Smudging is a custom that originated in the Americas. Indigenous tribes used the ritual of smudging to cleanse the air, banish negativity and bring positive energy into an area. It is also known as a Sacred smoke bowl blessing. Yes, you can use plants to drive away negativity.
We do not follow the indigenous tribes rituals but it does inspire us to create our own version of smudge sticks for individual use. If you have had a stressful day then a little bit of smudging will go a long way to creating a relaxing, peaceful environment.
How to make a homemade Smudge stick
Gather wild herbs. Sage is commonly used but other wild plants such as spruce sprigs, thyme, rosemary, lavender and rose flowers work well.
Bundle the herbs and tie them tightly at the bottom.
Wrap the string around the herbs, criss-crossing the string to ensure the herbs stay in place.
Cut off any excess string.
Now it’s time to light your herbs. Leave it burn for a couple of seconds before blowing out the flame. Now use the smoke to cleanse the air.
Use a heat resistent bowl filled with a cup of sand to distinguish the herbs.
Foraging for Smudge stick ingredients
Keep in mind that some herbs work well together and compliment each other. Lavender and Sage, Mint and Tarragon or Pine and Rose work well. At different times of the year there will be smudge stick ingredients available.
Tips for using Smudge sticks
Be careful when lighting any herbs of plants indoors. Always keep a bowl of sand near the smudge stick. Never leave a smudge stick unattended. Don’t over smudge.
We hope that you enjoy using your smudge sticks. To join us on some wild herb foraging adventures please get in touch with a member of our travel team.
Are you feeling tired all of the time? Do you suffer from insomnia? Sleep deprivation can be a common occurrence in our busy lives today. It is well documented that sleep loss disrupts our attention span and causes emotional stress. Symptoms include mood swings, memory loss, lack of motivation, increased appetite and irritability.
Ongoing lack of sleep can have negative effects of your immune system which means it could take you longer to recover from common illnesses.
Our first recommendation is always to take a long walk in a natural environment. Join one of our day tours in nature or look for your nearest park or coastal town, walk slowly, breathe in the fresh air and allow yourself to become immersed in the nature around you. Try to leave your phone at home. If you are struggling to fall asleep at night try using some relaxation techniques, listen to soothing music and sounds.
Here are three of our favourite wild plants that are known to help relax the mind and help you to get a better nights sleep.
Lavender
Lavender is treasured for it’s scent around the world, from perfumes to cleaning products to beauty products. It can be found growing throughout Europe. The lavender plant has multiple varieties. Studies have found that lavender can aid sleep through aromatherapy. To get a more peaceful nights sleep try placing a small bunch of lavender in your pillow case or lighting a lavender scented candle for a short time before going to bed.
Wild Chamomile
Chamomile is one of the most popular wild plants, used by herbalists and foragers around the world. It’s daisy-like flowers are easy to recognise. Both the flowers and leaves are edible. The dried flowers contain terpenoids and flavonoids, which are known to help with insomnia, anxiety and relaxing the muscles.
For a better nights sleep make a simple tea from the flowers or put a bunch of chamomile under your pillow and enjoy the scent until it rocks you to sleep.
Valerian
When many people hear the word today they may think of House Velaryon from Game of Thrones but long before Game of Thrones came to our T.V. screens the Valerian Plant was being used for medicinal purposes. This pretty plant prefers the sunshine and you will find it along the coastlines. The ancient greeks used to hang valerian in their homes to keep out evil spirits. When most people think of the Valerian plant they think of sleep as it is the most commonly used over the counter sedative in Germany. It is also said to reduce anxiety, stress and migraines. It contains calcium, iron and magnesium.
When preparing Valerian to aid sleep it is best to use the root of the plant and simmer is gently in water until it reaches boiling point. Drain away the root and sip on the remaining liquid. You can also use it as a foot bath and this is said to aid insomnia. Simply take a bundle of the herb (flowers and leaves), wrap it with string and add it to a basin of warm water, allow your feet to soak in the mixture for ten minutes. Let us know if this works for you.
These plants are readily available throughout Europe. They may be more obvious in the late spring and early summer months when the flowers start to bloom but the leaves can be just as effective.
