WHERE THE WILD THINGS GROW
Amaranth is a wild food that grows vigorously all over the planet. Some call it a weed, but those in the know cook the green leaves like spinach. In South Africa, it’s called marog. Pick the young tender leaves for cooking and save the long flowering spikes for seeds.
Wild garlic or Tulbaghia violacea, as it is known to gardeners, has wonderful edible leaves and its flowers have a garlicky flavour. These can be tossed into salads and the leaves can be chopped up and added to venison stew or a potjie. On a health note, wild garlic has similar antibacterial properties to regular garlic bulbs. It is easily propagated and drought resistant, so if you have a sunny dry spot that needs filling, this indigenous beauty will do the trick.
I’ve grown wild cucumbers in the garden for the past two years. They get lots of attention when in season because of their strange shape and spikes. They are also known as African horned cucumber or jelly melon. When eaten green, the pulp is tart, but becomes sweeter as the fruit yellows on the outside. I use them in my seasonal salads and also in fresh pressed juices. They have lots of seeds which can be dried and saved for the next growing season.
If I lived in the northern hemisphere, I would be foraging for my favourite spice,
Juniperis communis or juniper berry. This purple powerhouse is essential for gin, another favourite of mine. This recipe is adapted from Antonio Carluccio Goes Wild (Headline publishers). You can buy juniper berries from specialist retailers like Thrupps.
FRAGRANT JUNIPER LIQUEUR
200g juniper berries, crushed 1 litre good gin 1 bunch fresh mint 2 sprigs fresh rosemary 5ml (1 tsp) chopped fresh marjoram 4 fresh bay leaves 5ml (1 tsp) fennel seeds Rind of 1 lemon Rind of 1 lime 1 slice fresh root ginger 300g (1½ cups) caster sugar 5ml (1 tsp) saffron threads or powder
Place all ingredients except the caster sugar and saffron in a large glass jar with a tight lid. Seal and leave to macerate for a week. Dissolve the sugar in a little water in a saucepan over low heat and stir in the saffron. Remove from heat and allow to cool, then add to the gin mixture. Strain through a sieve and pour into bottles. Enjoy as a digestif after dinner. ................................. Alison’s on the Green, 33 Troupant Ave, Magaliessig, Joburg, 011 467 0561, alisonsorganicdeli.com. E-mail queries to food@sundaytimes.co.za with ALISON as subject.