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First up is Ground Elder leaves (Aegopodium podagraria). Its primary common name comes from the fact that it grows low to the ground, and the leaves look a little like Elder tree leaves (although the two are not related).
It has a strong “herby” smell, so I use it in salads, as a garnish for chicken and fish, and to flavour mashed potato.
Look out for a Wednesday Weed Waffle coming soon.
Ground elder
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Garlic Mustard leaves (Alliaria petiolata) likes hedgerows and woodland edges, favouring partial shade.
In early spring I’ll be eating the leaves raw, later on I’ll be using the leaves as a last-minute flavour such as stirring them into pasta or potatoes just before serving.
In the later summer I’ll be looking out for the tasty, pungent seeds!
You can find the Wednesday Weed Waffle recordings and accompanying eBook about Garlic Mustard here
Garlic Mustard leaf
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St. George’s mushrooms (Calocybe gambosa). Until fairly recently I overlooked them as the smell was a little off-putting for me. What a mistake to make! Cooked, these mushrooms are absolutely delicious and widely regarded as a delicacy in Europe.
St. George’s mushrooms
What will you be on the forage for this month?