Foraging for Onion Weed.

Allium triquetrum , Wild Onion, Three cornered Leek or possibly better known as the "Onionweed". This plant is a common sight in New Zealand gardens, parks and reserves, and once they have established in an area they are very hard to get rid of. I think people need to learn to control the weed and embrace it for its edible qualities.

Wild Onion is native to south-western Europe, north-western Africa, Maderia and the Canary Islands, where it grows in meadows, woodland clearings, on river banks and roadside verges from sea level to an altitude of 850 meters. It has also been introduced to the British Isles, Turkey, Australia, New Zealand, North America and South America. (Wikipedia 2013)

Medicinal Uses:

When researching the wild onion there is little to no research on health benefits, but it is widely assumed that like it's close relations the garlic and onion it contains sulphur compounds and when eaten on a regular basis can reduce blood cholesterol levels. Also can be used to lower blood pressure when consumed raw. If anyone reading this knows any further information I would be very interested, please feel free to comment below!

Harvesting:

When you have found a site to harvest from whether it be from your garden or from the wild, make sure you make enquiries to sprays being used in the area before consuming. When harvesting simply grab a handful and pull up gently ensuring to remove the whole plant, bulb included, as the bulb, leaves and flowers are all edible.

You can grow them yourself, thats if they are not already spread throughout your garden, I would suggest keeping them contained in likes of a pot or planter box to avoid them spreading else where on your property.

Lets Eat:

Bulb - The bulb can be eaten raw or cooked and is mildly garlic in flavor, great for stews, salads and soups.

Leaves - The leaves can be eaten both raw and cooked and are available from late autumn until spring. Use younger shoots raw or cooked in salads, bruschetta, omelets and stir fries. Use the older shoots cooked as they can be stringier so need to be chopped finer and either removed from food once flavored or cooked right down in things like soups and stews.

Flowers - Use the flowers as a garnish in salads, they add a deliciously mild garlic element. Another tasty treat is to simply batter them and fry them in a little olive oil. 

Cooking:

Wild Onion and Potato Soup. - same base as a leek and potato but use wild onion in place of. It gives a really sweet earthy tone to this traditional soup.

Simple Bruschetta. - finely slice with tomatoes and season with salt pepper and a little grated parmesan. Delicious.

Timeless Rosemary.

I thought I would pay homage to the beautiful herb Rosemary, a herb that to me goes with winter comfort food like no other. Rosemary is a must have perennial herb, a solid staple for every household which is incredibly easy to grow. With its evergreen foliage and delicate flowers, it can make a lovely plant in a patio pot, or as a shrub in your veggie garden. The leaves are deep green in a needle like shape, and flowers which appear in summer, can be white, pink, purple or blue. 

Rosemary is native to the mediterranean region and Asia, but is now found  all around the world. It is highly known and prized for its aromatic and culinary qualities as well as its medicinal uses. 

The name "Rosemary" derives from the latin word for "dew" (ros) and "sea" (marinus), or "dew of the sea", because in many locations, it needs no water other than the humidity carried by the sea breeze to live. (wikipedia 2013) Because of this rosemary is very easy to grow and can withstand dry spells. In saying that, it doesn't like to get its feet wet as this can rot the roots and at times Rosemary can be susceptible to frost. This herb is best grown in well-drained, sandy soil and preferably in the full sun. Seedlings grow very slowly, so for faster results start with a medium sized plant as then you will be able to enjoy the many benefits of this edition to your garden immediately. Either find a spot directly in the garden or choose a medium to large pot to allow the plant plenty of space to get its roots down. Rosemary for the most part is pest and disease resistant and needs little to no fertilizer. It can be harvested all year round and if need be pruned back after flowering.

Medicinal:

Rosemary has often been associated with memory. In the past and some times still now it has been a herb often found in flowers for weddings and funerals as a sign for remembrance. Rosemary may also become useful in preventing and treating Alzheimer's disease in the near future. Researchers have discovered that certain phytochemicals in the herb prevent the degradation of acetylcholine, an important brain chemical needed for normal neurotransmission. A deficiency of this chemical is commonly seen in Alzheimer's patients. (herbco 2013). Rosemary is also very helpful to people who suffer from arthritis as it brings pain relief to joints when used in oils as a massage rub.

Roasted leg of Lamb, Garlic and Rosemary roasted vegetables, star anise parsnip puree, sauteed spinach and slender stem broccoli. Rosemary and Red wine jus.

LAMB

1 x 2kg Lamb leg roast

1 long stalk of Rosemary

3 peeled and crushed garlic cloves

3 Tb Olive oil

Remove leaves from rosemary and finely chop, add to crushed garlic and olive oil. Season with salt and pepper and rub over lamb. Leave to marinate in fridge for at 
least 2 hrs.

Pre heat oven to 200c/400f. Place Lamb on rack with a tray underneath to catch the juices. Cook for 75 min to get medium rare. Once cooked cover with tin foil and allow to rest for 10/15 min.

PARSNIP PUREE

1 kg Parsnips

500 ml soy milk

3 Star anise

Peel and rough chop parsnips and place in pot with the Star anise. Cover with soy milk and bring to the boil. Reduce to simmer and cook until parsnip is soft. Puree with a stick blender or in a food processor. Season with salt and pepper.

ROAST VEGE

1/2 Pumpkin

4 Large agria potatoes

2 Large Kumara (Sweet potato)

5 cloves of garlic

1 sprig of rosemary

Heat olive and butter in a roasting tray untill hot. Add vegetables and turn every 10mins to get an even crunch. Allow 50min cooking time.

It's all in the Compost.

