You can use the flowers to make cordial drinks or deep fried as fritters. They go really-well with gooseberries. You can add the berries to apple pies or make a jelly or jam from them.
Cooking the leaves will remove the stinging hairs. Tastes great in soups or cook like spinach. It can also be used to make tea and beer. It’s rich in iron and vitamins.
The leaves can be chopped and added to soups and stews, in pasta or risotto dishes. They can also be used to make pesto.
The leaves can be used in salads or cooked. You can use the flowers for dandelion wine or jelly and the roots can be roasted as a winter vegetable or dried to make a coffee.
A very similar taste to water cress. You can use it in sandwiches and salads. It’s not as bitter as it sounds. Works well with wild garlic in pestos and rice dishes.
Stir fry young shoots and use them in salads or in place of asparagus
The leaves when picked young are very glutinous, they can be used in soup to thicken it. The roots can be boiled until thick and used to make marshmallows
You can use the leaves and flower bud shoots chipped up in salads and sauces. Goes great fried in a pan with sausages.
You can eat the ripe berries raw or use them with apples in pies, crumbles, jams or fruit leathers. Dried leaves can be used to make tea.
Crab apples are small, hard and sour raw, but taste great when cooked in sauces, jellies, chutneys and fruit leathers. They work well with other Autumn fruits.
Cook the fruit in crumbles, pies and cobblers. They are good for spiced jellies, sauces, jams and curds.
You can use the flower petals in salads and jellies. The fruit hips, full of vitamin C, can be made into syrup for pancakes or ice cream. Avoid the hairs inside the hips, they irritate the throat.