Field Notes from Jess ~ Rewilding in 2021 | Week 21/52 | Spring

healthy lifestyle nutrition wild foraging May 16, 2021

Rewilding | Wild Foraging | Healthy Lifestyle

52 Sundays of REWILDING in 2021| Week 21/52 | Field Notes from Jess

Wild Foraging Dock Seed for Flour + Nettle Pesto!

Dock plant grows abundantly here in the PNW and there are so many ways to harvest and enjoy the gifts being offered based off the season. The leaf stalks can be used in spring for salads, the root is medicine and the seeds can be harvested for flour!

I was able to procure about a cup and a half of flour after blending the seeds and husks together in a food processor. Using @bobsredmill Paleo flour, I went half-and-half to create a delicious flatbread to dip into the nettle pesto I had made earlier in the day. (Pro tip: Next time I will use only a third of the dock seed flour for the amount of flour needed - it turned out really earthy...)

For the “Nesto”, I use a bullet blender and added 1/2 -1 cup olive oil, A ton of nettle leaves, three cloves of garlic, 1/3 cup hemp seeds, 1 tsp. salt, and just over a half a cup of Parmesan cheese. (Pro tip: Nettles are getting tall and it’s starting to get later in the spring season, so I seek out the younger nettles that aren’t too stalky).

FYI...nettles lose their sting if they are blended, crushed, dried, boiled or sautéed.

Spring is a great time to introduce wild foods ~ Try a Douglas Fir tea using the bright green tips, add some dandelion leaves or chicory to your salad, make nettle EVERYTHING....

My goal is to learn and explore at least one new plant every two weeks. The more I learn and engage in natures’ offerings, the more I feel a sense of connection and relationship to my place here on Earth.

Rewilding is the new self-care...