Buttered Hop Tops

This recipe from Kent can only be made with the very young top shoots of the hops, picked to only four leaves down the stem before or during May.


  • 1 lb (½ kg) hop shoots
  • Salt
  • ½ stick (60 g) butter
  • Pepper


Lay the shoots in a dish with enough cold water to cover them and add ¼ cup (60 g) of salt. Leave to soak for 2 hours. Drain the hops and drop into boiling water (again enough to cover them) and boil rapidly for 10 minutes, or until tender. Drain, chop up the hop shoots and return to the hot pan with pepper, salt and the butter. Serve at once, very hot.