Never knowingly underfed
Ground Elder is pretty foul, but perhaps it just wasn't to my taste!
The leaves of garlic mustard come early in the year and they are just excellent chopped up in all sorts of things- very garlicky and spicy tasting.
This time of year I'm usually seeking out things to make christmas decorations with- hips, berries,seedheads- and a not too large, good twiggy branch to suspend from the ceiling above the table ( use fishing line so it looks like it is hovering in the air) and hang baubles from.
Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/
Sea beet is pretty good right now, and is a green that can be used pretty much throughout the year, though it is at its worst when seeding and just after.
Wild garlic is pretty ubiquitous round here.
I don't think I've mentioned one of my experiments this year which has been one of my great successes, to my mind.
When the wild garlic was in but, just before the buds opened (with the idea of minimising contamination by bugs), I picked a few dozen buds, poured them and a litre of olive oil (bought on a bogof, of course) into an empty coffee jar, let them infuse for a couple of weeks, then seived out the buds and rebottled.
I still have a bit left, but use it for frying anything that needs a touch of garlic and it works beautifully.
My sister did much the same, and used some of the buds in cooking successfully, but left the buds in the oil, which went off in a couple of months.
David
I think part of the problem is that the wild garlic could do the way of the cowslips and become rare because too many people pick too much. Foraging is not a problem for things like fruits and nuts as there are always those that are out of reach anyway but wild garlic could be picked over and not much left - though it is eaten here in Latvia and there is still plenty of it, maybe they are just more careful.
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