Healing the Void: From CEN to Wholeness, A Psychological and Seasonal Journey

Author: moonmina55

  • Foraging Chervil Through the Seasons: Recipes for Food, Medicine, and Beauty

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    Chervil recipes for food, medicine and beauty

    There is a quiet magic in foraging—an ancient rhythm that ties us to the land. Chervil, with its feathery green leaves and delicate anise-like aroma, emerges in the cool embrace of early spring and lingers into autumn. Once cherished by the ancients for its medicinal and culinary virtues, it now waits, unnoticed, in meadows and woodland edges.

    Gather it gently, honoring the earth’s generosity, and let it weave its quiet strength into your kitchen and apothecary.

    Food recipes with Foraged Chervil

    Chervil and Spring Pea Soup
    A light yet nourishing soup that captures the essence of spring.
    Ingredients:

    • 2 cups fresh green peas
    • 3 cups vegetable broth
    • 1 small onion, chopped
    • 2 tbsp butter
    • ½ cup fresh chervil leaves, chopped
    • Salt and pepper to taste
      Instructions:
      Sauté the onion in butter until translucent. Add peas and broth, simmer for 10 minutes. Blend until smooth, stir in chervil, season, and serve warm.

    Wild Herb Butter with Chervil
    Perfect for spreading on sourdough or melting over roasted vegetables.
    Ingredients:

    • ½ cup unsalted butter, softened
    • ¼ cup finely chopped chervil
    • 1 tsp lemon zest
    • ½ tsp sea salt
      Instructions:
      Mix all ingredients thoroughly. Shape into a log using parchment paper, refrigerate for an hour, then slice as needed.

    Check out my Spring Foraging Guide for more ideas on how to incorporate wild plants into your meals!

    Chervil as Medicine: Herbal Remedies for Balance

    Chervil and Honey Cough Syrup
    A soothing remedy for lingering coughs.
    Ingredients:

    • 1 cup fresh chervil leaves
    • 1 cup raw honey
    • ½ lemon, juiced
      Instructions:
      Gently heat honey until warm (not boiling). Stir in chopped chervil and lemon juice. Let infuse for 24 hours, then strain. Take a teaspoon as needed for cough relief.

    Chervil-Infused Vinegar for Digestion
    A simple tonic to support gut health.
    Ingredients:

    • 1 cup fresh chervil
    • 2 cups apple cider vinegar
      Instructions:
      Place chervil in a glass jar, cover with vinegar, and let steep for 2 weeks. Strain and use a teaspoon in water before meals to aid digestion.

    Chervil in Skincare: Wild Beauty Rituals

    Chervil and Oat Face Mask
    A gentle, calming mask for sensitive skin.
    Ingredients:

    • 2 tbsp fresh chervil, finely chopped
    • 2 tbsp ground oats
    • 1 tbsp honey
    • 1-2 tbsp warm water
      Instructions:
      Mix ingredients into a smooth paste. Apply to clean skin, leave for 10 minutes, then rinse with warm water.

    Chervil Hair Rinse for Strength and Shine
    A nourishing infusion for healthy hair.
    Ingredients:

    • ½ cup fresh chervil
    • 2 cups boiling water
      Instructions:
      Steep chervil in hot water for 30 minutes, strain, and use as a final rinse after shampooing.

    Beyond These Recipes: Other Ways to Use Chervil

    The possibilities are endless. Try blending fresh chervil into pesto (recipe here), infusing oil for salads, or adding it to herbal teas. Create a cooling chervil foot soak for summer evenings, or stir its essence into a homemade face cream. Dry it for winter, so its delicate power lingers long after the seasons have shifted.

    Foraging Chervil: Questions You May Have

    1. How can I be sure I’ve found chervil?

    Chervil has delicate, feathery leaves and a light anise-like scent when crushed. It can resemble other plants, including some toxic ones, so take your time. Check for its finely divided leaves and subtle fragrance. If you’re unsure, compare it with a trusted guide or expert before using it.

