Tomm Parr 30 Posted June 15, 2011 Report Share Posted June 15, 2011 (edited) Hello all. Here are few few goodies for June..... Sweet cicely - seeds have aniseed type flavour, good with cooked fruits or fresh with cheese. SIMILAR to poisonous species like Hemlock, Fool's Parsley - Use a photo guide, ignore if unsure. Elderflowers - pick flowerheads when white-yellow. Great for cordial, squash, jams, jellies. Batter and fry the flowerheads too..... white mustard - grows in farm hedges. Hot, spicy leaves for salads or sandwiches with cheese/ham, good in chutneys too. wild fig (hottentot fig) - introduced from Africa, locally common in the South West. bittersweet fruit, good if baked with honey cats ear - as dandelion leaves hawkbit - as dandelion leaves sow thistle - as dandelion leaves reeds - slice stems and tap the sap. eat there, or roast then eat as a sweet. Or dry the stems, grind and sieve, then sprinkle like icing sugar. wild rhubarb (monk's rhubarb) - found near old houses/farms. cook stems with sugar/honey. Awesome. Don't eat the poisonous leaves though! Glasswort (marsh samphire) - grows in tidal mud. Great when blanched and buttered. Or pickled. rock samphire - grows on rocky beaches. boil and season then butter. or you can pickle it. wild Strawberries - usually the size of peas but packing as much flavour as a fat farmed berry Wild spinach (sea beet) - super health food, more iron than spinach and kale put together. Blanch, season and butter it. Nettles - great for soups. Pick the top half's leaves now. Boil and puree. Great if boiled, drained, mixed with ricotta, put inside ravioli.... wild sorrel - deliciously lemony leaves, add to salads for a kick knapweed (hardhead) - purple-green leaves are good in salad or green sauces Most of these goodies from May are still about. woodruff - dried and used as pot-purri, or leaves crushed and added to a cold summer drink horseradish - roots for making fresh horseradish sauce ground ivy - dried leaves make a reasonable tea hogweed (cow parsnip) - leaves cooked up like a veg fennel - whole plant is edible, seeds and cooked leaves/young stems are great with fish or liver pignuts - root tastes like hazlenut if fresh, or boiled in a stews milk thistle - with spines trimmed, the flowerhead can be cooked like a globe artichoke Burdock - young shoots are great when peeled and cut. fresh in salads and fried/blanched like asparagus balm (also called lemon balm or bee-balm) - leaves are great ood in summer drinks, for stuffing meats too rosebay willowherb - shoots fried like asparagus in bacon fat and a dash of vinegar watercress - makes bosting soup (with onions/bacon). ONLY pick from running water, ALWAYS boil (might contain liver flukes) fat hen - common on manure/compost heaps. whole plant is edible. young shoots/leaves best. cook like cabbage then seasoned and butter. alexanders - cook the shoots like asparagus ground elder (also called Goutweed) - leaves boiled up like a veg, not bad with fish wild mint - use it like cultivated mint, grows by the bucketload near rivers and streams brooklime - leaves can be added in small amounts in salads, or larger amounts boiled like spinach then buttered Greater plantain (Englishman's foot) - a few leaves in salads, or larger amounts boiled like spinach then buttered Comfrey - amazing when cooked like spinach then buttered. Don't worry about the furriness, it wilts upon cooking Sweet violet - leaves are good with creamy desserts like rice pudding, or candied as sweets. hawthorn leaves (maytree, mayblossom) - great in salads, nice and nutty cow parsley (also called wild chervil) - leaves are used like parsley/chervil. SIMILAR to poisonous species such as Hemlock, Fool's Parsley - Always use a photo guide and ignore if unsure. Bistort - member of the dock family. leaves are great if cooked with bacon, onions, oats, nettles/spinach - Dock pudding. don't forget that most goodies from April are still about Dandelion - Flowers for wine, leaves for salads (more bitter than cultivated version called Rocket), great with worcs sauce. Roots can fried and served with soy/worcs sauce, or dried to make a caffeine free coffee. hairy bittercress - good with cheeses ramsons (wild garlic) - in cold salads, in cream/mayo, preserved in oil, cooked like garlic (handful instead of a clove) stinging nettle leaves - more iron than spinach, boil and chop with butter, or make beer/mead Sea beet (also called wild spinach) - super duper good for you, more iron than nettles Jack-by-the-hedge (also called garlic mustard) - ok for salads, not too many though Chickweed - in