A timeless scene in the upper reaches of the River Dee, just before the Quoich Water merges with its flow. In the foreground, a splendid display of Bistort, also known as Pudding grass, offers a glimpse into local tradition. This plant, with its bitter leaves, forms the base of “dock pudding,” a dish prepared during Lent with oatmeal, egg, and other herbs.
Bistort’s value extends beyond the culinary. Rich in tannic and gallic acids, its roots have long been employed in treating wounds and serving as an astringent.
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