In the summer when the meadows are cut, the countryside air is heavy with the sweet smell of drying hay. This sweet hay, grazed on by well kept livestock in the warmer months, will be stored to feed them through the winter. Wild herb rub is utterly influenced by the hay drying in fields outside our kitchen. We gather sweet red clover flowers, vanilla flavoured meadowsweet, lemon scented sorrel seeds and perfumed wild marjoram & blend these intoxicating herbs with chamomile, wild thyme, sage, and fennel to create a sensationally delicious herb blend to rub into bread dough, onto chicken skins, into rabbit, beef or lamb casseroles or even to drink as a wonderful, wild tea.
