Now's the time to gather young leaves from the Common lime. But be quick; as with many wild greens, their light succulence is replaced by toughness and astringency later in the season. Lime leaves have a pleasant, cooling flavour and subtle melon notes; they're great in spring salads or sandwiches. I like to use them to make little canapes; flake a thin line of smoked mackerel along the centre spine of a leaf, squeeze a few drops of lemon juice onto the fish, finish with a few Ramson flowers and then roll into cigarellos (secure with a cocktail stick if necessary).
