Discover over forty wild food plants you can forage and harvest in February.
Availability should only be seen as a rough guide. Variations in climate and location will make a difference to what’s available.
Alexanders – Smyrnium olusatrum
Leaf: Raw, cooked.
Leaf stems: Raw, cooked.
Ash – Fraxinus excelsior
Seed: Raw, cooked.
Bittercress – Cardamine spp.
Leaf: Raw, cooked.
Burdock – Arctium spp.
Root: Raw, cooked.
Cat’s ear – Hypochaeris radicata
Leaf: Raw, cooked.
Cleavers – Galium aparine
Shoots: Raw, cooked.
Crosswort – Cruciata laevipes
Leaf: Raw, cooked.
Daisy – Bellis perennis
Leaf/rosette: Raw, cooked.
Dittander – Lepidium latifolium
Leaf: Raw, cooked.
Garlic mustard – Alliaria petiolata
Leaf: Raw, cooked.
Ground elder – Aegopodium podagraria
Leaf: Raw, cooked.
Ground ivy – Glechoma hederacea
Leaf: Raw, cooked.
Hazel – Corylus avellana
Flowers: Cooked.
Honesty – Lunaria annua
Root: Cooked.
Hottentot fig – Carpobrotus edulis
Leaf: Raw, cooked.
Lesser celandine – Ficaria verna
Leaf: Cooked.
Mallow – Malva sylvestris
Leaf: Raw, cooked.
Meadowsweet – Filipendula ulmaria
Root: Cooked.
Navelwort – Umbilicus rupestris
Leaf: Raw, cooked.
Nipplewort – Lapsana communis
Leaf: Raw, cooked.
Oregon grape – Mahonia aquifolium
Flower: Raw.
Orpine – Sedum telephium
Leaf: Raw, cooked.
Oxeye daisy – Leucanthemum vulgare
Leaf: Raw, cooked.
Shoots: Raw, cooked.
Primrose – Primula vulgaris
Flower: Raw
Leaf: Raw, cooked.
Red dead nettle – Lamium purpureum
Leaf: Raw, cooked.
Red valerian – Centranthus ruber
Leaf: Raw, cooked.
Rough hawkbit – Leontodon hispidus
Leaf: Raw, cooked.
Saxifrage – Chrysosplenium spp.
Leaf: Cooked.
Scurvygrass – Cochlearia spp.
Leaf: Raw, cooked.
Sea beet – Beta vulgaris subsp. maritima
Leaf: Raw, cooked.
Sea purslane – Atriplex portulacoides
Leaf: Raw, cooked.
Shepherd’s purse – Capsella bursa-pastoris
Leaf/rosette: Raw, cooked.
Silver birch – Betula pendula
Inner bark: Cooked.
Twigs: Tea.
Spear thistle – Cirsium vulgare
Midrib: Raw; cooked.
Three-cornered leek – Allium triquetrum
Leaf: Raw, cooked.
Violet – Viola spp.
Leaf: Raw, cooked.
White dead nettle – Lamium album
Leaf: Raw, cooked.
White stonecrop – Sedum album
Leaf: Raw.
Wild fennel – Foeniculum vulgare
Root: Cooked.
Wild garlic – Allium ursinum
Leaf: Raw, cooked.
Wood avens – Geum urbanum
Leaf: Cooked.
Root: Raw, cooked.
Yarrow – Achillea millefolium
Leaf: Raw, cooked.