Howth Foraging

02/04/2026

Wild pesto season is upon us!!

Nettle, three cornered leeks & wild garlic pesto

Ingredients for 600g

50g wild garlic
50g spring Nettle tops
50g 3 cornered leeks
150g Cashew Nuts
150 - 200ml olive oil
Juice of one lemon
100 - 150g parmesan (grated)
2 tsp Good salt (Malden or himalayan)
1 tsp Cracked black pepper

Varied weights depending on how cheesy or running you like it!!

Wash all ingredients, separate the Nettles. Bring kettle to the boil. Steep the Nettles for 5 minutes in boiling water.
Steep the wild garlic & leeks for 1 minute in boiled water. This will take the this will calm the flavours and also kill any bad bacteria yet keep the good! After all the wild garlic & three cornered leeks are prebiotics.

Remove your Nettles from the water, strain & squeeze any excess water. You can keep the water for tea or hair rinse. Leave the Nettles cool to room temperature! Strain your garlic & leeks, squeeze off excess water again. You can use a sieve, and spoon, or squeeze with clean hands.

Next pop your greens into a mixer- food processor. Blitz them for about 30 seconds. Now add your lemon juice, blend again, just to combine the juice. Then add the cashew nuts, blend again (you may need some olive oil at this stage, if the mix is a bit dry).
Next add your grated parmesan, and blend, slowly add the olive oil, 150ml until you pesto comes together. Don't over blend it, it's nice to keep a slightly rustic consistency.

Place in sterilised jars,keep refrigerated under 5 degreees for up to two 15 days.

Delicious with, crackers, pizza, pasta, sourdough toasts, cheese boards...even on its own 😊

Let me know if you make it and how you get on..

01/04/2026

Join us in April 23rd for our Hooks and Reels evening of stories and song.

Fabulous new stories.
Music by the talent Siobhán and Collie Moore.
Sponsored by
To support

Proud to be an Champion

Tickets in the bio
Eventbrite hooksandreels

25/03/2026

Recharge in nature with The Wonky Sauna Foraging Experience — a guided foraging walk + sauna session with Nicole, on 26 April 2026, 11:00 –14:45 meet at Dandelion, 16 Main Street, Howth. Learn about local edible plants, unwind in a cosy sauna, and enjoy a seasonal, sustainable experience with a bespoke picnic to finish. Spaces are limited — book now: Link in Comment Below

What to bring: weather-appropriate clothing and curiosity. See you by the shore!

17/03/2026

Traditional Irish dinner for St Patricks day!

Bacon, cabbage, parsley sauce, mashed potato! The secret is to cook your cabbage in the bacon water and then use some of that water in your parsley sauce 😋 Half milk, half bacon & cabbage water. Fresh parsley to finish your bechamel based sauce!

Do you eat this on St Patrick's day?

17/03/2026

Part ll St Patrick's foraging & Folklore

Great day, great company, fun, nature & educational.

Celebrating everything Irish and our remidies of old, wild herbs & edible plants ☘️ we even found the real Shamrock ☘️

#

16/03/2026

15/03/2026

Happy Mother's day to all the wonderful ladies out there x

13/03/2026

We have been ordering from Quickcrop since 2022, for our community garden. Can't recommend them enough. Amazing seeds, plants, saplings, compost and to top it off the best advice and customer service. Can't wait to receive this seasons order

13/03/2026

Wild garlic season is here and in full swing!!!

Mussels with wild garlic, shalot & chorizo cream, lime leaves, white wine

Start with
Cleaning 1kg of Mussels
Bearded & scraped
Sit in salty water to find out who's dead or alive.
If open - disregard
Closed keep

Take a pot, add Mussels, a glass of white wine, from , we used a gorgeous Albarino.
2 shallots or red onion finely chopped
A nice handful of fresh wild garlic chopped roughly, a few lime leaves.
Place on high heat until the wine starts to boil, then add 150 ml of fresh cream. I added the rind and about 50g of parmesan to my sauce for that extra richness and not to waste the parmesan rind!

Separately take 100g of chorizo lardons and heat in a pot or pan cook until nice and crispy and the oils are released. Set aside. See photos above.

Back to mussels, once the mussels have completely opened, take them from the pot with a serated spoon and place in a bowl.
Let the sauce from the mussel pot keep reducing, ie keep on medium heat for about 5 minutes until thick and creamy, now add your crispy chorizo lardons! Heat on low heat for two minutes and then add more fresh sliced wild garlic! Add a pinch of crackef black pepper. Now add your mussels back into the sauce. Heat them through whilst gently turning them through in the sauce with a large cooking spoon.

Serve in a nice bowl, take the mussels out with a serated spoon and then pour some sauce over, it's good to keep some sauce on the side to dip your mussels into.

We had these with wild garlic, lemon, rosemary & thyme baby smashed & roasted potatoes...very easy! Let me know if you want the recipe 😋 I also made chicken tempura for the brats, with a soya, honey and wholegrain mustard dip!

13/03/2026

Don't forget, this Sunday. We need all the hands we can get. Join this great collaboration of local groups to clean our coves

13/03/2026

Route & Roots, walk this morning Checking out my paths 👣 for St. Patrick's Festival Ireland foraging & Folklore tours this weekend in Howth.
Saturday or Sunday 1pm - 3pm
Places still available.
Herbal tea, homemade scones & wild hedgerow jam, along the way!

Booking link in the comments below 💚🤍🧡