Rapeseed - Brassica napus

at this time of year much of the UK countryside is covered in fields of vivid yellow, the bane of hay fever sufferers. Of the cabbage family, Rapeseed is thought to have been introduced it to Britain by the Romans although the first recorded reference dates from the 14^th Century. 

During the industrial revolution it was widely used as an engine lubricant, almost 200 years on it is now the third largest source of vegetable oil in the world, its production having increased six-fold between 1975 – 2007!  

During that time, it has overcome stigmas associated with its name and health misconceptions and now rivals Olive Oil in terms of health benefits, becoming the number one choice in the kitchen for both professional and home cooks. I myself now primarily use this in both cooking and as the base for my slaves and creams, if it’s good enough to eat its good enough to put on your skin!

Alexanders

has been used both medically and culinary since Greek times and was probably introduced to Britain by the Romans when it was used as a culinary plant, almost all the plant was used from the buds to the to the roots. 

A staple of monastic gardens in Medieval times its popularity as a vegetable waned in the early 18^th century when it was surpassed by celery, since then it has naturalised itself widely, especially in coastal areas, often being one of the first plants to green up banks and verges in the spring. 

Being an early flowerer, it is worth encouraging a plant or two at the back of the border, or a wild corner for early bees and butterflies.

It has regained popularity again in recent years with a new breed of  foragers and wild cooks and there are many recipes out there both online and in new foraging cookbooks, although it is important to identify the plant correctly as there are many other umberfels which are not palatable and even poisonous.