Not so much a recipe, more just an idea of what to do with these wild vegetables. Usually, they’re steamed or boiled and used as a wild alternative to asparagus, but get them young and small enough and they make an excellent pickle.


  • Apple Cider Vinegar.
  • Young Rosebay Willowherb shoots.


  1. Pick young, small (less than 10cm) shoots.
  2. Fill a clean jar with the shoots and fill with apple cider vinegar to cover all the shoots.
  3. Leave in a warm, dry, dark place for 2 weeks.
  4. Enjoy!

Rosebay Willowherb shoots have a little tanginess to them, so I use organic apple cider vinegar to balance that with the sweetness of the apples.

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See Rosebay Willowherb on The Forager Helper.