Foraging

 
You can use the leaves and flower bud shoots chipped up in salads and sauces. Goes great fried in a pan with sausages.
 
Crab apples are small, hard and sour raw, but taste great when cooked in sauces, jellies, chutneys and fruit leathers. They work well with other Autumn fruits.
 
Cook the fruit in crumbles, pies and cobblers. They are good for spiced jellies, sauces, jams and curds.
 
You can use the flower petals in salads and jellies. The fruit hips, full of vitamin C, can be made into syrup for pancakes or ice cream. Avoid the hairs inside the hips, they irritate the throat.
 
The small fruits are a sweet foraging treat. You can eat then straight from the shrub. You can also chop them and eat with cereal, pancakes, salads etc. The dried leaves make a vitamin C rich tea.
 
Use the leaves in salads or stir fries. You can also add them as an ingredient in soups etc.
 
Great stir-fried with oil/butter and garlic and eaten with potatoes and other vegetables.
 
The leaves can be a little bitter on their own, best to mix with other salad leaves.
 
The leaves are great in salads and fish. They have a sharp lemony flavour due to the low quantities of oxalic acid.
 
Leaves are juice and delicious in salads or on sandwiches.
 
Grows between April and October. Usually found in marshes, meadows, damp woodland and by rivers and streams.
 
Rumex Acetosa also know as Common Sorrel is common in temperate zones and is an herbaceous plant

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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
 
You can use the leaves and flower bud shoots chipped up in salads and sauces. Goes great fried in a pan with sausages.
 
Crab apples are small, hard and sour raw, but taste great when cooked in sauces, jellies, chutneys and fruit leathers. They work well with other Autumn fruits.
 
Cook the fruit in crumbles, pies and cobblers. They are good for spiced jellies, sauces, jams and curds.
 
You can use the flower petals in salads and jellies. The fruit hips, full of vitamin C, can be made into syrup for pancakes or ice cream. Avoid the hairs inside the hips, they irritate the throat.