How to pick them safely?

Fortunately, the wild part of my garden — which represents a good 50% of it, if we’re being honest — is full of them, so I can easily pick them using my gardening gloves, some scissors, and a bucket. Since I am spoilt for choice, I gather only the tender new leaves at the top (the first four or six, usually) and give them a thorough wash. Every time I cook them, I feel like one of my heroines from The Noble Norsemen, making the most of what nature has to offer.

The uses for them are almost infinite: sauté them like spinach and add to all manner of omelettes, stews, and quiches; purée them in soups with potatoes; replace basil with them in pesto; or, my favourite, mix them with ricotta, pine nuts, garlic, and lemon zest to stuff homemade ravioli. It is more time‑consuming but delicious.

So next time you want to feel like a medieval peasant (who doesn’t?) give those prickly gems a try!