Goosegrass (Cleavers) Soup Recipe from Britain

Cleavers, Galium aparine, are not exactly what you would immediately think of as good food.  The leaves are thin and sticky.  However, they do grow in abundance right now and are edible.  When you find a patch, it would take you less than five minutes to pick enough for this recipe.  They are particularly good for the lymphatic system as they are an anti-inflammatory and diuretic.  They are also supposed to be good for arthritis. 

When you cut them, the best description of the scent that I can use is that they smell green and fruity at the same time.  Though they are edible, they do have a texture issue which is why this recipe is excellent for their use.  I was hesitant at first to try it, but I would definitely make it again.  It is very tasty, though the color leaves something to be desired!

Goosegrass (Cleavers) Soup Recipe from Britain

Ingredients:

• 3 handfuls goosegrass (cleavers) leaves and young tip, chopped
• 2 handfuls mixed wild greens (eg ground elder, ribwort plantain, dandelion, garlic mustard, comfrey, deadnettle (any of henbit deadnettle, white deadnettle and red deadnettle [or a mix] will work), clover, oxeye daisy greens, chopped
• wild greens for seasoning (eg ground ivy, wild garlic, lady's smock, pepper dulse, Large Bittercress), chopped
• herbs for seasoning (eg thyme, lovage, marjoram, lemon balm, mint, dill, parsley, chives, yarrow), chopped
• 1 onion, chopped
• 2 garlic cloves, chopped
• 4 tbsp oil for frying
• 2 tbsp flour
• 4 cups vegetable or chicken stock
• freshly-ground black pepper
• crème fraîche

Directions:

Wash all the wild greens and herbs then chop coarsely. Heat the oil in a pan, add the onion and garlic and fry for about 4 minutes, or until tender but not colored. Scatter the flour over the top and stir to combine and form a smooth roux. Whisk in the vegetable stock until the soup base is smooth.

Add the wild greens and herbs then bring the mixture to a simmer and cook for 15 minutes. Take off the heat and allow to cool slightly before pouring into a blender. Liquidize until smooth then return to the pan. Season with pepper, to taste and allow to heat through. Ladle into warmed soup bowls, garnish with a tablespoon of crème fraîche and serve.

November Foraging in the Mid-South!

While the north is buried under six feet of snow, we are fortunately still growing some wild edibles!  I must admit, it makes me very happy to live in an area that has exactly four equal seasons.  By the time you get sick of one, the next one is beginning!  This also gives us a wide variety of available plants at different times of the year.  The fall season is still in full bloom even after a few frosts.  January and February is generally the barren season of the year.  By the end of February, you might see a few onions.  However, there is much to see today!

Watercress which grows in a spring.  Because the water temperature is never extreme, it grows all year.

Make sure you invest in a pair of these if you are going into the spring!

Field Pennycress, great in salads and has a mild peppery taste.

Thistle, if you cut the stickers off you can eat the center.  Tasty but a real pain.

Juniper berries, great seasoning for wild meat and pork. It's what gin is made of.

Rose hips, can be used to make tea or jelly.  It has more vitamin C than oranges.

English Plantain, edible as a green and makes a wonderful salve.

Curly Dock, edible as a green, in the buckwheat family

Chickweed, it loves the cool weather.  It is one of my favorites and makes a great pesto.

Carolina Geranium, has medicinal uses.

Motherwort, makes a great soothing tea.  It never dies out here.  It is an amazing plant.

Wild mustard, can be eaten as a green.  It currently is mild tasting but will become more harsh as it ages.  It grows well in the early spring and loves cool weather.

Blackberry leaves are still green and can be picked and dried for teas.

Clover leaves, edible green.

Young Cleavers, edible and medicinal

Burdock leaves, the roots make a great wild edible!

Happy hunting and be sure you know 100% of what you are eating!  Please research using multiple sources.