Today, I had to take some of my books to the post office.
I live in a city, and waiting for a bus takes longer than walking.
So today, I walked—walked through the frost—if one can walk through frost. That may not be the right expression.
Whenever I walk, I continually scour the habitats I pass, noting what is growing—if anything is growing at all—especially in early January.
I spotted a riot of green leaves around the path that circumnavigated a church. Plants can be so punk.
‘Hello,’ I said.
‘It has been awhile. Not since last March I believe.’
The greenery just sat there mute.
I looked closer, a little trickle of excitement mounting inside me.
This is one of my favourite wild greens. Most folks seem to ignore it, but for me, it is one of my Winter defaults.
Especially on a cold, frosty January morning.
I remember one of the first dishes I made with it. A stroganoff.
I love stroganoff. And not the beef one, either.
My version is vegetarian and usually involves mushrooms (wild or otherwise) and sweet chestnuts.
Stroganoff was a dish of Russian aristocrats. The first beef stroganoff recipe is believed to have been published in Elena Molokhovets’s cookbook A Gift to Young Housewives in 1871.
I have started to go off on a tangent. Popcorn brain.
I’m hearing whispers from the back of the room.
What’s that you’re saying?
‘Robin, for crying out loud, what’s the plant you’re waffling about?’
Ah yes, the green leafy friend I love so much.
It’s lesser celandine.
Ranunculus ficaria to those who want to look it up in a wildflower identification book. Also known as Ficaria verna.
Those botswats cannot seem to make up their minds. But according to World Flora Online, Ranunculus ficaria is currently getting a thumbs-up.
As a foodstuff, it is around in January, February and March. After which it completely disappears.
I talk more about it on page 107 of this book.
If stroganoff appeals to you and you want to try lesser celandine, here is my vegetarian recipe using this lovely plant.
It comes with a safety note you must know at the top of the recipe.
Talk soon,
