Young willowherb shoots with butter

Name: Young willowherb shoots with butter
Total time: 15 min
Yield: 2 people (as a side dish)
Ingredients: 250 g young rosebay willowherb shoots (10 to 20 cm); 20 g butter; ½ unwaxed lemon; salt and pepper; a few shavings of Parmesan (optional)

Updated on 10 October 2026

Makes: 2 people (as a side dish)
Time: 15 min
From: Rosebay willowherb

Ingredients

250 g young rosebay willowherb shoots (10 to 20 cm)
20 g butter
½ unwaxed lemon
salt and pepper
a few shavings of Parmesan (optional)

Method

Rinse the shoots. Pull off the largest leaves at the bottom and leave the tender tip whole.
Cook them in salted water for 3 to 4 minutes until just tender. Taste: if they are bitter, they were too old; pick younger ones next time.
Drain them well.
Melt the butter in a pan, toss the shoots in it and grate a little lemon zest over them. Season with salt and pepper and finish with Parmesan if you like.

Storing: Not for keeping: eat them straight away, like asparagus, with fish, eggs or a spring salad.