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.

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Stir fry young shoots and use them in salads or in place of asparagus

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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

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You can use the leaves and flower bud shoots chipped up in salads and sauces. Goes great fried in a pan with sausages.

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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.

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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.

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