Buttered Ground Elder RecipeOrigin: Sweden Period: Traditional |
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Ground elder is a very common woodland plant, but not one that many people think is edible. It often grows on roadsides and in gardens and woody glades as a weed. It was introduced into Britain by the Romans as a vegetable. During the Middle Ages it was commonly grown as a vegetable and a potherb. It remains a common potherb in Scandinavia and is used extensively as a vegetable in Russia and Lithuania. As a wild vegetable it's generally at it's best in Spring (before it becomes too bitter and before it flowers and develops laxative properties), but as a potherb you can prevent it from flowering and keep fresh leaves growing throughout the summer months. This recipe was provided by a Swedish friend on a recent visit. Ingredients
400g Ground elder leaves and young stems 
Buttered Ground Elder Preparation:Method:Take the young, green, ground elder shoots and add to a pan with the 30g butter and very little water. Season and cook gently for about 10 minutes, stirring continuously, or until the leaves have just wilted. When tender drain, toss with the remaining butter and serve immediately. |
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