On Thursday 12th September Was a mild day to lead a wellbeing group Herbal walk around a local park. We set off to find more edible plant species that Mountsfield park has to offer, with cloth bags and scissors. @FOMP http://Www.mountsfieldpark.wordpress.com (find out more of the history of Mountsfield park here). Francis kindly donated organically grown fresh produce from the QVT garden: a crown prince pumpkin, potatoes and a courgette.
In season, Locally sourced Wild ‘weeds’ provide an abundance of minerals, much like a mini supplement/vitamin pill instead of which, these offer small medicinal properties including calming iron, calcium and magnesium.
Walking up the south circular road was very noisy and polluted so we turned off earlier than planned into looking up, I noticed tiny black grapes hung in clusters above our heads. Paul (tallest member in the group) collected several bunches and before long we’d all savoured the sweet/sour juice and crunchy pips.
we met another participant at the park and stood or sat beneath the arbour in the community garden. There We studied the flame coloured nasturtium flowers (strong/hot flavour leaves and flowers) and milder calendulas. The rich vibrant colours are abundant in an array of plants and vegetables including cardoons, beans and purple sprouting broccoli. Everyone experiences the positive effects of nature on our wellbeing. (Note: The garden is open to visitors but all produce belongs to the park volunteers!)
Preserving these wild foods, can be easily achieved; by making sauces from hawthorn berries, drying nettles, mint and lemon balm for tea and sprinkle nettle seeds to garnish salads and soups. Plantain leaves stem blood flow and are antiseptic; these have a robust flavour for use in salad and juice. Similarly yarrow’s feathery leaves and dandelion (lion’s tooth plant) and burdock leaves for opening and flushing/cleansing the urinary tract. Nettle leaves offer an energy boost of iron; now the seeds are developed these can be harvested (carefully!) and dried out on a tray in a cloth bag and store in a jar and use as an alternative to pepper.
Back at the QVT site kitchen we chose our tasks and prepared a great lunch together: a pumpkin, horseradish (donated by award winning gardener Mary from her allotment), potato, green lentil and ginger soup served with rye bread and organic sunflower spread plus salads: courgette ribbons creamy herb pesto style dressing with cashew nuts, olive oil, avocado, tomatoes (from our garden) and washed herbs from the park garnish of sliced red (pink!) cabbage, yellow rocket flowers, and living lentil sprouts for extra crunch and protein. Plus stuffed little gem lettuce leaves with avocado and tomato dressing.
For our Dessert we handmade individual chocolate, date and walnut truffles with an apple and blackberry compote (premade with cinnamon) and topped with a Catford grape! We made a refreshing fresh mint tea and tried mallow (lavatera) flowers for soothing digestion. Norman has nicknamed me as a Plant Professor!
A natural no-added sugar dessert has been shown to improve our mood and mental balance.
Wheat-free recipes for optimising well-being and reducing bloating and fatigue.