salads (cold or warm), with lemon and oil. goosegrass (also called cleavers) - chopped and boiled like spinach with butter hop shoots - great when fried up carrageen seaweed (also called irish moss) - for thickening soups, making jellies Dock (curled/broad) leaves - young leaves ok in small amounts in salads/omelettes, great with bacon and dash of Worcs sauce primrose - leaves can be candied, used in salads. Only garden ones though as too RARE in the wild. Beech leaves - spring leaves in salads or as a colouring/flavouring in licquers.... hazel leaves - as a flavouring mixed with other spices for pork dead-nettles - leaves and young shoots in cold or warm salads silverweed - leaves can soothe tired feet, roots baked and used as flour, or boiled in stews sea holly - roots boiled as a veg, or candied in syrup, or roasted like chestnuts rock samphire - fry in butter, blanch, or pickle marsh samphire (also called glasswort) - fry in butter, blanch, or pickle borage - young leaves/flowers are a good refresher/pick-me-up, in ice cubes in cold drinks Obviously there are hundreds of other edible goodies (particularly mushrooms) but if I am not 100% sure it gets left alone. Remember as well that digging up any wild plant by the roots is illegal, unless it is on your land. Ask me for further info or recipes on these foragables....... Naturally, don't eat any of these if you are unsure. Edited June 15, 2011 by Tomm Parr 1 Quote Link to post Share on other sites
inan 841 Posted June 17, 2011 Report Share Posted June 17, 2011 (edited) Hello all. Here are few few goodies for June..... Sweet cicely - seeds have aniseed type flavour, good with cooked fruits or fresh with cheese. SIMILAR to poisonous species like Hemlock, Fool's Parsley - Use a photo guide, ignore if unsure. Elderflowers - pick flowerheads when white-yellow. Great for cordial, squash, jams, jellies. Batter and fry the flowerheads too..... white mustard - grows in farm hedges. Hot, spicy leaves for salads or sandwiches with cheese/ham, good in chutneys too. wild fig (hottentot fig) - introduced from Africa, locally common in the South West. bittersweet fruit, good if baked with honey cats ear - as dandelion leaves hawkbit - as dandelion leaves sow thistle - as dandelion leaves reeds - slice stems and tap the sap. eat there, or roast then eat as a sweet. Or dry the stems, grind and sieve, then sprinkle like icing sugar. wild rhubarb (monk's rhubarb) - found near old houses/farms. cook stems with sugar/honey. Awesome. Don't eat the poisonous leaves though! Glasswort (marsh samphire) - grows in tidal mud. Great when blanched and buttered. Or pickled. rock samphire - grows on rocky beaches. boil and season then butter. or you can pickle it. wild Strawberries - usually the size of peas but packing as much flavour as a fat farmed berry Wild spinach (sea beet) - super health food, more iron than spinach and kale put together. Blanch, season and butter it. Nettles - great for soups. Pick the top half's leaves now. Boil and puree. Great if boiled, drained, mixed with ricotta, put inside ravioli.... wild sorrel - deliciously lemony leaves, add to salads for a kick knapweed (hardhead) - purple-green leaves are good in salad or green sauces Most of these goodies from May are still about. woodruff - dried and used as pot-purri, or leaves crushed and added to a cold summer drink horseradish - roots for making fresh horseradish sauce ground ivy - dried leaves make a reasonable tea hogweed (cow parsnip) - leaves cooked up like a veg fennel - whole plant is edible, seeds and cooked leaves/young stems are great with fish or liver pignuts - root tastes like hazlenut if fresh, or boiled in a stews milk thistle - with spines trimmed, the flowerhead can be cooked like a globe artichoke Burdock - young shoots are great when peeled and cut. fresh in salads and fried/blanched like asparagus balm (also called lemon balm or bee-balm) - leaves are great ood in summer drinks, for stuffing meats too rosebay willowherb - shoots fried like asparagus in bacon fat and a dash of vinegar watercress - makes bosting soup (with onions/bacon). ONLY pick from running water, ALWAYS boil (might contain liver flukes) fat hen - common on manure/compost heaps. whole plant is edible. young shoots/leaves best. cook like cabbage then seasoned and butter. alexanders - cook the shoots like asparagus ground elder (also called Goutweed) - leaves boiled up like a veg, not bad with fish wild mint - use it like cultivated mint, grows by the bucketload near rivers and streams brooklime - leaves can be added in small amounts in salads, or