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Hedgerow Cookbook

57 56 Winter is the time to use all the things you have saved from the years foraging, adding dried herbs and flowers, mushrooms, nuts and berries to soups and stews, and preserved fruits to puddings. A few plants can be found in the winter, all of which have been used since ancient times, and are worth encouraging into your garden Stellaria media, Cardamine hirsuta, Achillea millefolium, Capsella bursapastoris and Yellow rocket Barbarea vulgaris. Trim the leaves from the stems. Some plants can be sown in the Autumn and, protected by cloches and straw, will provide you with fresh leaves throughout the winter Try Valerianella locusta, Sanguisorba minor and Rumex acestosa. Treat these as cutandcome agains, letting them go to seed in the Spring. Taraxacum officinale and Cichorium intybus leaves may be forced under plant pots covered with straw. The roots of Tragopogon porrifolius, Helianthus tuberosus, Althaea officinalis and Herb bennet Geum urbanum can be left in the ground and dug when needed. Soak dried mushrooms in boiling water for half an hour. Fry onions, slices of ginger, bruised cumin and coriander seeds, diced root vegetables and chopped leaves or herbs. Add a little flour. Add a pint of vegetable stock, the mushrooms and nuts and dried berries. Cook gently for an hour, adding seasoning.
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