As delicious as it might be, foraged wild garlic soup isn’t the only thing we can make from spring’s rich pickings. From nettles and cleavers to violets and dandelions, spring’s herbs can cleanse more than just our gut.

Here, three of our friends and course tutors offer up spring recipes for nibbles, tonics and cleansers. 


200g raw buckwheat groats, soaked for 1 hour, rinsed and sprouted for 1 day
1 large handful of nettle tops
75g ground linseed
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
½ teaspoon chilli flakes
2 tablespoons olive oil
1 clove garlic, very finely chopped

Plunge the nettle tops into boiling water for 30 seconds. Strain over a large jug to reserve the hot water. Refresh in cold water and drain.
Process the buckwheat and nettles in a food processor until well mixed, adding enough of the reserved nettle water to make a mixture that easily drops off a spoon. Drink the rest of the nettle water as a tea, if you like.
Place the buckwheat and nettle mixture in a bowl and stir in the remaining ingredients.
Line dehydrator trays with baking parchment.
Spread the mixture onto the trays to a thickness of approximately 3-4 mm. Dehydrate at 140 ̊F (60 ̊C) for about 2 hours, then score into squares of a size that takes your fancy. Dehydrate for a further 2 hours before flipping over. Dehydrate until completely dry.
When they are dry and crisp, remove, cool and store in an airtight jar.

No dehydrator? Try using your oven instead if it has a setting of 75 ̊C or less.

Daphne Lambert is an award winning chef, author and founding member and CEO of food education charity, the Green Cuisine Trust. She is an expert in the field of health and nutrition and runs our seasonal Living Nutrition retreats, unfolding the relationship between land, food, health and vitality.