Springtime Foraging in the UK
Jennifer Carter reflects on a few of her favourite quick and easy springtime foraging recipes, as well as some tips and tricks behind the act of taking only what you need from the land
Illustration by Maddie Smith
Picking a ripe wild strawberry fresh from the stem, or bringing home a hoard of plump blackberries for crumble, can provide a comfort and satisfaction that is hard to deny. Foraging is becoming very popular, but it is an activity many of us have had a relationship with from the moment we tasted the sweetness of our first wild fruit. Foraging combines two much loved pleasures; food, and a connection with the natural environment we live in.
Searching for, identifying, and bringing home fresh food comes with a great sense of achievement, and can be enjoyed almost anywhere. It can be kept simple, picking a few leaves for a lunchtime salad or gathering a few berries that just look too good not to eat straight away. It can also become a more regular pursuit, providing ingredients for a variety of sweet and savoury dishes. Plants can be foraged which are not readily available in shops, encouraging us to bring new and more creative recipes into our kitchens. If we are conscious of where and when we forage, we can find foods which are free of commercial pesticides and insecticides.
Whatever you forage for this spring, there are a wide range of books and online articles to help you find, identify, and serve some delicious wild plants. Grab a basket, some scissors and a good identification book, and see what ingredients you can discover! All the recipes mentioned below have come from Cornwall based forager Emma Gunn, in the spring edition of her book Never mind the Burdocks.
In Spring, fresh young shoots and leaves begin to emerge, holding sweet flavours and crisp textures. Whether you live near the coast, on the edge of a woodland, or in an urban area, here are some ingredients to get you started.
IN THE WOODS:
Woodland walks provide a variety of flora, but one plant in particular makes a big impact to the senses. You may recall walking through a wooded area in spring, breathing in the strong aroma of garlic. Wild garlic, or Ramsons, is a popular forage, and for good reason. This recipe for Wild Garlic bread is perfect to share with family and friends. Head out for a woodland walk, and look for bunches of broad green leaves, around eight inches high. You are likely to smell them before you see them, but if you’re not sure, rub a leaf between your fingertips and check for a garlic scent.
in a town or city:
Dandelions can be found almost anywhere, and are perfect to forage in urban areas. For years dandelions have been an enemy of keen gardeners, but they are host to a wide range of nutrients, including vitamins A, C, and K, and are also full of antioxidants. Pick the toothed green leaves to include in salads, or cook them in butter as a leafy side vegetable. The yellow-gold flowers can be used to create this tangy twist on classic marmalade, bringing some excitement to the breakfast table or perfect for a homemade gift.
Nettles can also be readily found in urban areas this month, and throughout spring. Pick the young top shoots to make a soup which is surprisingly popular with the whole family. Hawthorn is another great option, common in hedges, the leaves bring a nutty flavour to salads or cheese sandwiches.
BY THE SEA:
Coastal foraging also has huge potential. From the cockles and crabs which inhabit our salty seas, to the range of seaweeds easily harvested from the shallowest of rock-pools, there is something for everybody. Coastal foraging is not so reliant on seasons, but it may be easier to brave the beach in the spring sunshine!
Sea lettuce is abundant around the coasts of the UK. It can be easily found in rock-pools and can be identified by its broad, green translucent leaves resembling, as its name suggests, lettuce! Full of calcium and magnesium, sea lettuce is a refreshing addition to more regularly used vegetables. Use it to wrap sushi, or dry it out to create a condiment perfect for adding a salty, crispy addition to various meals.
For a more adventurous forage, rock samphire is an abundant coastal plant, with grey-green, fleshy leaves which can be picked from May onwards. Simmer the young green leaves and toss in butter for a salty, aromatic side dish. Rock Samphire can be found growing from rocks just above the tideline. Try to avoid harvesting rock samphire from higher cliff faces - this can contribute to cliff erosion, and they are often just a little too high to safely reach. Aim for low down, easily accessible rocks or walls.
The recipes:
FORAGING Precautions:
Foraging for wild food can be highly enjoyable and accessible to everybody, but whether you’re just starting out, or trying to live more sustainably through regular foraging, it is important to do your research and be sure of what you are picking. Avoid plants which have not-so-tasty or poisonous look-alikes. Use a good foraging guide, check plant identification books, and speak to locals and experts who know the area. The results will be well worth it!
Remember: If you are unsure, leave it well alone!
The impacts of foraging on our environment can be very positive, providing that foragers take only what they need, and stick to a few basic guidelines. Foraging can also contribute to a better understanding of the natural world, and it is a great way of teaching younger generations how to live peacefully alongside nature.
Things to remember:
Insects, birds, and mammals rely on a variety of plants for food and shelter. Take only what you need, and leave plenty for wildlife.
Uprooting plants will stop them from growing back - carefully cut small parts of the plant, leaving enough leaves for photosynthesis and flowers for pollination.
Stick to known routes through the countryside and woodland, so as not to cause unnecessary disturbance to the environment.
Always seek permission before foraging on privately owned land.
The Wildlife Trusts and The Woodland Trust both allow foraging on some, but not all, of their sites. They have some great guidance for foragers on their websites.
Check the Wildlife and Countryside Act 1981 for full guidelines.
Jennifer Carter
Jennifer Carter is a wildlife writer and photographer based in Falmouth, Cornwall. She is particularly focused on the relationship between humans and the natural environment, and has a keen interest in plants and insects. Jennifer also writes and photographs for local conservation projects, documenting their progress and achievements. She is currently working towards an MA in Travel and Nature Writing. You can find her on her Instagram or for more of her work check out her website.