The image, above, shows the full common broom plant (Cytisusscoparius) in flower, left. Also shown are a close-up of
broom flowers and flower buts (top, right) along with the mature
seed pods of the plant (bottom, right)..
| Common Name: Broom |
| Scientific Name: Cytisus scoparius |
| Other Names: Common Broom, Scotch Broom and English Broom |
| Family: Fabaceae or Leguminosae |
| Range: Europe, including Britain, from Scandanavia south to Spain, east to Poland and Hungary. |
Physical Characteristics
Cytisus scoparius is a hardy deciduous shrub, growing to 2.4m (7 ft) by 1m (3 ft 3 in) in size. It is hardy to zone 5 and is not frost tender. The plant flowers from May to June and fruit ripen from August to November. The flowers are hermaphrodite and are pollinated by bees. The plant is not self-fertile.
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| Edible Parts: Flowers, Flower Buds, Plant Tips, Seeds |
 Edibility Rating: 2 
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 Known Hazards: Reports on the toxicity of the plant vary considerably, and I have seen descriptions of the plants as poisonous, whilst other descriptions describe the plant as having 'extremely low or zero toxicity'.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Common Broom along with all the Common Broom containing recipes presented on this site, with 6 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Common Broom as a major wild food ingredient.
Common Broom, Cytisus scoparius (syn Sarothamnus scoparius) [also known as Scotch Broom and English Broom] is a perennial, leguminous shrub of the Fabaceae (pea or legume) family. It is a native of Western and Central Europe and is typically found in sunny sites, usually on dry, sandy soils at low altitudes. Brooms typically grow from 1–3m tall and has green shoots with small deciduous trifoliate leaves 5-15 mm long, and in spring and summer is covered in profuse golden yellow flowers 20-30 mm from top to bottom and 15-20 mm wide. Like its relatives it bears legumes (seed pots) that turn black when mature.
It is little known that broom flowers and broom flower buds are edible, tasting a little like a mild sweetened pea with a nutty overtone. They make an excellent addition to spring salads and also make a very palatable wine. Use of broom flowers in cookery was much more prevalent in the past that it is today. In the sixteenth and seventeenth century it was common to pickle broom flower buds for use in the winter.
The tender green tips of the plant have also, historically, been used like hops for bittering beer and to render it more intoxicating. The seeds, after drying and roasting have also been used as a coffee substitute. Personally, I have consumed the flowers and flower buds of this plant, but given the conflicting information on toxicity caution should be taken if incorporating broom into your diet.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Common Broom as a major wild food ingredient.
Common Broom, Cytisus scoparius (syn Sarothamnus scoparius) [also known as Scotch Broom and English Broom] is a perennial, leguminous shrub of the Fabaceae (pea or legume) family. It is a native of Western and Central Europe and is typically found in sunny sites, usually on dry, sandy soils at low altitudes. Brooms typically grow from 1–3m tall and has green shoots with small deciduous trifoliate leaves 5-15 mm long, and in spring and summer is covered in profuse golden yellow flowers 20-30 mm from top to bottom and 15-20 mm wide. Like its relatives it bears legumes (seed pots) that turn black when mature.
It is little known that broom flowers and broom flower buds are edible, tasting a little like a mild sweetened pea with a nutty overtone. They make an excellent addition to spring salads and also make a very palatable wine. Use of broom flowers in cookery was much more prevalent in the past that it is today. In the sixteenth and seventeenth century it was common to pickle broom flower buds for use in the winter.
The tender green tips of the plant have also, historically, been used like hops for bittering beer and to render it more intoxicating. The seeds, after drying and roasting have also been used as a coffee substitute. Personally, I have consumed the flowers and flower buds of this plant, but given the conflicting information on toxicity caution should be taken if incorporating broom into your diet.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Common Broom recipes on this site follows, (limited to 100 recipes per page). There are 6 recipes in total:
Page 1 of 1
| A Messe of Greens Origin: Britain | Salmagundi Origin: Britain | To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or the like Otherways. Origin: Britain |
| Pickled Broom Buds Origin: Britain | Springtime Fritters Origin: Ancient | To Preserve Broom Capers Origin: British |
Page 1 of 1