Foraging tips for March & April
Hello fellow Wild Food Lovers...
Hello Fellow Foragers,
It is good to finally be back after a long and winding hiatus since the pandemic hit us pretty hard here in Ireland. For me, it immediately put all of my foraging and tour plans on hold. After quitting my full-time job to spend years building up experiences of foraging with friends and pouring my heart into the idea, I was more than a little down in the dumps when covid struck. After wallowing in self pity I picked myself up from the floor but the connection I had with my foraging world collapsing and COVID restrictions really made me question things so I quickly grabbed the comfort of my pen and began writing. I am pleased to say that I kelp my love for experimenting with wild foods and I am delighted to be starting this journey today to offer insights, tips and tricks from all of my foraging adventures.
I am so excited to be sending my first newsletter to a wild and waiting community that are eager to learn more about the wonderful world of wild foods, edible plants, mushrooms and natures delicious bounty. Those who know me or have been out on the trails with me know that I am an advocate for seasonal eating and want to promote patience when it comes to what we find on our supermarket shelves. We live in a world that is now spoiled for choice but this choice has a grave cost on the environment and people working with the foods we love to find on our supermarket shelves. This weekly newsletter is designed to give you a taste for the foraging lifestyle, provide some recipe inspiration and share stories from our adventures along the way. Thank you for being here and supporting my love for foraging, food and outdoor living.
Someday soon we will meet again and forage through the woods with our shared love for the nature as the only comfort blanket and our knowledge that hard time are like clouds, they pass by with time.
If you like some of my updates I would love your support so that I can continue my foraging and writing adventures!
Foraging in March & April - What to find and how to collect
Did you ever walk through a forest in March wondering why the waft of garlic was so strong? No, it wasn’t last nights dinner repeating itself. It is the freshest smell of wild garlic popping up from well soaked earth to say hello.
The young garlic leaves are tender but not fragile. There are many delicate plants and mushrooms in the wild, garlic isn’t one of them. A common mistaken identity is the three cornered leek that can be found around this time of the year too. Be careful picking these pretty three petaled flowers. They are the perfect addition to spring and early summer salads if you can manage to get them home in one piece. (I am not the most gentle footed forager so I am always mindful to watch my step as I plod around the forests.) Enough with the waffling Lisa. Here are some of the favourite finds for the month of March:
Sea Beet
This wild green edible plant is easy to find by the coast. Boil it or steam it to get the best flavour. It is known as the cousin of spinach and packed full of nutrients. Look out for glossy, bright green leaves on your next coastal walk.
Cow Parsley
Look out for fern like leaves when foraging for cow parsley. This plant grows tall just before the summer months. It likes the shade and grassy areas. You will find umbrella like bunches of tiny white flowers on the tip. Dont pick cow parsley if you can’t identify it as it is often mistaken for more poisonous plants such as hemlock.
Wild Garlic - Stems an’ All!
Also known as ramsons, you might smell this plant before you see it if you are wandering in the woods in springtime. In May it is very easy to identify with it;s pointy small white petaled flowers. Every inch of this wild plant can be used in delicious recipes. Common uses for wild garlic include making homemade wild garlic pesto, chopping it into salads and adding it to soups to give an extra punch of flavour.
Fragrant Elderflowers
If you live near any organic fruit store or hipster cafe you may have stumbled upon Elderflower cordial or better yet Elderflower champagne. This fragrant plant comes bursting to life at Springtime. Usually found in hedgegrows, on the banks of rivers and in wild wooded areas, it is easy to identify. All you need to make homemade elderflower cordial is a little bit of patience as it takes time for the mixture to set. Find our tried and tested recipe here.
Humble Dandelions
The health benefits of dandelions are now widely recognised. Containing plenty of antioxidants and vitamins this may be the most undervalued commonly found plant. This humble yellow flowers are often a source of pain for gardeners who like to keep their gardens clear of wild weeds. However dandelions are rich in pollen and nectar that feed the bees so try to hold off on mowing your lawn the second that spring arrives. To get your weekly does of dandelion, use it is a hot pot of tea or add the petals to your salads.
Nettles
Often feared for their stinging abilities, nettles are full of nutrition when picked at the right time of year. Most parks and wooded areas will have patches of nettles hanging around together in large crowds. They are rich in Vitamins C and K and contain more iron than spinach. Try this heart warming nettle soup recipe to get acquainted with this edible plant.
Linden Leaves
These nutrient packed leaves come from Linden trees. It has massive heart-shaped leaves with fragrant flowers that can be eaten fresh or dropped into any wild tea recipe. They are said to have relaxing properties like chamomile. Young Linden Leaves are a sweet addition to salads in spring and summertime.
If you have any plants to tell us about we would love to hear from fellow fruit and foraging enthusiasts.
Wild Recipe of the Month - Wild Garlic Pesto
Tis’ the season for Wild garlic, Falalala, lalalala! You cannot truly say that you are a forager without mastering this delicious combination of wild garlic leaves, parmesan cheese and pine nuts.
Picking and Preparation
Don’t pick from the roots, leave some for others and be sure to wash the leaves thoroughly before you use them.
If you are out foraging for wild garlic follow these simple tips: Never pick plants from the root, always use a scissors.
Make sure to wear gloves at all times.
Wild garlic is most commonly found from March to July.
Pick healthy leaves that are long and bright in colour! Try and pick the leaves from an area that’s less likely to have been crossed by animals.
The best way to check that what you’ve picked is wild garlic is to smell it. The smell is strong.
INGREDIENTS
100g wild garlic leaves (a big bunch or a basket full will do)
50g nettle leaves
50g parmesan cheese
50g toasted pine nuts or walnuts are a nice alternative
2 tablespoons of olive oil
Lemon juice (at least half a lemon is needed)
A pinch or salt and a pinch of pepper
METHOD
Wash wild garlic leaves and nettles thoroughly. Be sure to always wear gloves when cooking with fresh nettles. They sting until they are boiled.
Place the nettle leaves in a pot of cold water, make sure the nettles are covered and allow to boil. This should only take ten minutes.
Drain the water and squeeze the leaves in a dry cloth to get rid of all excess water and juice. Place the galic leaves, nettles, parmesan, and nuts into a food processor and blitz. Slowly add two tablespoons of olive oil.
Add an extra spoon of olive oil if the mixture is too dry.
Add in your salt, pepper, and lemon juice to taste.
Once you have your wild garlic pesto prepared you can use it with pasta, as a dip or add to sandwiches for extra flavour. You can store fresh pesto in the fridge for up to one week. If you want to keep it longer, freezing it will hold the taste for 9 months.
Happy Foraging Everyone!
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I love seeing pics of adventures and wild food dishes from friends so please feel free to share and I will share them each month with the community.