Fabulous FORAGING

Go for a walk and discover wonderful spring greens that are ripe for the picking

- LOUISE MIDGLEY

The fresh green shoots of wild herbs and wild flowers are growing vigorously now that daylight hours have begun to stretch. Many edible leaves are highly nutritious, being rich in vitamins, minerals, antioxidants and fibre. When setting out on a foraging expedition, make sure you're allowed to harvest what you find, and go armed with a book that clearly identifies the edible leaves from the inedible and poisonous.

Nettle leaves

Pick young nettle leaves as they emerge, from early to mid-spring, but leave them alone once they're in flower. It goes without saying that you need to wear protective gloves when handling the plant to avoid getting stung. However, once added to boiling water, they lose their sting. Use the tender shoots in casseroles or soups, as they’re rich in iron, or make a reviving nettle tea by steeping a few fresh tips in boiling water. Remove the wilted leaves once the hot liquid has turned pale green.

DANDELIONS