Discover over forty wild food plants you can forage and harvest in April.
Availability should only be seen as a rough guide. Variations in climate and location will make a difference to what’s available.
Bramble – Rubus fruticosus agg.
Shoots: Raw, cooked
Brooklime – Veronica beccabunga
Leaf: Cooked
Charlock – Sinapis arvensis
Leaf: Raw, cooked
Chickweed – Stellaria media
Leaf: Raw, cooked
Shoots and tips: Raw, cooked
Cow Parsley – Anthriscus sylvestris
Leaf: Raw, cooked
Stem: Raw, cooked
Crosswort – Cruciata laevipes
Leaf: Raw, cooked
Shoots and tips: Raw, cooked
Dandelion – Taraxacum spp.
Leaf: Raw, cooked
Darwin’s Barberry – Berberis darwinii
Flowers: Raw
Flowering Currant – Ribes sanguineum
Leaf: Raw, cooked
Flowers: Raw, cooked
Garlic Mustard –Alliaria petiolata
Leaf: Raw, cooked
Shoots and tips: Raw, cooked
Greater Stitchwort – Stellaria holostea
Shoots and tips: Raw, cooked
Ground Elder Aegopodium podagraria
Leaf: Raw, cooked
Ground Ivy – Glechoma hederacea
Leaf: Raw, cooked
Flowers: Raw
Hairy Bittercress – Cardamine hirsuta
Leaf: Raw, cooked
Shoots and tips: Raw, cooked
Hawthorn – Crataegus monogyna
Leaf: Raw, cooked
Flower: Raw
Hedge Mustard – Sisymbrium officinale
Leaf: Raw, cooked
Hogweed – Heracleum sphondylium
Leaf: Cooked
Shoots: Cooked
Horseradish – Armoracia rusticana
Leaf: Raw, cooked
Lime – Tilia spp.
Leaf: Raw, cooked
Mallow – Malva spp.
Leaf: Raw, cooked
Mint – Mentha spp.
Leaf: Raw, cooked
Shoots and tips: Raw, cooked
Mugwort – Artemisia vulgaris
Leaf: Cooked
Shoots: Cooked
Navelwort – Umbilicus rupestris
Leaf: Raw, cooked
Nipplewort – Lapsana communis
Leaf: Raw, cooked
Shoots and tips: Raw, cooked
Orpine – Sedum telephium
Leaf: Raw
Oxeye Daisy – Leucanthemum vulgare
Leaf: Raw, cooked
Shoots and tips: Raw, cooked
Pignut – Conopodium majus
Root: Raw, cooked
Pine – Pinus spp.
Shoots and tips: Raw, cooked
Red Campion – Silene dioica
Leaf: Raw, cooked
Shoots and tips: Raw, cooked
Red Dead Nettle – Lamium purpureum
Leaf: Raw, cooked
Shoots and tips: Raw, cooked
Sea Beet – Beta vulgaris subsp. maritima
Leaf: Raw, cooked
Shoots and tips: Raw, cooked
Shepherd’s-Purse – Capsella bursa-pastoris
Leaf: Raw, cooked
Shoots and tips: Raw, cooked
Sorrel – Rumex acetosa
Leaf: Raw, cooked
Sowthistle – Sonchus spp.
Leaf: Raw, cooked
Shoots and tips: Raw, cooked
Stinging Nettle – Urtica dicoica
Leaf: Raw, cooked
Shoots and tips: Raw, cooked
Tansy – Tanacetum vulgare
Leaf: Cooked
Violet – Viola spp.
Leaf: Raw, cooked
Flowers: Raw, cooked
White Dead Nettle – Lamium album
Leaf: Raw, cooked
Shoots and tips: Raw, cooked
Wild Garlic – Allium ursinum
Leaf: Raw, cooked
Flowers: Raw, cooked
Buds: Raw, cooked
Wild Mustard – Brassica spp.
Leaf: Raw, cooked
Shoots and tips: Raw, cooked
Wood Avens – Geum urbanum
Leaf: Raw, cooked
Root: Raw, cooked
Wood Sorrel – Oxalis acetosella
Leaf: Raw, cooked
Yarrow – Achillea millefolium
Leaf: Raw, cooked