Rachel Lambert: forager, author, guide
£0.00

Freshly baked hogweed seed biscuits on plate and cooling rack

When I first used Hogweed seeds, this light, spongy textured biscuit was the carrier I chose for their unique flavour.

Perfectly balanced with flours and spice, it’s a simple, reassuring lightly spiced treat and a good place to start if your unfamiliar with hogweed’s flavour.

Hogweed is a member of the umbellifer, apiaceae, also known as carrot family. There are wonderful edibles and poisonous plants in this family and correct identification is essential. 

Bunch of dried common hogweed seed heads

 

Sign up to access this post

Access this post from as little as £2.25. Already a member? Sign in here.

SEASONAL TASTER
MONTHLY BASKET
£2.25 per month*

Seasonal taster monthly basket

Every month you'll receive 1 seasonal wild food recipe from my edible plant of the month, plus links to additional seasonal posts AND be able to access the last 6 months of Taster basket offerings. 
 

Preview Taster Basket here.

Buy Now

Unsubscribe at any time.

*FREE for 6 months for all course participants

RICH PICKINGS
MONTHLY BASKET
£5.25 per month

Rich pickings monthly basket

Get more! You'll get access to all the Taster Basket blogs, plus an additional 2 seasonal posts of my most treasured material AND be able to access the last 6 months of Rich Pickings offerings. 

Preview Rich Pickings here.

Buy Now

Unsubscribe at any time.

Common hogweed shoots, also known as cow parsnip (Heracleum sphondylium ) add an aromatic twist to this Indian dahl recipe. Think of this common weed as the exotic, wild vegetable and you'll be close to what hogweed offers us. A good dahl is simple to create and is a great carrier for mild spices and the shoots offer a subtle flavour, neither overpowering nor underwhelming.

As I'm making this during the COVID-19 pandemic, I'm using spices and ingredients that I have at home. Feel free to increase or replace spices with ones that you have to hand. There really are a multitude of ways to make a good dahl.

Sign up to access this post

Access this post from as little as £2.25. Already a member? Sign in here.

SEASONAL TASTER
MONTHLY BASKET
£2.25 per month*

Seasonal taster monthly basket

Every month you'll receive 1 seasonal wild food recipe from my edible plant of the month, plus links to additional seasonal posts AND be able to access the last 6 months of Taster basket offerings. 
 

Preview Taster Basket here.

Buy Now

Unsubscribe at any time.

*FREE for 6 months for all course participants

RICH PICKINGS
MONTHLY BASKET
£5.25 per month

Rich pickings monthly basket

Get more! You'll get access to all the Taster Basket blogs, plus an additional 2 seasonal posts of my most treasured material AND be able to access the last 6 months of Rich Pickings offerings. 

Preview Rich Pickings here.

Buy Now

Unsubscribe at any time.

picking spring common hogweed shoots (Cow parsnip)

I've written about hogweed shoots many times; celebrating and bringing this weed into the limelight. I'm rather fond of it as an ingredient and have used it in dahl, cake and farinata.

As I write this post during the COVID-19 pandemic I am unable to teach face-to-face, so I thought I'd share more practical pointers on how to identify this plant and important things to remember when picking it.

Here I share an ID video, a bullet-point list of things to remember when picking this plant and a simple recipe to get your started. Plus a taste test for you to do! Which is a great way to get to know this plant and compare our cultivated foods to those our ancestors ate.

Sign up to access this post

Access this post from as little as £2.25. Already a member? Sign in here.

SEASONAL TASTER
MONTHLY BASKET
£2.25 per month*

Seasonal taster monthly basket

Every month you'll receive 1 seasonal wild food recipe from my edible plant of the month, plus links to additional seasonal posts AND be able to access the last 6 months of Taster basket offerings. 
 

Preview Taster Basket here.

Buy Now

Unsubscribe at any time.