larger amounts boiled like spinach then buttered Greater plantain (Englishman's foot) - a few leaves in salads, or larger amounts boiled like spinach then buttered Comfrey - amazing when cooked like spinach then buttered. Don't worry about the furriness, it wilts upon cooking Sweet violet - leaves are good with creamy desserts like rice pudding, or candied as sweets. hawthorn leaves (maytree, mayblossom) - great in salads, nice and nutty cow parsley (also called wild chervil) - leaves are used like parsley/chervil. SIMILAR to poisonous species such as Hemlock, Fool's Parsley - Always use a photo guide and ignore if unsure. Bistort - member of the dock family. leaves are great if cooked with bacon, onions, oats, nettles/spinach - Dock pudding. don't forget that most goodies from April are still about Dandelion - Flowers for wine, leaves for salads (more bitter than cultivated version called Rocket), great with worcs sauce. Roots can fried and served with soy/worcs sauce, or dried to make a caffeine free coffee. hairy bittercress - good with cheeses ramsons (wild garlic) - in cold salads, in cream/mayo, preserved in oil, cooked like garlic (handful instead of a clove) stinging nettle leaves - more iron than spinach, boil and chop with butter, or make beer/mead Sea beet (also called wild spinach) - super duper good for you, more iron than nettles Jack-by-the-hedge (also called garlic mustard) - ok for salads, not too many though Chickweed - in salads (cold or warm), with lemon and oil. goosegrass (also called cleavers) - chopped and boiled like spinach with butter hop shoots - great when fried up carrageen seaweed (also called irish moss) - for thickening soups, making jellies Dock (curled/broad) leaves - young leaves ok in small amounts in salads/omelettes, great with bacon and dash of Worcs sauce primrose - leaves can be candied, used in salads. Only garden ones though as too RARE in the wild. Beech leaves - spring leaves in salads or as a colouring/flavouring in licquers.... hazel leaves - as a flavouring mixed with other spices for pork dead-nettles - leaves and young shoots in cold or warm salads silverweed - leaves can soothe tired feet, roots baked and used as flour, or boiled in stews sea holly - roots boiled as a veg, or candied in syrup, or roasted like chestnuts rock samphire - fry in butter, blanch, or pickle marsh samphire (also called glasswort) - fry in butter, blanch, or pickle borage - young leaves/flowers are a good refresher/pick-me-up, in ice cubes in cold drinks Obviously there are hundreds of other edible goodies (particularly mushrooms) but if I am not 100% sure it gets left alone. Remember as well that digging up any wild plant by the roots is illegal, unless it is on your land. Ask me for further info or recipes on these foragables....... Naturally, don't eat any of these if you are unsure. Good info Tomm ,but a trifle fattening ,judging by your avatar. Edited June 17, 2011 by inan Quote Link to post Share on other sites
Tomm Parr 30 Posted June 17, 2011 Author Report Share Posted June 17, 2011 :blink: Hello all. Here are few few goodies for June..... Sweet cicely - seeds have aniseed type flavour, good with cooked fruits or fresh with cheese. SIMILAR to poisonous species like Hemlock, Fool's Parsley - Use a photo guide, ignore if unsure. Elderflowers - pick flowerheads when white-yellow. Great for cordial, squash, jams, jellies. Batter and fry the flowerheads too..... white mustard - grows in farm hedges. Hot, spicy leaves for salads or sandwiches with cheese/ham, good in chutneys too. wild fig (hottentot fig) - introduced from Africa, locally common in the South West. bittersweet fruit, good if baked with honey cats ear - as dandelion leaves hawkbit - as dandelion leaves sow thistle - as dandelion leaves reeds - slice stems and tap the sap. eat there, or roast then eat as a sweet. Or dry the stems, grind and sieve, then sprinkle like icing sugar. wild rhubarb (monk's rhubarb) - found near old houses/farms. cook stems with sugar/honey. Awesome. Don't eat the poisonous leaves though! Glasswort (marsh samphire) - grows in tidal mud. Great when blanched and buttered. Or pickled. rock samphire - grows on rocky beaches. boil and season then butter. or you can pickle it. wild Strawberries - usually the size of peas but packing as much flavour as a fat farmed berry Wild spinach (sea beet) - super health food, more iron than spinach and kale put together. Blanch, season and butter it. Nettles - great for soups. Pick the top half's leaves now. Boil and puree. Great if boiled, drained, mixed with ricotta, put inside