Wild Nettle Mojo & Pickled Wild Garlic Buds

At this time of year, the hedgerows feel generous again nettles pushing up through the damp earth, vivid and unapologetic, asking only for a careful hand in return. I find myself drawn outside more, basket in arm, gathering what feels alive.

Back in the kitchen at Shortcake Cottage, they soften in seconds, losing their sting and becoming something deeply green and nourishing. Blended with herbs, garlic, good olive oil and a sharp squeeze of lemon, this nettle mojo becomes a kind of bridge between wild and home bright, punchy, a little untamed.

It’s the sort of sauce that ends up on everything, eaten standing at the counter, with fingers, with bread, with whatever the day has offered.

Pickled Wild Garlic Buds add the perfect garlicky zing to any meal, add both of these to your spring repertoire

One spoon of this sauce and you will be addicted, zingy, fresh and verdant.

The awakening of spring brings a bounty of goodness to the land, make the most of it…

Pickling and preserves ensure you can enjoy the seasons all year round.

Summer BBQs just got better! Grilled meats and vegetables are screaming out for this mojo! And do not get me started on its pairing with fish….

The pickled wild garlic buds will sit happily on your fridge for a few months so gather what you can, just respect the land and leave enough to go to flower and seed….

Two simple recipes, a whole host of flavour…..

mojo, vegan sauce, healthy food, wild garlic, pickled, ferments, wild garlic buds, capers, green goddess, nettles, foraged food, foraged recipes, spring recipes, healthy recipes, easy recipe, chimmichurri

Yield: 4

Author: Suze Morrison

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Wild Nettle Mojo Verde & Pickled Wild Garlic Buds

Prep time: 10 MinTotal time: 10 Min

At this time of year, the hedgerows feel generous again nettles pushing up through the damp earth, vivid and unapologetic, asking only for a careful hand in return. I find myself drawn outside more, basket in arm, gathering what feels alive.

Back in the kitchen at Shortcake Cottage, they soften in seconds, losing their sting and becoming something deeply green and nourishing. Blended with herbs, garlic, good olive oil and a sharp squeeze of lemon, this nettle mojo becomes a kind of bridge between wild and home bright, punchy, a little untamed.

It’s the sort of sauce that ends up on everything, eaten standing at the counter, with fingers, with bread, with whatever the day has offered.

Ingredients

• 1 large handful young nettle tops, washed
• 1 green pepper, roughly chopped
• 1 small bunch fresh coriander
• 1 small bunch flat-leaf parsley
• 2–3 garlic cloves
• 1 tsp ground cumin
• Juice of 1 lemon
• 1 tbsp cider vinegar
• 100–120ml extra virgin olive oil
• ½–1 tsp sea salt (to taste)
• A splash of water

Pickled Wild Garlic Buds

• 150g wild garlic buds
• 150ml cider vinegar
• 150ml water
• 1 tbsp sea salt
• 1 tsp sugar (
• 1 tsp black peppercorns
• 1 small bay leaf

Instructions

1. Bring a small pan of water to the boil. Add the nettles and blanch for 1–2 minutes until wilted and deep green.
2. Drain and rinse under cold water, then squeeze out excess liquid.
3. In a blender or food processor, add the green pepper, garlic, coriander, parsley, and blanched nettles. Add the cumin, lemon juice, cider vinegar, and salt.
4. Blend while slowly pouring in the olive oil until you have a loose, spoonable sauce.
5. Balance is everything here adjust salt, lemon, or vinegar until it feels bright, rounded, and alive.

Pickled Wild Garlic Buds

1. Gently rinse the wild garlic buds and pat dry. Pack them into a clean jar.
2. In a small pan, heat the cider vinegar, water, salt, sugar, peppercorns, and bay leaf until just simmering.
3. Pour the hot pickling liquid over the buds, ensuring they are fully submerged.
4. Seal and leave to cool before storing in the fridge for 3-5 days before eating

https://gourmetglow.co.uk/recipes/wild-nettle-mojo-pickled-wild-garlic-buds

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