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Cultivating "gourmet weeds": what looks like parsley is actually a wild green and one of my favorites: ground elder. Tastes great raw on salads and cooked in risotto, quiche and many dishes. 

I cut my patches often so I can keep harvesting the tender new growth year round. In winter it goes dormant and in the spring the rhizomes send an abundance of fresh shoots. 

Some gardeners see it as a weed to be eradicated, but I find it a lovely ground cover and nutritious food that's easy to care for, so it's welcome in my garden. 

Have you tried it? It's not really available for buying so you will need to find a place where it grows wild near you.

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