If you daydream of scouring hedgerows and braving brambles for the prize of sweet juicy blackberries or a glut of crab apples to make your own jelly then this is the place for you. Our edible hedging section is brimming with hedge plants that can be eaten allowing you to forage for fruits and flowers to make jelly, cordials, jams and much more.
The majority of the edible hedge plants listed here shouldn't be eaten raw, so we've started to compile a few inspirational edible hedging recipes in our blog, join us on Facebook, Google+ or Twitter to get notified of new recipes.
Here's a hedgerow recipe to start you off;
Elderflower Cordial - a classic foragers favourite. Elderflower Cordial makes a delicious drink when diluted with water or sparkling wine and can be used in many other recipes to add a subtle fragrant note. A top tip is to freeze your cordial in ice cube trays for a quick floral hit on a summers day.
Ingredients for 2 litres of Elderflower Cordial
- 35 elderflower heads
- 3 lemons (unwaxed preferrable)
- 1.3 kg granulated sugar
- 55 g citric acid
- Using a potato peeler or sharp knife peel off large strips of the lemon peel and add to a good sized bowl. Chop the lemons and add these also.
- Shake the flower heads gently to dislodge any insects and add to the bowl.
- Put 1.4 litres of water into a pan over a medium heat along with the sugar and stir until the sugar has dissolved.
- Once dissolved pour the sugar solution over the lemons and elderflowers, add the citric acid and stir well. Cover with a clean tea towel and leave at room temperature for 48 hours.
- Strain the liquid through a jelly bag or muslin cloth (don't squeeze if you want a clear liquid, give it a squeeze if you don't mind a cloudy cordial!)
- Pour into sterile bottles (a drop of water in a glass bottle before popping it into a hot oven usually does the trick) if you're keeping it in a cupboard for a few weeks, or straight into an ice cube tray/container for the freezer.