The image, above, shows the full Stork's Bill plant (Erodiumcicutarium), top, along with a close-up of the leaves and
flowers, bottom..
| Common Name: Stork's Bill |
| Scientific Name: rodium cicutarium |
| Other Names: Redstem filaree, Common Storks-bill, Redstem Stork's Bill |
| Family: Geraniaceae |
| Range: Europe, including Britain, from Norway south and east to N. Africa, the Himalayas and Japan. |
Physical Characteristics
Rumex alpinus is a hardy Annnual plant, growing to 60cm (2 ft) by 60cm (2 ft) in size. It is hardy to zone 5 and is not frost tender. The plant flowers from June to September and its seeds ripen from August to October. The flowers are hermaphrodite and are pollinated by bees, beetles, lepidoptera. The plant also self-fertilizes.
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| Edible Parts: Leaves, Stems |
 Edibility Rating: 3 
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 Known Hazards: None Known.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Stork's Bill along with all the Stork's Bill containing recipes presented on this site, with 1 recipes in total.
These recipes, all contain Stork's Bill as a major wild food ingredient.
Stork's Bill, (also known as Redstem filaree or Redstem Stork's Bill) Erodium cicutarium is an annual herbaceous plant (biennial in warm climes) and a member of the Geraniaceae (geranium) family. It is native to Europe, North Africa Central and Eastern Asia to Japan and was introduced to North America during the 18th Century. Typically it grows to between 10 and 50cm in height, and is covered in abundant glandular hairs. The leaves are divided pinnately with leaflets placed in opposite pairs along midrib. When in flower, the petals are purple or rose-purple, 4–6 mm in length. The fruit, when they develop are spindle-shaped, with pointed lower apex and half-spiral twisted "awn". Flowering period is May–September, fruiting period is June–October.
The young leaves can be used raw or cooked as a potherb and are best picked in the spring before the plant flowers. The young stems can be eaten raw and the roots used to be chewed by children as a gum. The young leaves taste rather like sharp parsley and can be added to salads, sandwiches, soups. They can also be substituted in any recipes that call for the leaves of beet, plantain, sow thistle or amaranth plants.
It is very eclectic in where it grows and can be found on sandy dunes, grassland, arable land, waste areas, roadsides, railway embankments etc typically near the sea.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1999
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–12.
[5]. Thomas, G. S. Perennial Garden Plants, 2004
[6]. Milner, E. Trees of Britain and Ireland, 2011
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) — How to identify wild plants, trees and shrubs in Britain and Ireland, 2006
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles, 1983
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles, 1987
[10]. Phillips, R. Mushrooms, 2006
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms, 2011
[12]. Bunker, F. Seaweeds of Britain and Ireland, Second Edition, 2017
[13]. Facciola, S. Cornucopia II — A Source Book of Edible Plants, 1998
[14]. Hartford, R. Edible and Medicinal Wild Plants of Britain and Ireland: A Foraging and Photographic Identification Guide
(Note that the above book links are Amazon Affiliate links)
These recipes, all contain Stork's Bill as a major wild food ingredient.
Stork's Bill, (also known as Redstem filaree or Redstem Stork's Bill) Erodium cicutarium is an annual herbaceous plant (biennial in warm climes) and a member of the Geraniaceae (geranium) family. It is native to Europe, North Africa Central and Eastern Asia to Japan and was introduced to North America during the 18th Century. Typically it grows to between 10 and 50cm in height, and is covered in abundant glandular hairs. The leaves are divided pinnately with leaflets placed in opposite pairs along midrib. When in flower, the petals are purple or rose-purple, 4–6 mm in length. The fruit, when they develop are spindle-shaped, with pointed lower apex and half-spiral twisted "awn". Flowering period is May–September, fruiting period is June–October.
The young leaves can be used raw or cooked as a potherb and are best picked in the spring before the plant flowers. The young stems can be eaten raw and the roots used to be chewed by children as a gum. The young leaves taste rather like sharp parsley and can be added to salads, sandwiches, soups. They can also be substituted in any recipes that call for the leaves of beet, plantain, sow thistle or amaranth plants.
It is very eclectic in where it grows and can be found on sandy dunes, grassland, arable land, waste areas, roadsides, railway embankments etc typically near the sea.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1999
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–12.
[5]. Thomas, G. S. Perennial Garden Plants, 2004
[6]. Milner, E. Trees of Britain and Ireland, 2011
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) — How to identify wild plants, trees and shrubs in Britain and Ireland, 2006
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles, 1983
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles, 1987
[10]. Phillips, R. Mushrooms, 2006
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms, 2011
[12]. Bunker, F. Seaweeds of Britain and Ireland, Second Edition, 2017
[13]. Facciola, S. Cornucopia II — A Source Book of Edible Plants, 1998
[14]. Hartford, R. Edible and Medicinal Wild Plants of Britain and Ireland: A Foraging and Photographic Identification Guide
(Note that the above book links are Amazon Affiliate links)
The alphabetical list of all Stork's Bill recipes on this site follows, (limited to 100 recipes per page). There are 1 recipes in total:
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| Wild Herb Casserole Origin: Britain |
Page 1 of 1