Posts Tagged ‘hawthorn’

Autumn Recipes: Hedgerow Jelly

September is only just upon us and in Glasgow it feels resolutely autumnal already. A quick walk in the park today turned up plenty of Rowan, ripening Hawthorn and Bramble and some fantastic polypore mushrooms (great cooked with garlic on toast). I also finally found my local Yarrow supply which has been hiding all year and is just perfect to dry right now – fully in flower with great, fluffy-spiked leaves.Autumn FruitsAs it’s a Sunday, it was the ideal time for a trip to the country park and Finlaystone was full of stinky herbal delights – Figwort and Wood Betony were both in acrid abundance. I also added a large haul of windfall apples from a secret location off the Hillington industrial estate – thankfully my kind runner friends keep a look-out for interesting trees whilst they’re pacing the pavements and pointed me in the right direction.

One down side is that the Elderberries are taking their time this year – I managed to snaffle about a dozen berries on my way back from the shops, but the rest have a good couple of weeks before they’re ready. In the meantime, a very vague Autumnal recipe to use now or at least soon…

Hedgerow Jelly

Stuff you find in hedges, in a condiment – it’s important to get plenty of pectin in to set the jelly so make sure to have loads of crab apples, about the same weight as the total of the rest of your hedgerow fruits.

First of all, collect some rosehips, brambles, rowan berries, plums (other recipes says sloes, you are mad to use the rare Glasgow sloes for anything other than gin) and plenty of crab apples.

  •     Chop everything up a bit and put it in a pan with just enough water to cover the fruit
  •     Simmer until it’s a juicy mess
  •     Strain through a jelly bag and leave overnight
  •     Put the juice in a pan and heat
  •     When hot, add sugar (500g for every 600ml of juice), dissolve and keep heating
  •     Boil until it sets – test for this after 10 minutes, then at 5 minute intervals
  •     Pour in to sterilised containers

Eat during the year with meat, cheese and in sandwiches.

Things to consider:

  •    You can use cooking apples instead of crab apples
  •    If you squeeze the jelly bag too much the final result will be cloudy, but there will be more of it.
  •    The easiest way to find the “setting point” is to pour a little bit of the mixture on to a fridge-cold plate or saucer. Then let it cool and push your finger through – if the surface wrinkles, you are at the setting point. If not, keep boiling for another 5 minutes and try again.

I can also heartily recommend the Haw-Sin sauce recipe to use your Hawthorn berries when they ripen.



Spring Herb Recipes

Some quick recipes as Spring will come eventually… These are begged, borrowed and stolen from all over the place – including earlier in this blog and I’m pretty sure from the inimitable Richard Mabey’s Food for Free. I’ve tried them all out many times and they work consistently. Who knows where the originals came from many moons ago –  apologies in advance to anyone who sees one of these as their own – greatest form of flattery, etc, etc.

I will be using these recipes and others as part of my indoctrination of members of the public in to the wonderful world of Spring Cleansing Herbs on Thursday 4th April at Woodland Herbs in Glasgow – though the juicing may be a challenge if the plants don’t get much juicier in this cold weather.

Nettle Pesto

Wilt 2 large handfuls Nettle tops for a few minutes in a small amount of boiling water in a covered pot over gentle heat. Quickly strain the nettles to retain their flavour – reserving the water to drink warm later.

Lightly toast a scant handful of pine nuts (about 50g) in a dry pan. Remove and place in a large bowl / food processor with 50g grated parmesan, juice of half a lemon and the wilted Nettles.

Blend all together using food processor or stick blender.

For garlic you can add 2/3 cloves crushed garlic or 4-6 finely chopped leaves of Wild Garlic or a small handful of finely chopped leaves of Garlic Mustard.

Add salt and pepper to taste and olive oil to get your preferred consistency.

Use in pasta, on salads, with cheese on toast…

Don’t forget to drink the nettle water – it’s very rich in minerals.

Variation: Wild Garlic Pesto – instead of Nettles, use lots of Wild Garlic and more oil – chop everything finely rather than using a blender


Spring Green Salad

Salad Dressing: 1 part Vinegar; 2 parts Oil; salt & pepper to taste

Herb Oil: add aromatic herbs – Rosemary / Thyme – to oil; warm in bain marie for 2 hours or leave on sunny windowsill for 2 weeks; strain and retain liquid

     Garlic Vinegar: combine Garlic and aromatic herbs with Cider Vinegar; leave to soak for 2 weeks in a covered container; strain and retain liquid

Mix dressing and add to assorted spring greens: Dandelion leaf; Hawthorn tops; Chickweed

Variation: Hawthorn & Beetroot salad – combine Hawthorn tops and chopped pre-cooked Beetroot, drizzle with salad dressing


Nettle Soup

Cook 1 chopped onion in a little oil, add 2 large handfuls of Nettle tops; 1 litre of stock; 1 chopped potato and 1 chopped carrot, simmer until potato is cooked (15-20mins). Blend soup, season with salt & pepper and finish with crème fraiche.