I intended to write a piece today about the pleasures of browsing the little treats on the allotment. Strawberries are the most obvious one; the moment they ripen we eat them straight off the plants so they never make it home. But there are others too. The picture on the left is of the impressively large seeds of Sweet Cicely which taste marvellous straight off the plant. It’s one of those plants that contain natural sweeteners, and we usually put some flowers, leaves or seeds into the rhubarb while it’s cooking. It adds a useful amount of sweetness and a delicious aniseed flavour. Foraging on the allotment is a great way of putting some of the plants we normally call weeds to good use. Nettles, dandelions, Good King Henry are all good to eat when young and the pot marigolds make good skin cream as well as the flowers being edible. Nasturtiums to can be pressed into service to brighten up a salad.
But that’s on the allotment where we’re sure what it is we’re eating. Beyond the safety of the allotment there are a multitude of temptations, some of which can even kill us if we’re not entirely sure of the species. I was reminded of this yesterday on our riverside walk when I spotted this beauty growing out of the steel piles that were driven into the river bed to contain the regular floods. It took a moment to realize that it was hemlock water dropwort, the seeds of which must have insinuated themselves into a crack in the wall during one of those floods. Normally it grows in swathes on the banks of streams and rivers – mainly in the West Country. I think it’s beautiful when in flower; like a starburst of white; but it’s a killer if you should eat any part of it.
Compared with the flowers of sweet Cicely on the right, they can look quite similar to a beginner.
The carrot family, as it’s now known, used to be called the umbellifers because of the distinctive flower heads, but the family name was changed because there are lots of unrelated species that also have umbels – think of elderflower which is almost ready to pick now for cordials. The carrot family has some of our most useful food plants as well as some very nasty country cousins and, as a family they need to be treated with respect by foragers. They’re not always easy to identify, but usually leaves, height, season, local plant lists which you can download for every area of the UK from the BSBI, and habitat give us a good start. Just as not all dandelions are really dandelions at all, so there are wild edible carrot family members like Alexanders or Herb Gerard (which I’ve still never eaten because I’m still wary). Like fungus hunting, learning from a skilled guide – i.e. not me – is a useful investment.
Meanwhile back on the allotment things are quite literally hotting up with the weather closer to June averages and the polytunnel full. We’ve seen the tomatoes starting to set fruit, and there are peppers and chillies all fattening up already. Today we treated most of the beds with slug killing nematodes and there’s barely a square foot of empty ground. We try to avoid the worst of the heat by skipping breakfast and watering as early as possible – good for the plants and the waistline too. Plants are afoot for another field trip to catch up with some old (plant) friends on the West Coast so it’s all hands to the pumps at the Potwell Inn.