Wild Greens – Cornish Forage Harvest

Three Cornered Leek (Garlic)

adam adam — Wed, 15 Nov 2023 10:20:40 +0000

This invasive species was brought over from the Mediterranean. The whole of this plant is edible not just the flowers and leaves. It is not a very common plant but where it gets established it is usually prolific. The first growth usually starts in late October through to November and the flowers around March. Catch the bulbs from late May to October and pickle them. The leaves have a garlic/onion flavour and can be eaten raw or cooked. They can be used raw in salads or pesto, or fermented. They can also be cooked, but it is best to cook them for as little time as possible as they lose their delicate flavour quickly.

Garlic Mustard/Jack by the Hedge

adam adam — Sat, 18 Apr 2020 13:42:30 +0000

This member of the mustard family likes shady areas like the edge of the woods, pathways and hedgerows. In the 17th century it was a recognised flavour to add to saltfish and can be used to make a sauce for lamb. The chopped leaves and flowers make a good addition to salads. It can used to make pestos and the leaves can be used to make wraps in the same way as vine leaves.

Fireweed/Rosebay Willowherb

adam adam — Wed, 08 Apr 2020 14:30:47 +0000

This pioneer species quickly open ground and the seeds fertile for many years. Siberians and native Americans collected the young shoots and mixed them with other greens but as the plant matures they become bitter. The stems of the more mature plant can be peeled and eaten raw. When the root is collected before the plant flowers and the outer part scraped off with the middle brown thread removed it can then be roasted.

Golden Dead Nettle

adam adam — Tue, 24 Mar 2020 14:42:24 +0000

This ground covering plant has green and silver variegated leaves and smallish yellow flowers. The young leaves can be used to add to the flavour of soups, add colour and taste to home made pasta and dried to make a herbal tea. The flowers can be used as decoration for soups, salads and many dishes.

Wild Garlic Greens (Ramsons)

adam adam — Sat, 14 Mar 2020 12:59:58 +0000

Also known as Ramsons which spend most of the year as bulbs underground in ancient, damp woodlands, only emerging to flower and leaf from mid February onwards. This early spring flowering allows them to make the most of the sunlight that is still able to make it to their forest floor habitat and attracts the attention of plenty of pollinating insects including Hoverflies, Butterflies and longhorn beetles. Millions of bulbs may exist in one wood, causing white, starry carpets and strong garlic smell we so keenly associate with this flower. Ramsons are unmistakable, the garlicky smell alone can be a tell-tale sign! Otherwise for their round clusters of star like, white flowers borne on straight green stems in April and May. Their leaves are grey-green, oval and narrow and grow around the base of the stem.

Meadow Sweet Greens

adam adam — Sat, 14 Mar 2020 12:36:35 +0000

This sweet Almond smelling plant is a member of the rose family. It likes damp meadows, ditches, riverbanks and hedgerows. It is said to aid in the treatment of peptic ulceration, hyper acidity, heartburn,diarrhea and gastritis. The Flowers can used in sorbets, ice creams, cordials and wine. The leaves can be used in beer and are said to make a good sauce for lamb and are a tasty addition in salads.