A few wild edibles

Wild edibles just a nibble.

I thought i would share some wild edibles i have found in the woods near where i live and tell you about them i have chosen some of the easiest British greens to identify first and will add more and more as i am going to make this a regular blog .

(NEVER PICK ANY WILD PLANTS YOU CANNOT %100 IDENTIFY)

I will start with the picture on the top which is the commonest dock called the broad-leaved dock (Rumex obtusifolius) a widespread dock, happy to be found in shingle beaches to suburban field edges and has leaves that can be in excess of 30cm long but get incredibly bitter but it has been used as a vegetable in the US.the leaves are best gathered when they are young and cooked with bacon and onions.

The next plant (center) is called Goose grass (Galium aparine) a children's favorite which clings to clothing and any rough surface that touches it. Found in wooded areas often with dock and nettles as neighbours it is best boiled like spinach before the hard round seeds appear it make an edible but not fantastic tasting green but is good to know as it can be picked through snow and frost when few other greens are to be found.

Last but by no means least is the Stinging nettle (Urtica dioica) bottom picture, is abundant in almost every sort of environment and flowers June to September, a coarse upright plant,growing to four feet high and covered with stinging hairs (ouch!!). the leaves are toothed and heart shaped.

The formic acid found in the stings is destroyed by cooking, and should not be picked after late June a the leaves become coarse and unpleasantly bitter and are a strong laxative. Nettles are best gathered when they are young and no bigger than a few inches or the very young leaves of older plants (is is wise to use gloves when picking as the treat it mean rule doesn't always work). Cooking nettles is easy, as you need no more water than clings to the leaves after washing. And are boiled for 15 mins straining after cooking and the addition of a knob of butter and plenty of seasoning and simmer for a couple of mins more mashing the greens while simmering, the result is a fluffy puree rather insipid to taste but in my opinion is better used as an addition to other dishes rather than a vegetable in it own right.

See you out there, Paul