How we've started 'foodie foraging' and a recipe for Wild Greens Pie Foraging for wild edible food is a huge and popular tradition here in Montenegro! So many of our local friends know exactly where and what to pick in nearby woods and fields, from wild leafy greens like nettle and garlic to serve in a pie or soup, or herbs such as sage, thyme, mint and oregano. This year we've decided to follow in their footsteps! This post is the first in a new blog series we're calling “Undiscovered Tastes” and we'll always include a recipe. Today our volunteer Beth is going to show you how to cook up Wild Greens Pie or 'Zelena Pita', a dish beloved throughout the Balkans (scroll down if you can't wait for the recipe!). Beth's become our forager-in-chief, helping us identify so many wild edibles right in our garden at Villa Miela. We're really getting into it and using a couple of brilliant plant-identifying apps for reference - PictureThis and iNaturalist. Future guests, expect to get roped in! Beth says “With blooming flowers and the new growth of spring at Villa Miela, now is the perfect time to learn foraging – especially if you're not a massive fan of dressing up like a bank robber every time you need to do a grocery run! It's amazing what you can find on your doorstep if you know what to look for...I've noticed that many of the lush new leaves sprouting around Villa Miela's gardens are actually edible! Most abundant and easy to spot is garlic mustard, (also known as jack-by-the-hedge), rampaging through the shadier corners, emitting a subtle oniony garlic smell when disturbed. Although it can be an invasive weed it’s actually a super nutritious plant and most elements of it can be eaten
How we’ve started ‘foodie foraging’ and a recipe for Wild Greens Pie Foraging for wild edible food is a huge and popular tradition here in Montenegro! So many of our local friends know exactly where and what to pick in nearby woods and fields, from wild leafy greens like nettle and garlic to serve in
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