Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Chutney and Relish » Spring Time Weedy Relish

Spring Time Weedy Relish

Author: Karon Grieve Published : May 2015

Recipe
weedy relish

Weeds are just wild plants that nobody wants. Set those little beauties to good use with this tasty Weedy Relish to use on sandwiches, burgers and in pasta dishes too.

Spring time weedy relish with ham sandwich

Weedy Relish

By garden is blooming just now. Verdant, lush, bountiful and ever so green. But it is not flowers and veggies that are sprouting with such abundant glee, oh no my friends, it is weeds….

As they say – when life gives you lemons make lemonade (or is it pour the gin?), anyway I have made my weeds into Weedy Relish!

weedy relish by larderlove

Dandelions. wild garlic, nettles and chickweed

The little buggers are prolific to say the least. Actually some of them like the dandelions, wild garlic and chickweed at least add a little colour to the all out greenness of the place.

I decided this week that instead of the usual all out panic that usually fills my heart at the thought of weeding I would actually embrace them and try to use them in a constructive way.

weeds on table

Using weeds

Now I have made use of weeds in the past, take for example my Cool Chick Oil, Nice Nettle Hair Rinse or good old Cream Of Nettle Soup, but this time I thought I’d gather a few of the little blighters together and try to create something wonderfully weedy.

Dear friends, I now give you Weedy Relish!

ingredients in bowl

Get foraging folks!

Now I’m using my wild garlic in this recipe which most wouldn’t think of as a weed, but since it grows wild rather well in these parts I include it in my weedy relish as part of the general free abundant greenery.

When you are choosing your weeds (I’ve gone for dandelions, wild garlic, chickweed and nettles here) make sure you are picking weeds that have not been sprayed by any chemicals and are not growing at doggy height or beside a road.

You really don’t want wee on your weeds or car exhaust fumes and other unpleasantness. Go get those weeds out in the wild woods, hedgerows, your own garden or fields.

Nettle picking

When picking nettles you want to go for young and nubile nettles and just the tips (top few leaves), ignore the gnarly old nettles that are darker green and stringy, these are bitter old boots and you don’t want to eat them.

Another word on nettles – stings, wear gloves to pick them and quickly blanch in boiling water for 1 minute then drain and squeeze out excess water before use. This takes the sting out of them.

Chickweed is a pretty little plant with delicate white flowers and round leaves. It tastes very much like watercress and grows in the shade.

Dandelions need no introduction. You want to use the bright green youthful looking leaves (oh this is all so ageist isn’t it) and just the yellow petals (not the white at the base of the flower or the green part or stems.

Wild garlic leaves are great as they are, just chop off any excess stalks.

relish in jar with weeds behind

Ingredients for weedy relish

I gathered a good bunch of weeds which when I chopped them up filled 5 measuring cups.

The only other ingredients you’ll need here are 1 1/2 cups of cider vinegar and 2 teaspoons of salt.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

How to make weedy relish

  • You want to toss your chopped weeds in a big bowl and sprinkle on 1 teaspoonful of salt and 1 cup of the vinegar.
  • Get in there with your hands and make sure everything is well mixed.
  • Then cover the bowl with clingfilm and pop it in the fridge overnight.
  • Next day remove the clingfilm and lift out the weeds and give them a good squeeze to release some of the vinegar.
  • Discard the leftover vinegar in the bowl.
  • Pack the weeds into a sterilised jar .
  • Heat up the remaining 1/2 cup of cider vinegar along with the rest of the salt and lit it bubble for 3 minute to create a good pickling brine.
  • Set aside and allow to cool completely before pouring over the weeds in the jar.
  • Cover with a secure lid and give the relish a jolly good shake.

Set aside in the fridge overnight and then it is ready to use.

close up of relish in jar

How long will this weedy relish keep?

Your relish will keep in the fridge for up to a month.

Can you freeze this relish?

Yes, I tend to pack my weedy relish into freezer bags and lay them flat on a baking tray till frozen. That way they lie flat and take up less room in the freezer. They will freeze for up to 3 months.

So that’s it, weedy relish just another way to get something good out of something most folks will try to avoid. Cheap, cheerful and tasty!

larder links

Looking for more easy relishes to try? Then check these out before you go;

Sweet and savoury strawberry and raspberry relish

Summer salsa relish

Homemade sweetcorn relish

Rhubarb and raisin relish

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Spring time weedy relish

Spring Time Weedy Relish

Karon Grieve
Super easy relish made from weeds in the garden! Perfect for pasta and sandwiches too
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 5 minutes mins
Cook Time 3 minutes mins
Total Time 8 minutes mins
Course savoury preserves
Cuisine British
Servings 1 jar
Calories 107 kcal

Ingredients
 

  • 5 cups greens nettle tops, chickweed, wild garlic and dandelion leaves and flowers
  • 2 tsp salt
  • 1 1/2 cups of cider vinegar

Instructions
 

  • Blanch the nettle tops in boiling water for 1 minute to remove the sting then swueeze out water and chop.
  • Toss all chopped weeds in a large bowl and sprinkle over 1 tsp salt and 1 cup of cider vinegar, mix well with your hands.
  • Cover bowl with clingfilm and set aside in the fridge overnight.
  • Next day squeeze out the weeds and discard the liquid.
  • Pack weeds into a sterilised jar.
  • Heat the remaining cider vinegar and salt in a samll pan and boil 3 minutes to create a pickling brine.
  • Allow to cool completely before pouring over the weeds, cover jar and shake well.
  • Place the jar in the fridge overnight and then use your relish with cold meats etc.
  • Store in the fridge for up to 1 month.

Notes

Vegan, Gluten Free

Nutrition

Calories: 107kcalCarbohydrates: 10gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 4721mgPotassium: 607mgSugar: 1gVitamin A: 2272IUVitamin C: 46mgCalcium: 54mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Chutney and Relish, Foraging Recipes, Spring

« Asparagus Mimosa, A Classic French Recipe
Traditional Red Velvet Cake Using Real Beetroot »
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

elderflower jelly
wild garlic salt
homemade dandelion liqueur
gentlemans relish on toast with jar behind
rich and creamy mushroom soup
quick and easy simple scones recipe by larderlove

Summer Recipes

raspberry jam
chocolate scones on plate
dandelion and walnut pesto
smoked salmon muffins
chicken fajita traybake
red pepper chutney in jar with sandwich
blackcurrant jelly with coffee
nasturtium caper in jar

See more Summer recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

  • 34

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.