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TASTE PALATE

 

There is a saying that ‘One shall not argue about taste’. The fellow residents were curious about the flavours of the strange things I took home. At times unclear on how best to describe the different impressions, I invited them to a tasting session. Depending on the goodies I found that day, I chose the young leaves of nettle, blackcurrant, meadowsweet and the shoots of the Japanese knotweed.

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BLACKCURRANT

Foraging period

YOUNG LEAVES: SPRING

FRUIT: SUMMER

 

A widely cultivated berry bush, although common in the wild here in Latvia. Prefers damp, fertile soils. The plant contains many vitamins and antioxidants, which mean it reduces stress and cell damage. It can also reduce metabolic conditions such as type 1 and 2 diabetes.

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MEADOWSWEET

Foraging period

YOUNG LEAVES: SPRING

FLOWERS: SUMMER

 

Likes to grow in nutrient-rich soil near water. Beneficial for skin, acne and anti-aging. It's used as an alternative for Aspirin, relieving pain and swellings. 

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To make my performance more attractive, I served a cake after the session with a herb they had tasted before, namely the nettle. Although reading the forms my participants had filled in, I was still in suspense to see if it would be a success.

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Nettle-Honey Cake

An odd combination although surprisingly super delicious. By request, the recipe. (Really!)

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Course: Desert

Servings: 12

Calories: 200 kcal per serving

Cost: 0,30 € per serving

 

Ingredients

200 grams white flour

2,5 tbsp baking powder

150 grams honey

70 grams sugar

150 grams butter

2 eggs

2 handfuls of raw nettles

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Instructions

  • Grease the sides and base of the tin with butter. 

  • Preheat the oven to 150°C.

  • Steam the nettles for five minutes and put aside. 

  • Next, break the butter into pieces and put in a saucepan with the sugar and honey.

  • On a low heat, stir until melted.

  • Once the nettles have cooled, blend with the eggs to make a smooth, green pulp.

  • Sieve flour and baking powder in a large bowl and gradually beat in the melted sugar and butter mix.

  • Pour in the pureed nettles and beat together.

  • Pour into the cake tin and bake for about one hour, or until a skewer inserted in the centre comes out clean.

  • Allow to cool before removing from the tin.

  • Decorate the cake as you wish. I topped the cake with sour cream (20%) and some edible flours.

 

Enjoy!

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Recipe source: www.wildwalks-southwest.co.uk

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