Wild Leaf Salad Mix
1 Bag (min. 50g)
Chopped wild garlic leaves and salt, pounded to release the liquid inside the leaves then left to lacto-ferment. Works with most savoury foods - with braised beef, in tomato based sauces, on pizza (it doesn't dry out!), with roasted root vegetables, baked fish or roast chicken, or a in a tomato salad.
Wild lactic acid bacteria ferment sugars of the leaves into lactic acid, which acts a preservative. Lacto-fermentation is the original pickling method, predating vinegar pickling. The result is a pleasant but pungent sour garlic pickle.
Wild garlic, salt, lactobacillus live culture.
Keep refrigerated and use within one month of opening.
In 2003 French chef Blaise Vasseur, having witnessed the influence of wild plants on his native cuisine through chefs such as Michel Bras, asked Forager founder Miles Irving to supply wild plants to the newly opened Goods Shed in Canterbury. This spark ignited a wild food renaissance in the UK. Now, 14 years on, a team of highly skilled foragers are hand-picking wild flavours at their peak, full of vitality which speak of the season. This is ‘hyper-seasonality’- a step up from seasonal eating of farmed produce! With over a decade's experience of supplying the best chefs in the UK, you can expect wild ingredients of the highest possible quality delivered to your doorstep to enrich and enliven your meals. By pairing these super-nutritious and flavoursome wild ingredients with the skills and knowledge possessed by talented chefs, these overlooked treasures have been elevated and put back on our plates.Find out more