Fermented Wild Leek Bulbs
Sustainably wild foraged by Michelle, the Wild Daughter in the forests of Muskoka. An umami flavour punch that is good on everything, smells and tastes like onion or strong garlic, choose from 10 days, 14 days, or 20 days ferment to taste the difference in flavour. Can be used raw in salads or used in the cooking process of grains, stews or use in a marinade.
Foraging for Wild Leeks can be a truly rewarding experience, but it is important to do it responsibly and sustainably. These plants take a long time to grow and propagate, so it is crucial to harvest them carefully and only in areas where they are abundant.
When the Wild Leek is young, 2-3” of green leaf popping out of the ground, I’ll carefully harvest enough to enjoy a refreshing meal and ferment a few because they look so beautiful and tiny. Enjoying a perfect little pickled leek definitely creates awareness and gratitude during a meal, especially if you’re sharing this experience.
Look out for spring foraging classes and join me in the forest and discover the joys of foraging for this early spring bounty.
Sustainably wild foraged by Michelle, the Wild Daughter in the forests of Muskoka. An umami flavour punch that is good on everything, smells and tastes like onion or strong garlic, choose from 10 days, 14 days, or 20 days ferment to taste the difference in flavour. Can be used raw in salads or used in the cooking process of grains, stews or use in a marinade.
Foraging for Wild Leeks can be a truly rewarding experience, but it is important to do it responsibly and sustainably. These plants take a long time to grow and propagate, so it is crucial to harvest them carefully and only in areas where they are abundant.
When the Wild Leek is young, 2-3” of green leaf popping out of the ground, I’ll carefully harvest enough to enjoy a refreshing meal and ferment a few because they look so beautiful and tiny. Enjoying a perfect little pickled leek definitely creates awareness and gratitude during a meal, especially if you’re sharing this experience.
Look out for spring foraging classes and join me in the forest and discover the joys of foraging for this early spring bounty.
Sustainably wild foraged by Michelle, the Wild Daughter in the forests of Muskoka. An umami flavour punch that is good on everything, smells and tastes like onion or strong garlic, choose from 10 days, 14 days, or 20 days ferment to taste the difference in flavour. Can be used raw in salads or used in the cooking process of grains, stews or use in a marinade.
Foraging for Wild Leeks can be a truly rewarding experience, but it is important to do it responsibly and sustainably. These plants take a long time to grow and propagate, so it is crucial to harvest them carefully and only in areas where they are abundant.
When the Wild Leek is young, 2-3” of green leaf popping out of the ground, I’ll carefully harvest enough to enjoy a refreshing meal and ferment a few because they look so beautiful and tiny. Enjoying a perfect little pickled leek definitely creates awareness and gratitude during a meal, especially if you’re sharing this experience.
Look out for spring foraging classes and join me in the forest and discover the joys of foraging for this early spring bounty.
Benefits:
Rich source of antioxidants, particularly polyphenols and sulfur compounds
Anti-inflammatory, anti-diabetic, and anticancer properties
Use In:
Can be used raw in salads to provide an onion or garlic like punch
Used in the cooking process of grains and stews to enhance the flavour
Use in a marinade in place of garlic
Ingredients:
Wild leek bulbs
Coarse salt
Muskoka Spring water