Spring foraging: Wild Garlic Video

Throw back to a couple of years ago when we got together with Tom at Omved Gardens to have a little wild galric forage.

Have you found wild garlic yet? What are you making? We have two main types near us: Ramsons (Allium ursinum) and three-cornered leek (Allium triquetrum). We have recipes for both on the blog, access these using the search bar below, but include favourites such as wild garlic and cheese scones and deliciously creamy Garlicamole. Let us know what you are cooking below in the comments.

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How to dry herbs

Catch the latest guidance at mindbodygreen:

Image from the Herbal Remedy Handbook (C) Kyle Books/Sarah Cuttle.

3 ways to dry herbs and 1 way to not dry herbs…

https://www.mindbodygreen.com/articles/how-to-dry-herbs

To add to the above article, here are some tips for drying equipment:

Dehydrators:

• The best dehydrators in the UK are excalibur brand (non-affiliated), but they come at a price (£200-£2,000), however, it will be a lifetime investment as they are high quality.

• You can buy small kitchen-style dehydrators for around £50-100 and they do very well for smaller amounts, but will ultimately have a shorter life span than an excalibur.

• Top tip: try to get one with a timer.

• Scandinavian foragers have recommended the Orakas for heavy professional use.

• See the mindbodygreen article above for our advice on using an oven as a dehydrator.

Air drying equipment:

• The image above shows the Nether Wallop herb dryer, which is small but can be taken apart and stored easily.

• We mainly use the ‘collapsible net herb dryers’, (image below) which can be found via online auction sites and hydroponic shops.

• More often than not, we just spread herbs out on a tea towel on a table for a couple of days. Not so fancy, but effective.

• Top tip: The most important thing is to keep your herbs out of direct sunlight.

Happy drying!

Want more tips on herb processing and uses? Visit our guidance pages.