Spring is full of wild ingredients that are perfect for adding into, oh so many different recipes. Farinata – a savoury bake made out of chickpea flour – is a great carrier for these spring wilds. Like an omelette, though egg-less, baked in the oven…
Tag: Rumex acetosa
Spring is exciting – a combination of warmth and light gets plants, animals and human-animals going. Sometimes, for me, too going. The term mad march hare feels too close to home for me, as I prance around the hedgerows picking wild greens as if there is no tomorrow, or as if spring won’t last forever, which of course it won’t. Lets face it, we’ve often being waiting a while for it to come too.
Many wild greens respond well to being plucked, for example when the tops of nettles are snipped off this stimulates more growth and leaf tops to grow. So below I’ve chosen 5 common wild foods that arrive every year, a plenty and are happy to be plucked, appreciated and eaten.
Here are my top 5 pick-ables (non-technical term :)) for this spring, I have loads of nuggets of information and recipes to share on each of them, though for now I’ll keep it brief.
My Top Five Spring Wild Foods
1. Stinging Nettles Urtica dioica
Never under-estimate a common plant, believe me, nettles are a valuable food and we are lucky to have them. Their nutrition and versatility makes them easy to use (just avoid being stung) and they are (in my humble opinion and according to nutritional facts) better for you than spinach or cabbage.
2. Wild Garlic Allium family
The wild onion, garlic and leek family is vast and too large to go into here, though their commonalities include a wonderful garlic taste (and smell), anti bacterial properties and support for the heart. The whole of the plant can be used and it can be used raw or cooked – raw is stronger. It is one of the key edibles of spring.
3. Cleavers/Goosegrass Galium aparine
Cleavers spread. They grow up to 1 metre long and can be collected without a bag (let them stick to you). The leaves are a wonderful spring cleanser and support the urinary and lymphatic system, though best cooked to avoid the not so pleasant hairy texture when raw and use in small amounts. I like to just pluck the tops and sweat them with nettles in butter or oil.
4. Alexanders Smyrnium olusatrum
Writing this from the south coast of Cornwall, Alexanders are definitely on my list. Abundant and often considered an invasive (land managers around Bristol have also practically pleaded with me to pick and eat them too). Nutritious and versatile, if you just know how to use them and pick them early on in spring.
5. Common Sorrel Rumex acetosa
Sorrel sap is tart and lemony and at its best in spring, and once you get your eye in, you’ll start to see it everywhere. Delicious added to so many savoury and sweet dishes, though don’t eat too much as it contains oxalic acid which isn’t good to eat in large amounts. A little is fine though.
So there you have it, my five favourite wild greens, and yes greens are best in spring. Next spring, maybe I’ll share a different five, as there’s always more to share.
Once you know Common Sorrel (rumex acetosa) it’s perfectly normal to start seeing it pop up all over the place; in hedgerows, lawns, fields, grass verges. It really is so common, that you’ll be amazed you never spotted it before! Of course, each plant has…