What to Forage in February – The Best Wild Food Plants to Harvest

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.

AshFraxinus excelsior
Seed: Raw, cooked.

BittercressCardamine spp.
Leaf: Raw, cooked.

BurdockArctium spp.
Root: Raw, cooked.

Cat’s ear – Hypochaeris radicata
Leaf: Raw, cooked.

CleaversGalium aparine
Shoots: Raw, cooked.

Crosswort – Cruciata laevipes
Leaf: Raw, cooked.

DaisyBellis perennis
Leaf/rosette: Raw, cooked.

Dittander – Lepidium latifolium
Leaf: Raw, cooked.

Garlic mustardAlliaria petiolata
Leaf: Raw, cooked.

Ground elderAegopodium podagraria
Leaf: Raw, cooked.

Ground ivyGlechoma hederacea
Leaf: Raw, cooked.

Hazel – Corylus avellana
Flowers: Cooked.

Honesty – Lunaria annua
Root: Cooked.

Hottentot figCarpobrotus edulis
Leaf: Raw, cooked.

Lesser celandineFicaria verna
Leaf: Cooked.

MallowMalva sylvestris
Leaf: Raw, cooked.

MeadowsweetFilipendula ulmaria
Root: Cooked.

NavelwortUmbilicus rupestris
Leaf: Raw, cooked.

NipplewortLapsana communis
Leaf: Raw, cooked.

Oregon grapeMahonia aquifolium
Flower: Raw.

Orpine – Sedum telephium
Leaf: Raw, cooked.

Oxeye daisyLeucanthemum 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 beetBeta vulgaris subsp. maritima
Leaf: Raw, cooked.

Sea purslaneAtriplex portulacoides
Leaf: Raw, cooked.

Shepherd’s purse – Capsella bursa-pastoris
Leaf/rosette: Raw, cooked.

Silver birchBetula pendula
Inner bark: Cooked.
Twigs: Tea.

Spear thistle – Cirsium vulgare
Midrib: Raw; cooked.

Three cornered leekAllium triquetrum
Leaf: Raw, cooked.

White dead nettleLamium album
Leaf: Raw, cooked.

White stonecrop – Sedum album
Leaf: Raw.

Wild fennelFoeniculum vulgare
Root: Cooked.

Wild garlicAllium ursinum
Leaf: Raw, cooked.

Wood avensGeum urbanum
Leaf: Cooked.
Root: Raw, cooked.

YarrowAchillea millefolium
Leaf: Raw, cooked.

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