jack-by-the-hedge
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red
- A selfsufficientish Regular
- Posts: 6513
- Joined: Sun Jul 30, 2006 7:59 pm
- Location: Devon UK
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big fan of sorrel.. but grow my own.
Red
I like like minded people... a bit like minded anyway.. well people with bits of their minds that are like the bits of my mind that I like...
my website: colour it green
etsy shop
blog
I like like minded people... a bit like minded anyway.. well people with bits of their minds that are like the bits of my mind that I like...
my website: colour it green
etsy shop
blog
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Millymollymandy
- A selfsufficientish Regular
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- Location: Brittany, France
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w.f.specialist
- margo - newbie
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- Location: bristol
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Garlic mustard when picked early in the spring and still young and fresh is not as bitter. Only when it begins to shoot up and bud does the bitterness become a great deal stronger.
I find the taste creamy with a nice bitter undertone. I never cook it because this would increase the bitterness.
One of the better uses of this plant is in a salad with other less flavoursome leaves and served with smoked fish, particularly Eel, trout or mackeral. Oil and bitterness counteract and work well together.
A little imagination is required with many wild foods that, after all, is one of the benefits of picking it free.
LAmbs sorrel & sheeps sorrel, are very differnet in texture to pink sorrel, yellow sorrel and wood sorrel). for example lambs and sheeps are better for sauces as the flavour is more robust. The Oxalis family are far more delicate and suitable in salads to be served with fish.
Again the ciric bite can compliment oily fish.
Lastly persevere and experiment. wild food picked responsibly can be creative heaven.
I find the taste creamy with a nice bitter undertone. I never cook it because this would increase the bitterness.
One of the better uses of this plant is in a salad with other less flavoursome leaves and served with smoked fish, particularly Eel, trout or mackeral. Oil and bitterness counteract and work well together.
A little imagination is required with many wild foods that, after all, is one of the benefits of picking it free.
LAmbs sorrel & sheeps sorrel, are very differnet in texture to pink sorrel, yellow sorrel and wood sorrel). for example lambs and sheeps are better for sauces as the flavour is more robust. The Oxalis family are far more delicate and suitable in salads to be served with fish.
Again the ciric bite can compliment oily fish.
Lastly persevere and experiment. wild food picked responsibly can be creative heaven.
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Shirley
- A selfsufficientish Regular
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- Location: Manchester
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Fantastic advice!!
Thank you... and a warm :welcomeish: to you.
Thank you... and a warm :welcomeish: to you.
Shirley
NEEPS! North East Eco People's Site
My photos on Flickr
Don't forget to check out the Ish gallery on Flickr - and add your own photos there too. http://www.flickr.com/groups/selfsufficientish/
NEEPS! North East Eco People's Site
My photos on Flickr
Don't forget to check out the Ish gallery on Flickr - and add your own photos there too. http://www.flickr.com/groups/selfsufficientish/
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autumnleaf
- Jerry - Bit higher than newbie
- Posts: 29
- Joined: Sat May 05, 2007 4:49 am
- Location: New Zealand
I think a lot of herbs are medicinal rather than foods. We all have different constitutions and we each have predominate tendencies to different types of ease/dis-ease at different times of the year. So different herbs and their taste will be appropriate at different times.
Different eh
I find that sometimes bitters like sorrel and dandelions are delicious at certain times and at other times I won't eat them. I've just been reading a book called "Planetary Herbology" by Michael Tierra (Lotus Press 1992).
The author attempts to bring together Indian, Chinese and Western herbalisms.
Apparently bitter herbs are very good for people who tend to be predisposed to mucous-type diseases such as colds, asthma, coldness, edema, digestive disorders, and arthritic problems. (p 76)
Different eh
I find that sometimes bitters like sorrel and dandelions are delicious at certain times and at other times I won't eat them. I've just been reading a book called "Planetary Herbology" by Michael Tierra (Lotus Press 1992).
The author attempts to bring together Indian, Chinese and Western herbalisms.
Apparently bitter herbs are very good for people who tend to be predisposed to mucous-type diseases such as colds, asthma, coldness, edema, digestive disorders, and arthritic problems. (p 76)