Letter: Spring greens

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Sir: One of the glories of Italian gastronomy is the profusion of young shoots and buds eaten in the spring and the bewildering choice of names for them (letter, 10 May). I have enjoyed cultivated hops in Kent, wild ones in the West Riding, probably luppoli, wild asparagus in Umbria, bruscandoli in Lazio, puntarelle in Rome and wild fennel in the Marche. They all look different and taste different.

Gillian Riley

London N16