Wild Leaf Salad Mix
1 Bag (min. 50g)
Kelp, or kombu, packs a serious umami punch and is an essential component in Japanese dashi.
Some of the largest of all seaweeds are kelps which can grow up to 30 metres. Kelps grow in colonies known as kelp forests which play host to a rich variety of other organisms and constitute an entire and unique ecosystem.
This detoxifying sea vegetable is found along North Atlantic shores and is valued for its rich, smoky and salty flavour. It makes a tasty and nutritious stock, or can be boiled and served as a vegetable in its own right.
Bake for 5 minutes at 180 degrees Celsius to make kelp crisps, which can be eaten as they are, roughly broken up used as a crunchy umami garnish. Cut into very thin strips and add to crunchy salads. Simmer for 90 minutes in as little water as possible to retain flavour, drain (retaining broth for sauces or dressings) and add to vegetable and fish dishes.
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