Published via Ecency

As the weather has gotten warmer and brighter, I set out along the quiet country road to check on the plants, keeping an eye out along the way to see what I could find.

Blackthorn blooms everywhere.

The first thing I spotted to pick was the blackberry sprouts, just in time for picking for tea.

These tender shoots have yet to form their thorns, which makes them ideal for picking and preparing. Once they’ve been allowed to oxidize a little, it produces a citrusy scent.

(Blackberry shoots are gently astringent, helping tone tissues and soothe sore throats. Rich in antioxidants and vitamin C.)

Next, I found meadowsweet. Its beautiful floral fragrance fills the air as you brush past the leaves, you really can't miss it. At this stage, the stems are a lovely shade of red.
I gathered some to scent the house and for use in teas.
(Meadowsweet is a natural pain reliever and anti-inflammatory, traditionally used for headaches, joint aches, and digestion. It contains salicylates, like willow bark.)

Further along, I noticed an abundance of hogweed sprouts.
I collected a few; they’re perfect for fermenting or turning into crispy [hogweed fritter](/created/hive-146431?q=hogweed tempura) or tempura, one of my favourite springtime treats.

(Hogweed shoots, when young and properly prepared, are rich in vitamin C and fiber. A unique, aromatic spring vegetable, but must be carefully identified and picked as the sap can cause skin burn when exposed to the sun.)

I also tucked some ground ivy into my basket. This old herb, once used in brewing herbal beer. I enjoy it in tea or blended into herb butter , for herby, minty flavour.

(Ground ivy supports respiratory health, helps clear sinuses, and may aid with ear and lung infections. It’s also rich in vitamin C.)

A few white dead-nettles, either for tea or to add to a dish. They are delicious in curry!

(White dead-nettle is cooling and soothing, helpful for inflammation, digestion, and feminine wellness. Also a gentle, nourishing tonic.)

Dandelions had just begun to bloom, so I picked a few blossoms to add a splash of golden cheer to my tea blend.

(Dandelion flowers are high in antioxidants and support the liver and skin. The whole plant is a gentle detoxifier and nutrient-rich.)

Then came the cleavers—so vibrant and full of goodness. I love soaking them in water with a squeeze of lime and letting it sit overnight in the fridge for a gentle post-winter detox.

(Cleavers are a lymphatic tonic, helping the body gently clear waste and fluid buildup. Great for skin, kidneys, and post-winter sluggishness.)

The common comfrey was sprouting vigorously, too. I didn't need much, just a few leaves to dry for skincare formulas.

(Comfrey is rich in allantoin, a compound that supports skin repair and regeneration. Traditionally used for bruises, sprains, and minor wounds—though best used externally.)

There was so much more! But I only picked what was at its prime!

And my basket was getting heavy and already full.

It was time to head home.

Home sweet home, I got to work!

I was pleased with what I collected.

I blanched the hogweed sprouts for five minutes, then packed them in a jar with 20% salt brine (1 tablespoon salt to 1 litre of water) to lacto-ferment. They’ll taste even better after a bit of time.

The blackberry shoots were gently squished to bruise them, allowing oxidation to bring out their citrusy aroma. Once I’m happy with the scent (about 4 days), I’ll dry them and store them in a jar for tea.