ravioli.... wild sorrel - deliciously lemony leaves, add to salads for a kick knapweed (hardhead) - purple-green leaves are good in salad or green sauces Most of these goodies from May are still about. woodruff - dried and used as pot-purri, or leaves crushed and added to a cold summer drink horseradish - roots for making fresh horseradish sauce ground ivy - dried leaves make a reasonable tea hogweed (cow parsnip) - leaves cooked up like a veg fennel - whole plant is edible, seeds and cooked leaves/young stems are great with fish or liver pignuts - root tastes like hazlenut if fresh, or boiled in a stews milk thistle - with spines trimmed, the flowerhead can be cooked like a globe artichoke Burdock - young shoots are great when peeled and cut. fresh in salads and fried/blanched like asparagus balm (also called lemon balm or bee-balm) - leaves are great ood in summer drinks, for stuffing meats too rosebay willowherb - shoots fried like asparagus in bacon fat and a dash of vinegar watercress - makes bosting soup (with onions/bacon). ONLY pick from running water, ALWAYS boil (might contain liver flukes) fat hen - common on manure/compost heaps. whole plant is edible. young shoots/leaves best. cook like cabbage then seasoned and butter. alexanders - cook the shoots like asparagus ground elder (also called Goutweed) - leaves boiled up like a veg, not bad with fish wild mint - use it like cultivated mint, grows by the bucketload near rivers and streams brooklime - leaves can be added in small amounts in salads, or larger amounts boiled like spinach then buttered Greater plantain (Englishman's foot) - a few leaves in salads, or larger amounts boiled like spinach then buttered Comfrey - amazing when cooked like spinach then buttered. Don't worry about the furriness, it wilts upon cooking Sweet violet - leaves are good with creamy desserts like rice pudding, or candied as sweets. hawthorn leaves (maytree, mayblossom) - great in salads, nice and nutty cow parsley (also called wild chervil) - leaves are used like parsley/chervil. SIMILAR to poisonous species such as Hemlock, Fool's Parsley - Always use a photo guide and ignore if unsure. Bistort - member of the dock family. leaves are great if cooked with bacon, onions, oats, nettles/spinach - Dock pudding. don't forget that most goodies from April are still about Dandelion - Flowers for wine, leaves for salads (more bitter than cultivated version called Rocket), great with worcs sauce. Roots can fried and served with soy/worcs sauce, or dried to make a caffeine free coffee. hairy bittercress - good with cheeses ramsons (wild garlic) - in cold salads, in cream/mayo, preserved in oil, cooked like garlic (handful instead of a clove) stinging nettle leaves - more iron than spinach, boil and chop with butter, or make beer/mead Sea beet (also called wild spinach) - super duper good for you, more iron than nettles Jack-by-the-hedge (also called garlic mustard) - ok for salads, not too many though Chickweed - in salads (cold or warm), with lemon and oil. goosegrass (also called cleavers) - chopped and boiled like spinach with butter hop shoots - great when fried up carrageen seaweed (also called irish moss) - for thickening soups, making jellies Dock (curled/broad) leaves - young leaves ok in small amounts in salads/omelettes, great with bacon and dash of Worcs sauce primrose - leaves can be candied, used in salads. Only garden ones though as too RARE in the wild. Beech leaves - spring leaves in salads or as a colouring/flavouring in licquers.... hazel leaves - as a flavouring mixed with other spices for pork dead-nettles - leaves and young shoots in cold or warm salads silverweed - leaves can soothe tired feet, roots baked and used as flour, or boiled in stews sea holly - roots boiled as a veg, or candied in syrup, or roasted like chestnuts rock samphire - fry in butter, blanch, or pickle marsh samphire (also called glasswort) - fry in butter, blanch, or pickle borage - young leaves/flowers are a good refresher/pick-me-up, in ice cubes in cold drinks Obviously there are hundreds of other edible goodies (particularly mushrooms) but if I am not 100% sure it gets left alone. Remember as well that digging up any wild plant by the roots is illegal, unless it is on your land. Ask me for further info or recipes on these foragables....... Naturally, don't eat any of these if you are unsure. Good info Tomm ,but a trifle fattening ,judging by your avatar. No that's not me! Just my ideal woman.................... Quote Link to post Share on other sites
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