    2. When is the best time to forage chervil?

    Chervil thrives in the cooler months of early spring and late summer. This is when its leaves are at their most vibrant and flavorful. Once it flowers, the taste fades, so it’s best harvested before then.

    3. What’s the best way to store fresh chervil?

    Chervil wilts quickly, but you can keep it fresh for a short time by wrapping it in a damp cloth in the fridge. For longer storage, freeze it in olive oil or blend it into herb butter. Drying is an option, though it loses some of its delicate flavor.

    Bringing Chervil Into Your Kitchen

    Chervil is best enjoyed fresh—stirred into soups, sprinkled over roasted vegetables, or mixed into soft cheese. Its gentle flavor doesn’t demand attention but adds a quiet depth to dishes.

    Have you ever foraged chervil? Share your favorite ways to use it in the comments! And if this post was helpful, feel free to pass it along to fellow foragers and nature lovers.

    For those who want to delve deeper, my Wild Library holds a comprehensive guide to chervil, featuring 30 recipes with leaves and 7 with roots and seeds—from wild soups and infused oils to elixirs and botanical balms.

    Let the rhythm of the wild guide your hands. Nature has so much to offer—we need only to listen.

  • Creamy Chickpea Soup: A Nutritious & Comforting Recipe for Cold Weather

    Chickpea soup is a warm, hearty, and protein-packed meal perfect for fall to early spring. During the colder months, our bodies crave warm, nourishing foods that provide sustained energy and comfort. This creamy chickpea soup is simple to make and can be adapted for different dietary needs. Whether you use dried, canned, or sprouted chickpeas, this recipe offers a delicious and nourishing option for everyone.

    Why Chickpeas?

    Chickpeas are rich in plant-based protein, fiber, and essential vitamins and minerals, such as iron, magnesium, and folate. They support digestion, stabilize blood sugar, and keep you full longer. Plus, they add a naturally creamy texture when blended into soup. Their high protein and fiber content make them an excellent choice for cold-weather meals, providing lasting warmth and energy.

    Classic Creamy Chickpea Soup Recipe

    Ingredients:

    • 250g dried chickpeas (soaked overnight, then cooked until soft) or one 400g can of chickpeas (drained and rinsed)
    • 200ml heavy cream (or vegan alternative, see below)
    • 40g nutritional yeast
    • 1 tsp salt (adjust for children)
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp paprika
    • 1 tsp Italian seasoning mix
    • 3 cups water or vegetable broth

    Instructions:

    1. Prepare the Chickpeas: If using dried chickpeas, soak them overnight, then cook until soft (about 1–1.5 hours). If using canned, rinse and drain.
    2. Blend the Soup: Add cooked chickpeas, spices, nutritional yeast, and broth to a blender. Blend until smooth.
    3. Add Cream: Stir in heavy cream (or a vegan alternative) and heat for 5 minutes.
    4. Serve: Garnish with fresh herbs and a drizzle of olive oil. Enjoy!

    This soup is loved by small children! Just use less salt to make it kid-friendly.

    Easier Option: Canned Chickpea Soup

    If you\’re short on time, use one 400g can of chickpeas instead of dried ones. Simply rinse and drain before adding them to the blender. This version cuts down cooking time significantly while keeping the soup creamy and flavorful.

    Healthier Option: Sprouted Chickpea Soup

    For an extra nutritious boost, use sprouted chickpeas instead of dried or canned. Sprouting chickpeas for 2–3 days before cooking increases their vitamin and mineral content, improves digestion, and makes their nutrients more bioavailable. Sprouted chickpeas also contain more enzymes and antioxidants, helping to support overall health. They cook faster than dried chickpeas, reducing preparation time while enhancing the soup’s nutritional value. You can find further information here.

    Vegan Alternative

    Swap the heavy cream for full-fat coconut milk, cashew cream, or blended silken tofu to keep the soup plant-based while maintaining a creamy texture.

    Seasonal Adaptations

    This soup is perfect for fall and winter when you need warmth and nourishment. In early spring, you can brighten it up by garnishing with wild foraged greens such as chickweed, wild garlic leaves, or dandelion greens for extra nutrients and freshness. Check out my Spring Foraging Guide for more ideas on how to incorporate wild plants into your meals!

