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Daylily

Leaves and young shoots – cooked. An asparagus or celery substitute. An excellent sweet tasting vegetable, though some caution is recommended. The leaves need to be eaten whilst still very young since they quickly become fibrous. Flowers – raw or … Continued

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Egyptian Onion

The plant forms small bulbs at the top of the flowering stem, these can be eaten raw or cooked. They have a strong onion flavour and are often used as pickled onions or added to salads. As long as the … Continued

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Fuki

Leaf stalks – cooked and used like rhubarb. The stems can be up to 1.2 metres long. They can be boiled and seasoned, pickled and used in winter soups or preserved in miso. They can be boiled, dipped in cold … Continued

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Good King Henry

Young leaves – raw or cooked. The leaves wilt quickly after picking and so they need to be used as soon after harvesting as possible. They can be used as a potherb. The leaves are best in spring and early … Continued

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Groundnut

Tuber – raw or cooked. A delicious flavour somewhat like roasted sweet potatoes, it always receives very high marks in taste trials with us. The tuber can also be dried and ground into a powder then used as a thickening … Continued

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Jerusalem Artichoke

Tubers – raw or cooked. The tuber develops a pleasant sweetness during the winter, especially if subjected to frosts, and is then reasonably acceptable raw. Otherwise it is generally best cooked, and can be used in all the ways that … Continued

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Linden

Young leaves edible. Coppice to keep a supply of young leaves throughout the season.

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Lovage

Leaves and stems – raw or cooked. Used as a savoury flavouring in salads, soups, stews etc, imparting a yeasty/celery flavour. The leaves can be used fresh or dried and are available from late winter until late autumn. To ensure … Continued

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Mallow

Leaves – raw or cooked. A mild pleasant flavour. The leaves are mucilaginous and fairly bland, this is a very good perennial substitute for lettuce in a salad, producing fresh leaves from spring until the middle of summer, or until … Continued

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Pokeweed

Leaves – they must be cooked and even then it is best to change the water once. They are used like spinach. Only the young leaves should be used since they become toxic with age. Caution is advised, see the … Continued

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Prickly-pear Cactus

Fruit – raw, cooked or dried for later use. Sweet and gelatinous. Lean and insipid. The unripe fruits can be added to soups etc, imparting an okra-like mucilaginous quality. The fruit can hang on the plant all year round. The … Continued

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Rhubarb

Leaf stem – raw or cooked. An acid flavour, they are used as a fruit substitute in tarts etc. The young flower pouch, harvested before the flowers open, is said to form a dish of great delicacy. Rhubarb has a … Continued

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Rose of Sharon

Young leaves – raw or cooked. A very mild flavour, though slightly on the tough side, they make an acceptable addition to the salad bowl. A tea is made from the leaves or the flowers. Flowers – raw or cooked. … Continued

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Seakale

Young leaves – raw or cooked like spinach. They have a pleasant almost nutty flavour and go well in a mixed salad. They also make a very pleasant cooked vegetable. Older leaves develop a bitterness and are not so pleasant. … Continued

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Silverweed

Root – raw or cooked. It can also be dried and ground into a powder then used in soups etc or mixed with cereals. A nice taste, crisp and nutty with a somewhat starchy flavour. The roots are rather thin, … Continued

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Skirret

Root – raw or cooked. Firm, sweet and floury but with a small woody core. The roots have a very acceptable taste raw, that is somewhat like a cross between carrots and parsnip but with a nutty flavour. They can … Continued

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Solomon’s Seal

Young shoots – cooked. They can be used as an asparagus substitute. Root – cooked. A parsnip-like flavour. Rich in starch, it can be dried and ground into a powder then used as a thickener in soups etc or can … Continued

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Stinging Nettle

Young leaves – cooked as a potherb and added to soups etc. They can also be dried for winter use. Nettles are a very valuable addition to the diet, they are a very nutritious food that is easily digested and … Continued

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Sweet Cicely

Leaves – raw or cooked. Excellent raw, the leaves have a delicious sweet aniseed flavour and are liked by the majority of people who try them. They are also used as a flavouring for vegetables, and are an important ingredient … Continued

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Sweet Violet

Young leaves and flower buds – raw or cooked. Usually available all through the winter. The leaves have a very mild flavour, though they soon become quite tough as they grow older. They make a very good salad, their mild … Continued

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True French Sorrel

Leaves – raw or cooked. They make a thirst-quenching on their own, or can be added to salads, used as a potherb or pureed and used in soups. A delicious lemon-like flavour, liked by most people who try them, they … Continued

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