The Mountain Food Co Ltd
Product List

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Wood Sorrel


Oxalis acetosella

This delicate vegetable is available all year, with beautiful white flowers between April & May. Used in sauces, salads & as a garnish.

Pennywort


Umbilicus rupestris

The succulent leaves & intriguing delicate shape, make it an excellent garnish & addition to salad. Available late winter/ spring & late summer.

Gorse Flowers


Ulex europaeus

Brilliant yellow, coconut scented flowers, can be used in Salad or pickle & as a garnish. Also to flavour whisky, make wine & served as a tea. Available during late winter & early summer.

Sorrel


Rumex acetosa

Available all year. Used in salads, sauces & soups

Hairy Bittercress


Cardamine hirsuta

Available October through to May. Delicious ‘sharp, hot flavour like Watercress’ Used in salads, excellent with cheese in sandwiches etc.

Cleavers


Galium aparine

Available through the spring & summer. Used in salad.

Alexanders


Smyrnium olusatrum

The young shoots can be picked in winter & during the spring. Introduced by the Romans & said to add its myrrh-like flavour to broth’s & stews. Can be eaten in salad or for a more delicate flavour, one can peel as Rhubarb, steam or boil

Sea Beet


Beta vulgaris

Available all year, this succulent vegetable is delicious. Can be used in salad, cooked as spinach or deep-fried.

Sea Purslane


Halimione portulacoides

Available all year, the leaves have an interesting texture & flavour. Can be boiled, steamed, deep-fried or pickled.

Wild Fennel


Foeniculum vulgare

Available May through to July.

Hawthorn Leaves


Crataegus monogyna

Best during March & April, when they have a pleasantly nutty taste & can be used as salad or garnish.

Hawthorn Blossom


Crataegus monogyna

Out in May, when they also have a pleasantly nutty taste & can be used in salad or as a garnish.

Nettle


Urtica dioica

Available during spring & early summer. Cook as spinach.

Meadowsweet


Filipendula ulmaria

Flowers June through to October. Used as a substitute for honey in medieval times.

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