    Tips for the Best Chickpea Soup

    • For extra flavor, roast the chickpeas with spices before blending.
    • If the soup is too thick, add more broth to reach your desired consistency.
    • Pair with crusty bread or a side salad for a balanced meal.

    Try It and Share Your Thoughts!

    I’d love to hear how this chickpea soup turned out for you! Did you try the sprouted version, or add a unique garnish? Leave a comment below and share your favorite seasonal variations. If you enjoyed this recipe, don’t forget to check out my other seasonal recipes and foraging tips for more inspiration!

  • The Ultimate Guide to Vegan Pesto: Wild & Foraged Greens for a Nutrient-Packed Twist

    Pesto isn’t just about basil and pine nuts! If you love foraging or simply want to explore unique flavors, you can make delicious vegan pesto from a variety of wild and seasonal greens. In this guide, we’ll explore creative pesto recipes using nettles, chervil, wild garlic, and other foraged greens. Plus, if you\’re interested in discovering more ways to use wild plants in your kitchen, check out our Spring Foraging Guide.

    Why Make Vegan Pesto with Wild Greens?

    • Nutrient-Rich: Foraged greens are packed with vitamins, minerals, and antioxidants.
    • Sustainable & Free: Enjoy fresh, organic ingredients straight from nature.
    • Unique Flavors: Each green adds its own distinct taste, from garlicky to nutty and peppery.
    • Dairy-Free & Healthy: Perfect for plant-based diets without sacrificing creaminess or depth of flavor.

    1. Nettle Pesto (Rich & Earthy)

    Ingredients:

    • 2 cups fresh young nettle leaves (blanched to remove sting)
    • 1/2 cup walnuts or sunflower seeds
    • 2 cloves garlic
    • 1/2 cup extra virgin olive oil
    • 2 tbsp lemon juice
    • 1/4 cup nutritional yeast (for a cheesy flavor)
    • Salt & pepper to taste

    Instructions:

    1. Blanch nettle leaves in boiling water for 30 seconds, then drain and cool.
    2. Blend all ingredients in a food processor until smooth.
    3. Adjust seasoning and enjoy over pasta, toast, or roasted vegetables.

    2. Chervil Pesto (Delicate & Anise-Flavored)

    Ingredients:

    • 2 cups fresh chervil leaves
    • 1/3 cup almonds or cashews
    • 1 clove garlic
    • 1/2 cup olive oil
    • 1 tbsp apple cider vinegar
    • Salt & pepper to taste

    Instructions:

    • Blend all ingredients until smooth and creamy.
    • Serve with grilled vegetables, salads, or as a dip.

    Looking for more chervil recipe? Read Foraging Chervil Through the Seasons: Recipes for Food, Medicine, and Beauty

    3. Wild Garlic Pesto (Bold & Garlicky)

    Ingredients:

    • 2 cups wild garlic leaves (ramsons)
    • 1/2 cup pumpkin seeds
    • 1/2 cup olive oil
    • 1 tbsp lemon juice
    • 2 tbsp nutritional yeast
    • Salt & pepper to taste

    Instructions:

    • Blend all ingredients into a smooth paste.
    • Store in an airtight jar and enjoy as a spread, sauce, or dressing.

    4. Dandelion Leaf Pesto (Peppery & Bitter-Sweet)

    Ingredients:

    • 2 cups dandelion leaves (young for milder taste)
    • 1/3 cup pecans or hazelnuts
    • 2 cloves garlic
    • 1/2 cup olive oil
    • 1 tbsp balsamic vinegar
    • Salt & pepper to taste

    Instructions:

    • Blend all ingredients together until creamy.
    • Serve with roasted veggies or as a topping for grain bowls.

