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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.
  4. Dip each ground ivy leaf in the batter, until it is well coated, then…
  5. Fry the battered Ground Ivy leaves until lightly crisped, remove and drain on kitchen paper.
  6. Serve with soya sauce or honey

Makes: 3 people

About the Author Robin Harford

Robin Harford is a self-taught ethnobotanist, and has spent over a decade traveling, researching, recording and uncovering the traditional and contemporary use of wild plants in Britain and beyond. More recently his work has taken him to Africa, India, SE Asia and Europe. He is a co-director of Plants & Healers International, a non-profit that connects people, plants and healers around the world.

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