Anyway. Here's some pics from my most recent meanderings:
Arty farty close up of my namesake, Chicken of the Woods. Not really a weekend shot as I picked this yesterday after yomping about in the woods getting drenched. The slugs were having a field day and they love COTW, chewing fresh specimens to bits with relish so I 'rescued' it from them and will cook it up once I've decided which of my recipes I fancy most.
Alexanders Seed. Green and uncooked I found these taste perfumed and slightly like petrol/oil. I didn't like it particularly. However there are claims that it can be used as a condiment and I might explore throwing some into soup or pickling it to see what happens. Failing that, I'll use the seed to grow some. :lol:
Scurveygrass. I harvested this to id properly and haven't tasted it yet but it is reputedly bitter though packed with vitamins. The small leaves look succulent and fleshy and may cook well. Some experiments coming with this one.
Dryad's Saddle. This lovely group are sadly too old to harvest having already become too tough and rubbery to eat. We seem to have an abundance of them locally though so I'll keep my eyes peeled for a lush young specimen.
Halbard or Spear Leavesd Orache. This is a real find and I'll be going back for seed when they've ripened. Note the 'bloom' particularly on the underside of the leaves, making them different from Good King Henry which are glossier. Tastes good raw or lightly steamed and makes very a good spinach subsitute. Particularly nice in scrambled eggs & bacon.
Hogweed shoots. I generally have a policy not to mess with Umbellifers because of the similarities between edible and highly poisonous plants. Mistakes literally can be fatal (you'll see why I say this later in this list). However. Hogweed should be fairly easy to recognise as long as you've done your homework thoroughly. As usual though, if in doubt - don't. I mean absolutely DO NOT. Mistakes aren't worth it.
Supposed to taste like young asparagus (hmmm... not sure about that). I found the leaves a bit hairy and chewy, but the stalks had a pleasantly crispy texture even after sauteeing in butter and the flavour grew on me. I can see this having potential for experiment.
Fennel. Aniseed is a flavour you either like or you dont and it doesn't always sit well with other ingredients. Fortunately I do quite like it but tend to gather this for making tisanes mostly, although I'm wondering what it might do for a white spirit like Schnapps if I steeped some. Worth a try I think! It can be good stuffed into the stomach cavity of a fish (like Trout) and baked too.
This is one of the reasons why I avoid all but the most obvious and safely edible of the Umbellifer family: Hemlock Water Dropwort. Superficially you could be pardoned for mistaking it for a wild flat leaved parsley, except that this will kill you. I'm planning on going back and taking some clearer pictures of its features for reference when the weather's better. Please, should you come across it do not every mess with any part of this plant it is highly toxic from root to tip. Better yet, just don't mess with any of the Umbellifer family.
Marsh Samphire. I love marsh samphire. Caught at the right time of year it's succulent raw or cooked. Get it too late and it can be a little woody although it's still nice. Because of it's esturine/saltmarsh habitat do take care to wash & prep it throughly before consuming. I like it lightly steamed with a little butter, seasoning and lemon juice. Mmmmm.....
Shore Orache. I found this less pleasant than the Halbard leaved version, slightly soapy raw (not a good sign) and a little bitter when cooked. It would be a useful addition to a stew, soup or pottage though, bulking out sparse ingredients.
Sea Purslane. This year has been exellent for my local plants. The leaves are bigger and fatter than I've seen for a long time. I find these delicious raw or lightly steamed (served in the same manner as samphire). An excellent vegetable to accompany fish - especially salmon. Because of their favoured habitat, as with samphire I'd advise careful & thorough washing before preparing them.
Wall Rocket. Another real find! This is a perennial version of the garden rocket we often pay so much for in supermarkets. Extremely pungent but I find it delicious, especially in salads or a sandwhich made with good strong cheddar & wholegrain bread. I'll be after some seed from this come autumn.
:D Did anyone spot the insect on it?
Seabeet. My favourite staple green leaf. I've found that seabeet leaves have the wonderful ability to cook well & taste good regardless of whether the plant is in flower or seed - which is just as well as they frequently 'bolt'. Far superior to spinach in my humble opinion, with a gentler texture and flavour. I pick year round using small leaves for salads and larger ones to cook with. I also steam the fresh young flowerheads and eat like broccoli. It's great stuff. A highly recommended and easy to id wild foodsource.
So there you are!
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