    5. Mixed Wild Greens Pesto (Balanced & Complex)

    Ingredients:

    • 1 cup nettles (blanched)
    • 1 cup wild garlic
    • 1/2 cup chervil
    • 1/3 cup pistachios or sunflower seeds
    • 2 tbsp lemon juice
    • 1/2 cup olive oil
    • Salt & pepper to taste

    Instructions:

    1. Process all ingredients in a blender or food processor.
    2. Adjust seasoning and enjoy!

    Tips for Storing & Using Your Wild Green Pesto

    • Storage: Keep in an airtight container in the fridge for up to a week. You can also freeze pesto in ice cube trays for longer storage.
    • Serving Ideas: Use as a pasta sauce, spread on sandwiches, drizzle over roasted veggies, or mix into salad dressings.

    For more inspiration on how to use foraged plants in your kitchen, check out our Spring Foraging Guide.

    Happy foraging and enjoy your homemade vegan pesto!

    Read More:

    Looking for more ideas what to grow and eat this spring?

    Spring Eating According to Traditional Chinese Medicine (TCM): Nourishing Your Body for the Season of Renewal

    Early Spring Gardening: Fast-Growing Crops & Companion Planting for Thriving Soil

    Springtime Mung Bean Soup: Nourishing, Kid-Friendly & Full of Fresh Flavor

  • The Ultimate Spring Foraging Guide: Edible Plants, Their Uses, and Delicious Recipes

    This guide provides both identification details and a variety of uses for each plant, helping you make the most of your foraging adventures! 

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    March  

    Nettles (Urtica dioica)  

    Description: A nutrient-dense herb with serrated leaves and tiny stinging hairs. Best harvested in early spring before flowering.  

    Uses: High in iron, calcium, and vitamins A and C. Used for detoxification, reducing inflammation, and strengthening the immune system.  

    Nettle Soup  

      Ingredients:  

      – 2 cups young nettle leaves 

    – 1 onion, chopped  

      – 2 potatoes, diced  

      – 4 cups vegetable broth  

      – 1 tbsp butter or oil  

      – Salt and pepper to taste  

      Instructions:  

      1. Sauté onion in butter until soft.  

      2. Add potatoes and broth; simmer until potatoes soften.  

      3. Add nettles and cook for 5 minutes.  

      4. Blend until smooth and season to taste.  

    Nettle Tea  

      Steep 1 tsp dried nettle leaves in hot water for 5 minutes.  

    Nettle Infused Vinegar  

      Fill a jar with fresh nettle leaves and cover with apple cider vinegar. Let sit for 2-4 weeks, then strain.  

    Nettle Pesto  

      Ingredients:  

      – 2 cups young nettle leaves  

      – ½ cup nuts (walnuts or almonds)  

      – ½ cup olive oil  

      – ½ cup grated cheese (optional)  

      – Salt to taste  

      Instructions: Blend all ingredients until smooth.  

    Wild Garlic (Allium ursinum)  

    Description: Broad green leaves with a strong garlic smell, found in damp woodlands.  

    Uses: Antimicrobial, supports digestion, and lowers blood pressure.  

    Wild Garlic Pesto  

      Ingredients:  

      – 2 cups wild garlic leaves  

      – ½ cup nuts (walnuts, almonds, or pine nuts)  

      – ½ cup olive oil  

      – ½ cup grated cheese (optional)  

      – Salt to taste  

      Instructions: Blend all ingredients until smooth.  

    Fermented Wild Garlic Paste  

      Blend wild garlic leaves with salt (2% of weight), place in a jar, and ferment for 1-2 weeks.  

    Wild Garlic Butter  

      Ingredients:  

      – 100g butter, softened  

      – 2 tbsp finely chopped wild garlic  

      – Salt to taste  

      Instructions: Mix all ingredients and store in the fridge.  

    —

    April  

    Dandelion (Taraxacum officinale)  

    Description: Yellow flowers, jagged leaves, and a deep taproot.  

    Uses: Supports liver health, digestion, and detoxification.  

      Ingredients:  

      – 2 cups dandelion flowers  

      – 4 cups water  

      – 2 cups sugar or honey  

      – 1 lemon, sliced  

      Instructions:  

      1. Simmer flowers in water for 20 minutes.  

      2. Strain and return liquid to pot.  

      3. Add sugar and lemon, then simmer until thickened.  

    Dandelion Root Coffee  

      Roast dried dandelion roots until brown, grind, and brew like coffee.  

