I spotted these ash keys on the way to work yesterday. They are the perfect size for pickling. If they are left to grow much larger they will probably be a good source of fibre but unpleasantly woody.
Pickled ash keys is an old recipe but I only found out about it a couple of years ago. I was planning a tree trail and needed one more tree to include. I typed in ‘ash edible’ and there it was. Initially, I thought it was just something someone had done for the sake of it and put the procedure on the internet. Further research revealed it to be a bona fide recipe. I made it myself but last time I gathered the keys a bit too late. Although the taste was okay, some were too large and chewy.
Today I took a couple of handfuls of young ash keys, each one only about 1″ long, so they should be fine. I’ve re-read the recipe and recall it involves boiling up the keys several times to remove the tannins. I’ve found with pickles it is important to use a decent vinegar and enough muscovado sugar to avoid the condiment tasting too sharp. I won’t be making an endless supply since it is not the sort of thing I would actively crave, but it will be nice to have on hand for dishing up with a selection of fine cheeses or charcuterie directly it is permitted to have guests. The seeds can be eaten in the autumn. It says so online, so it must be true!
Kevin Godby
Community Gardener
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