Bisort or Easter Ledge

With leaves looking rather like a cross between dock and sorrel, Bistort becomes more common the further north you get.  In Yorkshire and other more northern counties than here Easter-Ledge puddings were a common dish.  The World Championship Dock Puddings are held in Calderdale (see http://en.wikipedia.org/wiki/Mytholmroyd) .  Pudding in this case is as in black pudding, rather than a dessert, it is rather like a rissole and is made with a large quantity of leaves, a chopped onion, pearl barley (or sometimes oatmeal), bound with an egg and gently fried with butter (or bacon fat).  With Easter being a little early and spring a tad late, the Bistort leaves are just right for picking right now.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s