*FREE for 6 months for all course participants

RICH PICKINGS
MONTHLY BASKET
£5.25 per month

Rich pickings monthly basket

Get more! You'll get access to all the Taster Basket blogs, plus an additional 2 seasonal posts of my most treasured material AND be able to access the last 6 months of Rich Pickings offerings. 

Preview Rich Pickings here.

Buy Now

Unsubscribe at any time.

Little black book of songs and wild, seasonal chocolate truffles

It's been two and a half decades since I started a serious (and fun) relationship with foraging. And it's been well over a decade since I've been teaching foraging (I'm writing this in 2019). Like any relationship, there's ups and downs, boredom, frustration, elation, new experiences, the same old ones and falling in love again.

We all know that long-term relationships thrive on a few basic principles and one of those is cultivating and sustaining intimacy. Not just skating over the surface with 'I know that plant', but having a sense of curiosity, interest, care and taking time. Now, I know I'm straddling between talking about people and plants here, though there are some similarities. The way I see it, all my interactions with the world are relationships; with people, food, the landscape, my work. And the deeper I go, the richer my rewards. Imagine if I'd stopped at making Nettle Soup - which I love. I'd of never been able to enjoy the sensations of Nettle and Honey Cake or discovered Nettle Pakoras. Or shared these with so many of you. I digress... Do check out the Stinging Nettles blog if you'd like to know more.

Common hogweed seeds

How to keep Foraging new and Fresh

A couple of years ago I started exploring song-writing as a way to express some of the qualities of plants in new ways. I was attending an outdoor learning conference at Mount Pleasant Eco Park at the time, and thought it might be a useful exercise for the attendees. In my workshops on 'Wild Foods with Children' we explored 5 common weeds as food and I created and sung a foraging song or two as an illustration of memorable and fun directions foraging can go in. The song wasn't great, though I was brave enough to sing it and we learnt and laughed together.

Since then the concept of a Foraging Course with Plant Songs has developed. I realised I wanted to offer songs, fire and tasters. I didn't want to dilute the foraging courses I already ran, but add an additional layer to them. Sometimes the arts express something that words alone cannot do, and I hoped this creative addition had this potential.

Sharing Secrets

Through sharing my foraging songs, I'm giving you a little insight into my relationship with the wild foods that I teach. Offering a doorway into the world of plants and a platform to express something of the plants' character, essence, as well as their practical uses. I open my little black book of foraging songs and sing, I invite you to sing and we sing to the plants, to the hedgerows, to each other. It's fun.

At some point, on every course I lead, I open my bag and offer handmade, wild tasters from one or more of the plants we have sung about. The recipe remains a secret, except to the participants who attend. Does this deepen intimacy with the plants? I like to think so. Tasting, smell and eating the wild foods can deepen our understanding and appreciation of the wild foods surrounding us. And that is good for building positive relationships with the world we reside in.

Secret foraging recipe being made

Sssshhh! Come along to the Foraging Course with Songs to get the secret foraging recipe. A little more insight into the songs and experience is here on the wild singing blog. If you'd like to stay up to date with what I'm up to, consider following my instagram or facebook page.

#singingforager   #mindfulwildforager

 

I like cake. I like to make cakes with different wild ingredients in them, it's started to become natural to me. I've made my Nettle and Honey Cake many times, and recently discovered it goes really well with gorse flower syrup, the recipe for both is here; Spring recipe - Nettle and Honey Cake with Gorse Flower Syrup.

I've also made this Pear and Hogweed Cake a few times, though I think this might be my favourite version. It's vegan and gluten-free, uses brown sugar and is almost melt in the mouth. If you'd prefer the full of everything - butter, eggs and wheat flour - you can view it here; Hogweed shoots in a cake!

Heracleum sphondylium

Pear and Hogweed Shoot Cake

Ingredients

75 ml sunflower oil
90 g unrefined sugar, plus 1 level tbsp
3 tbsp apple juice
4 tbsp aqua faba (chickpea water)
1 tsp dried hogweed seeds (optional)
30 g hogweed shoots (mainly shoots rather than leaves, finely chopped)
200-230 g pears
100 g gluten-free flour
1 tbsp baking powder
¼ tsp bicarbonate of soda

Preheat the oven to 200°C and grease a 20 cm diameter cake tin. In a large bowl, beat the oil, apple juice and sugar together. In a food processor add the aqua faba (water left over from a can of chickpeas) and whisk for 5 minutes or until it makes soft peaks (like egg whites).

