Stinging nettle it’s the queen of all the wild edibles: easy to find in great quantites, easy to pick, impossible to be mistaken with poisonous species and very easy to preserve in winter. The plant has a long history of
I can’t remember exactly when, but one day somebody asked me: “did you ever try to use green wild edibles to make cakes?”. Not, but that’s an idea! … Here the starting point of a new experimental project. So far
Foraging season is nearly over, but I won’t give up. I have dried nettles and barberry. Here’s the wild finger-food!
Bistort (Polygonum bistorta) and stinging Nettle (Urtica dioica) Botanists call it Polygonum bistorta or Pericaria bistorta, but is often called Bistort, though many names have been used in the past: Adderwort, Dragonwort, Osterick, Easter Ledges. Young Bistort leaves are used