Ground Ivy

Lesser Celandine & Ground Ivy Stew

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.

Ingredients

  • 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
  • oil
  • cracked black pepper

Suggested Instructions

  1. Wash the lesser celandine and ground ivy leaves, drain and spin dry using a tea-towel or salad spinner.
  2. 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.
  3. 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

Tofu Marinated In Ground Ivy

I found some lovely ground ivy (Glechoma hederacea) today while walking the ‘foul stinking beast’. So I thought I’d try a marinade for tofu. I have to say that I rarely do ‘fried’ foods, but today was different.

Ground Ivy Recipe Ingredients

  • 7g ground ivy (fresh)
  • 2tbsp olive oil
  • 2tbsp sesame oil
  • 1tbsp white wine vinegar
  • 250g dragonfly tofu

Ground Ivy Recipe Instructions

  1. Finely chop the ground ivy, and combine all ingredients in a flat dish.
  2. Slice the tofu into four, and liberally brush the marinade all over it. Leave to stand for 30 minutes, turning the tofu occasionally.
  3. Next put ½ cup of oil in a frying pan on a high heat, when hot fry the tofu slices for 60 seconds either side.
  4. Serve on a bed of fried dulse and serve topped with steamed or sauteed sea purslane leaves.

Serves: 2

Ground Ivy & Horseradish Mayonnaise

Beef passes my lips about 5 times a year (if that), so I was a bit surprised when my body nudged me to go and buy a steak. Local that is, like 2 miles away.

All I had flashing through my mind was the scent and taste of ground ivy. So why ground ivy and beef? Well one of the old names for ground ivy was ale-hoof, it was used to clarify and add bitterness to ales during the brewing process.

Does beef & ale pie ring a bell? See where I’m going with this? Traditionally beef steak is served with horseradish sauce. Ale was brewed with ground ivy. Put the two together and you get my mayo recipe… kind of. Check it out.

I had to stand on tiptoes to reach the bottom of the jug with my fingers. Finger feeding is so much classier than knives and forks, especially if you’re a ‘smear yourself all over with food’ kind of forager.

Ground Ivy Recipe Ingredients

  • 15g fresh ground ivy leaves and stems
  • 1 egg (can we take free-range as a given please)
  • 200 ml rapeseed oil
  • 3 tsp grated horseradish root
  • 2 tbsp lemon juice (or the vinegar from preserved horseradish root)

Ground Ivy Recipe Instructions

  1. Add egg to a hand blender jug, along with 150ml of oil and lemon juice. Blitz until thick, if too thin add more oil.
  2. Add chopped ground ivy and horseradish root, then blitz until blended into the mayo.
  3. Serve with beef, or as a coleslaw type of dressing.

 

Ground Ivy Tempura

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.

Ground Ivy Tempura Recipe 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

Ground Ivy Tempura Recipe 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