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Crispy Herb Bennet Leaves

A Herb Bennet (Geum urbanum) recipe that makes a wonderful alternative to ‘crispy seaweed’ that you often get served in high street Chinese restaurants.

I made this one to simply be crispy, but if you’d like sweetness then sprinkle a little sugar over the dish just before serving.


  • 6 handfuls of Herb Bennet leaves (chopped)
  • 2 garlic cloves (crushed)
  • Knob of butter
  • Sugar (optional)

Suggested Instructions

  1. Melt butter in frying pan and fry the crushed garlic for 30 seconds.
  2. Chop the Herb Bennet leaves up and add to frying pan, and gently fry until crispy. You might need to add more butter as the leaves can absorb quite a lot.
  3. Serve with spicy food.

Serves: 2

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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