Claudio Bincoletto, chef, horticulturist and raconteur..
Tender hop shoots
Young lime leaves
…only the glossy tender leaves
Queen Anne’s Lace
Our merry band…
Greengages – tart, but edible
Young Elderflowers – just opening
and we eat with our eyes as much…
edible flowers of Horse Chestnut
Thuja zebrina – flavouring smoked meat
Stelia – 30x sweeter than sugar with Zero calories
The maestro making elderflower fritters
Crisp, melt in the mouth nettles
Tasty tender hop shoots
Elderflower fritters with Oregon Grapes
What Claudio brought with him from his own foraging trip…
Omelette with hop shoots, garden nettle, calendula petals, campion.. and delicious!
We took a turn around the House Gardens to see what was edible there..
Rose petals for so many applications – candied, syrups, jams, ices, for Bellinis…. This is Cerise Bouquet. with Lady Hillingdon, below
…. not quite what we meant by wild food foraging…
tender young seed pods of Honesty
Salsify – flower and root are edible
Eremurus flower are quite tangy..
Iris petals are edible…
The ultimate prize – bee pollen – a fantastic, intense burst of flavour – and sure to be included in a future menu…?
I won’t give away more as there is so much to learn from this very knowledgeable man and his Wild Food Walks are a regular part of the Petersham Nurseries calendar. I found the whole experience quite fascinating – what to pick, when, how, the season, how to use, what to cook, how to cook – just amazing. I’ll be back for more….