Wild Plants
and Mushrooms


Plants and Mushrooms

The culinary use of mushrooms in Montado do Freixo do Meio started early, back in the 1990s, after gaining knowledge from scientific studies, led by Anabela Marisa Azul, but with a notable contribution from Professor Jorge Estrela. They played a significant role in cultivating the respect we have today for the kingdom of fungi.

Uma vasta alternativa de Cogumelos

Na foto, Professor Jorge Estrela

From the over 130 species identified within the 600 ha of the Herdade, we share the surplus of over 20 species for food purposes.

Normally, wild plants are underused because of lack of knowledge, but they generally have a much higher content of nutrients, vitamins and minerals. The recent abandonment of rural culture removed these valuable and free resources from the Portuguese plates. Plants like nettles, docks, purslane, watercress, chard, dandelion, roof grass, bulrush, mustard and thistles, are some of those from our ecosystem that we use and share as food.

Uma vasta alternativa de Cogumelos

In the photo, Professor Jorge Estrela. (1944-2015)

Cogumelos e Plantas silvestres

Available products

Freixo do Meio has been bringing back the tradition of including these products in the regular diet.

Suggested Recipes

Would you like to try these foods, but don't know how to cook them?
Here are some practical recipes you can try.

Salada bio de ervas silvestres

Ingredients (those available at the season)

  • Arugula
  • Mizuna
  • Watercress
  • Beldroegas
  • Catnip
  • Mustard-seed herb
  • Fennel
  • Chives
  • Fresh edible flower petals: marigold, lavender or lavender, dill, dandelion, cappuccino, hawthorn, pansy or myrtle
  • Seasonal berries: red berries, blackberries, pomegranates, or edible berries such as arbutus, myrtle, hawthorn, and mastic
  • Different varieties of cherry tomatoes
  • Fleur de sel
  • Freixo do Meio organic olive oil
  • Lemon juice

How to prepare

Gather as many berries, flowers, and wild herbs as you can to create a tasty, nutritious, and healthy salad. When picking them make sure the leaves have a lush appearance and stiff stems. Wash all the ingredients very well. Let them drain. Place in a salad bowl and mix with your hands until you create a colorful and diverse salad. Season with fleur de sel, organic virgin olive oil, and lemon juice.

Most of the plants in this salad have anti-inflammatory properties. Serve and enjoy at an outdoor picnic.


Esparregado de Acelgas Selvagens


  • 600 g wild chard
  • 1 tablespoon acorn flour
  • 1 tablespoon olive oil
  • 2 cloves of chopped organic garlic
  • 2 tablespoonful of pine nuts
  • Sea salt and pepper to taste
  • Basil to taste

Method of preparation

Soak the chard for a few hours before eating, to facilitate the absorption and digestion of all the fiber and nutrients present in the vegetable.

Then cook for about 6 minutes in a pot of boiling water with a pinch of salt. Strain and chop the cooked chard.

In a large frying pan, sauté the garlic in the olive oil and add the chard for a few more minutes. Then add the tablespoon of acorn flour and stir for about 6 minutes, until smooth. Stir regularly so as not to burn and, if necessary, add 2 tablespoons of the chard cooking broth.

Season with pepper and basil. Finally, add the pine nuts and stir the mixture a little more until it has a smooth texture. It’s ready to serve!



For 4 people

  • 500 g bell peppers
  • 1 kg potato
  • 50 g coriander
  • 1 bay leaf
  • 6 cloves of garlic
  • Olive oil, salt, pepper, paprika to taste
  • 4 eggs


How to prepare

Prepare the purslane by washing them and cutting them into pieces with the stalk. Place the arranged purslane, the coriander and garlic cloves, salt, olive oil, pepper, paprika and bay leaf in a pan.

Then add the potatoes, peeled and sliced. Fill the pan with water until all the ingredients are covered and cook everything at the same time. When the ingredients are almost cooked, add the whole eggs. Let the eggs cook a bit too, and you’re ready to serve!

This is a typical dish from Alentejo.



For 4 people

  • 300 g leaves of purslane
  • 3 potatoes
  • 1 sweet potato
  • 100 g leek
  • 50 g coriander
  • 4 cloves of garlic
  • 1 onion
  • Olive oil, salt, sweet bell pepper to taste


How to prepare

Boil the potatoes, the leek (both sliced), the garlic cloves and the onion.

Once the basic ingredients are cooked, puree everything using a hand blender.

Arrange the purslane, using only the leaves, and then add them and the chopped coriander to the purée, add the olive oil, and let them cook (8-10 minutes). Season to taste and it’s ready to serve!


For 4 people

  • 300 g asparagus
  • 6 slices of Alentejo bread
  • 4 cloves of garlic
  • 1 bay leaf
  • Olive oil, salt, pepper to taste


How to prepare

Clean the asparagus and boil them in water. Then drain them, keeping the cooking water.

Cut the bread into very thin slices, then place it in a bowl, add the asparagus cooking water while still hot, and the salt. Cover the bowl for a few minutes and then wrap the bread well, stirring with a wooden spoon until soft.

In a frying pan, add the olive oil, the whole garlic cloves, and the bay leaf, and fry the garlic a little. Finally, add the cooked asparagus to the bread, season to taste, and shape the migas with the help of two spoons.

For 4 people

  • 1,5 kg seasoned pot meat
  • 5 cloves of garlic
  • Juice of 1 orange
  • 4 eggs
  • 300 g crushed bread
  • 500 g asparagus, cooked and drained
  • Olive oil, salt and pepper to taste


How to prepare

Season the meat with salt, paprika and the chopped garlic and let it taste for 3-4 hours.

Fry the meat with lard or olive oil. Then remove some of the fat to make the migas. In a deep frying pan or pot, add the fat from the meat with some thin strips of meat, pepper, orange juice and the beaten eggs, asparagus and breadcrumbs, and season to taste.

Let it boil, stirring constantly, until you get a homogeneous mixture. Shape the migas with the help of two spoons and serve with the fried meat.