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Curled Parsley
Garden parsley is a bright green, hairless, biennial, herbaceous plant in temperate climates, or an annual herb in subtropical and tropical areas.
Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10-25 cm long with numerous 1-3 cm leaflets, and a taproot used as a food store over the winter.
In the second year, it grows a flowering stem to 75 cm tall with sparser leaves and flat-topped 3-10 cm diameter umbels with numerous 2 mm diameter yellow to yellowish-green flowers. The seeds are ovoid, 2-3mm long, with prominent style remnants at the apex. One of the compounds of the essential oil is apiol. The plant normally dies after seed maturation.
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Wild garlic
Eaten raw the leaves are at their most pungent and fiery, but they come into their own when cooked. In fact they are almost endlessly versatile: quick... more
Eaten raw the leaves are at their most pungent and fiery, but they come into their own when cooked. In fact they are almost endlessly versatile: quickly blanched or wilted in olive oil they make a delicately garlicky alternative to spinach.
A member of the allium family, the plant's elegant broad, pointed leaves have the same pleasing combination of sweetness and astringency that make leeks, onions, spring onions, chives and bulb garlic so useful in the kitchen.
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Wild mushrooms
Wild mushroom varieties abound, but most commonly you will encounter chanterelles, porcini (or ceps), horn-of-plenty (trompette de la mort), fairy rin... more
Wild mushroom varieties abound, but most commonly you will encounter chanterelles, porcini (or ceps), horn-of-plenty (trompette de la mort), fairy ring, chicken of the woods, hedgehog, puffballs, morels.
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