If you are suffering from insomnia for a prolonged period of time than it is a good idea to see your doctor for recommendations.
For more information on any of our wild foraging tours please contact one of our travel experts.
Nowadays we know that everyone is living extra busy lives. Everyday we are bombarded with choices. It can start in the morning in your local coffee shop; what coffee will you choose? Latte, flat white, americano? In every decision we have to take there are so many options presented to us that it can seem overwhelming. If this sounds like you then there is a solution. Take time out in the natural landscapes around you.
Leave your phone in your bag or even at home, put on your walking shoes and make your way to the nearby mountains. Not only does it force you to concentrate on putting one foot in front of the other, it also gives you freedom and time to let your creative juices flow. Not all good ideas come whilst you are sitting at the desk! A change of environment could be just what you need to stir up your imagination.
Let’s spend some time in nature, learning about the ancient outdoor food traditions that still exist today. Before the arrival of commercial farming we relied heavily on these foraging and food picking techniques to provide us with our weekly dose of nutrients.
Collecting Peri-winkles by the Seashore
Middens containing large deposits of winkles, cockles and whelks dating back to the bronze age can be found on the coast of the Wild Atlantic Way. Our ancestors certainly knew a thing or two about foraging. Today, the tradition of collecting shellfish is passed down from one generation to the next, making it a major part of our childhood memories. Join us for a Taste of Ireland on our Coast to Coast foraging adventure.
Truffle Hunting in the Italian Hills
Poet Cicero called truffles earths offspring and it is no wonder why. These treasured foods are hidden beneath the earth. In the 1700s hunting for the beloved truffle became popular in Italy. The Truffle is celebrated with festivals throughout Italy and chefs today consider them some of the most prized foods for their dishes. Hunt for luxurious truffles in Northern Italy.
Pear Cider Making in France
Early Normans in France opted to drink cider as the grapes didn’t grow well in the cooler Normandy climate. Many french people drank cider instead of water when a plague struck the region in the 1400’s. The Pays d’Auge region in Normandy today has a famous Cider route where you can drive from farm to farm tasting delicious varieties. Discovering the poirés ciders is an amazing way to learn about traditional farming and how the French public produce these tasty drinks. Book this pear cider experience today.
Grape picking in the Douro Valley
Grape pips from 4000 B.C. have been found in archaelogical sites from the Douro Valley. This area is devoted to producing some of Europe’s most delicious wines in the most spectacular landscapes. The terraced vineyards of the Douro region are a UNESCO listed heritage site and will leave you with a lifelong appreciation for wine production in Portugal. Join a Guided Douro Valley experience today.
Mushroom Hunting in Hardwood Forests of Europe
The tradition of mushroom hunting (mushroom foraging) has been passed down through from one generation to the next. As well as a fascinating number of species, mushrooms are a treat for the table. Fungi of all sorts (button mushrooms, gentle puffballs, famous chanterelles and delicious Cep mushrooms are just four of over 38,000 varieties of fungi that have been recorded around the world. As well as a fascinating history like the Siberian shamans consuming the deadly fly agaric hallucengenic mushrooms during religious ceremonies, mushroom picking is often stirs up a nostalgic feeling. Join us to explore the world of mushrooms on a foraging experience in Ireland.
There is so much on offer from the landscapes around us if we take time to listen, look and learn. Ready for your next food adventure. Let’s go!
For more information on any of the above experiences that encourage us to switch off please contact one of our travel team.
Last week, myself and my fellow forager Emily headed for the wooded mountains of Wicklow to seek some freshly foraged wild goods. Although both of us enjoy foraging and have a reasonable knowledge of the wild plant species around us, neither of us pretended to be a mushroom expert.
We started in the stunning little town of Rathdrum which is perched high on a hill in the middle of the Wicklow countryside. For a small village, it has a bustling atmosphere and some pretty cafes to stop in for a well needed morning cuppa before we got going. We walked the jubilee loop, taking some detours along the way when our senses guided us deeper into the woodlands.
On this quiet trail you pass through a meadow of ferns and dandelions that greet you as the first foraging stop along the way. We carefully plucked a few dandelion heads and red clovers before heading deeper into the Irish jungle. Before entering the crowded forest we found that there were several Elderflower trees leading us towards the woods. Yes, we had a picking good time. It would be rude not too.
