There's a wildflower patch which is never dosed with weed-killer. But you might have luck with wild garlic - they like damp river banks, as I'm sure you know.
I meant to send this comment a while ago about hops. I can't find the post, but I know you wrote about them recently. In Transylvania, we prepare them in spring, just like asparagus, and there are recipes from the 17th century.
Dearest Elisabeth, Delightful as always. I opened this whilst on a foraging walk yesterday morning and it was like you were there with me. x
Love this, Elisabeth!
Have been eating dandelion greens (farmer grown), chopped into stir-fries, giving a refreshing tart edge.
I've never played with dandelion flowers (not nearly in view yet here in chilly Toronto). Love the idea of fritters.
Nettles will be at the farmers market in a couple of weeks. I agree, a very useful green, and also excellent for the lymphatic system I'm told.
🧡🧡🧡
Thank you! Not just for the recipes, but for introducing me to substack (at the Oldie writer’s day). It’s an interesting on-line place to be.
Glad yr here, Anthony - political stuff is particularly interesting right now.
I've spent the last three springs clearing my small town garden of Allium triquetrum. We've eaten, frozen, pureed and fermented pounds of the stuff.
Triquetrum is a spreader, isn’t it…
I fear it's indomitable
Love this! Reminds me of the leek quiche recipe I adapted from Sqirl, a hit L.A. eatery and celebrity watering hole, for easy home cooking!
check it out:
https://thesecretingredient.substack.com/p/egg-prices-skyrocketed-the-real-culprit
Most of our wild greens unfortunately have bolted...
I LOVE your post and your WONDERFUL aquarelles!!!!!!
Your London park is a richer source than the banks of my Loire river
There's a wildflower patch which is never dosed with weed-killer. But you might have luck with wild garlic - they like damp river banks, as I'm sure you know.
This is lovely Sunday reading Elisabeth. Really enjoying wild garlic season. Will make loads of pesto x
I meant to send this comment a while ago about hops. I can't find the post, but I know you wrote about them recently. In Transylvania, we prepare them in spring, just like asparagus, and there are recipes from the 17th century.