Hedge Garlic (Alliara petiola) is one of the earliest fresh spring greens of the hedgerow, its bright green garlicky leaves appearing from February and at their best as the plant flowers in April and May. Also known as garlic mustard or Jack-by-the-hedge, it has a more delicate, but distinctly oniony, aroma and flavour than the better known wild garlic or ramsons.
9 simple steps to safe mushroom picking. Follow these and enjoy the gastronomic delights of wild mushrooms without poisoning yourself.
Cherry plums are back in season, ripening on hedgerow and garden trees across Britain. The fruit are versatile and delicious. Taste and texture, like the colour, vary between trees, but most of the fruit are excellent eaten raw. They can be substituted for plums in jams, chutneys and other recipes, or pressed for their sweet juice.
Hedge Garlic (Alliara petiola) is one of the earliest fresh spring greens of the hedgerow, its bright green garlicky leaves appearing from February and at their best as the plant flowers in April and May. Otherwise known as garlic mustard or Jack-by-the-hedge, it has a more delicate, but nonetheless distinctly oniony, aroma and flavour than [...]
Less well known than ceps or morels, St George’s are amongst the finest wild mushrooms, with a firm texture, appealing mealy smell and distinctive flavour.
One of England’s forgotten vegetables, Alexanders are at their most magnificent in April, their stately stems thick and tall on verges and grassy banks. Alexanders (Smyrnium olusatrum) love the coast and often grow within a few miles of the sea, though isolated patches thrive even far inland. Cut and steam the stems and buds, ideally just before the flowers have opened, for an absolutely distinctive, even peculiar, vegetable, a little like celery or parsley.
The arrival of the cherry plum blossom in late February marks the turn of winter, the first promise of summer fruits
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