Depending on the time of year, within walking distance of where I live, there’s wild fruit, berries, nuts, and edible flowers growing in hedgerows, woodland edges, and forgotten corners of the countryside.
Most of it’s easy to identify. None of it requires specialist knowledge or foraging courses. You just need to know where to look and when to pick.
So I started making a colossal post with a load of information on the fruit and other bits I forage for, what you can make, and when to find it. It quickly got away from me, so here’s Part One of Version Two (keep up), broken into seasonal chunks, for easier reading.
It’s April, so let’s start with Spring and what you can find at this time of year…
Wild Garlic (Ramsons)
When: March – May (leaves), April – May (flowers)
Where: Shaded woodland, damp areas, near streams
ID: Unmistakable garlic smell when crushed, broad green leaves, white star-shaped flowers.
Wild garlic carpets woodland floors in spring. The smell gives it away before you see it- disturbed and broken leaves have a strong smell of garlic.
What to pick: Young leaves (before flowering for best flavour), buds and flowers (milder, good for garnish), bulbs.
What to make:
Wild garlic pesto (use your standard recipe, just sub-out the basil for wild garlic leaves)
Add to soups, omelettes, pasta, potato salads
Make wild garlic butter
Pickled flower buds
Use flowers as garnish on salads
You’re best off picking young leaves before the plant flowers. The leaves get tougher and more bitter after flowering. Don’t be greedy- only take a few leaves per plant to allow regrowth. It’s illegal to dig up wildflowers and plants on public land so only dig up bulbs if you have the landowner’s permission or you have a couple of pots of the stuff- like me!
Elderflowers
When: Late May – June
Where: Hedgerows, gardens, woodland edges, waste ground
ID: Creamy white flower clusters, 5-petaled flowers, strong sweet scent
Elder trees are everywhere. The flowers appear in late spring and smell sweet.
What to pick: Flower heads in full bloom. Avoid picking after heavy rain. Ideally go out on a dry sunny day, as early as possible.
What to make:
- Elderflower cordial
- Elderflower champagne (fermented, fizzy)
- Dip into a tempura-style batter and fry the heads as fritters
It’s recommended that you shake the flowers gently to remove any resident insects before use. Or don’t, if you’d like a little extra protein in your cordial. If you wash them you’ll wash away most of the pollen, and that carries the majority of the flavour, so keep that in mind. Like with most wild food, I’d avoid picking flowers from bushes/trees growing alongside busy roads or on brownfield sites or anywhere where there’s a risk of nasty stuff in the ground.
Dandelions
When: March – May (flowers), year-round (leaves and roots)
Where: Lawns, meadows, waste ground – everywhere
ID: Bright yellow flowers, jagged leaves, white sap when broken
Dandelions are considered weeds, but they’re entirely edible and abundant.
What to pick: Flowers for “honey”, roots if you’re ambitious, and apparently you can eat the young ‘heart’ like an artichoke but I’ve not
What to make:
- Dandelion “honey” (flowers simmered with sugar and lemon – thick, sweet syrup)
- The roots can be roasted and used as a coffee substitute
Use your head- only pick flowers from areas that haven’t been sprayed with pesticides or heavily dog-walked. Avoid roadside verges too. Don’t take all the flower heads, either- think about our friends the bees and their pollinator pals. It takes something like 200 flower heads to make a decent-sized jar so you will cover some ground.
Magnolia
When: March – April
Where: Gardens and parks
ID: Large white, pink or white and pink petals from trees that range in size from small and bush-esque to absolutely mahoosive.
Magnolia petals are edible and have a subtle flavour described as like ginger with a hint of vanilla. Okay, you’re collecting from curated areas so it’s not technically a wild food, but if you have access to a magnolia tree, give it a go.
What to pick: Fresh, undamaged petals
What to make:
- Pickle in vinegar
- Add to salads for visual impact
- Infuse in syrup for desserts
Usual don’t-be-a-dick advice; only pick from trees you have permission to take from. The flavour is delicate but it makes a great addition to salads and is a real conversation starter.
So, basically…
Now’s the time that everything is waking up and putting energy into making flowers. You can make stuff with some of those plants and their flowers, but we’ve still got a bit of waiting to do.
Now, some of you more learned outdoors-folk may be screaming at your phones right now because I missed your favourite. Where’s the three-cornered and few-flowered leek?? I get that, but I’ve not come across either of those in a location I’m comfortable picking from (lots of dogs around here, y’see). If I find a decent spot and manage to make something delicious, I’ll make another post- deal?
Yes, there are also some mushrooms that can be found at this time of the year, but I don’t know much of anything about those either. As my knowledge improves, so will the posts.
If you want to make something with wild garlic- get out now, the season will not wait for you.
Everyone needs sustenance on a foraging trip. Nuts are a good source of energy. What a coincidence- we sell smoked nuts! Buy Tom’s Meaty Nuts here.
And seeing as you made it all the way to the end of the post- have a cheeky 10% off when you spend £15. Just add F10RAGE at checkout. Nice one.
What are we watching? Struggling to get into an animated series called The Mighty Nein
What are we listening to? This Guitar Was Stolen Along With Years Of Our Lives by Ceschi
