Gourmet Food Source
The countryside is home to scores of different edible plants, some more easily recognisable than others and some more often considered a weed or nuisance than anything fit for the table. As I mention in the introduction all of the food that we eat has its own wild origins but where the wild and cultivated generally differ is in size and taste. Wild plant leaves tend to be smaller so work on roughly twice the amount that you would normally buy from a supermarket. The downside of that is the picking, which can prove to be a little arduous but worth it nonetheless. Some plants are best steamed or boiled and treated as for spinach or cabbage or for inclusion in a soup or stew whilst others benefit from a more pronounced flavour such as hogweed or any number of wild herbs.
Content and picture © Miles Collins