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.
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