with some melted butter and lay them on top of one another on a baking tray.
5. Spoon the filling onto the pastry.
6. Mix the onion mixture and beaten eggs in with the nettle and mint and stir in the ricotta and crumbled feta cheese.
7. Cover with another four buttered filo sheets and roll the ends together to seal the pie.
8. Sprinkle with sesame seeds and bake for 40 minutes or until golden brown.

Recipe source: Forage cookbook by Liz Knight

Wild Garlic Pesto

• 100g wild garlic leaves
• 35 g pumpkin seeds 35g sunflower seeds or 70g of one
• Zest and juice of 1 lemon
• ½ tsp salt
• Black pepper, to taste
• 120 ml extra virgin olive oil

1. Wash wild garlic leaves and dry them in a salad spinner or pat them with a paper towel.
2. Dry-roast the seeds in a hot pan on a low-medium heat or in the oven and let cool.
3. Whizz seeds in a food processor, and then add in the rest of the ingredients except oil. Add as many tablespoons of lemon juice as you like!
4. Process until finely chopped and then slowly pour in olive oil. Adjust seasoning as you wish!
5. Transfer the pesto to a clean jar and pour olive oil on top.
6. It should store in the fridge for 2-3 weeks.

This is a nut and cheese free recipe. If you like either, replace the seeds with walnuts and add grated parmesan. You can also whizz wild garlic or leek into butter, oil and dressings. All of these sauces are delicious with a good hunk of sourdough bread.

Recipe source: The Market Kitchen ‘a toast to toast!’ cookbook

Dandelion Greens

Bitter, delicious and nutritious - dandelion greens can be eaten raw with a simple honey mustard dressing for a Springy green salad, boiled or fried with lemon juice - delicious served as one of your five-a-day on any dinner plate. See below for a Greek recipe of ‘Horta Vrasta’ meaning “boiled greens”. If you’d rather not eat dandelions, leave them in your garden for the bees. They’re the No.1 source of food for wild Irish bees so don’t mow, let them grow. Let them grow up between cracks in your patio or in your lawn (even a patch here and there).

• 100g dandelion leaves
• ¼ cup extra virgin olive oil
• Sea salt and lemon juice

1. Trim any roots off the leaves and rinse well.
2. Fill a large pan with water and bring to a boil. Add the dandelion leaves, a pinch of salt and simmer until the stems are soft and tender: between 10 and 20 minutes, depending on the thickness of the stem. Drain.
3. Dress with olive oil, lemon juice and salt to taste.

Recipe Source: The Herbal Year Book by Herbalists without Borders

Nettle Cupcakes

• 75g nettles
• 100g plain yoghurt
• Zest and juice of 1 lemon
• 120g butter
• 120g sugar
• 2 free-range eggs
• 250g self-raising flour
• 1 tsp baking powder

1. Preheat the oven to 120C, gas mark ½
2. Blanch the nettles in a bowl of boiling water for 30 seconds then strain them and pop into a bowl of ice-cold water.
3. Squeeze out the water from the leaves and blend in a food processor with the yoghurt, lemon zest and juice until smooth.
4. In another bowl, cream the butter and sugar, and slowly add the eggs, flour and baking powder. Fold together and finally add the nettle / yoghurt mixture.
5. Pour into muffin cases and bake for 20 - 25 minutes or until the cupcakes bounce back when gently pressed.

Recipe source: Forage cookbook by Liz Knight

Gorse Flower Syrup

One of the few sources of colour between the Winter Solstice and Spring Equinox, gorse flowers are a ray of sunshine that help get us through the dark half of the year. Gather gorse flowers on a bright sunny morning, from the side of the bush facing the sun, and you’ll capture all the flavours that the bees love.

• 500g Demerara sugar
• 1-litre jars worth of gorse flowers
• Juice of 1 lemon and / or 1 orange

1. In a wide heavy-based pan, heat 400ml water and add the sugar. Bring to a rolling boil and keep boiling until the sugar has dissolved, stirring occasionally, and the mixture has become clear.
2. Take the syrup off the heat and leave to cool for 10 minutes, until cool enough to touch but still hot.
3. Pour the syrup over the gorse flowers in the jar, covering with baking paper and push all the flowers down into the syrup to prevent oxidization, which spoils the flavour. Leave to infuse overnight.
4. The next day, strain the flowers through a muslin lined sieve and collect the golden liquid in a measuring jug (you can use the petals in baking or dehydrate on a low setting in the over and grind into a gorse sugar).
5. Taste the syrup and add small amount of lemon or orange juice until you have a sweet, honeyed syrup with a hint of acidity.
6. Bottle and store in the fridge once opened. Drizzle onto pancakes, porridge or add to sparkling water for a gorse flower fizz!

Cleaver Water

Once you start seeing the new spring growth of cleavers, make sure you grab a big bunch to make this cleansing infusion. It’s refreshing and delicious to drink daily - with a slight cucumber flavour - and will help give your system a gentle boost ready for the Spring season ahead.

• Handful of fresh cleavers
• Water
• Fresh lemon

1. Gather a handful of young cleavers and make sure there are no roots attached. Give them a quick wash and then chop them roughly.
2. Put the chopped cleavers in a glass or jug and fill with water. Cover and leave for an hour, or place in the fridge overnight.
3. Strain the infusion into a glass to remove the cleavers and serve with a squeeze of lemon.

Recipe source: The Garden Apothecary by Becky Cole