Feature Photo by Rafael Padeirot
If you’ve been around me for a bit, then you’ll know that once spring and summer kick in, I always get myself out there to do some foraging. And there’s something about April that makes it feel like the right time to start.
After the stillness of winter, the landscape begins to shift. Not dramatically at first, but gradually, small signs that life is returning. Fresh leaves, tender shoots, early flowers. Everything feels new, but also slightly fragile.
It’s one of the best times to forage because so many plants are in their early stages of growth. Leaves are softer, flavours are lighter, and there’s a sense of freshness that feels very different from later in the year. You start to notice textures more. The softness of young leaves, the brightness of new greens, and the subtle differences between plants that might otherwise look similar at a glance. And once you start looking, it’s hard to stop.
WHAT IS FORAGING?
Foraging, at its core, is simply the act of gathering food from nature. However, the more I reflect on it, the more I realise that it transcends mere sustenance. It encompasses a profound sense of awareness.
Throughout much of human history, foraging was not merely a hobby or a weekend pastime; it was essential for survival. Knowledge about plants: what was safe to eat, what held medicinal properties, and what to avoid, was shared across generations and integrated into daily life.
Somewhere along the way, that vital connection has diminished. Food has transformed into something we purchase rather than something we recognise. The changing seasons have become less apparent, and ingredients have become more abstract.
Foraging, in its own small yet significant way, helps to restore that connection. It encourages you to slow down, to observe more intently, and to notice what is growing at your feet, along hedgerows, in woodland clearings, or even in the cracks of pavements. It’s not about collecting as much as possible; it’s about learning to see truly.
FORAGING RESPONSIBLY
Before diving into foraging, it’s crucial to acknowledge that it comes with a certain level of responsibility. This responsibility isn’t heavy or burdensome; rather, it fosters a sense of respect for nature.
There’s an unspoken understanding that you are entering an existing ecosystem. The objective is not to extract from it, but to navigate through it with care.
- Choose to pick only from areas where plants are plentiful, not scarce.
- Gather just a small quantity, just enough for your needs, while leaving the majority untouched.
- Be aware of your surroundings, steering clear of roadsides, polluted spots, or any locations where soil contamination is a concern.
Perhaps most importantly, only harvest what you can confidently recognise.
Many plants can appear similar, yet some may not be safe for consumption; it’s always wiser to err on the side of caution. If you have any doubts, it’s perfectly fine to observe, take a photo, and return later with more knowledge. Foraging is not about achieving perfection right away; it’s about gradually learning and growing over time.
WHAT YOU CAN FORAGE IN SPRING
Once you begin to pay attention, this season unveils its wonders in layers.
Alexanders
Along coastal paths and hedgerows, you may encounter alexanders, a plant brought to the UK by the Romans. With its glossy green leaves and thick, succulent stems, it boasts a robust, aromatic flavour reminiscent of parsley and angelica. Virtually every part of this plant is usable: the stems can be gently steamed or sautéed, while the leaves and flowers bring a fresh, slightly wild touch to salads.
BRAMBLE
In more familiar settings, bramble might be easier to spot. While many associate it with blackberries later in the year, the young leaves are equally fascinating. Soft and slightly astringent, they are often brewed into herbal teas and have been cherished for their medicinal qualities throughout generations. Utilising a plant we typically overlook in a different way brings a grounding experience.
Cow Parsley
Once you know what to look for, cow parsley appears almost everywhere. Delicate and airy, it often lines roadsides and woodland paths, belonging to the same family as carrots and parsley. Its leaves can be used like herbs, but extra caution is needed for identification, as it has some poisonous lookalikes.
Garlic Mustard
Often referred to as hedge garlic, this plant quietly thrives along verges and hedgerows, releasing a gentle garlic aroma when crushed. Its flavour is softer and more peppery than cultivated garlic, making it a delightful addition when chopped into dressings or stirred into simple dishes.
