Hi Val
I hope you have got your lovely real face back LOL 😊
I ve just written a short piece about responchons
This may be of interest to TAG readers x
FOOD FOR FREE
It's that time of year when the first responchons ( Occitan ) shoots of (Tamier ) suddenly adorn the hedrerows and ancient bridlepaths surrounding the Alchemy Garden.
Prized by the Aveyron and Tarn throughout France, in April-May, lovers of wild food collect them and cook them as an asparagus.
Often you will see the elders..the old folk of the countryside in the most unusual places in the middle of nowhere... feet rooted waist high amongst the nettles reaching up to pick the perennial vine.
It becomes addictive.
Once you see one responchons you start seeing them everywhere and collecting them seems to call you out into the rich moist hedgerows along with the nettles and the sound of the cuckoo calling.
Spring is here again!
.... As I said above, this is a perennial vine . It grows from the ground and attaches to another plant or shrub branches, by twisting around, much like bindweed . Naturally, it thrives in rural hedges and bushy areas of hawthorn , wild rose , blackthorn , , hazel , alder ... Other identification key: the leaves are heart-shaped , light green and smooth
In the small village of Cordes-sur-Ciel (one of the most beautiful villages in France ) there is a responchons festival with a competition of the best responchons recipes.
Eat them with a vinaigrette and grilled country bread slices...
In a potato salad with lots of shallots or an omelet (add them at the last moment)
I like to eat them lightly steamed with a drizzle of garlic and olive oil YUM !
NOTE Black Bryony/Tamus Vulgaris are the English and latin names; The plant is poisonous at a later stage so never eat the berries. It is best to steam them but I ve been eating them raw for many years with no problems as long as I pick them when they are tender.
Rana
