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….
