Hogweed has been my favourite wild edible for a long time, with little coming close to knocking it off the top spot, and the young shoots are the best bit. There’s a unique taste to them that I still can’t describe – it’s a little like the texture of steamed asparagus with a little spice and pep thrown in. Asparagus has always been a favourite in my foodie family, but Hogweed has replaced this spot for me. And with quality fresh ingredients, the best way to prepare them is with care and simplicity.
Here’s my best, simplest Hogweed shoot recipe:
1. Heat some butter in a pan on a medium heat until it begins to foam.
2. Add the hogweed shoots, pepper and salt, together with a splash of water.
Adding a splash of water here will ensure the shoots are steamed a little before the water evaporates and the frying takes over.
3. Fry and turn a few times for 3-5 minutes – if you catch it right, the browning will slightly caramelise the shoots.
Serve with whatever else you’d like or eat them from the pan. Done.
