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 18th 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.
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