I picked up some cleavers (Galium Aparine), also called stickyweed because of its tiny hooks that act like velcro attaching to clothes. I used it for a mixed wild food vegetable stir fry.

INGREDIENTS

60 gr egg noodles (1 nest)

20 gr cleavers

20 gr sow thistle, chopped

3 wild garlic leaves, chopped

1 clove garlic, chopped

2 green onions, chopped

½ fresh chilli or ½ teaspoon dried chilli flakes

2 tablespoons rapeseed (or other vegetable) oil

2 tablespoons soy sauce

1 teaspoon corn starch

1 tablespoon water

METHOD

Soak the egg noddles in boiling water for 4-5 minutes according to the instructions on the packet.

Add the cleavers and let them blanch in the hot water to soften.

In a wok or non-stick frying pan heat the oil, chilli and the garlic, and after 2 minutes add the wild garlic, green onions, sow thistle and the cleaver leaves (discard the stalks). Cook for 2 minutes, then mix corn starch and water together and add to the pan together with the soy sauce. Finally, add the egg noodles and cook for a further 2 minutes and serve.

Find more recipes using foraged food in my book The Foraging Home Cook: