Section Four Vegetables, Leaves and Herbs

All our most delicious and tasty culinary leaves, shoots and herbs have been developed from the wild forms. It seems rather an obvious thing to say, but the wild forms are often ignored whilst cultivated forms are relished.

Alexanders was introduced into Britain by the Romans 2000 years ago and still flourishes near our coasts and rivers. Sea beet, which is common all around our coasts, is the parent plant of beetroot and chard, and it is my favourite wild vegetable. Watercress is still sold and grown in the wild form, but other members of the cress family are also good to eat. Wild mints abound on pond and river banks, wild thyme is common on moors and heaths, one species on acid soil and another on chalky soil, while marjoram is abundant on chalk hills and meadows.