FIRST BUDS OF FLAVOUR

There is a primal satisfaction that comes with foraging for wild edible greens in hedgerows, fields and woodland. In early spring, shoots begin to appear, and young, tender leaves are easier to identify. If selected carefully, they can add natural flavours to many dishes and are full of nutrients, often bred out of their cultivated counterparts. Common sorrel, Rumex acetosa, is easy to recognise by its broad, arrowshaped leaves, with basal lobes pointing backwards. It has a sharp lemony taste and can be added to soup or eaten fresh in green or potato salads. The spring leaves of sage, thyme and rocket can also add aromatic flavouring to a dish or garnish, though care needs to be taken to avoid false identification. A regular walk can help familiarise with local foraging spots. When a plant is chosen, scissors are used to cut at the base of the leaf and gloves worn to avoid being stung by nettles. Plants are washed thoroughly in war8m water before use.