Property News · January 26, 2017

Britain's native plants put the taste of spices in easy reach


From curry-like spignel to wild garlic and the hot bite of pepper dulse seaweed, a larder of palate-challenging flavours grow along the UK’s rivers and lanesSpices tend to have an image of coming from hot exotic lands, but Mark Williams of Galloway Wild Foods in Scotland forages wild native plants for spices and actually makes curry from them.One of the strongest curry tastes is spignel, a plant related to carrots. It’s pleasantly scented with clusters of tiny white flower heads and dark green feathery leaves, and the seeds taste of curry. For a real kick, the spear-like leaves of water pepper give a burning chilli heat, although it’s deceptive at first before the burning sensation comes out. The plant looks a bit like dock and grows in wet fields, bogs and swampy riversides. For an intense peppery taste, try pepper dulse seaweed, a remarkable little reddy-brown seaweed with fern-like fronds that clings to rocks and revealed at low tide. Continue reading…

Source : theguardian.com
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