We served this last weekend with smoked beetroot, curd cheese and potato bread.
It makes a delicious light lunch served like this but it would be equally good with a succulent piece of fish.
Great flavours and colours.
Give it a go.
Sweet pickled wild vegetables
For the pickling liquor
Cider vinegar (I like Aspall’s organic)
To make the liquor warm 1 part vinegar, 2 parts sugar and 3 parts water in a pan until all the sugar is dissolved, stirring all the time. Once you have a clear liquid set it aside to cool a bit.
For the vegetables
Most recently we used a mix of Thistle stems, Ground Elder leaf stems and Hogweed buds (plus a few ‘un wild’ sliced radishes).
Blanch the veg (apart from the radish) in boiling water for 40 seconds then immediately refresh in very cold water. Once cool, drain thoroughly.
About 1 hour before serving, put the veg into a bowl and pour over the pickling liquor.
Allow to marinate and serve.
Hogweed Heracleum sphondylium
This biennial/perennial plant flowers from June to August, it can reach 2m tall. It has hairy stems and leaves. The stems are hollow and grooved and usually have greyish purple tints. The leaves are very large at the base of the plant becoming smaller up the flowering stalk. Each leaf is made up of, usually 5, leaflets these have a coarsely toothed wavy edge making the leaflet look irregular. The flower buds appear encased in a papery wrapper and open in to an umbrella of grey white flowers approx 10-20cm across.
Ground Elder Aegopodium podagraria
A perennial plant that can spread to form dense patches. The leaves grow to approximately 30cm tall, the flowering stalks to 70cm. The leaves grow straight out of the ground in early spring. They have a grooved stalk which divides into 3 and each of these 3 stalks has 3 leaves on it. These oval leaves have a serrated edge and a pointed end. There are also smaller leaves with fewer leaflets. In early summer the plant sends up a grooved flowering stem. This branches and has umbrellas of white flowers (sometimes pinkish) which smell a bit like celery.
There are few photos below from our Vegetarian wildfood weekend. Next date for this course has just been released.