    Dandelion Leaf Salad  

      Toss fresh dandelion leaves with olive oil, lemon juice, salt, and sliced tomatoes.  

    Chickweed (Stellaria media)  

    Description: Low-growing plant with small white flowers and oval leaves.  

    Uses: Anti-inflammatory, supports digestion, and aids wound healing.  

    Chickweed Salad  

      Toss fresh chickweed leaves with olive oil, lemon juice, salt, and sliced radishes.  

    Chickweed Tincture  

      Fill a jar with fresh chickweed and cover with alcohol (vodka or brandy). Let sit for 4-6 weeks, then strain.  

    Chickweed Balm  

      Mix chickweed-infused oil with melted beeswax to make a soothing skin balm.  

    —

    May  

    Elderflower (Sambucus nigra)  

    Description: White clusters of tiny flowers with a sweet aroma. Found on elder trees in hedgerows.  

    Uses: Antiviral, supports immunity, and soothes allergies.  

    Elderflower Cordial  

      Ingredients:  

      – 20 elderflower heads  

      – 1 liter water  

      – 1 kg sugar  

      – 2 lemons, sliced  

      Instructions:  

      1. Boil water and sugar, then add elderflowers and lemon.  

      2. Let steep for 24 hours, strain, and bottle.  

    Elderflower Tea  

      Steep 1 tsp dried elderflowers in hot water for 5 minutes.  

    Elderflower Fritters  

      Dip elderflower heads in a light batter and fry until golden brown.  

    Plantain (Plantago major/lanceolata)  

    Description: Broad (first photo) or lance-shaped (second photo) leaves with parallel veins. Found in meadows and along paths.  

    Uses: Anti-inflammatory, wound healing, and soothing for coughs.  

    Plantain Infused Oil  

      Fill a jar with fresh plantain leaves, cover with oil, and let sit for 4 weeks. Strain and use for skin irritations.  

    Plantain Poultice  

      Chew fresh leaves and apply to insect bites or wounds to soothe irritation.  

    Plantain Tea  

      Steep 1 tsp dried plantain leaves in hot water for 5 minutes to soothe respiratory issues.  

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    Have you tried foraging in spring? What are your favorite wild plants to gather, and how do you use them? Share your recipes in the comments below! Your insights might inspire others to explore nature’s gifts. 🌿

    Did you know you can make pesto from many different wild plants? Here are some ideas: The Ultimate Guide to Vegan Pesto: Wild & Foraged Greens for a Nutrient-Packed Twist

  • Early Spring Foraging: Edible & Medicinal Plants You Can Find Now

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    Hazel catkins ready to forage for tea

    As winter loosens its grip and the first golden catkins sway in the crisp breeze, early spring whispers its arrival. The earth stirs beneath the last frost, and life awakens in delicate, determined bursts. If you pause to listen, you’ll hear the rustling of renewal—hazel trees unfurling their pollen-laden tassels, violets peeking through thawing soil, and the first wild greens stretching toward the pale sun. This is a time of promise, a season of emergence, and an invitation to forage the earliest gifts of the year.

    Signs of Early Spring in Nature

    Nature speaks in subtle shifts. You might notice:

    – Hazel catkins swaying like tiny lanterns, releasing pollen into the air.

    – Snowdrops and crocuses piercing the cold ground, signaling the end of winter’s reign.

    – Coltsfoot’s golden blooms, bright against the bare earth, appearing even before their leaves.

    – The return of birdsong, as robins and blackbirds begin their courtship calls.

    – Tree buds swelling, a silent promise of leaves soon to unfurl.

    These signs remind us that the foraging season begins—not with summer’s abundance, but with nature’s quiet, resilient offerings.

    What to Forage in Early Spring

    The first wild edibles are humble yet potent, packed with nutrients and symbolism of renewal. Here’s what to look for:

    Nettles (Urtica dioica)

    Emerging in clusters along hedgerows and damp woodlands, young nettles are a powerhouse of vitamins and minerals. Their sting fades with heat, making them perfect for soups, teas, and pestos.

