Week 6: Hairy Bittercress grows all over the place and at most times of the year. It tastes cress-like (surprise!) but if anything a bit stronger and hotter than the type I grow on my windowsill. It'd be great in egg sandwiches!
Week 7: Alexanders.
This photo was taken in October. The plants are much more grown-up now. I gathered a handful of the thick fleshy leaf stems and steamed them in a tinfoil parcel with a lovely fresh Pollack fillet. Both foods were from Worthing seaside :)
Week 8: Wild Chives are surprisingly common. These are growing in a cemetery in the centre of Reading. I'm sure you already know what they taste like and what to do with them...
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Is that really wild chive or is it crow garlic?
ReplyDeleteI always assumed they were chives... but then I don't actually know what crow garlic looks like - how would I distinguish them?
ReplyDeleteCrow garlic isn't quite round like a chive is, and the leaf is a little tougher, a little more strongly flavoured, and it grows taller. Also has a very different flower to the memorable purple bloom of the chive
ReplyDeleteHmmm... the cross section was certainly round, like a tube. They weren't particularly tall (perhaps the photo is misleading?). Perhaps I'll have to wait til they flower to find out the truth!
ReplyDeleteEither way, they tasted nice in my dinner :)