Hedgerow Salad
Though little evidence about the vegetables eaten by the ancient peoples of Britain survive we do know from pollen evidence that all the ingredients below exitsted in Britain during ancinet times. It's hard to conceive that these hedgerow and woodland plants weren't eaten as a free source of food. The recipe itself is modelled on an Elizabethan recipe but with serveral changes. This is really a springtime salad as many of the ingredients are only truly available in the spring.
Ingredients
sheep's sorrel leaves picked and coarsely chopped (as sorrel contains oxalic acid which is mildly toxic use sparingly or substitute with cultivated sorrel)
Ramson leaves shredded (or use chives)
young hawthorn leaves
young dandelion leaves
primrose flowers
gorse flowers
violet flowers
a few violet leaves
Hedge mustard (also known as Jack-by-the-hedge) leaves.
A handful of hazelnuts, chopped (this would have been an excellent way of using-up any winter surplus.
As always, if you're not completely certain in recognizing a wild plant, do not pick it. However, this basic guide to wild edible palnts is provided as a basic guide.
Preparation
Preparation is simply a case of washing the leaves and flowers, adding to a bowl and tossing to mix them thoroughly. Sprinkle with the hazelnuts and then serve.
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
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