Spring Foraging Guide for the UK by Sarah Tamsin [guest post]

I feel as if spring has really snuck up on us this year. It’s officially time for people living in Britain (or anywhere temperate in the Northern Hemisphere) to come out of hibernation and start enjoying the extra hours of sunshine. And so, I have written this spring foraging guide to edible wild plants you can find in the UK.

We’re very lucky in Cardiff, having so many large parks and green spaces to explore. Walking through the grounds of Cardiff Castle, Sophia Gardens or Bute Park, it’s so easy to forget you’re in the middle of a city. It’s difficult to hear the sound of the traffic through the birdsong and trees rustling in the breeze.

One of my favourite things about spring in Wales is that my favourite edible spring plants are sprouting up everywhere right now. I had no idea about edible wild plants until about four years ago, when I was introduced to foraging in the UK by a friend of mine.

What is Foraging?

The first time I went along foraging with a group of friends I had absolutely no idea what to expect – rummaging through bins? Looking for scraps on the floor? Praying that those colourful berries are not poisonous?

Looking for edible wild plants has been done for centuries and it’s now growing in popularity recently with the rise of veganism, clean eating and a zero waste lifestyle. (You can learn more about zero waste travel toiletries here.)

Spring Foraging Guide

Whether that’s your style or not, spring foraging in the UK offers up some delicious plants, which are fun to go out and collect.

Plus, using edible spring plants in recipes might just introduce you to some new flavours and put a little variety to your meals!

Check before you eat

I may have joked earlier about poisonous berries but it goes without saying that not all plants are edible. Even some familiar looking plants, fruits or vegetables have parts which cannot be eaten. There are plenty of books, websites and apps available, but if in doubt, don’t put it in your mouth!

Some great resources to use as a spring foraging guide (some of which are included in this post, so you can check your findings) are:

• Wild Food UK
• Woodland Trust
• Countryfile

There are also foraging courses your can go on if you’re a beginner and unsure about which wild plants you can eat.

Don’t pick plants right next to a footpath

Plants such as wild garlic grow low and just think; if you’re picking plants right next to a footpath, then they could have been stepped on, or peed on by a dog (gross), which is also why the next point is so important…

Wash before eating

Rinse anything you’ve foraged with cold water before eating. Cooking at high temperatures will kill most bacteria found on raw plant matter, but you should always rinse first.

Don’t venture onto private land

Be aware of where you’re walking if you’re ambling around the countryside. Make sure you’re not accidentally ransacking someone’s garden, farm or private property before you start harvesting plants.

It’s also illegal to pick plants from a public park where the plants have clearly been planted and maintained by the local authority. Only if the plants are truly wild should you forage away!

Watch out for bites, scratches and stings

Some tasty plants like to grow near pointy or stingy plants which can hurt you. Be careful!

This is nettle tea. Tea made from stinging nettles. No thank you – this is where I draw the line.

Don’t over-pick

Please, please don’t rob the earth of everything it has! Nature provides this goodness for us to enjoy, but we should be able to enjoy it and be responsible at the same time.

If you spot a plant that you want to forage, please leave some in the ground so nature can replenish what’s been taken. The same goes for fruits and nuts; leave some on the bush or tree for the next person or small animal who would also like some tasty natural treats.

Leave no trace

As above, be respectful of nature. Don’t drop litter on the floor – use the bin. You could even be extra responsible and collect any litter you see along the way!

Spring Foraging in March

Here are five examples of common edible spring plants you can find in early spring:

• Chickweed – a common leafy weed that can be used in salads or sauces. Its little white flowers are edible too.
• Dandelions – these can be a bit bitter, but are edible both raw and cooked.
• Goosegrass – also known as sticky weed, it must be picked young.
• Gorse – fragrant yellow flowers, which have a slight coconut/almond flavour
• Wild garlic (ransoms) – this grows on the floor of damp woodland

Spring Foraging in April

Here are four examples of common edible spring plants you can find in mid-spring:

• Japanese knotweed – the cane-like plant can be used to make jams, relishes, or even booze.
• Bramble leaves – perhaps you’ve picked blackberries before, but did you know the leaves are also edible and are great infused in water as a kind of tea.
• Blackthorn blossoms – if you can’t wait for sloe gin season, the flowers tend to bloom early in the month or in late March with an almond-like fragrance that can infuse custards and sauces.
• St George’s mushroom – a great option to celebrate St. George’s Day (23rd April), these grow in grasslands and have a distinctive peachy almond smell. There aren’t many poisonous mushrooms about during April, at least not growing in grasslands, so it’s a safe time of year to be picking (though still be careful).

Spring Foraging in May

Here are a five examples of common edible spring plants you can find in late spring:

• Daisy – like dandelions, these weeds can be a bit bitter, but they’re so pretty!
• Hawthorn – both the leaves and flower are edible and are great in green salads.
• Sorrel – this looks a little like spinach, has an acidic lemony taste and is delicious in soups, pies and potato salads.
• Elderflower – elderflower is best picked in late May and early June, and have a fragrant flavour that works well in baking, syrups and drinks, such as teas or cordial.
• Lime – the young leaves have a sweet honey-like aroma and are best picked while they’re still a little translucent.

Spring Foraging Recipes

Now that you’ve collected some edible wild plant ingredients, you’ll want to know what you can use them in. Here are a couple of quick and easy spring foraging recipes to get your started:

How to make wild garlic bread

My absolute favourite plant to cook with is wild garlic. I love making garlic bread with it. It’s absolutely delicious and very easy to make. It’s not a strong garlic taste, in fact it’s very mild when cooked and you can always add more if that’s your thing!

The quickest and most simple way to enjoy wild garlic is by making garlic butter – mix butter, salt and wild garlic together in a bowl and chill. Then, slather on bread and grill or fry! Easy.

How to make elderflower cordial

To make elderflower cordial you’ll need around 20 good heads of elderflower. The best to pick are those that are newly bloomed and away from the pollution of main roads. Store carefully so that you don’t lose the pollen. Check for bugs before you start cooking with them.

Dissolve 500 grams of sugar and around three tablespoons of honey into a litre of water in a large pan. Add some lemon or orange zest, or a mix of both, then bring the water to a boil.

Snip the steams of the elderflower heads, so you’re only really getting flowers. Remove the pan from the heat, pop the elderflowers in, put a well-fitting lid on the pan, then leave for 12 to 24 hours (the longer the better).

Once ready, sieve and strain the cordial through cloth and store in a bottom in the fridge, where it can keep for up to a month.

(For more Brit-inspired dishes, learn more about British food here.)

About the Author

I’m Tamsin, I live in Wales and I write as a digital consultant. As I’m planning to leave Wales in the next few months to travel long-term, I’ve made the effort to spend as much time exploring areas of the country I’ve never been to before.

I live in Cardiff, a medium-sized city and I’m still discovering things I never knew were there, even after 29 years of living here.