The weather was good to us as the sun was out but the previous three days had been damp and rainy. I just knew that we would stumble upon some fungi. Once we found out first patch of field mushrooms we saw them jotting up from the wet earth everywhere we looked. We were after the much prized chanterelles but it was much too early in the year.
However we did manage to get up close and personal with many different varieties of mushrooms. Luckily we had our guidebook with us so we could check up on the species as we came across them. It is a well known rule of foraging that you should never pick what you cannot identify. Here are some of the shrooms we encountered along the way:
Mushrooms included: the Butter Waxcap/Hygrocybe ceracea, the Star Pinkgill/Entoloma conferendum, the False Chanterelle and the Phallus Impudicus.
Towards the end of our trip we looked up and found a tree bursting with heads of honeysuckle. The smell is sweet and delicious. This would later be boiled into a syrup.
Although our trip was a fun adventure we are looking forward to our next trip when we have studied the mushroom varieties and maybe bring a mushroom foraging guide to help us along the way.
Giant strips of sugar kelp are often left over once a tide has receded. We picked up some delicious kelp on a coastal foraging adventure last weekend so we decided to do a little more research on this natural sweetener.
WHAT IS SUGAR KELP
This is a very impressive looking seaweed, often found washed up on the wild atlantic coastline. It is easy to identify due to it’s large size and distinctive pattern. When fresh it should look wet and slippery. Ideally you would cut this seaweed gently from its source but as it is usually hiding in the deep waters before the tide it isn’t easy to cut it from it’s nature habitat. As it dries you will see a coating of mannitol (a sugar alcohol) forms on the outside. The high levels of mannitol in sugar kelp make it a sweeter seaweed than most.
HOW TO MAKE SUGAR KELP CRISPS
Sugar kelp crisps can be made in two ways. For a super healthy crisp use the oven and for an extra crispy version deep fry in some heated vegetable oil.
HEALTH BENEFITS OF KELP
An excellent source of Iodine which can help you to keep a health metabolism. It is also known to help detox the body and balance the level of cholesterol. Kelp also contains Vitamin k, Vitamin A, Vitamin B-12, calcium, magnesium and iron.
To see some of this amazing sugar up close you can join us on a coastal foraging experience along the Irish seashores. If you would like to learn more contact one of our travel team.
Packed full of iron, Vitamin C and healthy goodness, this easy detox smoothie is the perfect way to cleanse and repair your body after any long weekend.
We often forage for sea beet, using it as a natural substitute for greens in stir-fry’s, stews and more but on one Sunday filled with sunshine we were inspired to create this delicious smoothie that is now a monthly fixture in our ever growing plant based recipe list.
Never tried and tested making homemade smoothies before? Don’t fear, this is probably one of the easiest recipes to start with. Here is the short list of ingredients and a few useful tips when you plan to forage for this healthy plant.
INGREDIENTS
Three cups of freshly picked Sea Beet leaves
Two large pears
The juice from half of one lemon
Grated Ginger
Crushed mint leaves (just a few)
PUTTING IT ALL TOGETHER
This is pretty easy. Wash your ingredients thoroughly. Cut off the stems from your sea beet leaves and chop into thin slices. Peel your pears carefully (save the skins and add them as a decoration in the end), finely grate a small cube of ginger. Slice a lemon in half. Now you are ready to put it all together. Blend these ingredients until smooth. After you have gotten rid of the lumps add a few ice cubes and 3 – 4 mint leaves. Blend gently for two minutes. Tadaa you have made your very own detox smoothie. Enjoy!
HOW TO PICK SEA BEET
Sea beet is a seaside plant we love to forage for all year round. It is easy to identify and will pop up at the edges of beaches in small bundles. Never pull the plant from the root. If you are picking sea beet just snip a small amount of the leaves and the rest will replenish itself.
Always wear gloves when you are out foraging and make sure to wash the leaves thoroughly before using them in any recipes.
We hope that you enjoy this easy sea beet detox smoothie and hope to see you soon for some foraging adventures.
