Wild herbs
Watercress
A favourite herb that I gather in large quantities. It is sharp in flavour, with lots of mustard and pepper biting the mouth. It thrives in running water and likes light. It can be picked from late spring until frost, and even in mild winters. Its fresh, peppery flavour is used in salads, dressings and as herbal seasoning in fish dishes. But foragers with a good spot can easily collect it by the kilo and steam it in butter. That is a special delicacy.
Recipes with Watercress
Tartare, salted egg yolk, watercress puree, cracklings and pickled elderberry capers
You can choose to make the dish with a raw egg yolk, but don't miss the salted egg yolk. Salt the egg yolks five days before serving.
Steamed watercress stems
When watercress grows tall from July, you can use the stems as a vegetable.
Watercress salad with pork crackling and dried bladderwrack
This dish can be made from May until frost.
Watercress puree
If you make a large portion, you can store the watercress in a jar with a lid for about 1 week in the fridge. You can also mix the dip with creme fraiche and use it for a potato salad.
Similar ingredients
Wild Garlic
The forest floor's garlic – a cornerstone of New Nordic cuisine, from leaves to capers from seeds.
Ground Elder
Lush plant that covers the forest floor – herb when young, vegetable when mature.
Dandelion
Sun-loving with toothed leaves and yellow flowers – bitter, but good with heat and fat.