Many spring leaves can be pretty sharp and pungent, so I try to balance these with milder ones, and add a few eccentric but complementary extras afterwards. From the following lists, I recommend a ratio of 1:3 pungent to mild, then a judicious scattering of extras, but obviously you can tinker with the proportions according to what you have found and personal preference.
Almost all leaves taste at their best before the plant has flowered, but you will need to be extra careful with your identification at this stage.
Click on links to find out more about each species.
To keep things wild I normally make a simple dressing of walnut oil, elderberry vinegar, seasoning and a little Arran mustard.
Here are a couple of combinations that I regularly return to…
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