Wild Leaf Salad Mix
1 Bag (min. 50g)
These are great with grilled meat or fish and roasted with potatoes. Perfect scattered on baked bread, pastries or soups.
These intense little bursts of aniseed are gathered up from around the Kent coast at the height of Summer and dried to bring the flavour through to the rest of the year. Powder them with a bit of dried dulse to make the most amazing fish crust.
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