This week we will take you to our stories by the seaside and do some coastal foraging. Before the rise of agriculture as we know it today, our ancestors were foraging for their daily meals. Many of the vegetables, spices, seaweeds and shellfish we find by the sea today will have been harvested by our ancestors in the past.
Historically people have always chosen to live by the sea as the shorelines offer plenty of nutrients for our diets. From the cliffs and sand dunes to the rock pools when the tides go out, there are food sources everywhere you look. Today, this tradition isn’t as popular as we have got used of the age of convenience where our local supermarket offers everything we need for our daily meals.
For those of you who haven’t tried it, please give it a go or join us for a unique experience outdoors.
There are treasures to be found in unexpected places and it is the ideal way to spend an afternoon by the beach. Our coastal foraging treks take place in Ireland with the clean Atlantic coastline and predictable tides. Let’s start with the weather. The weather in Ireland is always a good way to start a conversation. Sunshine, rain, wind and changeable weather patterns make Irish people fascinated by the weather. I should know, I’m Irish. My friends and family could spend hours just discussing the forecast for the days ahead.
You are never guaranteed to get warm weather when walking by the shore in Ireland. Raindrops comes in all shapes and sizes, tiny drops that sprinkle the ground, sideways rain that catches you off guard, warm drizzling rain that soaks you to the bone but all of these weather conditions combine to make it extra rewarding with you stumble upon some unique culinary treats.
From fresh muscles to pools of winkles, you will find everything you need for a warm cup of seafood chowder along the Irish coastline. My first coastal foraging excursion was fruitful. As a child my mother would buy us small plastic buckets and short fishing rods to scoop out the seaweed from the giant rockpools all along the Co.Clare coastlines. Picking was part of every stage of growing up. From child to adolescent I made the transition from bucket to bag and back again when picking along the shore.
My grandfather would take the whole family to a nearby beach and we would eagerly wait until the tide had gone fully out, revealing the rockpools, seaweed and most importantly the shellfish hiding underneath. The art of picking was simple, patience was the only real skill required. Myself and my sister would spend hours scanning the shallow pools of water for the biggest winkles, crabs and mussels. Although all of the shellfish that we scoured for were easily identifiable, not all were easy to find.
Winkles were the easiest to collect. They tend to roll with the tide so it was not a matter of searching for them but more time was spent deciding on which ones to collect. I never tool the baby ones. This was my one rule for collecting winkles. Once you have avoiding the baby shells you can enjoy scooping out large handfuls of winkles alons most shorelines.
When it came to crabs I was always a little nervous to pick them up. Their claws would reach right out to stab pinch you if you were too quick. Sometimes we would just play with them for awhile before placing them carefully back in were they belonged. Laughing as they scrambled off to find their pals. Mussels were always considered the biggest treat. They clung tightly to the edges of rocks, making it more difficult to pull them off. Nothing can beat a pot of fresh mussels cooked in garlic and tomato juices. Give it a try. Believe me you won’t be disappointed.
Why not try a spot of razor clam hunting while you are by the shore. Simply bring some salt on your journey and seek out the small holes in the beach. Pour in the salt and watch in awe as the razor clams come to life.
Other favourites of mine include kelp and seaweed. These make delicious additions to salads. You can also use them to enhance the flavour of any seafood dish.
Let’s talk through how we spend an average day by the sea, foraging for some coastal treasures. We rise early to greet the sun. After choosing a meeting point we take some time to make sure we have all the utensils we need. Bucket or basket, check, pair of scissors, check, seaweed guidebook, check, hat and gloves, check. We prepare a picnic, stuffed with local ingrediants to give you a taste of the land. Fresh nettle pesto, brown soda bread, a flask full of tea and some fruit are the basics we need.
We are ready to rock in the rockpools by the wild Atlantic sea. It is always best to go with a guide who has experience identifying the goods. After meeting up with our local guide we walk towards the sea, taking time to talk to fellow foragers and enjoy the fresh air along the way. We spend some time scouring the seaside to find the ideal place to perch. This can take some time but we have timed the tides so we know that the rockpools will be visible from the edge. FYI, always check the tides to ensure the tide is out before you get ready for your trip.
