I’ve been teaching foraging for a while now (over 10 years), and I’ve just come across some old film footage of me introducing stinging nettles (Urtica dioica). Oooh, we were all younger then, weren’t we! Nettles remains one of my favourite wild greens, especially in…
It’s a fresh winter morning and I am sitting watching the sky lighten and the day begin. I am just sitting, doing nothing, while the day is offering nothing less than a performance. Blue sky starts to peek through, charcoal grey clouds move slowly in…
Spring is exciting – a combination of warmth and light gets plants, animals and human-animals going. Sometimes, for me, too going. The term mad march hare feels too close to home for me, as I prance around the hedgerows picking wild greens as if there is no tomorrow, or as if spring won’t last forever, which of course it won’t. Lets face it, we’ve often being waiting a while for it to come too.
Many wild greens respond well to being plucked, for example when the tops of nettles are snipped off this stimulates more growth and leaf tops to grow. So below I’ve chosen 5 common wild foods that arrive every year, a plenty and are happy to be plucked, appreciated and eaten.
Here are my top 5 pick-ables (non-technical term :)) for this spring, I have loads of nuggets of information and recipes to share on each of them, though for now I’ll keep it brief.
My Top Five Spring Wild Foods
1. Stinging Nettles Urtica dioica
Never under-estimate a common plant, believe me, nettles are a valuable food and we are lucky to have them. Their nutrition and versatility makes them easy to use (just avoid being stung) and they are (in my humble opinion and according to nutritional facts) better for you than spinach or cabbage.
2. Wild Garlic Allium family
The wild onion, garlic and leek family is vast and too large to go into here, though their commonalities include a wonderful garlic taste (and smell), anti bacterial properties and support for the heart. The whole of the plant can be used and it can be used raw or cooked – raw is stronger. It is one of the key edibles of spring.
3. Cleavers/Goosegrass Galium aparine
Cleavers spread. They grow up to 1 metre long and can be collected without a bag (let them stick to you). The leaves are a wonderful spring cleanser and support the urinary and lymphatic system, though best cooked to avoid the not so pleasant hairy texture when raw and use in small amounts. I like to just pluck the tops and sweat them with nettles in butter or oil.
4. Alexanders Smyrnium olusatrum
Writing this from the south coast of Cornwall, Alexanders are definitely on my list. Abundant and often considered an invasive (land managers around Bristol have also practically pleaded with me to pick and eat them too). Nutritious and versatile, if you just know how to use them and pick them early on in spring.
5. Common Sorrel Rumex acetosa
Sorrel sap is tart and lemony and at its best in spring, and once you get your eye in, you’ll start to see it everywhere. Delicious added to so many savoury and sweet dishes, though don’t eat too much as it contains oxalic acid which isn’t good to eat in large amounts. A little is fine though.
So there you have it, my five favourite wild greens, and yes greens are best in spring. Next spring, maybe I’ll share a different five, as there’s always more to share.
Sea Spinach soup is a simple, delicious soup which celebrates this wonderful wild green. Creamy, filling and even dairy-free, perfect for a fresh, early spring al fresco lunch, or an autumnal or winter trip out along the coast, with a flask of tasty hot soup.…
It’s deep December and I’m standing outside. Actually, there’s 8 of us standing outside and waiting for the one that’s gone astray. Once we’re all congregated, we begin. There’s something innately quiet about walking in Winter, as if all around us is sleeping, and in…
Having watched spring slowly arrive over winter, in the last few weeks it has speeded up & fully arrived in all its glory. I love spring, perhaps because it’s the season I was born, or maybe because of those lovely bouncy baby lambs in the fields… Then there’s the increase of day light & all the spring foraging to enjoy too. An abundance of smells, tastes, textures & goodness – all oozing with vitamins & minerals. Basically a multitude of reasons to have a spring in my step & that madness of energy that’s associated with this time of year.
Teaching foraging is largely seasonal, mainly because people want to forage to certain times of year, rather than there being a lack of plants during the winter months. As my season starts of kick off, my days feel fuller – bookings, organising & planning. At the end of the day there’s nothing fresher for me than to take a walk, get away from the computer & amble along, lazily picking as I go. It’s relaxing, valuable time-out, all with a flavour of spring madness of the plants I have to choose from as I walk.
Ooooh, what catches my eye today? So much to choose from. Today I chose just a few spring greens for supper – nettles, cleavers, & tri-cornered leek for soup. Chickweed & yarrow for frittata. I could go on about the bounty to enjoy, though really I just want to sit & eat, then do it all again tomorrow! Wishing you wonderful spring foraging – this really is the time to go mad out there & forage to your hearts content.
Shopping down the supermarket aisle? Not for me, in spring all my greens come from the hedgerow.