Heracleum sphondylium

If using, use a spice grinder to blend the dried hogweed seeds with the tablespoon of sugar and sprinkle the mixture over the base of the cake tin. Slice the pears to about ½-1 cm in thickness and layer these across the base of the cake tin. Next sprinkle on the hogweed shoots. Blend the dry ingredients together (flour, baking powder and bicarbonate of soda) and add into the oil and sugar mix. Pour and smooth the cake mixture roughly over the pears and shoots and bake for 25-30 minutes, or until a skewer comes out clean when pierced into the centre of the cake. When cooked, turn out onto a wire rack, with the bottom-side facing upwards and leave to cool. Slice and enjoy warm or cold. Keeps well for a few days in the fridge.

Heracleum sphondylium

Hogweed shoots (Heracleum sphondylium) are part of the Umbellifer/Umbellifrae/Apiaceae/Carrot family and needs to be identified correctly. Read more about hogweed here; Common Hogweed. This cake was made for a wild food foraging course, where I always make wild tasters to suit different diets as much as possible.

Hogweed shoots are normally used as a type of so-called poorman's asparagus, cooked on their own, or used in dhal. I also enjoy them in lightly spiced Thai stir fries and recently discovered the joys of eating them in farinata - a lovely subtle addition. I've been foraging hogweed shoots (Heracleum sphondylium) for years, I find them superior to asparagus and a delightful way to broaden my experience of spring. I've written a very thorough blog before on their identification and use as a 'superior asparagus'.

At some point, most of the wild foods I eat are incorporated into some kind of dessert. Call it an inevitable result of having a sweet tooth. Partly I'm just intrigued, though sometimes it feels inspired!

Heracleum sphondylium

I had an idea of a Pear and Hogweed Cake and had to give it a go, to see whether my idea would stand up to the taste test of reality. Hogweed shoots have an unusual aromatic taste, quite subtle when cooked and I just wondered...

Recently I even tried to make a vegan, gluten-free version of this cake and it came out trumps. So here's the full of everything (butter, eggs and wheat version), and I'll share the other one soon. The recipe below has been tweaked to include a hogweed seed sugar as well. A teaspoon of the seeds are ground with the sugar to make a lovely aromatic topping. Once baked it makes the top slightly crisp too.

Heracleum sphondyliumHeracleum sphondylium

Pear and Hogweed Shoot Cake

A beautifully moist cake with an intriguing filling. Perhaps you won’t notice the unusual perfume of the hogweed shoots – some do, some don’t.

Ingredients

100 g butter

90 g unrefined sugar, plus 1 level tbsp

2 large eggs

1 tbsp baking powder

¼ tsp bicarbonate of soda

100 g whole-wheat flour

30 g hogweed shoots (mainly shoots rather than leaves)

5-6 tbsp apple juice

1 tsp dried hogweed seeds (optional)

200-230 g pears

Preheat the oven to 200°C and grease a 20 cm diameter cake tin. Beat the butter and sugar together until pale, almost white. Add the eggs, one at a time and beat in well before sieving in the baking powder, bicarbonate of soda and whole-wheat flour.

Chop the hogweed shoots into 2 cm lengths and simmer in 3 tablespoons of apple juice for 2 minutes and put aside. If using, use a spice grinder to blend the dried hogweed seeds with the tablespoon of sugar and sprinkle the mixture over the base of the cake tin. Slice the pears to about ½-1 cm in thickness and layer these across the base of the cake tin. Next sprinkle on the semi cooked hogweed shoots. Measure out the remaining juice that the shoots simmered in and add this, one-tablespoon at a time, to the cake mixture, making it up to 3 tablespoons with extra juice. Pour and smooth the cake mixture roughly over the pears and shoots and bake for 25-30 minutes, or until a skewer comes out clean when pierced into the centre of the cake. When cooked, turn out onto a wire rack, with the bottom-side facing upwards and leave to cool. Serve alone, with crème fraiche or clotted cream.

