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Wild Salad Mix (50g)
£2.75
(55p per 10g)
(55p per 10g)
Available from 9th December
Wild foraged from British hedgerows. Seasonal. With a changing assortment of sustainably-foraged fare.
What makes me special?
- A sustainably-foraged taste of the British countryside
- Discover unique seasonal flavours. Each pack will contain at least 3 of the following:
- Sandwort: Mild-flavoured and succulent. Enjoy raw in salads or lightly steamed
- Fennel: Distinct aniseed aroma and flavour. Pair with fish, potatoes or use for homemade tea.
- Water Celery: Strong flavours of celery and parsley. Can be cooked or eaten raw. Use in soups, stews and salads
- Dandelion: Classic bitter flavour with spicy notes. Add punch to stir fries, or steep in boiling water to make tea
- Sweet Cicely: Sweet with notes of aniseed. Try stuffing into fish, or steep for cocktails and mocktails.
- Carrot Leaf: Grassy with slight bitter aftertaste. Blend into smoothies or pesto.
- Yarrow:
- Watercress: Mild when young, growing more pungent and peppery as it grows. Pep up pasta and pizza, or blend into soups.
- Vetch: With a flavour of fresh peas, these are perfect for garnishing salads
- Golden Saxifrage: Satisfyingly crunch with a peppery taste. Add in the last few minutes of a stir fry, or sprinkle into salads
- Ground Elder: Tastes like a sweeter parsley. Use like other leafy greens
Wash before use.
Country of Origin - UK
Class - Minimum Class 2
What makes me special?
- A sustainably-foraged taste of the British countryside
- Discover unique seasonal flavours. Each pack will contain at least 3 of the following:
- Sandwort: Mild-flavoured and succulent. Enjoy raw in salads or lightly steamed
- Fennel: Distinct aniseed aroma and flavour. Pair with fish, potatoes or use for homemade tea.
- Water Celery: Strong flavours of celery and parsley. Can be cooked or eaten raw. Use in soups, stews and salads
- Dandelion: Classic bitter flavour with spicy notes. Add punch to stir fries, or steep in boiling water to make tea
- Sweet Cicely: Sweet with notes of aniseed. Try stuffing into fish, or steep for cocktails and mocktails.
- Carrot Leaf: Grassy with slight bitter aftertaste. Blend into smoothies or pesto.
- Yarrow:
- Watercress: Mild when young, growing more pungent and peppery as it grows. Pep up pasta and pizza, or blend into soups.
- Vetch: With a flavour of fresh peas, these are perfect for garnishing salads
- Golden Saxifrage: Satisfyingly crunch with a peppery taste. Add in the last few minutes of a stir fry, or sprinkle into salads
- Ground Elder: Tastes like a sweeter parsley. Use like other leafy greens
Wash before use.
Country of Origin - UK
Class - Minimum Class 2
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