lifestyle Feature Foraging season is upon us
Are you ready to add a little more adventure to your spring cuisine? Look no further than the world of foraging. Here’s your guide to some of the most delectable finds in April, courtesy of Amy Wild.
April marks the perfect time to scour woodlands, forests, and countrysides
greens to give your home-cooked meals a local, seasonal twist. So put on your walking shoes, grab some gloves and head into nature to explore the abundance of wild edibles available this time of year.
for fresh spring
First up, we have Alexanders, also known as horse parsley. Its leaves and stems are edible and have a unique, slightly sweet fla- vour that’s perfect for a variety of dishes. Plus, the plant is incred- ibly versatile: you can use it in soups, stews, salads, and even as a substitute for celebrity in recipes. This wild veggie is a real treasure – some say it’s like finding a rare item on eBay…
Next, bramble leaves. Sure, you’ve picked blackberries be- fore, but did you know the leaves
are also edible? They are packed with antioxidants and vitamin C and add a fun, adventurous spin to your spring salad. Just be careful of the thorns.
It’s peak season for dandelions: April is the perfect time to get out and gather these yellow gems and make a variety of treats, from dandelion coffee and wine to des- serts and puddings. These bright blooms are not only beautiful to look at but they are also packed with vitamins.
Cow parsley is another must- try herb. But if you’re a beginner, beware: it’s a carrot family mem- ber and can be easily confused with other species, notably poi- son hemlock. So before you start munching, make sure you know exactly what you’re eating.
Garlic mustard is another fla- vourful find. This herb has a mild, peppery garlic flavour and is a member of the cabbage family. Its other common name, jack by the hedge, is fitting as its garlic-like aroma, when crushed, was once said to be the devil’s breath. But don’t let that stop you from enjoy- ing its deliciousness!
Hairy bittercress is a weed most people overlook, but it has a delightful, peppery tang flavour and is nutritious too. It’s packed with vitamin C, iron, and antioxi- dants, making it a great addition to any healthy diet. Plus, it’s incred- ibly easy to incorporate into your meals: sprinkle some over a salad or use as a garnish.
Nettles are a no-brainer – so long as you put on your thickest gloves before you start picking to avoid getting stung, that is. Once
you have your gloves on, select the young leaves from the tips. From there, the culinary options are endless: whip up some nettle soup, add it to a Welsh rarebit, or even toss it in an omelette.
Wild garlic, also known as ram- sons, is a native find that grows in dense clusters on the forest floor. It’s a rich source of folklore and purportedly has the power to ward off vampires and evil spirits. But if the real magic is in its delicious flavour, that’s more than enough.
Although unlikely to be flowering just yet, mallow is another herb perfect for picking in April. Its leaves and stems are edible and rich in protein, calcium, iron, and vitamin C. So, get out there and start foraging – who knows what delicious surprises you’ll find…
44
Living Wild UK
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64
