Many things have been written about this brilliant and beautiful plant, i refer you to http://www.huntergathercook.typepad.com/
for a brief and interesting history and origin.
In the west country although mainly growing in surrounding coastal areas its growth and habitat have extended considerably inland, mainly due i surmise as a direct result of the many centuries of trading from all over the world. Bristol being formally one of the worlds greatest and largest coastal ports.
It’s uses then, as indeed now were probably minimal and used only by local and indigenous peoples to the coast.
Today though mostly forgotten in taste it still remains a great substitute as a herb for flavoring a chunky potage or broth, a vegetable when the lower stems are still blanched and young, and the flower in Late April and May, full of yellow dust or pollen that can transform into a delightful and refreshing drink.
In the past i have achieved this using Birch sap as a base due to its natural sweetness.
At first however, the sap must be pasteurised before the flowers can be soaked in the liquid for a number of days with oranges and lemons. Following this process over a week or so the now delightful, soon to be drink is then given a carbon dioxide blast to add tiny champagne like bubbles.
Just like spring it is full of zing and will refresh your buds of taste…………..
The recipe however, will be revealed in my new book out next year so stay tuned……….