We are at the height of summer here in Britain. Some plants are starting to wilt, some have seeded, and the pods are beginning to pop to release their seeds. It is the perfect time to gather some wild spices before they scatter to the ground.
So I head out to collect; having a few containers is best if collecting seeds so they don't get mixed.
Just a few steps from me is a quiet country lane where I usually head to pick.
Around it are fields and a woodland area.
Walking across this woodland, you can hear the seeds popping out of the pods when touched.
I know that picking spices can be time-consuming, but these wild spices are waiting to be picked. They add an exciting and unique flavor to a dish.
And I get to enjoy the fresh air and beautiful nature.
As no one has physically shown me which plant they are, it took me time to observe the plants at different stages, familiarizing myself with the flowers, how they grow, and, eventually, the pods and seeds before I could confidently pick them.
Just like with anything, if we have a genuine interest in something, we can learn it. Nothing will stop us from learning.
Today, I gathered a few wild spices that were ready.
I first saw the garlic mustardseeds. Growing on the side of the shaded country road, the pods had dried.
Garlic mustard has heart-shaped leaves with serrated edges and small, white flowers. When crushed, the leaves and stems smell like garlic.
Picking them is pretty easy, especially when they are already dried. I squeeze and roll the pods between my fingers, and the seeds fall out. Make sure to put a catch underneath.
The seeds can be ground and used as a mustard-like spice or added to dishes for a peppery kick.
The next ones I picked were the hogweed seeds. They usually grow along roadsides, in meadows, and near water sources.
Hogweed is a tall plant with large, umbrella-shaped clusters of white flowers.
Be sure to correctly identify hogweed, as giant hogweed can cause severe skin irritation if the sap on your skin gets exposed to the sun.
During this time, their seeds start to turn brown, the best time to pick them.
The seeds have a citrusy flavor and can be used in baking and spice blends. I like them in curry or biscuits; they impart a beautiful flavor.
I like nibbling these seeds as I pick, appreciating their intense aroma and flavor.
Next is the angelica Angelica is a tall plant with large, compound leaves and greenish-white umbrella-shaped flower clusters. It usually grows in meadows and near streams in well-drained soil.
The seeds, which have a sweet, aromatic flavor, can be used in baking, candy making, and as a flavoring for liqueurs.
The last one is love-in-a-mist seeds, which have delicate, feathery foliage and unique blue or white flowers that develop into balloon-like seed pods.
It is often found in gardens and wildflower meadows.
It is best to pick them when the pods turn brown and begin to split.
The seeds offer a distinctive and complex flavour. They are mildly peppery with a subtle nutty undertone and an earthy quality that adds depth. There's a hint of onion-like flavor, which brings a unique aromatic kick to dishes. These seeds are commonly used in Middle Eastern and Indian cuisines, enhancing the taste of bread, spice blends, and various dishes. Like poppy seeds, they have an alkaloid, so consume them in moderation.
Along the way, I have also collected a few plants and flowers for tea and cooking, but let's only concentrate on the spices.
I prepare them at home.
And make sure the seeds dry before keeping them in a jar.
I keep them whole as I find that flavour is fresher when freshly grind.
I find it easy to grind finer after roasting them; they are crispier.
Adding wild spices not only adds a unique and exciting flavor to your culinary creations but also connects you to the ancient practices of our ancestors, who relied on nature’s bounty for sustenance and seasoning.
Hogweed Seeds can be a substitute for coriander seeds and caraway seeds.
Love-in-a-Mist (Nigella) Seeds can substitute for cumin and onion seeds.
Garlic Mustard Seeds can be a substitute for mustard and garlic seeds.
Angelica Seeds can be a substitute for anise seeds and fennel seeds.
They can be enjoyed for two years or maybe more. They make perfect gifts for family and friends. I made sure I only picked what I needed.
Have a wonderful day, everyone,
Mariah 🍃💚