The top 10cm of nettles before they flower are at their most delicious and least stringy. Harvested regularly from the same patch, the plants produce side shoots that can be used from April until the autumn. Best as soup, they can also be served as greens, or even raw in a pesto with surprising flavour.
Wild Garlic: It's easily harvestable throughout the year and is versatile and delicious. It tastes much like regular garlic but has a milder flavour than cultivated cloves. Use the leaves to spice up a winter salad or stir-fry, or use it to add flavour to soups and stews. The flowers appear in spring and can be used in much the same way, adding a flash of colour at the same time. Bulbs can be harvested year-round, but this is best done when the plant is dormant between July and December.