March 19, 2017

Making nettle soup has been part of the spring ritual since 1972, when the Richard Mabey book 'Food for Free' was published, as a system spring clean for the changing season. This version is spruced up with horseradish and chives. The months of March or early April are the best time to make this soup, when new furry nettles are tenderly working their way through the still-cold soil. Nettles typically grow close to human activity, on waste ground, farmland or the edges of gardens – especially on nutrient-rich soils. They make a delicious hedge f...

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NOTES FROM THE LLAND

Recipes and articles on the connection between the landscape and our food

September 29, 2017

August 11, 2017

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