Dandelion – The young leaves have a slightly bitter sweet taste, steamed or in warm salads they have a similarity to Chicory.
Cleavers – Small, delicate, slender and green. Ideal in salads.
Nettle tops – Familiar to many the nettle tops can be used in salads, soups and sauces and pastas.
Ransoms (wild garlic) – The leaves are great in salads, sauces, tarts and fritters.
Sea Leeks – This rather rare coastal Leek has Garlic like qualities, robust and fragrant, their great just slightly braised.
Hairy Bitter cress – Wild small cousin of watercress, with all the usual peppery mustard qualities. Great as salad or garnish.
Wood Sorrel – Similar in shape and size to clover, this plant has an amazing sour apple taste. Great as salad or garnish.
Beach leaves – The first lime green leaves of the beach have a soft nutty flavour. Great for salads and terrine linings etc.
Hawthorn leaves – The young tender leaves are a great addition to salads and garnishes.
Alexanders – A full flavoured vegetable, pungent taste, much like you get with Celery. Use steamed or braised or in stock.
Sea Beet – Also called wild Spinach, this coastal vegetable can be used as you would spinach.
Sea Purslain – Small crisp leaves, that have a salty flavour, lightly steamed, or shallow fried they add great range of texture.
Spear leafed Orach – Both the small frosted leaves and the seeds are used in salads, stir fried or lightly steamed.
Marsh Samphire – Succulent, salty and found often lightly steamed or sauteed with fish dishes or as a garnish.
Rock Samphire – More robust in texture and taste, compared to the marsh Samphire, great steamed or pickled.
Sea Kale – A champion in the wild food world, similar to purple sprouting when young, but with loads more depth of flavour.
Bucks Horn Plantain – A small succulent coast plant with leaves shaped like ‘Bucks Horns’ great in salads, steamed or garnish.
Horse Radish – Familiar to may, the wild root is packing a real punch, the leaves are great steamed or as rappers for fish etc.