Wouldn’t mind Yvonne's apple and blackberry crumble that brings back memories
of my childhood when I was evacuated from London to Sussex during the 2nd World War.
An aunt in Birmingham used to make Elderberry wine - not bad by my old standards - but
something other than California/Nevada standards where I hang out now :(
Re fish with garlic mustard - sounds like a preservative and flavoring in one?
On Aug 30, 2013, at 1:47 AM, Yvonne Aburrow <[log in to unmask]> wrote:
Hi Vince and all,
Culpeper's Herbal mentions that people cooked fish with garlic mustard. I
tried this and it is very tasty.
This week, I have been out picking blackberries and making apple and
blackberry crumble (yum yum).
I was picking sloes once for making sloe gin, and an old guy came up to me
and said it was nice seeing someone doing it - he remembered people doing
it in his childhood. (Why stop? hedgerow food is free!)
----- Original Message -----
From: "Vince Russett" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Thursday, August 29, 2013 4:11 PM
[BRITARCH] Prehistoric spices
> I don't usually post when on leave, but this one caught my eye.
> The fact people used garlic mustard seeds (Alliaria petiolata) to flavour
> food seems to come as a shock to some.
> (from Explorator)
> Jack by the hedge (as it's known in Somerset) was gathered as a wild food
> in the spring in the 1950s (my gran taught me to identify it), and good it
> is, too. It does wilt a bit quickly, but wrapping it in a damp cloth
> The seeds are slightly peppery, and in a time when English people were
> frightened of spices, I loved them, especially with pork (or oddly, cooked
> tomatoes). I feel privileged to have been brought up in a time when people
> hadn't quite forgotten their hedgecraft.