Thursday, 15 March 2012

Foraging in Howth


St. Patrick's Day is just around the corner and in honour of that, we decided to take a trip out to Howth. It's actually one of those places in Dublin that I never really take the opportunity to visit and that was my mistake. Climbing up the hill there are such stunning views that we often associate with far away places but, it's all right here on my doorstep.

Howth is still a fishing village, with a working harbour. The aromas of the days catch permeate the air and the streets are like a checkerboard of fish restaurants, along with more modern bars, mexican and asian restaurants and ice cream shops. But if you step away from all of this and chance to climb the hill, you'll find spectacular scenery and the freshest possible ingredients.  

I knew, that I wanted some sorrel for a St Patricks day recipe, but I also chanced upon some beautiful wild garlic, that will definitely be put to good use. Slow food Ireland has some guidelines here and here, for identifying and preparing both sorrel and wild garlic. Sorrel can be identified by it's citrusy, lemony taste and the wild garlic has a recognisably pungent, garlic smell if you crush the leaves or flowers in your hand. Fresh and free, what could be better.

And if you take a stroll around the harbour, watch out for the giant seagulls that try to steal your chips!

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