I’m an occasional fan of Persian cooking. Kukus, the seasoned egg cakes that can best be compared to frittatas, are a wonderful way to eat without fuss. Herb kukus are a special favorite of mine in the spring, when herbs are fresh and abundant, and to my taste they need barberries for the best flavor. Usually I resort to dried ones, but while having my mulberry-fest this afternoon I ate one that was only half ripe, and noticed that it was a little sweet, a lot tart, rather vegetal, and quite like a barberry. So I will pick some in this stage, with plenty of white still showing, and freeze them to throw in dolma filling or a kuku when the mood takes me.
As you get to know your plants and your land, they will drop some lovely unexpected gifts in your lap.