Cooking with Wild Plant Stems

Cooking with Wild Plant Stems

Spear Thistle, Sea Aster, Burdock, Bristly ox-tongue, Hogweed, Sow Thistle, Alexanders, Fennel, Lady’s Smock, Dittander, Sea Kale, Broad-leaved Dock,  Japanese Knotweed,  Wild Asparagus,  Reedmace,  Blackberry,  Hop Butcher’s Broom coffee.

Springtime and, in particular, the months of April and May present a unique opportunity to make use of a vast array of differently flavoured and textured plant stems. At other times these stems would either be totally absent, too tough, or dried out.

Click below to read full article……….

http://fergustheforager.co.uk/wp-content/uploads/2013/04/ck10aprilstalkingseason.pdf