Despite its name, hogweed is absolutely delicious. Be careful on your identification as it can be confused with the non-native giant hogweed, and when it is young it could be confused with some of the other umbellifers such as hemlock.
We harvest the leaves before they have unfurled and they have a silvery sheen to them.
- 2 handfuls of hogweed
- 1 lemon
- A little olive oil
- Clove of garlic
- Salt & pepper
How to make the chargrilled hogweed
- Blanch the hogweed for 1 minute and drain
- Heat up a griddle pan
- Lightly coat the hogweed in olive oil
- Place the hogweed on the griddle pan
- Bash the garlic using a mortar and pestle
- Add salt and pepper
- Add the zest and juice of half a lemon
- Once the hogweed is chargrilled, place it in a shallow bowl with the dressing to marinate for a few minutes
- Transfer to a plate and serve with a handful of olives and a sprinkling of lemon zest
We’ve got some other recipes using hogweed such as this hogweed and ramson crostini.