    Simple Nettle Soup Recipe:

    – 1 onion, chopped

    – 2 cloves garlic, minced

    – 1 medium potato, diced

    – 4 cups fresh young nettles (wear gloves to handle!)

    – 4 cups vegetable broth

    – Salt and pepper to taste

    – A splash of cream (optional)

    1. Sauté the onion and garlic in a little oil until soft.

    2. Add the potato and broth, simmering until tender.

    3. Stir in the nettles and cook for another 5 minutes.

    4. Blend until smooth, season to taste, and finish with cream if desired.

    Wild Garlic (Allium ursinum)

    Also known as ramsons, wild garlic carpets the forest floor with its bright green leaves and delicate white flowers. Its mild garlicky flavor makes it perfect for pestos, butters, and salads.

    Wild Garlic Pesto:

    – 2 cups wild garlic leaves

    – 1/2 cup nuts (walnuts or pine nuts work well)

    – 1/2 cup Parmesan cheese (or nutritional yeast for a vegan option)

    – Juice of 1 lemon

    – 1/2 cup olive oil

    – Salt to taste

    Blend all ingredients until smooth. Store in a jar and enjoy with pasta, spread on bread, or stirred into soups.

    Cleavers (Galium aparine)

    Also known as stickyweed or goosegrass, cleavers are a gentle tonic for the lymphatic system. They can be steeped in cold water overnight for a refreshing cleansing drink or added to green juices.

    Coltsfoot (Tussilago farfara)

    One of the first flowers to bloom, coltsfoot has been traditionally used for soothing coughs. The yellow petals can be dried for tea, while the young leaves (later in the season) can be used in herbal remedies.

    Hazel Catkins (Corylus avellana)

    The golden tassels of hazel trees are not just a sign of spring but also a forager’s delight. They can be dried and brewed into a delicate tea with subtle nutty notes, rich in antioxidants.

    Hazel Catkin Tea Recipe:

    – 1 handful fresh or dried hazel catkins

    – 2 cups boiling water

    – 1 teaspoon honey (optional)

    – 1 slice lemon (optional)

    Pour boiling water over the hazel catkins and let steep for 10-15 minutes. Strain and enjoy with honey and lemon if desired.

    Chickweed (Stellaria media)

    A tender and mild green, chickweed is rich in vitamins and makes a wonderful addition to salads, soups, and even herbal ointments for skin irritations.

    Chickweed Salad:

    – 2 cups fresh chickweed leaves

    – 1 small cucumber, sliced

    – 1 handful edible spring flowers (such as violets or primroses)

    – 1 tablespoon apple cider vinegar

    – 2 tablespoons olive oil

    – Salt and pepper to taste

    Toss all ingredients together and enjoy as a fresh, vibrant spring salad.

    Other Uses for Early Spring Forage

    Beyond the kitchen, these early spring plants offer medicinal and practical uses:

    – Nettle tea nourishes the blood and eases seasonal allergies.

    – Wild garlic leaves make an excellent natural pest repellent in the garden.

    – Cleavers infused in oil create a soothing balm for swollen glands and skin irritations.

    – Coltsfoot flowers can be infused in honey for a cough-soothing syrup.

    – Hazel catkin tea can be used as a gentle, anti-inflammatory drink to support immune health.

    – Chickweed poultices can cool rashes and soothe minor wounds.

    Honoring the Season

    Foraging in early spring is an act of connection—both to the land and to ourselves. These first greens and blossoms remind us that life is cyclical, that renewal follows rest, and that nature provides when we tread gently and attentively.

    Step outside, breathe in the crisp morning air, and gather the whispers of spring. Whether you transform them into nourishing meals, healing teas, or simple moments of gratitude, let them be a reminder that new beginnings are always within reach.

    Share you favorite finds!

    What’s the first edible plant you notice in spring? How do you use it? Share in the comments!

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    Looking for More?

    If you’d like to deepen your journey into seasonal foraging, I’ve created a Spring Foraging Guide, filled with even more wild plants, recipes, and practical tips.