Beyond recipes, you’ll gain the field sense to recognize key species and the kitchen skills to make them sing—balancing bitterness, acidity, aroma, and texture.

Wild Herb Smoothie
A refreshing green smoothie made from dandelion, nettle, sorrel, and fruits such as pear and banana, balanced with lemon and ginger for a revitalizing, nutrient-rich drink.

Nettle Tea
A light herbal infusion prepared with fresh nettle leaves, lemon juice, and a touch of agave syrup; warming, cleansing, and easy to make at home.

Dandelion Pesto
A bold, aromatic pesto made with dandelion leaves, roasted sunflower seeds, and olive oil—perfect for pasta or toast, with a pleasantly bitter edge.

Nettle Spinach
A wild twist on creamed spinach, using blanched nettles sautéed with onion and seasoning for a deep, earthy flavor and vibrant green color.

Dead Nettle Soup
A creamy, comforting soup made with purple dead nettle, shallots, and vegetable stock, finished with oat cream and croutons for texture.

Mashed Potatoes with Dandelion
Rustic mashed potatoes enriched with oat milk, parsnip, and sautéed dandelion leaves, combining smoothness with subtle bitterness.

Sorrel Sauce
A bright, sweet-and-sour sauce made from fresh sorrel and agave syrup, used as a topping for desserts or fruits.

Baked Christmas Apple with Sorrel Sauce
Warm baked apples filled with sorrel sauce, evoking festive flavors and pairing acidity with natural sweetness.

Blueberries with Yogurt and Sorrel Sauce
A quick, vibrant dessert layering blueberries and vegan yogurt with tangy sorrel sauce and lemon zest for a fresh finish.

Wild Garlic & Broccoli Tartar
A bright, textural mix of broccoli, wild garlic, and hazelnuts, finished with pomegranate and lemon for acidity.

Roasted Asparagus with Dandelion Béarnaise
Tender asparagus topped with creamy dandelion sauce, crispy coral tuile, and dandelion oil for a floral, buttery finish.

Cappelletti with Sorrel and Pear
Delicate handmade pasta filled with sorrel and pear, served in a creamy sorrel-cashew sauce with a light foam and toasted pine nuts.

Nettle Risotto with Pink “Caviar”
A striking dish of risotto enriched with fresh nettle leaves, topped with agar-based pink pearls and marinated nettle chips for crunch

Nettle Sponge Cake with Raspberry & Hazelnut Cream
A vegan dessert pairing nettle powder sponge with silky hazelnut cream, raspberry sauce, and fresh fruit garnish.

Sorrel Sorbet with Vanilla Cream & Fruit Leather
A refreshing dessert combining tart sorrel sorbet, airy vanilla cream, and dehydrated fruit leather cones with edible flowers.

In this course, in addition to the recipes themselves, you will also learn various cooking techniques that will serve you on many occasions. 

The techniques you will learn are:

• Foraging and plant identification
• Herb cleaning and preparation
• Infusions and oil extraction
• Emulsification
• Dehydration
• Pickling and fermentation
• Spherification (agar “caviar”)
• Pasta dough and fillings
• Nut creams and vegan sauces
• Aquafaba whipping
• Sorbet and foam techniques
• Vegan sponge
• Plating and decoration
• Color and texture preservation