Crème de Pissenlit (French dandelion soup)

A French dandelion-based soup, spiced up with mustard. Coconut milk can be used to keep it dairy-free/vegan (in this case sauté the veg in olive oil rather than butter), but to avoid making it too heavy I would suggest using just 1C coconut milk and replacing the rest with water or more stock.

Khobbeizeh bi Zeit (Sautéed Mallow)

Mallow (malva sylvestris), known in the Levant as khobbeizeh (“little piece of bread”, possibly due to the round shape of its leaves or its nutritional value) is out in force right now. Here’s a simple recipe for a mezzeh or breakfast, or as a side. Yum.

Nässelsoppa (Swedish Nettle Soup)

A traditional springtime recipe in Sweden, this soup makes use of the abundant young nettles shooting out at that time of the year. Nettle tops can be frozen for use later, though — and so can the soup itself. (At the time of publishing this post, nettles in the UK are flowering and seeding and it’s too late to harvest nettle tops, but it’s still possible to find some fresh shoots around the older ones).

To make it dairy-free, use 1T olive oil instead of the butter, and omit the crème fraîche. Leave out the egg as well for a vegan version.

Hawthorn Leather

Fruit leathers are a brilliant and simple way of preserving fruit, especially when it’s in excess or overripe and would otherwise go to waste. The basic principle is to purée the fruit (which can be combined to taste), spread it out and dry until no longer sticky. The “leather” can then be cut into strips or rolled up, will keep for a very long time, and is a handy healthy snack to keep on hand (no sugar needs to be added).

In this recipe, foraged blackberries are used to add flavour to the nourishing-but-plain-tasting haws, but the juice of other fruit (and a little sugar if really needed) can be added instead. Add a little water before step 2 if the pulp is too stiff. (Start with more information about foraging for haws.)