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.
Birch – Betula pendula
Twigs: Tea.
Bittercress – Cardamine spp.
Leaf: Raw, cooked.
Burdock – Arctium spp.
Root: Raw, cooked.
Cleavers – Galium aparine
Shoots: Raw, cooked.
Creeping thistle – Cirsium arvense
Root: Cooked.
Daisy – Bellis perennis
Rosette: Cooked.
Dandelion – Taraxacum officinale agg.
Leaf: Raw, cooked.
Fennel – Foeniculum vulgare
Root: Raw, cooked.
Ground elder – Aegopodium podagraria
Leaf: Raw, cooked.
Hogweed – Heracleum sphondylium
Root: Cooked.
Horseradish – Armoracia rusticana
Root: Raw, cooked.
Lesser celandine – Ficaria verna
Leaf: Cooked.
Mahonia – Mahonia aquifolium
Flowers: Raw.
Meadowsweet – Filipendula ulmaria
Root: Cooked.
Navelwort – Umbilicus 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 buckthorn – Hippophae rhamnoides
Fruit: Raw, cooked.
Smooth sowthistle – Sonchus oleraceus
Leaf: Raw, cooked.
Three-cornered leek – Allium triquetrum
Leaf: Raw, cooked.
Violet – Viola spp.
Leaf: Raw, cooked.
White dead nettle – Lamium album
Leaf and shoots: Raw, cooked.
White stonecrop – Sedum album
Leaf: Raw.
Wood avens – Geum urbanum
Root: Raw, cooked.