Cranbrook, Kent: Fat hen, chickweed and stinging nettles often end up in the compost heap, but they deserve a try in the kitchen By March, traditional gardeners have worked hard to eradicate weeds in their vegetable plots in preparation for spring sowing. A quick glance across my unkept patch reveals a very different approach, highlighted by its mosaic of vibrant wild greens obscuring the dark soil. But I have an excuse. Many weeds are edible and, with a little shift in perspective, can be transformed from a nuisance into a bonus crop, conveniently spanning the “hungry gap”: that period between winter vegetables finishing and spring crops being ready for harvest. Continue reading...