Heracleum sphondylium

Researching regional names of plants is a fascinating and usually an amusing pastime. Common Hogweed  (Heracleum sphondylium) is one of those plants, and as it’s now in season (april to june) I thought I’d dedicate a whole blog article to it.

Inspired also by local names such as Pig Flop (an image of a pig collapsing after pleasantly over-indulging on this plants passes through my mind!), Cow Weed (what’s its known as on the Scilly Isles), Cow ParsnipCow Belly and even Humperscrump, according to Forager and Author John Lewis-Stempel. It's also known as a type of poorman's asparagus, although I think it's superior.

To me, this plant has always been known simply and humbly as hogweed, and I’m going to share with you some facts about identification, names, tastes and recipe ideas.

Starting with identification, common hogweed can be found across the UK, it really is common and usually considered a pain. Its habitat can be varied and includes fields, open woodland, hedgerows and roadsides. Often people are sceptical when I introduce it as a potential food and for two understandable reasons.

Firstly,

For some it has the association of being poisonous, mainly because if the sap gets on your skin and is combined with sunlight, for example when strimming the plant on a hot summer’s day in t-shirt and shorts, one can come up in horrible blisters that can scar. Not an experience I’ve shared, though I’ve heard enough stories to know it to be an unpleasant encounter.

Secondly,

There is the issue of correct identification. Hogweed (Heracleum sphondylium) is in the Apiaceae (Carrot) family and shares a similar flower structure with edibles such as carrot (funnily enough), parsley, fennel, chervil as well as the deadly poisonous plants; hemlock and hemlock water dropwort. Needless to say, mistakes can be lethal and enough to put many people off. However, there are distinguishing characteristics that can be learnt. Reading a few words and seeing a few images is not generally suffice for this, though it is a good start, so here it goes!

Flower head of Common Hogweed

Hogweed generally grows up to 2 metres tall (related & non-edible Giant hogweed grows up to 5 metres). Hogweed has hollow, ridged stems that are hairy, almost furry, that can give a white-ish tinge to the stems. The leaves are soft/furry with undulating lobes (see images) and stems can sometimes be purple, though normally green (NOT purple spots like hemlock). Like anything, take your time to get to know the plant (it will always return the following year if you’re still unsure) check with experts & you will be duly rewarded.

Leaves of Common Hogweed (slightly undulating and definitely furry)

So with so many obstacles to over-come before even picking it, why bother at all? Well, of course its the taste. Like many wild edibles, it has, at times, been called poor man’s asparagus - as its the young shoots you’re looking for in spring. I like to think that this is sly way to protect a valuable plant which has an unusual taste that could easily be at home on many gourmet’s plates. The history of so-called poor man’s food includes beliefs such as inferiority of taste, too common (abundant) or inadequate in flavour (unlikely these days in comparison with bland, long shelf-life shop bought veg). As a modern day forager its a great plant - abundance is perfect (making it very hard to over-pick) and the unusual flavour is one of the exciting aspects of wild food. It is also rich in vitamin C and carbohydrate.

How to enjoy it at its best? Well John Wright (from River Cottage) covers the young shoots in beer batter. For me, I simply steam those young shoots, drizzle in butter or hollandaise sauce and serve as an accompaniment to fish or meat dishes. I’ve also chopped them up and added them as a flavouring for dhal (combines well with wild carrot seed ).

Finally, you’ll all be asking what the flavour is. Well, the true answer is inside of you - we all experience tastes differently - though I describe it as perfumed, aromatic, sometimes a hint of bitterness & rich.

