Rachel Lambert: forager, author, guide
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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

 

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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.

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