The Carrigaline Crusty: Foraging Course at Ballymaloe Cookery School

So I attended a wonderful foraging course at the wonderful Ballymaloe cookery school with Darina Allen herself, an advertisement for the lifestyle looking fab at 64.

As I had an early start, I didn’t have much of a breakfast before leaving home but as we were advised there would be tea and biscuits before the course began, I figured I’d fill up on a few digestives before the day started. I under-estimated the spread that was put before me! Tiny, beautiful cakes of all flavours and perfectly brewed tea leaves. Trying to be healthy, I went for the mini scones with cream and jam. All I can say is oh my god. Divine.

Anyway, wellies on and rain jacket at the ready, our group of 30 or so foragers headed out. The rain jacket was unnecessary as the sun beamed in a crystal clear September sky. The grounds and gardens of the school were the perfect locations for Darina to show us the various herbs and plants that can be found wild in the Irish countryside.

Feverfew (used for alleviating migraines, although reading about the side effects would make me avoid this plant)

Tansy, which is a powerful insecticide and useful for warding off insects if planted near crops:

Display of various wild plants:

Red Orach is basically wild spinach.

Purslane has a sour salty taste which can be eaten raw, cooked in a stir fry or cooked as spinach.

Chickweed is called so because it is often fed to chickens. It is also commonly eaten raw by humans.

A few tips I picked up:

Daisies are edible. Usually, the petals are sprinkled over salads.

Dandelions are edible and the petals can be battered and fried.

Lavender is edible as are doc leaves.

Young ferns can be eaten (one you brush the hairs off) and tastes like asparagus.

Horse chestnuts are not edible but Spanish chestnuts are.

Rosehip syrup can be made from:

2.7 litres of water
900g fresh rosehips
450g granulated sugar

Bring 1.8 litres of water to the boil.

Meanwhile chop the rosehips.

Add to the water and bring back to the boil.

Remove from heat and allow to infuse for 15 minutes.

Strain through muslin.

Put the pulp back into the saucepan and add another 600ml of water and bring back to the boil, infuse and strain as before.

Pour all the juice into a stainless steel saucepan, reduce uncovered until 850ml of liquid remains.

Add the sugar, stir to dissolve and allow to boil for 5 minutes.

Pour into sterilised bottles and seal.

Can be served with ice cream or used as the basis for a drink.

Damsons can be used to make an alcoholic infusion with gin or vodka.

700g damsons
350g granulated sugar
1.2 litres gin or vodka

Wash the fruit and prick in several places with a sterilised needle.

Put the fruit into a sterilised kilner jar and coved with sugar and gin.

Seal tightly.

Shake every couple of days to begin with and every now and then for the following 3-4 months.

Strain and bottle and leave to age for another few months.

For me, the highlight of our exploration of the grounds was the acre sized greenhouse. I could not believe my eyes when the door opened. So huge, so well laid out.

After exploring the grounds, we headed to a local beach to be shown edible plants, seaweed and shell fish. By lifting rocks we found periwinkles which can be boiled in sea water and picked out of the shell using a toothpick or such.

Then back to headquarters for homemade pizzas and salads tirelessly served up by Darina herself, giving a nice personal touch. The meal was finished off with a divine hazelnut and chocolate tart.

The evening was an impressive demonstration by Darina and another girl cooking a banquet from wild foods, all off which recipes were given to us. We each filled up a plate of tasters.