South of Curracloe beach is Culleton’s Gap where a wooded walk, teaming with all sorts of interesting flora and fauna, meanders behind the sand dunes. The sun was shining, there was a cockoo calling and a red squirrel was spotted scampering through the tree tops. A magical backdrop for our forest forage led by Mary White of Blackstairs Eco Trails. The group huddled close as Mary and her partner Robert went through the ethics of foraging for wild food. We were advised not to over indulge – to leave some for the insects and animals to feed on and enough to enable the plant to reproduce. “We take no more than a third of a particular species in a given area” Mary explained “and if it is a rare specimen, such as pig nuts, then we leave it alone altogether to give it a chance to re-establish itself”. Most importantly, “if in doubt- leave it out”. Some plants are easy to identify but others require some experience. There are several plant species with white umbel flower heads that look remarkably similar and while a lot of them are safe to ingest there are a few that are poisonous- some deadly. So bring along a good wild plant guide to help you make informed choices and if you are unsure please don’t take the risk.
With the sensible advise underway we continued on our walk. Stopping frequently to point out plants of culinary interest, Mary and Robert highlighted their individual characteristics to aid identification. They shared interesting tips and facts as well as practical recipes to try out. So engaging were our two guides that the 90 minutes flew by. I was particularly taken with a recipe for fried dandelion heads so I rushed home to scour our lawn for ingredients to make an afternoon snack. Everybody knows dandelions, or Pissy-beds as they were charmingly referred to round these parts due to their strong diuretic qualities. Also embedded in our childhood memories are the floaty seed heads which we would puff at to tell the time. But if you actually go hunting for a dandelion there are a number of yeller flowers that bear a striking resemblance to it – like Lesser Hawkbit and Sow Thistle. So here are a few tell-tale signs to make sure you’ve made the correct choice.
Apparently it’s best to harvest them at midday or when the sun is at its strongest so that the flower will have maximum sugar levels. Sun still blazing I filled my colander with the yellow heads, washed them, patted them dry and removed as much as the green calyx as I could. Then I dipped them in whisked egg and coated them in flour mixed with salt, pepper and a few herbs. I used some thyme and oregano and my flour was buckwheat but you can alter the recipe to suit what you have to hand. I fried them in olive oil and -wow! Totally delicious- we scoffed them down in the blink of an eye.