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 .  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.

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