Elevate every meal with simple, fresh herbs and wild garnishes from the Wye Valley. No special equipment needed—just your fridge, a knife, and a sprinkle of nature’s best.

🌱 Fresh Herb Picks

• Wild Garlic Leaves Prep: Chop & stir Walk pairing: Tintern to Devil’s Pulpit Plant pairing: Wild garlic Use: Fold into soups, mash into butter, or sprinkle over toast.

• Wood Sorrel Leaves Prep: Rinse & tear Walk pairing: Tintern to Penterry Church Plant pairing: Wood sorrel Use: Scatter on goat cheese toast or drop into salads for citrus zing.

• Nasturtium Flowers & Leaves Prep: Rinse & tear petals Walk pairing: Tintern to Brockweir Plant pairing: Nasturtium Use: Garnish salads, soups, or creamy spreads for peppery colour.

• Field Mint Sprigs Prep: Strip leaves Walk pairing: Tintern to Brockweir Plant pairing: Field mint Use: Muddle into drinks, infuse in water, or chop over fruit salads.

• Wild Thyme Prep: Strip and mince Walk pairing: Tintern to Devil’s Pulpit Plant pairing: Wild thyme Use: Stir into slow cooker stews, twirl into butter, or crush into sea salt.

🧈 Herb Butters & Compound Spreads

Store in the fridge; use to enrich bread, veg, or protein.

• Wild Garlic & Chive Butter Basics: Soft butter + minced wild garlic + chopped chives + pinch of salt

• Rosemary & Sea Salt Butter Basics: Butter + minced wild thyme + flaky sea salt

• Nasturtium Pesto Spread Basics: Nasturtium leaves + olive oil + nuts + Parmesan (or nutritional yeast)

• Mint & Honey Ricotta Basics: Ricotta + chopped mint + drizzle of honey

🥗 Herbal Dressings & Infusions

Quick no-cook mixers to brighten salads, grains, and drinks.

• Elderflower & Lemon Dressing Basics: Elderflower cordial + olive oil + lemon juice + cracked pepper

• Mint & Cucumber Water Basics: Cold water + cucumber ribbons + mint sprigs + ice

• Wood Sorrel Vinaigrette Basics: Torn sorrel leaves + vinegar + oil + mustard

• Thyme-Infused Olive Oil Basics: Warm oil + a few sprigs of wild thyme; cool & strain

🌸 Edible Flowers & Leaves

Add colour, texture, and a hint of wild flavour.

• Nasturtium petals (peppery)

• Viola or pansy blooms (mild, slightly sweet)

• Dandelion petals (honeyed floral note)

• Sorrel leaves (citrus tang)