Here are some things you can do with wild stems and stalks... 

Ingredients (stem and stalk weight once chopped approximately):

- 50g Watercress

- 50g Smooth Sow Thistle

- 50g Hogweed

- 50g Dock

For each stalk/stem recipe, start by chopping stems and stalks of watercress, smooth sow thistle, hogweed and dock into (roughly) 4mm pieces and then follow these instructions...

Stemstalkslaw:

1. Grate and add one apple, two carrots and a small onion.

2. Dress with simple oil and vinegar dressing (oil and vinegar at 3:2 ratio + salt and pepper).
 
Stemstalk stir fry with sea aster (serves 4): 

1. Fry chopped stems and stalks in hot sesame oil with a little grated ginger, 2 crushed garlic cloves and a chopped onion for five minutes

2. Season with soy sauce, a desert spoon of peanut butter and the juice of one lemon.

3. In the meantime boil soba or whole-wheat egg noodles (100g per person) for 1 minute less than instructions on packet; drain.

4. Fry noodles with washed, chopped sea aster (100g) and every thing else for another minute.
 
Stemstalk soup: 

1. Sweat chopped stems and stalks in 2 tablespoons of olive oil for two minutes.

2. Add 900ml chicken or vegetable stock and 600ml coconut milk, warm through, season and then serve.