With our cups in hand we pour a hot cuppa while our guide gives us the lowdown on the items we will collect for the day. Mussles, peri-winkles, seaweed and seabeet are a must, everything else is a welcome bonus. We spend the next few blissful hours scouring the rocks, learning about the sea, picking shellfish and enjoying the sun shining down on us to provide us with a welcome bit of Vitamin D.
Once we have found our pickings for the day it is off to our local guides house to create some tasty wild dishes where we will use our recently found treasure to whip up some well deserved dinner. A glass of guinness in hand and a bowl of seafood chowder in the other, what more could we want. This is our perfect day by the seaside.
HERE ARE A FEW COASTAL FORAGING TIPS FOR YOUR NEXT ADVENTURE:
DON’T let the weather prevent you from your next adventure. Remember that a little rain never hurt anyone. If you happen to get a sunny day then take advantage of it, spending a few hours by the shore.
LEAVE enough for others. Everyday we hear warnings of over fishing so be mindful of this when you are foraging by the sea. Only pick enough for one days pickings, giving the shores time to replenish its goods over time.
WEAR suitable clothing. This is key to any foraging adventure. Waterproof shoes comes in handy when you playing in rockpools. Also, bring a spare pair of socks to keep your feet dry.
KNOW the tides. Most countries will offer websites that give you the times of the tidal currents. Keep a close eye on these. You don’t want to venture all the way to the beach to find that you have to wait five hours until the tide recedes.
DON’T be afraid of seaweed or crabs. The waves may look rough but the sea is gentle with many varieties of produce to try. You never know what treasures you will find.
Being near the sea, watching the tides, creatures, and plant life of the ocean can be a wonderful experience, away from screens and connecting with nature.
Enjoy every moment of your coastal foraging trip. If you need any more information on our fruit and foraging tours please contact us at Orchardsnearme.com
If you take a stroll to the woodland or keep your eyes peeled in your local park you may discover some delicious wild garlic. Spring and Summer months are perfect for foraging this wild herb. It usually grows at the edge of woodlands, around damp soil.
If you have just begun your foraging adventures than this herb is a flavorful find for beginners. You will smell them before you see them and they usually hang around in big bunches.
The wild garlic flowers and leaves can be used in many recipes and salads but for today’s recipe we will focus on how to make wild garlic pesto which is perfectly paired with fresh pasta or toasted breads.
Picking and Preparation Don’t pick from the roots, leave some for others and be sure to wash the leaves thoroughly before you use them.
If you are out foraging for wild garlic follow these simple tips: Never pick plants from the root, always use a scissors.
Make sure to wear gloves at all times.
Wild garlic is most commonly found from March to July.
Pick healthy leaves that are long and bright in colour! Try and pick the leaves from an area that’s less likely to have been crossed by animals.
The best way to check that what you’ve picked is wild garlic is to smell it. The smell is strong.
Here is a great and simple recipe for wild garlic pesto!
How to make wild garlic pesto
INGREDIENTS
100g wild garlic leaves (a big bunch or a basket full will do)
50g nettle leaves
50g parmesan cheese
50g toasted pine nuts or walnuts are a nice alternative
2 tablespoons of olive oil
Lemon juice (at least half a lemon is needed)
A pinch or salt and a pinch of pepper
METHOD
Wash wild garlic leaves and nettles thoroughly. Be sure to always wear gloves when cooking with fresh nettles. They sting until they are boiled.
Place the nettle leaves in a pot of cold water, make sure the nettles are covered and allow to boil. This should only take ten minutes.
Drain the water and squeeze the leaves in a dry cloth to get rid of all excess water and juice. Place the galic leaves, nettles, parmesan, and nuts into a food processor and blitz. Slowly add two tablespoons of olive oil.
Add an extra spoon of olive oil if the mixture is too dry.
Add in your salt, pepper, and lemon juice to taste.
Once you have your wild garlic pesto prepared you can use it with pasta, as a dip or add to sandwiches for extra flavour. You can store fresh pesto in the fridge for up to one week. If you want to keep it longer, freezing it will hold the taste for 9 months.
If you are interested in embarking on a foraging adventure or learning more about the wild foods we work with contact our team anytime. Join us on any of foraging adventures in Ireland.
