Fireweed

Fireweed, also known as willowherb or rosebay willowherb (Epilobium angustifolium) grows along our roads, riverbanks and edges of the woods. Its characteristic spear-shaped leaves ("angustifolium" means "narrow leafed") look and smell similar to willow, which is the reason behind one of its names. Fireweed is relatively easy to identify. Its numerous long narrow leaves grow along the stems and have veins that are circular and form in loops instead of terminating at the edges. The four-petalled flowers are pink to rose-purple and spring on top of the stems from June to September, and their nectar makes rich, spicy honey. Fireweed is very rich in vitamin C and A and in bioflavonoids. It featured in the diets of many early peoples. Its shoots taste like asparagus and its pitch was used as a thickener in stews and soups. It has strong antioxidant and antifungal properties. The leaves can be eaten fresh when young, and in several cultures are used to prepare tea which is said to help with digestive issues and stress.

IMPORTANT NOTE: All wild plants are protected under the Wildlife and Countryside Act (1981). It is illegal to dig up or remove a plant from the land on which it is growing without permission from the landowner or occupier. Even though it is considered to be a weed, do not dig up the roots without owners permission, and only take what you need. Remember that other creatures also depend on the nature's larder.

Fireweed's leaves and young stems can be used in salads, or as an alternative to asparagus. The flowers can be used to prepare syrups and jellies and the dried leaves have a refreshingly clean herbal, grassy scent with undertones of citrus and mint. They can be used to make a light herbal tea or fermented to prepare a lovely caffeine tea alternative. Here are some tasty fireweed recipes:

Ivan chai

Ivan chai has been made in Russia for centuries. It used to be very popular around the world, some sources even say that until the 19th century it was more popular than the tea we drink today. Even though it tastes similar to black tea, it does not contain caffeine and has relaxing properties, it can also help with digestive issues. It is also high in iron, copper, potassium and calcium. Making Ivan chai involves fermenting the leaves, much like the process that leads to the regular black tea. Pick the leaves off the stems, and roll them in your fingers until they turn darker in colour. This helps to release moisture from the leaves. Transfer the rolled leaves to a jar and cover with a tea towel or a loose fitting lid. Leave the jar in the warm place for at least 24 hours (and up to a few days) until the smell changes from fresh and grassy to a sweeter aroma. Dry the leaves in a low oven or a dehydrator, stirring occasionally. Dry the leaves completely and store them in a clean jar. They will continue to mature in storage.

Fireweed jelly

This beautiful vibrant coloured jelly is really easy to make. Pick 4 cups of fireweed flowers (these are best picked in the morning), rinse twice to remove insects and clean using a salad spinner. Add 2.5 cups of water and bring to a boil, then simmer until the flowers lose colour. Strain the flowers, top up the liquid with water to 2.5 cups and cook on medium heat. Add 2 tablespoons of lemon juice and watch the magic happen (no spoilers!). Add 57g sachet of powdered pectin and 1/2 teaspoon of butter, mix well and bring to a boil. Add 3 cups of sugar and return to boil for 1 minute. Can the jelly n a boiling water bath using sterilised jars, and store in a cool dry place for up to 12 months.

Fireweed syrup

Add a handful of flowers and 250g of granulated sugar to a cup of water and bring to a boil. Boil for a few minutes then turn off the heat and add a tablespoon of lemon juice. Leave to steep for 12 hours, strain and bottle. This lovely rose-purple syrup is a great addition to the lemonades and summer drinks, and can be stored in the fridge for up to a month.