Jack (garlic mustard) Salsa Verde

Jack Salsa Verde

Oh my goodness this is to die for... it is much lighter than my 'nettle verde' (see other posts). This truly is a taste sensation and I had it with my homemade bread and my scrumptious nettle soup. What is most amazing about this little gem of a dip is the fact one cannot buy it in the supermarket and I feel rather pleased with myself. Whenever I come across jack-by-the-hedge or it's other name (garlic mustard) I can't resit picking it. I pick a little from each patch and gather in different locations to keep it going and leave plenty for other gatherers. There is nothing quite like picking your own food and experimenting with it.

All my recipes are intended to be exploratory. I document my experience as a forager and like to share what I can do with these wonderful wild edibles. I always know when a experiment is successful because the food is scooped up immediately and I have my partner and friends to thank for that and their wonderful honest comments. I will continue adding 'Jack' to my food creations so keep an eye out for new taste sensations.

I made my 'Nettle & Jack Salsa Verde' a few weeks ago and it was very powerful indeed. It packed a punch with it's taste and the colour was truly amazing. From that 'Jack Verde' was born ... and boy am I glad I made this ... I love it. Here is the recipe and I hope you enjoy it as much as I do. Spread it all over a homemade bread, have it with cheese or plonk it on top of a good fish ... the list is endless ... just try it ... yum!

Fig. 1. L. Moore 'Jack Salsa Verde' 

Fig .2. L.Moore A Detail of 'Jack Salsa Verde' 

Fig.3. L.Moore 'Jack Verde' with my homemade tomato bread

Jack Salsa Verde

1 decent sized bowl of jack-by-the-hedge
2 handfuls of pine nuts
2 anchovies
1 large tbs mascapone
4 good sized cloves of garlic
1 handful of capers
1-2 tbs lime juice
A good glug of olive oil
Salt & black pepper

Wash your jack in a bowl of tepid water. I add a little salt (to get rid of any nasties) and give it a good wash and then sieve and rinse under the tap to get rid of the salt. Add your jack and all the other ingredients into a bowl and wiz up with a hand blender (or put them all in a blender) until it is a nice consistency. Ta Dah it's done. Spoon it into a nice dish and eat ... Yummy.  Oh for decoration add a touch of olive oil on the top and a few Jack leaves.

This recipe can be altered in any way you wish. If you like it a little thinner add more oil etc and less mascapone ... just explore and enjoy.



 

Nettle & Jack (garlic mustard) Salsa Verde

Nettle & Jack (garlic mustard) Salsa Verde

Wow what a way to use your fresh foraged wild green weeds than to make a salsa verde. This certainly does live up to it's name (green sauce). This is packed with a punch of vitamins. When I was eating this I felt like I was taken back in time during my ancestral period but without the trimmings. The colour takes your breath away ... it is very dense and moss like. "Stinging nettles are one of the best plants for human health, both as food and medicine ... a complete, ready-packaged natural vitamin and mineral supplement" (Bruton - Seal J & Seal, M, 2008, p 114). We can find stinging nettles everywhere in out hedgerows packed with protein, calcium, vitamin c, beta-carotene and chlorophyll.

Jack by the hedge known as garlic mustard or (Alliaria petiolata) is found in shady hedgerows and woodland edges and it contains glucosinolates and apigenin flavonoids, both known to have anti-tumour effects and high in vitamin A. "The leaves also contain cancer preventing chemicals typical of both garlics (allyl sulphides) and mustards (isothiocyanates)" (Irving, M. 2009, p 77).

So no wonder this green sauce is such a winner. I would experiment with this recipe as I have based it on my own palette where I like a lot of garlic and chilli and the anchovies add a strong salty taste. I made this to go with my salmon steak with a wild mushroom risotto. You may decide to omit some ingredients and add more olive oil and make it more fluid. However I would always  recommend experimenting with my recipes to make them to your own liking. I see my recipes as a starting point to explore wild foods and alter them to your own taste buds. It is the sheer  'act' of gathering these wild weeds that makes this such a wonderful experience and journey of discovery.

Get yourself outdoors on a brisk January day and experience the thrill of looking, finding and exploring. It really is worth it. I forget myself when I am absorbed in looking for these weeds. I feel a real balance between mind and body in a state of complete absorption, it's a great feeling ... . so go and try it. As I have said in all my blogs 'if in doubt leave it out'.

When your new to foraging always make sure you know what you have and check it with diagrams and pictures and a number of sources (not just the internet) and having another pair of eyes to help you identify your find is always useful so bring someone with you. It is fun doing the research and when you feel sure always try a little first. Tasting small amounts is always wise just in case you don't agree with it. Remember you have never eaten these foods before.

Fig 1. L. Moore Nettle & Jack Salsa Verde 

Fig. 2. L. Moore. Nettles washed and ready for simmering

Fig.3. L.Moore. A detail of Salsa Verde topped with Jack leaf

                                      Fig.4. Salmon Fillet with Nettle/Jack Verde & wild mushroom risotto                          

Ingredients

Half a carrier bag of stinging nettle tops (or non stinging nettles)
1 cup of jack by the hedge
3-4 anchovies
6-8 cloves of garlic
2 tbs mascapone soft cheese
2 tbs (or handfuls) of pine nuts
2 tbs olive oil
2 small dried red chillies
1 tbs lime juice (or lemon)
salt and black pepper to taste

• Wash the nettles in lukewarm water and salt and strain (then rinse again to get rid of the salt)
• Boil the nettles for approx 3 mins until soft and then plunge them into ice cold water
• When cool squeeze the water out of the nettles
• Add the squeeded nettles into a bowl with all the other ingredients and blitz with a blender
• Put into a nice bowl and add a glug of olive oil on top and serve

Ta dah its ready (it should keep in the fridge for a couple of days)

I really enjoyed mine with my salmon steak however it did feel a bit thick for me so next time I would add more olive oil and perhaps think about roasting my garlic in the oven first and then squeeze this sweet garlic into my Verde and then blitz. I will also be trying pure Jack by the hedge (garlic mustard) salsa verde... yum.

References

Bruton-Seal, J & Seal, M. (2008) Hedgerow Medicine: Harvest and Make Your Own Herbal Remedies, Merlin Unwin Books  Ltd, London. p, 114.
Irving, M. (2009) The Forager Handbook: A Guide To The Edible Plants Of Britain, Ebury Press Publishing, p, 77.