Wild Teas, foraged food and working with University catering team
Fruit Routes has been keen to introduce campus foraged ingredients in food and drink and as part of University Catering. We have worked with chef Rose Bunce on three occasions experimenting with food harvested in the spring from the campus. This includes cooking with wild garlic, garlic mustard, nettles, marigolds, lavender, rose petals, lime leaves and flowers, sorrel, sage, clover, dandelions and elderflower in sweet and savoury dishes: pestos; scones; biscuits and flavoured wild cheeses as well as cordials, teas and plant beer.
Some of the key places for foraging on the route are marked on the Fruit Routes map(link) as well as guidance on safe and responsible foraging.
See Fruit Routes recipe book for recipe ideas.