I have many mottos but one of them is ‘Eat something from the wild everyday’. At this time of year we are spoiled for choice with the hedges dripping with all sorts of goodies, but by preserving, freezing and making lovely medicines we can make sure we have something to keep us going all through the winter too.
Eating local wild foods is not only great for our health, as they are often fresher, more vital and richer in nutrients than anything we can buy, but also connects us to a sense of place and belonging and encourages a deeper relationship with our natural environment. Even if it’s just a few berries whilst out walking or a handful of leaves added to a salad or soup, the plants around us are experiencing the same environmental conditions that we are and have adapted well and therefore are able to help us do the same.
At the moment I’m enjoying most of my wild foods in the form of elderberry and rosehip syrups, blackberry crumbles, nettle seeds, hawthorn teas and the young ground elder leaves that are poking up through my newly weeded vegetable beds and taste lovely in carrot and apple soup.
My mornings are starting at the moment with a lovely big glass of ‘hedgerow milk’ which consists of freshly made almond milk, a little local honey, some hawthorn berry powder, rosehip syrup and nettle seeds. Delicious and nourishing it helps me start the day feeling energised, connected to the land and full of gratitude.
Eating local wild foods helps ensure we are getting the right nutrients for our seasonal needs. The berries that are in abundance here at this time of year are filled with anti-oxidants including flavonoids and other polyphenols as well as lots of Vitamin C to help protect our bodies and support our immune systems as the weather gets colder. Many also have an anti-inflammatory action which helps soothe the aches and pains that can accompany colds and flus.
Foraged nuts and seeds such as walnuts, cobnuts or hazels, chestnuts and nettle seeds are nourishing and contain proteins, healthy fats, vitamins such as B’s and E and are a good source of well sustained energy.
And soon it will be time for harvesting roots which help us to draw our energy in and down (just like the plants do at this time of year) and give us much sustenance and grounding ready for the more inward focus of the winter months.
When the spring comes round we can feast on young green leaves of plants and trees to cleanse our winter stagnancy and boost our dwindling levels of many key nutrients. Brigitte just wrote a post here about all the lovely tree leaves she is harvesting for her salads over in New Zealand where Spring is in full swing!
Nature does take care of us well!
Excellent post!
I love your hedgerow milk.
Hmmmm, quite inspiring.
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I love this post, you said so many beautiful things, especially that eating wild foods connects us to a sense of place and encourages a deep relationship to earth. Thank goodness for all those lovely medicines for getting us through till spring š
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Such a beautiful post! And a lovely quote to remember. I was wondering how you powder your hawthorn berries? My dried berries are hard as rocks, and I haven’t dared try to run them through my blender for fear of killing it :).
Love,
Marqueta
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Hi Marqueta, What I do is pulse them in the blender when they are still fresh, then remove the seeds. Some are very easy to remove, others have to be squidged out which can get a bit messy. Then I dry the remaining mush on a dehydrator sheet and grind it up when it’s finished. I was going to have a go at grinding once they are already dry this year but I’m not sure how easy it would be to get the seeds out. If you don’t have a dehydrator you might need to dry them in the oven on the lowest setting with the door slightly ajar, they might go mouldy if left out to dry naturally.
Otherwise you could make hawthorn and rosehip syrup and add that instead.
Hope that’s helpful.
Thanks April and Danielle, I hope you’re getting lots of chance to go out picking and enjoying the autumn too!
xxx
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Dear Lucinda,
Thanks! It does help! I’ll have to go pick some fresh this week.
Love,
Marqueta
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