After several attempts last year, I learnt how to get the best out of rosebay willowherb: When the young plants are shooting up all over the place, as they are at the moment, lose the strong-tasting top section and the woody bottom section, and peel the middle part of the stem.
I'm not sure how to describe the flavour, but I quite like it. It's a fiddle to extract the tasty bit, so I wouldn't bother gathering much. I think this is best as a snack when out walking, rather than trying to collect enough for a significant contribution to a meal. I'm glad I found out how to eat it, though.
Also harvesting this week
Oak leaves for wine
Foraged food challenge summary page here.
* Also known as Epilobium angustifolium.