Lesser celandine (Ranunculus ficaria) is one of the first wild edible greens to emerge in Spring. I simply love it and munch my way through a fair few pounds when its around. Its such a versatile green. But hold your horses…
Contrary to what many foragers recommend, I do not advice that you eat this plant raw. The sap was used by beggars in the Middle Ages to create ‘fake’ sores in order to elicit extra charity. I think that bit of history tells you why eating lesser celandine raw may not be advisable.
Lesser celandine contains protoanemonin, an acrid blistering sap which increases as the plant flows into flower. Cooking destroys protoanemonin.
Warnings aside, this is one of my favourite plants, but these days I eat it only cooked.
- 250g lesser celandine leaves (chopped)
- 100g ground ivy leaves
- 2 garlic cloves (finely chopped)
- 2 small swede (diced)
- 2 onions (sliced)
- 1 tin tomatoes
- 2 tbsp tomato puree
- cracked black pepper
- Wash the lesser celandine and ground ivy leaves, drain and spin dry using a tea-towel or salad spinner.
- Fry the onion until soft and translucent, add the garlic. Next add the swede, chopped lesser celandine leaves, tin tomato and puree, then stir until well mixed. If the mixture is too thick, add a bit of water or stock to thin. But not too much because we are slow cooking this dish and water will be released from the vegetables.
- Preheat a slow cooker to high, add the vegetable mixture, then turn down to low and slow cook for 5-6 hours. An hour before the end, stir in the ground ivy leaves.
This Lesser Celandine Recipe Serves: 5