Hop Shoot, Cook

Last year, around 10 months ago, was the last time I collected a fist full of these delicacies. Today on my lunch-time walk, I spotted a bevy of hop-shoots just waiting for me to pick. They really are nice. A subtle flavour when blanched and then sauteed in butter. The blanching helps get rid of the hairy texture – which I actually quite like. They are meant to be one of the most expensive (when sold) foraged items you can find (apart from truffles!). They are good — but not that good. Worth having a try if you find them. Most of the ones I have found tend to grow up hedges made of other plants, and so look like weeds. They have a distinct leaf shape, and the hoppy aroma when you squeeze the leaves between your fingers is a sure give-away.

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