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.
Ingredients:
- Apple Cider Vinegar.
- Young Rosebay Willowherb shoots.
Method:
- Pick young, small (less than 10cm) shoots.
- Fill a clean jar with the shoots and fill with apple cider vinegar to cover all the shoots.
- Leave in a warm, dry, dark place for 2 weeks.
- 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.