So spring is well and truly upon us. The days are getting longer and a little warmer, the trees are in bloom, the tulips and daffodils are up, and people’s lawns must be growing because we keep getting smells of fresh cut grass whilst walking through Buckhurst Hill. Heaven!
For a seasonal restaurant as Stem + Stem, it’s probably one of the most exciting times of the year. With the long British winter behind us we can put away our braising pots for another year and look forward to wonderful spring products such as wild garlic, asparagus, rhubarb, St George mushrooms and elderflower, with us already or on the horizon.
Starting with those wonderful spears of asparagus, sourced from the Wye valley on the border of England and Wales. We will use them at Stem + Stem as a snack with wild garlic mayo dip, as a starter on their own with sea salt and cracked black pepper, or as garnish on a main course dish, such is the versatility of this triumphant perennial plant. Steam it, grill it, bake it, roast it, but whatever you do, don’t over cook it, a couple of minutes each side on a hot BBQ is all they need.
Most know asparagus for its tender spring spears, but later in the year it offers something just as beautiful – tall, feathery tops.
These fern-like fronds add lightness and movement to flower arrangements, especially in big, dramatic urns. We’ve started our own patch at the allotment, not just for the kitchen but for the vase too.
The fronds appear once harvesting stops, growing tall through summer; cut them in late autumn just before they begin to turn golden.
Moving on to the foragers favourite, wild garlic. Also known as ramsons, or my personal favourite “bears garlic”. This bulbous perennial grows in woodlands throughout the UK and Europe and can be eaten cooked or raw. At Stem + Stem we make pesto’s, oils, pickle the stems and flower buds. We also sweat them down as you would spinach to serve with lamb, sweetbreads or even our stuffed morels. If you pick wild garlic, be sure to use a sharp knife or scissors and snip at the base. Don’t pull the root out so the plant can regrow for next year.
Wild garlic might be better known in the kitchen, but its starry white flowers are a delight in arrangements too.
Their loose, natural shape is perfect for floor-based meadow-style designs, adding a touch of woodland charm.
That said, they do carry a gentle garlicky scent – lovely in the right setting, but not for every arrangement.
Finally, the Nations favourite, RHUBAAARB! This herbaceous perennial is loved across the UK by gardeners and home cooks alike. For several years now we’ve had rhubarb growing in our garden in Buckhurst Hill, we never ate much of it as Dee preferred to let it grow to its full Jurassic Park size potential. This year, with Stem + Stem well and truly open, we are going to harvest a load to make a rhubarb syrup and to get some distilled by our friend Max. Both will be for our first house cocktail of the year – A Rhubarb Gin Fizz! Watch this space.
Rhubarb isn’t just for crumbles – its bold leaves and vibrant stalks are starting to pop up in floristry too.
We’ve yet to trial it at Stem + Stem, but it’s catching our eye in playful tablescapes.
The huge, architectural leaves bring instant drama, while the pink-red stalks add an unexpected pop of colour.
Used sparingly, rhubarb gives arrangements a modern, almost sculptural edge – a real talking point for the table.