Ash keys, trees and only taking what you need
Lessons learnt and a mini podcast
Today I’d like to encourage you to look out for ash keys, which I hear are good for pickling and can be used like capers. This was one of my failed attempts from last year - when I came to open my jar of pickled ash keys I found they were all grey and mushy and not at all appealing. Although I’d wasted some time and resources, I learnt a lesson (I’m pretty sure I boiled them too vigorously for too long) and was pleased I’d only picked a small amount. It was a good reminder that we must be mindful to only take what we need when out foraging - if I’d taken a whole tree’s worth of ash keys I’d have wasted a whole tree’s worth too. So, if you’re out foraging for something edible for the first time this weekend remember to only pick and eat a very small amount (and only if you’re 100% sure you have identified it correctly). You might find you don’t like the taste, or worse… have an allergic reaction to it. Or, like me, you might totally mess up the recipe you’re using it for and have to chuck it in the compost bin!
As I am short on time this week (I’ve got a lot of freelance work on, including wrapping up issue 30 of The Happy News), I decided to record something for you after I found some ash keys out on a walk…
If you’d like to try pickling some ash keys yourself, be quick, they’re only ripe for picking (and pickling) for a very short amount of time. I’m following Robin Harford’s instructions - wish me luck on round 2!
P.S. If you’re based in London and around on Sunday, there are a few free tickets left for the tree walk I am hosting with Lucy and Rosanna (who introduced me to ask keys in the first place!) in Beckenham Place Park.
I’ve seen two ways to pickle one is without boiling and one is with boiling, my first time picking ash keys too today so will try both ways and see 😊
It ain't easy... but keep trying Zab xxx