Most of my best work goes to newsletter subscribers only. Free emails blending practical foraging knowledge with deep plant relationship. Brief. Direct. No waffle. 2 minute reads. Find out more.

Crispy Wood Avens Leaves

Robin Harford Robin Harford • < 1 min read
Herb Bennett Recipe

A wood avens (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.

Wood Avens Recipe Ingredients

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

Wood Avens Recipe 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

BACK HOME NEXT