As its winter here in NZ, it's the perfect time to give our gardens a boost, whether you have a veggie garden or decorative gardens they all need fed and looked after. I think the best way to do this is composting your own garden waste and household vegetable scraps to make a nutrient rich compost. The best thing of all it creates a full circle in your garden between produce and waste.

You can choose a compost heap of any size or you can buy bins with precut slots at the bottom for removing your compost. One of the easiest ways of a "do it yourself" composting system is to get a 20L - 40L bucket with a lid, pierce holes in the bottom and set upon bricks so liquid can drain from the bottom, then fill with household scraps and lawn and gardening clippings. Once a week simply tip on its side and roll to combine.

If choosing to do an open air heap, find a corner thats out of the way and it will be easier to contain if you have a frame for the back and sides, but thats not essential.

Always start your compost with a layer of coarser material at the bottom, like sticks or straw. Then you can start to build up your layers using a mixture of wet and dry waste. Dry waste being things like dried leaves and lawn clippings, shredded newspapers or straw. These are your high carbon ingredients. Your wet waste will be things like fresh lawn clippings and veggie scraps. As a rule, you add more dry then wet. Stay clear of putting meat products (including bones), pet manure, obnoxious weeds, bulbous weeds, or weeds with seed heads as these are not things you will want spread back onto your garden!

The key to a successful compost heap is to have the right balance of air, water and temperature to create the perfect climate for breaking down the organic matter. In winter, an old carpet or tarpaulin thrown over the top helps to keep the heat in. Every once in a while some blood and bone or some lime thrown on the heap will help with the breakdown process, and by giving it an occasional turn with a pitch fork you will keep it well aerated.

When your compost is fully cooked and ready to use, simply mix it into your soil or add it into your mulch and potting mixes. This is the most holistic way to deal with your garden as you are literally putting in what you're taking out. It is a natural safe way to get the nutrients into your soil to create better and healthier gardens.

Happy composting! 

FORAGING FOR WATERCRESS.

 On our first foraging expedition we have decided to go in search of watercress. I have invited my sister and her children to come along as it will make a great adventure with our four children in tow. We have chosen to go to the Waihou river, South Waikato, New Zealand. This is a beautiful place where the waters are pristine and crystal clear, perfect for watercress growing and harvesting.

Watercress is an abundant semi aquatic plant found in New Zealand streams and rivers. It is native to Europe and Asia but has become popular throughout the world and can be easily grown in a hydroponic set up or in extremely wet soil. It is closely related to cress, mustard and radish and coveted by some for its delicious peppery flavor. 

Farmers markets and some supermarkets in New Zealand now stock watercress but the cheapest and most satisfying way is to find a local stream or river to harvest it from where it grows naturally. When choosing a site to harvest from ensure to always check with the property owner before entering, and also make sure that it is fenced off from stock. Watercress is available all year round but is at its most plentiful between the months May to December (NZ), making it a great addition to winter and spring time meals. Not only does watercress taste great on the palate but is a great nutritional addition to our diets. The leaves and the thin to medium stalks can be used but discard coarse stalks and yellowing leaves. It is an incredibly versatile vegetable and can be added with ease to many dishes. It can be used raw in salads, sandwiches or used as a garnish. It can also be cooked and used in soups, omelets, quiches, stews or boil ups.

MEDICINAL USES:

Water Cress is rich in Vitamins A, B2, C, D, E, and minerals Calcium, iodine, iron, manganese and phosphorus. It is known for its blood purifying purposes and can help to clear your complexion and brighten the eyes. Watercress helps to boost the immune system and by eating the the leaves fresh daily helps with respiratory ailments.

In bygone days watercress was used to help with bleeding gums and to reduce bad breath. This was done by chewing the raw leaves. Also one of it's earlier uses was to combat scurvy and was therefore known as the "scurvy plant", the leaves were also chewed for this as a precautionary measure.

Watercress is said to have cancer suppressing properties, and can help to defend against lung cancer. There has also been research that has found by consuming watercress it can inhibit the growth of breast cancer. The research into the medicinal uses of this plant are on going.

A FEW TIPS:

When choosing a site it is best to find one fenced off from stock and preferably planted with trees, which help filter the run off from farm fertilizers. Never harvest from polluted or stagnant water as it can be a host to harmful parasites.

There is no need to pull up the whole plant as you don't eat the roots. Simply give a bunch a twist and remove the mid length stalks and leaves.

Rinse leaves throughly and store in a container in the refrigerator to keep fresher for longer.

If you have children involve them in the foraging and preparing of the watercress, they will be much more willing to eat it if they have been a part of the whole process.

The foraging crew with our bounty.

WATERCRESS SOUP RECIPE:

500g Watercress washed 300g Rindless Smoked Bacon (preferably free                                             
                                                                 range) fat removed and chopped2 Large 

Potatoes peeled and diced                          1.5lt of vegetable or chicken stock

4 Large Onions peeled and roughly chopped 1tsp ground pepper

2 tbsp sour cream                                  Salt to taste

Olive oil

In a saucepan saute onions in a tbsp of olive oil until soft and translucent. Add bacon and cook through. Then add the potatoes pepper and stock. Bring to the boil then simmer till the potatoes are soft. Then add the watercress, cook for 5mins then remove from heat. Stir through sour cream and add salt to taste.

Serve with croutons or fresh bread.

For a vegetarian version simply omit the bacon.

Foraging

Foraging.

The word forage means to search for food and brings to mind delightful images of squirrels hoarding nuts for winter. In our modern day lives foraging is something we are no longer accustomed to doing, but is in fact such a fun way to find food and explore our natural environment. So recently that's exactly what I decided to do with my family. Over the next year I plan to forage with the seasons and find food growing locally that is accessible for my families table. 

Watch this space for our first expedition…