Oxeye Daisy Capers

Oxeye Daisy Caper Recipe

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…]

Sea Beet Chowder (Well Maybe)

 

Seabeet Recipe
Sea Beet is young, tender and the precursor to chard and beetroot. With her earthy taste, and uber nutrition, Sea Beet (Beta vulgaris maritima) is one of my all time favourite wild edible greens. Barely a plant one could label as a weed, she sits preening herself down by the estuary, and coast, watching the hurried humans making as much racket as they can. Giving herself over to me so I can feed myself, I conjure up this seafaring, warming Sea Beet recipe. It might be Spring, but ’tis still mighty cold this year.

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6  Wild Greens Soup

Wild Soup Recipe

With an abundance of wild green in the hedgerow at the moment, I felt compelled by my bones to make a tasty spring time wild greens soup. Gathering an equal amount of cleavers, wood avens, dandelion, ramsons, lesser celandine, and ground elder I came up with this natty little wild greens recipe.

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Wild Garlic & Dandelion Salad

Wild Garlic Dandelion Salad Recipe

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…]

Wild Garlic Pakoras

Wild Garlic Pakora Recipe

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…]

Alexanders In Gluten Free Cheese Sauce

Alexanders Recipe

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 Tabbouleh

Oxeye Daisy Recipe

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…]