Foraged Salsa Verde

When spring begins to poke its head out of the ground it couldn’t be a better opportunity to go foraging. In cornwall we are so lucky to be surrounded by abundant hedgerows, meadows and glades full of so much edible goodness. One of the easiest ways to harness the motherload of nutrients that come from these wild edibles is to chop them up fresh and fine and make a salsa verde.

Wild garlic in abundance - March 2026

In spring many plants, which later become somewhat inedible due to bitterness or compounds that arrive with maturity, are totally usable and delicious in their young form. Wild plants can be potent however and so we use the safest ones for the bulk of this recipe.

Always check what you’ve picked and do some research to find out if there are things you’d do better to avoid. Certain plants are best avoided if pregnant such as Yarrow and Mugwort. Nettles can lower blood pressure too, so if you have a medical condition, make sure you do your research.

Generally in very small doses the risks of these plants are greatly reduced.

All the joys of spring. Whilst all edible - there are some potent herbs in here.

We love to eat this tasty mix on toast with a soft boiled egg from the farm.

Here’s how we do it -

Ingredients (Serves 4–6)

• 1 large handful wild garlic leaves

• 1 small handful chickweed

• 1 small handful blanched nettle tops

• A few sorrel leaves (to taste)

• 1 tbsp capers (or a few chopped cornichons)

• 2–3 anchovy fillets (optional but excellent)

• 1 tsp Dijon mustard

• Zest + juice of ½ lemon

• 4–6 tbsp good olive oil

• Small handful grated Parmesan (optional)

• Salt + black pepper to taste

Method

1. Prepare nettles

• Blanch in boiling water for 30–60 seconds

• Refresh in cold water and squeeze dry

2. Chop the greens

• Finely chop all leaves together

• Or pulse briefly in a food processor (don’t over-blend)

3. Build the base

• Add capers, chopped anchovies, mustard, lemon zest + juice

4. Bring it together

• Stir in olive oil gradually until loose but spoonable

5. Finish

• Add Parmesan if using

• Taste → adjust salt, acid, and oil

Bon Apetite!