Fend off the seasonal chill and any circulating colds with a traditional and homemade hedgerow tonic from Craft & Country editor Emma Pritchard
Chances are you’ll have passed one particularly vitamin-packed ingredient on countryside walks for the past few months, but, given its non-descript glossy green leaves, thought nothing of it.
However, rich in vitamins A and C, wintercress* (Barbarea vulgaris) is well worth gathering. Try steeping the leaves in hot water for a purifying tea, or as a substitute for watercress and rocket in soups, stews and salads – it will give a mustardy kick. You could even use it to make a nutritious dip, as in the recipe below.
The leaves often increase in bitterness towards April, when yellow flowers will appear, so harvest this plant now.
Wintercress dip
Combine 40g washed wintercress, 120g crème fraîche, half a clove of garlic, plus salt and pepper to taste in a food processor, and blitz until smooth.
Serve with carrot sticks, tortilla chips or sweet potato wedges.
Will keep in the fridge for up to three days.
*Only eat items you have been able to safely identify first
Read more of Emma's great ideas for making the most of the countryside in her monthly column* or read more of Emma's musings on her blog, craftandcountry.com; or follow her on Twitter @craftandcountry
*Available in The Surrey Downs Magazine, The Guildford Magazine, The Woking Magazine, The Farnham Magazine, The Elmbridge Magazine and The Kingston Magazine).
