I went out yesterday morning in the hope of finding some St George's mushrooms, it being the right time of year for them, but didn't have much luck. I did see this little cutie, though, so the walk was not without its rewards.
Having failed to find any fungi of note, I decided on goose grass for this week. I've known for a while that it's edible, but been put off by its velcro-like texture. On the other hand, if I can cope with eating nettles, what's a bit of velcro to me?
The goose grass (I know it has many names, but I've always known it as goose grass and I'm sticking to that) is a few inches tall at the moment, and the young leaves are still quite tender. I'm not sure I'd want to try this later in the year as it gets tougher.
For the first attempt on this plant, I decided to bypass the texture entirely and make a tea from it.
The taste was, um, OK really. If the leaves were bitter - as I've heard this plant can be - that didn't transfer to the tea. I'm not sure I can describe the flavour; I didn't particularly like it but then I didn't particularly dislike it, either. I'll probably include these young leaves in mixed, cooked greens as a side vegetable, but in the meantime, apparently this drink (or one made with cold water) is an excellent tonic for the skin. Mine could certainly do with it.
Also harvesting this week:
Dandelions flowers (to dry)
Dandelion roots (to dry and roast)
Also eating this week:
Crab apple and rowan jelly
Also drinking this week:
Dandelion root coffee
Foraged food challenge summary page here.