cow parsley
Whilst rooting around in the woods, I noticed the similarity between the leaves of cow parsley (or wild chervil) and flat leaf parsley. Nibbling away at some and consulting a book or two there seemed to be no reason not to eat some.
My plants are quite large and well grown and I guess, like nettles they may have been much more succulent earlier in the year, but I managed to pick some paler, younger looking leaves from the fresher shoots.
Not only is the look similar to parsley, but so is the flavour; a little stronger and earthier to my palate than culinary parsley, but nevertheless, tasty and a great garnish for scallops and bacon which was my first application of them.
We’ll be trying it with my wife’s pea cawl next….
If you like this, then try these...
crab apple and sloe jelly glazed ham on December 28th, 2006
I stuck to my usual method for cooking my ham on Christmas...
nettle soup on May 15th, 2007
We’ve recently been spending much of our time chopping down brambles and...
samphire on June 28th, 2007
I love the other name for samphire: sea asparagus, as to me...
Tags: foraging
