My first hedge bedstraw recipe (Galium mollugo) was in a nut roast that worked superbly. The nutty, peppery flavours (more an after thought once you’ve eaten it) worked their way through the roast to reveal a deep rich taste sensation.
In this hedge bedstraw recipe I decided to see what it would be like as a simple creamy soup. I like simple dishes for wild edibles because they have their own strong flavours. Simple local, sustainable foods for a scrummy life.
- 150g hedge bedstraw tips
- 1 litre homemade vegetable stock
- 400ml organic goats milk
- salt & pepper
- Wash the hedge bedstraw, drain and spin dry using a tea-towel or salad spinner.
- Melt butter in a pan then sauté the hedge bedstraw greens briefly until wilted.
- Next, add the stock and simmer for 15 minutes, then blend for about 3-5 minutes. Strain through a chinois (conical sieve).
- Now add the milk and bring up to serving temperature.
This Hedge Bedstraw Recipe Serves: 4