Foraging In March: wild food and recipes to discover

wild nettles

Before you go picking up anything in your path, stop and think of this: do you know what you are looking for? Take only what you need, make sure not to damage the roots and leave some for others to find, don’t leave any waste behind you. 

If you are new to foraging, make sure to keep a good foraging guide with you at all times. Make sure you know the plant you are picking, and if in doubt, leave it out. It is better to be safe than sorry when looking for wild plants. You can get your journey started by reading our blog on the best foraging books here.

Now that we have got that covered let’s find out what to forage in March. March is the end of winter and the start of spring. While many believe this month has not much to offer for foraging, we know for a fact that this month is as good as any for foragers.

Pro tip: Bring a pair of foraging gloves and a foraging knife or scissors on your next foraging trip; your hands and fingers will thank us.

Foraging wild nettles in March

wild nettles

Wild Nettle is found in abundance in March. It packs as much Iron in as spinach does. Interestingly, it is a great source of Vitamin A, D and lots of other minerals. 

Wild Nettle starts growing in February; by March, it is ready to pick and eat. Once you’ve experienced its unique taste, you will keep coming back for more, and luckily it is available till late June, so Bon Appetite!

Wild Nettle Recipes

You can use Nettles as spinach or make a cup of nice nettle tea that has Iron, formic acid, silicic acid, and more. Nettles are healthy and tasty. For an even better taste, pick the smaller new leaves on top of the plant as you would with spinach or salad. 

For the adventurous kind why not try making a risotto using Nettle and Sorrel. If you are less adept in the kitchen Nettle soup is also easy to make and just as delicious.

While you can find nettles almost anywhere, please avoid foraging nettle near petrol stations, industrial areas, and on the roadsides.

Foraging Wild Garlic In March

Garlic has many uses when it comes to cooking, when added to most dishes it can make anything taste better. You can forage wild garlic throughout Britain and Ireland in mixed woodland during March, and you cannot mistake its plant. 

The unique shape of its leaves and its distinct aroma is enough to make it stand out in the wild. Unlike regular garlic, you will use its leaves. 

The leaves of wild garlic pack lots of vitamins and minerals and pair best with mashed potatoes to flavour the butter, and even you can use it to season your fish dishes.

Wild Garlic Recipes

Being milder than the garlic bulbs that you would used for cooking, you can add some leaves to your omelette to make them taste even better, try chopping and crushing some wild garlic leaves into the eggs, and thank us later. 

Try pairing wild garlic with salads or preserve it in olive oil to be used whenever needed as a salad dressing or to lift a fish dish to another level.

Foraging Chickweed

Chickweed is yet another gift to foragers in March. Its leaves are tasty and can be eaten in salads, or you can make a delicious chickweed pesto. Chickweed plants thrive only in colder months, so make sure you pick it before the temperature starts to rise.

Chickweed is considered to have medicinal properties and is primarily used for skin treatment in Chinese medicine. You can use Chickweed to flavor your sandwiches and wraps or it can be used and cooked as Spinach as well. It packs a lot of vitamins like A, C, and B and a bunch of minerals as well.

As with all foraging, please be extra careful when you pick chickweed. Do not pick more than you need because it doesn’t keep well in either the fridge or freezer. Use it or lose it within a day or two max.

Foraging Miners' Lettuce

History tells us that miners use to forage this lettuce long ago and would eat it raw. Miner’s lettuce is rich in Vitamin C and tastes best when eaten raw or mixed with other greens. It can be used to make sandwiches as well. 

Although it grows within the cracks in roads, we recommend not picking in locations where it is contaminated with pollution or pesticides.

Foraging sorrel in March to substitute lemon

Common or garden sorrel can be found in almost all grasslands throughout Britain and Ireland in March and April. Primarily it is used for flavouring. 

It is an excellent substitute for lemons because of its naturally tangy flavour. You can use its leaves either in Salad or make an excellent soup with sorrel as well. 

To really make your food pop, chop up some of the leaves and add them to your favourite salads or soups.

Foraging is an excellent activity. It helps you go outdoors, exercise, take in all that fresh air and helps to develop a connection with the food you’re eating. 

So this March go out and pick some of the nicest wild foods that can only be found in your local parks and not in the supermarket.

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