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There are over 20,000 species of plants that have been recorded as edible, yet in our current society you'll be lucky to find more than 25 of them in your local supermarket!

Edible weeds are a great addition to a healthy, balanced lifestyle. They are local, sustainable, and free so they help cut your food bill. Edible wild plants contain no packaging & no chemicals.

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Ground Ivy Tempura

Ground Ivy Recipes

Voted the best plant to fritter by some local Devon foragers recently, Ground Ivy (Glechoma hederacea) tastes awesome when prepared as tempura. Try this Ground Ivy recipe over an open fire on lazy Summer days with your family and friends.

Ingredients

  • 2 handfuls of Ground Ivy leaves
  • 150g plain flour
  • 1 tbsp of cornflour
  • 1 egg
  • 300ml of cold water
  • 100g rapeseed oil
  • Soya sauce and/or honey
  • Salt

Suggested Instructions

  1. Separate out the Ground Ivy leaves.
  2. In a chilled bowl, mix together the plain flour and cornflour, egg and cold water and a pinch of salt until you have a thin batter.
  3. Heat the oil until it is very hot, then fry Ground Ivy leaves until lightly crisped, remove and drain on kitchen paper.
  4. Serve with soya sauce or honey

Makes: 3 people

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Robin Harford

Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2009. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.