History

Good King Henry is a pot-herb that has probably been in continuous use in Britain from Medieval times or earlier. (Pollen from Good King Henry has been found at Neolithic/Bronze Age and Roman sites – but as a common weed of disturbed ground it is hard to say for sure to what degree it formed part of the occupants’ diets). The tradition of its use mostly died out during the last century, but is still within living memory especially in Lincolnshire. 

Source:  https://backyardlarder.co.uk/2019/04/april-plant-profile-good-king-henry/

• Laxative
• Anemia
• Wounds
• Digestive Issues
• Antioxidant

Good King Henry and Stilton Tart

Ingredients:

• Large bunch of young Good King Henry leaves
• 2 tsp golden caster sugar
• 1/2 lemon, zested and juiced
• 320g sheet ready-rolled puff pastry
• 200g stilton cheese
• 3 tbsp clear honey
• a few springs thyme, leaves picked
• olive oil / small knob if butter

• Instructions:
• Preheat the oven to 200°C/fan 180°C/. 
• In a frying pan, heat 1 tablespoon oil and the butter and gently wilt the good king henry leaves for a few minutes. When the leaves are nearly dry, add the sugar and lemon juice and again reduce until all of the moisture has evaporated. Allow to cool slightly on a plate.
• Unroll the puff pastry sheet and score a 1/2cm border around the edge lightly. Using a spoon, and keeping within your border, evenly spread the good king henry leaves over the pastry. Crumble your cheese over the leaves, leaving some big chunks.
• Bake for 20 minutes, or until the pastry puffs up, crisps up, and becomes golden. Meanwhile, warm the honey with the thyme and lemon zest until it is runny. Drizzle the dressing over the tart and serve with a green salad.

• Source:  https://www.wildfoodie.co.uk/post/good-king-henry-lincolnshire-spinach