Ground elder (Aegopodium podagraria) leaves are best picked when then are very young and have a shiny green to them, rather than the matt leaves that develop as the plant matures. One of my favourite wild greens, its flavour only really comes out when it is cooked or marinated. This ground elder quiche recipe tastes awesome, even if it is reminiscent of 1970’s cuisine!
Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2008. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.