Eat The Garden! 4 Recipes With Wild Flowers And Herbs
Enrich your recipes with wild flowers and plants
In each season of the year, thousands of herbs, leaves and flowers are there so that we can contemplate them, eat them as they are or, thanks to the ancestral knowledge transmitted generation after generation, elaborate in different preparations and achieve medicines, cosmetics or great edible alchems.
Wild herbs and flowers are richer in nutritional components than cultivated ones. Its smell and taste are authentic and more intense. They are free of artificial products and have not been genetically manipulated.
Much to choose from
If I had to highlight an herb, I would name rosemary. This aromatic and intense plant grows everywhere, both in mountains and by the sea. With rosemary we can make infusions, flavor both sweet and savory dishes or prepare soft drinks.
In infusion, rosemary has many medicinal properties, such as relieving pain. Its essential oil opens the heart, is an aphrodisiac, stimulates, consolidates the love of the couple, calms the sadness of mourning, helps to release emotions and favors the mood in case of depression.
And like rosemary, the rest of the herbs also give us a lot : chard, aloe, asparagus, lavender, nettles, arugula, sage, poppies, chicory, dandelion, artichokes, pepper, watercress, garlic, carrots, nasturtiums, daisies , angelica, juniper, heather, borage, mint, calendula, thyme, collejas, helichrysum, fumitory, hypericum, fennel, mallow, rue, sarsaparilla …
Collect them with respect
When you go out, it is very important to respect the plants and collect only what is necessary. So they can reproduce year after year.
Many of the aromatic herbs can also be grown at home. They need energy and dedication, but in this way you get a greater quantity, although you lose the pleasure of going out to the field … And if you have surpluses, many of them can dry out. In this way you can use them at any time of the year and not only when it is the season.
With the herbs, we will give our dishes an authentic touch of aroma and flavor, as well as an important energy contribution. I use them in salads, pâtés, soups, juices, desserts … In tasty and nutritious recipes like the ones we have presented here.
