Published in Country magazine
I’ve a confession to make: although my longstanding interest in wild food cookery does add incredibly wild and nutritious versatility to my daily menu with respect to rich soups, unique salad combinations and intriguing side vegetables – all very health-promoting and worthy – in reality I’m still somewhat of a sugar addict!
Yet, for the most part, sweet wild foods are associated with the abundant fruitfulness of summer and autumn – apples, pears, cherries,
blackberries, mulberries etc, and, as delicious as such fruits are, their sweetness is always counterbalanced by varying degrees of acidity.
Hardcore, unadulterated sweetness is hard to come by!