Ground Ivy Crème with Bilberry Iced Granita
This recipe serves 4 but you can scale it up or down as required. Although it’s a member of the mint family, I’ve always thought …
236 genera, 7500 species
Notable genera:
This recipe serves 4 but you can scale it up or down as required. Although it’s a member of the mint family, I’ve always thought …
Commonly confused with stinging nettles, especially before it flowers, but if you look really closely it doesn’t have the stinging hairs; Also, a top tip …
This is my take on a classic chicken breast stuffed with garlic butter and wrapped in bacon. For this I’ve added a layer of ground …
The taste of Ground Ivy raw is so pungent that it is difficult for most people to chew an entire leaf; However, that flavour mellows considerably on cooking, and so makes an excellent addition for stock, sauces and gravies.
It is a common, perhaps unremarkable, plant with one defining feature – its pungent, rotten smell. This smell, particularly apparent when the leaves are crushed, keeps herbivores away and gives it a local name of ‘Stinking roger’ in some places.