01. what to forage in january

Discover twenty five wild food plants you can forage and harvest in January.

Availability should only be seen as a rough guide. Variations in climate and location will make a difference to what’s available.

BirchBetula pendula
Twigs: Tea.

BittercressCardamine spp.
Leaf: Raw, cooked.

BurdockArctium spp.
Root: Raw, cooked.

CleaversGalium aparine
Shoots: Raw, cooked.

Creeping Thistle – Cirsium arvense
Root: Cooked.

DaisyBellis perennis
Rosette: Cooked.

DandelionTaraxacum officinale agg.
Leaf: Raw, cooked.

Fennel – Foeniculum vulgare
Root: Raw, cooked.

Ground ElderAegopodium podagraria
Leaf: Raw, cooked.

HogweedHeracleum sphondylium
Root: Cooked.

HorseradishArmoracia rusticana
Root: Raw, cooked.

Lesser CelandineFicaria verna
Leaf: Cooked.

Mahonia – Mahonia aquifolium
Flowers: Raw.

MeadowsweetFilipendula ulmaria
Root: Cooked.

NavelwortUmbilicus rupestris
Leaf: Raw, cooked.

Nipplewort – Lapsana communis
Leaf: Raw, cooked.

Orpine – Sedum telephium
Root: Cooked.

Pink Purslane – Claytonia sibirica
Leaf: Raw, cooked.

Red Valerian – Centranthus ruber
Leaf: Raw, cooked.
Root: Cooked.

Rough Hawkbit – Leontodon hispidus
Root: Coffee substitute.

Saxifrage – Chrysosplenium spp.
Leaves: Cooked.

Sea BuckthornHippophae rhamnoides
Fruit: Raw, cooked.

Smooth SowthistleSonchus oleraceus
Leaf: Raw, cooked.

Three-Cornered LeekAllium triquetrum
Leaf: Raw, cooked.

VioletViola spp.
Leaf: Raw, cooked.

White Dead NettleLamium album
Leaf and shoots: Raw, cooked.

White Stonecrop – Sedum album
Leaf: Raw.

Wood AvensGeum urbanum
Root: Raw, cooked.

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