After a dark long winter where nature rests in a state of stasis and a peaceful still slumber, the sun returns and stays a little longer each day. The evenings harbour light, with visible skies and the promise of warmer times to come. This is the ancient shift of spring, the return of the equinox, where the dark is reunited with light, and both dance in harmony. It’s the lights turn within the natures wheel, the suns presence warms the land, awakens the soil and rejuvenates life and all its potential. As the sun kisses the ground with it’s presence, fresh new shoots form and burst up from the underworld of our hedgerows, patches of green and abundant clusters grace our local surroundings and remind us that the medicine of spring is here and the land offers enriching herbs and their powerful properties to wake, enhance and regenerate ourselves from a deep and sleepy winter.
This time invites us to reunite and bond with the growth of longer days, the simple act of reconnection through foraging and integrating fresh spring herbs invigorates the symbiotic connection between land and body and creates union with the current season.
Our founder, herbalist and avid forager Harriet Coleman recently conjured up a delicious spring herb frittata to celebrate the spring season with ingredients that are at our finger tips!
You will need:
6 tablespoons olive oil, divided
1 teaspoon black pepper
1 teaspoon turmeric
7 large sliced spring onions, including the green parts
1/2 teaspoon cumin seeds
6 large eggs
1 1/2 teaspoons salt
1 teaspoon baking powder
1 cup finely chopped wild garlic leaves
2 cups finely chopped nettle leaves (use gloves when chopping to avoid the sting)
1 handful of finely chopped parsley
Method:
In a large frying pan, heat 3 tablespoons of olive oil on medium-high heat. Add the spring onions and lightly fry for 3 to 5 minutes or until they soften. Add the black pepper, turmeric, and cumin seeds and fry for one minute more. Remove from heat.
In a large mixing bowl add the eggs, salt, and baking powder. Whisk well and combine these ingredients together, then add all your fried green mix with the eggs etc and stir well.
Heat the remaining 3 tablespoons of olive oil and add to a large round baking dish, coat the dish with oil. Pour the mixture into the dish and spread evenly. Place in a heated oven for 15 mins on 180c until the top of your frittata looks golden brown and is fully baked.
Remove from the oven, slice and serve with other delicious greens such as a fennel, spinach and dandelion salad!
*When foraging and identifying these herbs, please confirm with a herbalist or forager if you're unsure.
Happy foraging, making and enjoy!
Plant medicine blessings, Harriet Coleman - Medicinal Herbalist and Founder of West Apothecary.
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