RECIPE: #NoMowMay Salsa Verde

This Salsa Verde recipe, was crafted specially for us for #NoMowMay by Chef Amandine Faligant. It celebrates the fresh flavours of common wild greens found in lawns & meadows when given the chance to grow.   


Makes a 250g jar (approx)

  • 40g blanched Nettle leaves
  • 50g Common Sorrel leaves
  • 40g Self-heal shoots
  • 80g Wild Garlic stems (You can use either Three Cornered Leek or Ramsons)
  • Pinch of sea salt
  • Irish rapeseed oil
  • 2 tbsp capers (we used capers made from wild garlic seeds)


  1. Blitz everything together in a blender while slowly adding oil to create an emulsion (or to your desired consistency).
  2. TIP: Make sure to wear gloves when picking the nettles. To blanch the leaves, first bring a pan of water to the boil. Then plunge the leaves into the water for a few seconds to get rid of the sting. Set them aside to cool before using in this recipe.


  • Serve this Salsa Verde with any fish dishes – a classic!
  • Mix through a tray of roast potatoes just before serving.
  • Use as a salad dressing.
  • Drizzle over pizza after baking for an extra pop of colour & flavour.

Use our lawn foraging guide here to boost your confidence on collecting the right greens to make this recipe. We hope you enjoy foraging for & making our #NoMowMay Salsa Verde!

You might also like…

Magnificent Magnolia

Magnificent Magnolia

It's officially Spring with todays equinox! Credit to the swathes of daffodils, celandine & wood anemone defying the current biblical rains to continue their sunny smiles - they've kept us going more than they could ever know!  Being a Cornishman though, one of my...

read more
Reimagining your Garden

Reimagining your Garden

Early Spring is the perfect time of year to think about breathing new life but also sprinkling more flavour into your garden!   Our lighter touch design packages 1 & 2 focus  on re-imagining the broad structure & layout of your space as well as providing some...

read more