It’s that time of year again… too late to bash the Balsam now and once again despite our best efforts there is more than we can cope with in The Carrs.

The Friends are looking at alternative ways of dealing with this pesky invasive weed, including the possibility of more frequent “anti balsam action” during the late spring and summer next year. But in the meantime — did you know that this plant is actually edible?

The leaves can be used in salads and the stems can be steamed (like asparagus, perhaps served with a little butter and black pepper). But why not try this — delicious, nutritious and ecologically sound.

Balsam Seed Curry

First of all, a note of caution: when harvesting the seeds at this time of year you may find that they pop and explode in quite a dramatic way, scattering the seed far and wide — not very desirable. So it’s a good idea to take a paper bag, place it gently over the seed pod, and shake.

Serves 2

• Olive oil or butter, a good glug
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• Fresh chillies to taste, chopped (1 or 2 depending on how hot they are)
• 2cm piece of ginger, grated
• A pinch of salt
• 1 tsp cumin seed
• ½ tsp turmeric powder
• Himalayan balsam seed — probably about 2 tablespoons
• A selection of vegetables — carrot, pepper, celery, potato, whatever you fancy — chopped into smallish chunks
• Tomatoes — 1 small can, or 2 fresh, skinned and chopped
• Curry paste or garam masala
• ½ can of coconut milk
• Fresh coriander, chopped

Fry the chopped onion and garlic slowly in the olive oil or butter until soft and lightly brown. Add the chilli, salt and ginger along with the cumin seed and turmeric.

Add the tomatoes and the balsam seeds and cook for a couple of minutes, then add the vegetables and curry paste or masala and cook for a few more minutes. Pour in the coconut milk, bring to the boil, then reduce the heat and cook until the vegetables are cooked through.

Stir in the fresh coriander, check the seasoning, and serve.