Delicious Oxeye Daisy (Leucanthemum vulgare) are budding forth as I write this. One of the most unique taste sensations in the hedge, I have a love affair with this plant that takes me into the realm of the sensuous. The leaves and leaf tips are extraordinary, but the Oxeye Daisy flower buds have got to be tried to be believed. Divine is not too strong a word to describe them! [Read more…]
I love Garlic Mustard aka Jack By The Hedge (Alliaria petiolata), and while most of the wild food recipe books seem to concentrate on using the leaves and flowers, I like to focus on the vast amount of stems that seem to get over looked. Here’s a quick Garlic Mustard recipe for those on the hurry-up. [Read more…]
With the Wild Garlic aka Ramsons (Allium ursinum) filling the hedgerows at the moment, along with lovely Stinging Nettle tips (Urtica dioica) I was wondering how I could combine them to make something other than pesto or soup. [Read more…]
Being a rather full day, I wanted to rustle up a quick lunch, and on my way back from a meeting I gathered a few handfuls of young Wild Garlic/Ramsons (Allium ursinum) and Dandelion (Taraxacum officinale) leaves. Thinking of how the French have traditionally served their dandelions, or Pissenlit as they call it, I decided to create my own variation. I was intrigued to find that it was actually very filling, even though the amount of the salad I ate was that of a side portion. So if you’re in a hurry, why not try out this Wild Garlic/Dandelion recipe. [Read more…]
The Ground Elder (Aegopodium podagraria) with its shiny young leaves is beginning to wake up. I love her lemony, herby taste and having suddenly got into a “frying phase” having never really been a fan of fried foods (other than an occasional egg) I’ve been experimenting. [Read more…]
Spying some pakoras in my local India delicatessen, I pondered on whether Wild Garlic/Ramsons (Allium ursinum) would work as a replacement to the usual spinach. After all, once steamed it does resemble spinach in texture.
So using the remainder of the Wild Garlic that I had gathered along with about ten other wild edibles for my talk at the Budleigh Food & Drink Festival, I whipped up this Wild Garlic recipe. And they turned out a treat. Way better than the usual shop bought pakoras! [Read more…]
With buds appearing on the choice, young Alexanders (Smyrnium olusatrum) I spend an afternoon gathering down near my local river. The sun is shining, the sky an azure blue, and the smell of Spring is finally in the air. My body sighs with delight as I relax into the land. Winter finally feels put to bed.
According to Randall in the Journal of Ecology, Alexanders was “probably used since prehistory, became very popular during the time of Alexander the Great (fourth century BC) and was widely cultivated and eaten by the Romans, who introduced it into western and central Europe, up to the British Isles where it is now completely naturalised”. [Read more…]
Oxeye daisy (Leucanthemum vulgare) is one of the most delicious and uniquely flavoured wild herb-vegetables that I use in the kitchen. Savoury, herby and all things delicious I chanced upon the idea for this recipe whilst mulling over how to make a tabbouleh without the usual bulgur wheat.
Also I had been taught by a middle eastern friend that the regular tabbouleh you find in restaurants and in shops and supermarkets is a pale comparison to the green laden recipe that is the traditional way to make tabbouleh. [Read more…]