Opening his story he writes, "This then is the ground I wish to cover in this book, the triangle between the obvious rural charm of wild flowers, ordered cultivation in the garden, and the kitchen. Usually it is a rubbish dump but I make no apology. In an over-tidy world it is on just these waste lots, often at the city centre, that one may find something of interest, useful or good to eat."
Later he recounts how Cousin Mary turned them on to nettles. "When she said, 'We must all eat stinging nettles; we did in the war. Find me an old glove', we did and thereby crossed unknowingly in another, older, more delightful world of people who are always on the look-out for something free to eat rather than being tied by the nose to the dreary compulsion of shopping."
Ok, clearly this is a man after my own heart!
He gives a Lebanese recipe for dandelions in oil called Hindbeh.
Boil 2lbs of leaves until tender, strain and squeeze out excess moisture
Mix with 1/2 cup of oil, 1 1/2 cups of chopped onions and salt to taste and fry, stirring occasionally
Hindbeh should be served cold with lemon.
To make a tea from the lime or linden tree, "simply gather flowers dangling from low branches on their little 'aeroplane propellers' which later will whirl the seeds away on the wing...Dry them on a tray and store in a jar, using a good pinch at a time in boiling water like ordinary tea."
the Tollund Man, who lived in the 4th century BC. I gather it every year, dry it and include it my herb salts.