|H| Workshop: cooking with wild edibles

Today we made a walk through 'La Palfichade's' garden to recognize and discover wlld edibles! We made a salad with a thousand tastes and colours. Our favorite ingredients were borage flowers, they taste a bit like cucumber, and marigold flowers. Also the leaves of the monks cress gave a lovely, slightly peppery, taste reminiscent of watercress. The leaves of 'sheep's sorrel' mixed with coconut milk together made a beautiful soft green sauce, which can be used as a dressing. It tastes as nice as it's colour!

Nettles were the easiest to recognize edibles in the garden, they grow all over the place and are very healthy, full of nutrients, vitamins and minerals. We took the youngest leaves on top, because they contain highest vitamin content. There are so many things you can make with these golden greens, but today, a nettles soup and chapati, a kind of pancake based on flour and water, with chopped nettles inside hit the jackpot on the menu.

The nettles soup is a very quick and easy soup! Chop the nettle leaves roughly and cook them for a few minutes with a little bit of lentil flour. This will act as a binder and make the soup a bit thicker. As a variant, you can also add zucchini or potatoes as a binder to this soup! We baked the chapati's on the bottom of a turned cooking pan on a wooden fire. We love the smokey taste it gave them!

The garden is apparently full of edibles! Sushi made of wild spinach and comfrey leave beignets made this wild meal even more complete! If you know what you can eat, your garden is a delicious meal on its own!