Ash

Ash

Ash thrives best in fertile, deep and well-drained soil in cool atmospheres. It is native to Europe, Asia Minor and Africa and is also found from the Arctic Circle to Turkey. It is the third most common tree in Britain. It is often found as a pioneer species and colonises urban areas readily. The immature seed can be pickled by steeping in salt and vinegar, and then used as a condiment for other foods or added to cheeses, coleslaws, pickles, kimchi or similar. Ash trees are in the olive family (Oleaceae) and produce an edible oil from the seed that is chemically similar to olive oil.


Red clover

Red clover

Red clover's young flowers and leaves are edible raw in salads or cooked, and can be added as garnishes to any dish. They can also be ground into a flour. The flowers often are used to make jelly and tisanes. The young leaves are harvested before the plant comes into flower, and are used in salads, soups etc. On their own they can be used as a vegetable, cooked like spinach. The leaves are best cooked. They can be dried, powdered and sprinkled on foods. The seed can be sprouted and used in salads yielding a crisp and robust texture.

New Zealand Flax

New Zealand Flax

Native to New Zealand, both species of Phormium (NZ flax) are used widely in horticulture and landscaping, with many varieties having colourful leaves. P. cookianum is native to more mountainous regions in New Zealand, with P. tenax favouring swampier lowlands. Phormiums can occasionally be found as garden escapes, particularly in south and south-western UK.

Honeysuckle

Honeysuckle

Honeysuckle grows in woodland and along hedgerows, weaving through shrubs and trees. It is common and widespread throughout the British Isles and is native to much of Europe, North Africa, Turkey and the Caucasus. It is found as far north as southern Norway and Sweden. Growing to 7m or more in height, it is a vigorous clockwise twining climber, with deep green oval leaves with no or very short stalks arranged in pairs opposite each other.