We are so accustomed to store-bought factory farming food we do not forget that all our food, which is in the wild. In fact, everything we eat today, began life as a wild plant. Through selective breeding cabbage and kale do not quite look like their wild ancestors more. Which does not mean that these wild ancestors are present and remain entirely edible.

If you know what they are looking for and how to recognize the plants, then the "wild harvest can provide many completely freeTreat for your table. What's more wild foods are really complex and a sense of the seasonal and eat what our ancestors.

With spring just around the corner it is time for all serious collectors and those who dare curious about wild foods, think again. We are about to spring into the season fresh green where dandelion, mustard greens, nettles, nettles, wild garlic) (wild garlic, bedstraw and many other edible delights are for their benefit.

Here aretwo recipes that show off many of these wild spring greens to their best:

Wild Garlic and Wild Mustard Greens Pesto

Ingredients:

1 clove garlic, minced

Sea salt and freshly ground black pepper

150g wild mustard greens, washed and shredded leaves

12 garlic (wild garlic) leaves, chopped

100 g pine nuts, very lightly toasted

100 g freshly grated Parmesan cheese

Extra virgin olive oil

a little splashLemon juice

Method:

Add the garlic, wild mustard greens and garlic to a food processor and pulse to puree. Add the pine nuts and pulse again. Tip into a bowl and half the Parmesan. Stirring and begin adding the olive oil. Just add enough so that the mixture is combined and you achieve a thick but smooth consistency (a) bit like mud. Add the lemon juice and most of the remaining cheese. Season to taste salt and pepper then add a little olive oil. Alternate adding oil andCheese, until you are satisfied with both the consistency and taste.

This is best used fresh, but store a week if stored in a glass are in the fridge.

Nettle Soup

Ingredients:
900g young nettle tips (you must choose if the nettles of 6 to 10 cm high. Is May a good time) (
900g spinach (
900 ml chicken or vegetable broth (
3 tablespoons flour (
60 ml of cold milk (
4 cold cooked sausages (
3 tablespoons sour cream
Saltblack pepper, to taste

Method:

Be careful when picking the nettles, and the young tips can still sting. Moreover, it is just pick up young, fresh, stinging nettles, very bitter because they grow old, as she did. Wash the nettles, if you have enough, then blanch in boiling water (this removes) the formic acid. Drain the nettles and then back to the pot along with the spinach. Pour into the hot broth, add salt and allow to simmer for 4 minutes (add more is if the mixture becomesdry).

Set the soup aside to cool then puree in batches in giving a mixer. Meanwhile, the flour and milk until smooth. Return the soup and the milk mixture into the pot and bring to a boil again. Chop the sausages into small rounds and add to give the soup. Add the sour cream swirl, and serve immediately.

These are just two recipes from the many thousands of possible and they have two of the many hundreds of edible plants all around us in the countryside. Why not beginExplore the culinary possibilities of their own back yard today?

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