The nuts are delicious, prick skins and roast in the oven or near and open fire. They are great in soups, pickled, candied or even in a stuffing.
The fruits are way too sour to eat raw. Best picked after a frost or prick them and soak them in gin to make a sloe gin. You can use them in sauces with apples, wines and jellies.
Young leaves can be eaten raw. The flowers can be made into wine and the ripe berries make a great jelly.
The flowers have a fragrant and honey-like smell, pick them in full bloom and dry to make a soothing tea. You can eat the young leaves raw in salads and sandwiches.
Remove the nuts from the shells, they can be eaten raw or roasted. You can crush them and eat them with your cereal, salad or use in a pesto. You can also soak them in water to make milk.
The small nuts are edible raw without the husk. You can eat the young leaves straight from the tree or in a salad.
You can use the flowers to make cordial drinks or deep fried as fritters. They go really-well with gooseberries. You can add the berries to apple pies or make a jelly or jam from them.
Cooking the leaves will remove the stinging hairs. Tastes great in soups or cook like spinach. It can also be used to make tea and beer. It’s rich in iron and vitamins.
The leaves can be chopped and added to soups and stews, in pasta or risotto dishes. They can also be used to make pesto.
The leaves can be used in salads or cooked. You can use the flowers for dandelion wine or jelly and the roots can be roasted as a winter vegetable or dried to make a coffee.
A very similar taste to water cress. You can use it in sandwiches and salads. It’s not as bitter as it sounds. Works well with wild garlic in pestos and rice dishes.
Stir fry young shoots and use them in salads or in place of asparagus