Hogweed Shoots with Hollandaise Sauce Recipe

To serve 2 persons

  • 6 young hogweed shoots (Poor man's asparagus)
  • 175ml white wine vinegar
  • 2 free range egg yolks
  • 70ml unsalted butter
  • 1 teaspoon peppercorns
  • Squeeze lemon juice

Boil the vinegar with peppercorns & reduce by half. Strain and put aside. Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan. Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot. To prevent the sauce from overheating, take it on & off the heat while you whisk, scraping around the sides with a plastic spatula until you achieve a golden, airy foam.
Meanwhile put the poor man’s asaragus shoots on to steam (4-5 minutes). Whisk in a tablespoon of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another tablespoon of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt & pepper to taste plus a little warm water from the pan if the mixture is too thick. Drizzle over the hogweed shoots & serve as a starter or alongside meat or fish.

(Hollandaise Sauce image, thanks to - ourkitchen.fisherpaykel.com)

Autumn is full of potential pleasures, warming foods, sweet dishes and a bounty of autumnal fruits to enjoy. Personally, I take particular interest in creating desserts with wild ingredients, so when Sara from Cotna Barton suggested we made a wild apple meringue pie on our Forage, Cook and Dine event last month, I jumped at the chance to include another wild ingredient in there.

If you've been on a wild food walk with me or another forager, you may well of tasted this amazingly strong flavoured seed; Common Hogweed (Heracleum sphondylium). Common as muck (as the expression goes!), it is often mistaken for being poisonous because if the sap gets on your skin and reacts with sunlight you can come up in horrible blisters that can scar. However, several parts of the plant can be used as a food, & these seeds are excellent as a flavouring. Correct identification is essential of this plant though, especially as it is related to several poisonous species such as Hemlock.

  

So what's the taste? Well, taste is a very personal experience, though some of the descriptions I've heard is; orange peel, aromatic, soapy, turkish delight, spicey...

Some people like it, some people don't. Unfortunately, Sara, our cook for this event is not a fan of the flavour, so including it in this recipe took a little persuading. Luckily, I was convinced it would work, so into the ingredients list it went. One of the secrets with this seed is to grind it - it really helps to release the flavour and breakdown the papery texture of the seed pod.

Well, before I go onto sharing the recipe, let me tell you that the dessert was a success, 9 hungry foragers, cooks and diners polished the whole dish off, and Sara's plate was clean too - she liked it! It just goes to show that some wild ingredients are really worth persevering with, until you find the right combination of how to use them.

Wild Apple Curd and Hogweed Seed Meringue Pie

Ingredients

For the Curd

  • 500 g cooking apples
  • finely grated zest of 1 lemon
  • 100 ml lemon juice
  • 500 g unrefined caster sugar
  • 4-5 large eggs
  • 150 g shortcrust pastry baked in a flan case (prepared before hand)

For the Meringue

  • 4 egg whites
  • 200 g unrefined caster sugar
  • handful of hogweed seeds

Chop the apples into a pan with 100 ml water and the lemon zest. Cook gently until soft and fluffy, then rub through a sieve. Put the butter, sugar and apple puree into a heatproof bowl over a pan of simmering water. As soon as the butter is melted and the mixture is hot and glossy, pour in the eggs and whisk with a balloon whisk.

If the mixture splits, take the pan off the heat and whisk vigorously until smooth, before returning to the heat. Stir the mixture over a gentle heat until thick and creamy, scraping down the sides of the bowl every few minutes. This should take about 10 mins. Pour immediately into the pastry base.

For the meringue, use a food blender to blend the sugar and seeds until the majority of the seeds break down and an aromatic smell is released. Discard the seeds which stay whole. Put aside. Whisk the egg whites in a large bowl until they form soft peaks, then add the sugar a spoonful at a time. Pile onto the tart and bake at gas mark 4 for approximately 20 mins, until the meringue is crisp and slightly coloured.

Upcoming events

Become a Member

Love foraging? Get exclusive access to my most treasured wild food recipes and the hottest tips on foraging every month. 

Autumn blog posts

Sign up to the newsletter

Receive regular updates on news, recipes and events.

Privacy policy

Rachel's books

Popular posts