A Saturday morning out and about in the hedgerows and woods with a little call off at the beach on the way home for an ice cream.Must have taken all of an hour in all and this is just what`s available for the wild food forager right now….a total feast for free.As far as chefs go then there really isnt an excuse , its on everyones doorstep from city parks to coastal areas and woodland , we all have something nearby.All it takes is a decent guide book , google and a creative mind.
Mallow – Looks like huge leaves of Rhubarb growing wild.
As you can see from the leaf and stalk on my car , they`re huge and a few leaves and stalks will go a long way. Simon Rogan actually cooks these at Lenclume / Roganic and purees them down to accompany the Muncaster Crab dish below.
ELDERFLOWERS AND ELDERFLOWER BUDS – Now these ones are amazing , theres so many things to do with Elder.The buds can be picked and pickled and the uses for the flowers at this stage are endless.Cordials and desserts are definitely the way to go.
WILD GARLIC FLOWERS
WILD GARLIC OR RAMSONS
PIGNUT , STRAIGHT OUT OF THE GROUND
PIGNUT , SKIN REMOVED.
CLEAVERS – I remember having lots of fun with these as a child , throwing them at peoples clothes , they stick to anything…especially old ladies coats…yes , i was a bad child.Nowadays , they`re better used when they`re young shoots in salads.I cannot shout up for them in a positive way and have yet to see them on a menu.
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Crikey, quite a bounty!
Hi – the one you’re trying to identify could be Yellow Archangel – it’s one of the Deadnettles in the Mint Family and has a yellow flower – I’ve seen them a lot in Scotland with a variegated leaf like this.
Yep…you`re a 100% right on that one…Thanks for the info.