I was determined to fit in a week working with herbs, and in particular wild garlic, before it was over on the farm for another year. Wild garlic has such a strong smell rather like spring onions and so useful in cooking. I had a feeling many of our children staying would not have noticed it during the week with us and so I decided on a spot of foraging for herbs and baking savoury scones as the basis for our activities this week.
Preparing to study herbs
We began by cutting up a cereal box to make a backing board for our theory work together with a clever little pouch to store the herbs we would find. Printed information sheets on each herb were stapled next to the pouch with sensory information to fill in on the herbs.
Foraging for herbs
With our work all prepared we set off in search of our herbs. The wild garlic was just at the end of flowering and having showed the children what to look for they soon came across some along the farm paths. Armed with a good bunch for everyone we headed into my garden for snippets of all the other herbs I had growing. We had 6 to collect in total and the children needed help to carry back their haul.
Making wild garlic and cheese savoury scones
Back at the craft tables we washed hands ready for cooking. I had all the ingredients for cheese and wild garlic scones. We measured, mixed and kneaded the ingredients together before cutting them into hearts and stars to go in the oven. The children were wonderful at taking turns to help at every stage.
Completing herb worksheets
While the scones cooked the children began to complete their worksheets using the collected herbs. They rubbed each herb on the page to release the smell and then wrote down how it smelt, felt and looked along with what foods it was used in. They were great at suggesting foods the herbs reminded them of.
They worked really hard and made a lovely job of completing their worksheets before moving on to recapping the recipe we used for the scones. I handing out printed sheets where the children just had to fill in the amounts of each ingredient and mount them onto coloured card of their choice decorating them with felt tip pens.
I just had time for a photo of everyone with their competed recipes and herb cards while our delicious smelling freshly baked savoury scones cooled enough to eat.
I was thrilled that every scone was eaten with the children all tasting their hard work and the parents polishing off any going spare. I can safely say cheese and wild garlic savoury scones make a very tasty snack. This turned into a really fun and educational afternoon with even the parents learning a thing or two about cooking with wild garlic.
“Tales from the farmers wife” shares the funny and interesting happenings on our lovely holiday farm with Farmer Nick and our 6 children. A behind the scenes look on balancing family, farming, the holiday business and cooking for all.
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