Hairy Bittercress
Low to the ground and often found in unexpected places, hairy bittercress grows in small clusters. Its tiny leaves and delicate white flowers add a peppery kick to salads. Although many consider it a weed, recognising it transforms it into a small, hidden gem scattered across the landscape.
Mallow
Mallow is another plant that’s easy to miss. Its rounded, slightly textured leaves thrive in open spaces and along roadsides. While its flowers will bloom later, the leaves are already usable. They have a softness and slightly silky texture, perfect for soups and slow-cooked dishes.
Wild Garlic
Wild garlic is one of the easiest plants to forage, but also one that requires care. It can look similar to lily of the valley when young, which is poisonous, so the simplest way to be sure is to gently crush a leaf between your fingers. That garlicky smell is unmistakable. Both the leaves and flowers can be used, and the flavour is much milder than cultivated garlic. It works its way into everything, pestos, soups, butters, salads, bringing with it something that feels distinctly seasonal.
WHAT TO COOK WITH YOUR FORAGED PLANTS
One aspect I’ve grown to value about foraging is its lack of need for elaborate recipes. Many of these plants shine when treated with simplicity, incorporated into the dishes you already prepare, introducing something fresh, slightly surprising, and deeply seasonal to your table.
Alexanders
With their aromatic, slightly celery-like taste, alexanders are perfect for comforting, uncomplicated dishes. You could gently sauté the stems in butter with a sprinkle of black pepper and sea salt, allowing them to soften just enough while retaining their structure. They blend nicely into spring risottos, can be stirred into pasta, or even added to a basic vegetable broth for extra depth.
If you’re feeling adventurous, try infusing them into gin for a subtle, herbal twist that resonates with the season.
Bramble Leaves
Bramble leaves are more about savouring the moment than cooking. One of the easiest ways to use them is by making herbal tea. Fresh or dried, they can be steeped in hot water to create a light, slightly fruity infusion with gentle, astringent notes: a grounding drink, especially in the early evening.
You might also blend them with other wild herbs or add a slice of lemon for a brighter flavour.
Cow Parsley
Cow parsley functions similarly to the herbs we’re more accustomed to. Its delicate, slightly carrot-like flavour makes it ideal for finishing dishes. You could finely chop it and sprinkle it over roasted vegetables, mix it into scrambled eggs, or fold it into a simple butter to accompany bread.
It’s delightful added at the end of a soup: not to cook down, but to introduce a fresh, green note just before serving.
Garlic Mustard
Garlic mustard boasts a mild, peppery garlic flavour that shines when used raw or minimally processed.
It’s perfect for a quick wild pesto, blended with olive oil, nuts or seeds, and a bit of lemon. This can be tossed through pasta, spread on toast, or served as a base for a simple spring lunch.
It also complements salads beautifully or can be layered into sandwiches, especially alongside creamy cheeses.
Hairy Bittercress
Its peppery, slightly tangy flavour makes it a great addition to salads, where it can replace or complement arugula or watercress. You might sprinkle it over soups, stir it into salsa, or blend it into a vibrant green pesto. Though a small addition, it subtly elevates a dish.
Mallow
Mallow has a distinct texture compared to most other plants: slightly silky, almost reminiscent of okra when cooked. It excels in soups and stews, where it thickens the liquid gently and contributes a comforting richness. You could stir it into a slow-cooked vegetable soup or experiment with it in dishes inspired by molokhia, where that texture becomes part of the experience.
Wild Garlic
Wild garlic is likely the most versatile of the group, and once you begin using it, it tends to find its way into everything. A simple wild garlic pesto is often the starting point: blended with olive oil, nuts, and a squeeze of lemon. It’s quick, fresh, and stores well. You can also incorporate it into butter, stir it through risottos, add it to omelettes, or use it to impart a mild garlic flavour to soups and sauces without the intensity of cultivated garlic. Even something as straightforward as chopping it into a salad or sandwich can transform the dish into something distinctly seasonal.
