This is a super-common plant of wood edges and hedgerows, with a long history of medicinal use. The leaves can be used as a pot-herb in spring and summer but their flavour is unremarkable. The part that commands my attention is the root, which has a distinct flavour of cloves…
This common “weed” is actually a delight to eat. It has a mild, fresh, “grassy” flavour with no bitterness, making it an excellent bulker in wild salads – where mild flavours are needed to balance more pungent flavours. It cooks down well – like spinach, but try to harvest only the lush, leafy tops or it can tend towards stringyness…
The brittlegill (russula) family of mushrooms are notoriously hard to tell apart. Novices should not be put off however, as there are no terrifyingly toxic brittle gills, and the charcoal burner is common, easily identified and tasty. A great beginner’s brittle gill!
I love it when seasons – and their flavours – overlap. During July sweet cicely leaves are still about and beautifully echo the aniseed notes of horse mushrooms. This gorgeous wee plate takes 15 minutes to knock up…
These little tendrils of joy delight me with their quiet insidious clamberings over the less subtle denizens of the hedgerow. Suck the flowers for a tiny, yet hugely rewarding sweet nectar hit, then chew to enjoy generous pea flavours. The delicate leaves and tendrils from the end of the stems make excellent garnishes, in the vein of “microherbs” so popular with chefs nowadays. Only these are nicer. And free.