Discover over sixty wild food plants you can forage and harvest in March.
Availability should only be seen as a rough guide. Variations in climate and location will make a difference to what’s available.
Ash – Fraxinus excelsior
Seed: Raw, cooked
Beech – Fagus sylvatica
Leaf: Raw, cooked
Birch – Betula pubescens
Sap: Raw, cooked
Bittercress – Cardamine spp.
Leaf: Raw, cooked
Black mustard – Brassica nigra
Leaf: Raw, cooked
Bristly oxtongue – Helminthotheca echioides
Leaf: Raw, cooked
Burdock – Arctium spp.
Petiole: Raw, cooked
Bush vetch – Vicia sativa
Cat’s ear – Hypochaeris radicata
Leaf: Raw, cooked
Chicory – Cichorium intybus
Leaf: Raw, cooked
Cleavers – Galium aparine
Shoots: Raw, cooked
Cow parsley – Anthriscus sylvestris
Leaf: Raw, cooked
Creeping thistle – Cirsium arvense
Stem: Raw, cooked
Crosswort – Cruciata laevipes
Leaf: Raw, cooked
Cuckooflower / Lady’s smock – Cardamine pratensis
Leaf: Raw, cooked
Daisy – Bellis perennis
Leaf/rosette: Raw, cooked
Dame’s violet – Hesperis matronalis
Leaf: Raw, cooked
Dittander – Lepidium latifolium
Leaf: Raw, cooked
Duke of Argyll’s teaplant – Lycium barbarum
Leaf: Cooked
Garlic mustard – Alliaria petiolata
Leaf: Raw, cooked
Ground elder – Aegopodium podagraria
Leaf: Raw, cooked
Ground ivy – Glechoma hederacea
Leaf: Raw, cooked
Hedge bedstraw – Galium album
Shoots: Raw, cooked
Hogweed – Heracleum sphondylium
Shoots: Cooked
Honesty – Lunaria annua
Root: Cooked
Hop – Humulus lupulus
Leaf: Cooked
Horseradish – Armoracia rusticana
Hottentot fig – Carpobrotus edulis
Leaf: Raw, cooked
Lesser celandine – Ficaria verna
Leaf: Cooked
Mahonia – Mahonia aquifolium
Flower: Raw
Mallow – Malva sylvestris
Leaf: Raw, cooked
Marsh thistle – Cirsium palustre
Stem: Raw, cooked
Meadowsweet – Filipendula ulmaria
Leaf: Raw, cooked.
Mugwort – Artemisia vulgaris
Leaf: Cooked
Navelwort – Umbilicus rupestris
Leaf: Raw, cooked
Nipplewort – Lapsana communis
Leaf: Raw, cooked
Orpine – Sedum telephium
Leaf: Raw, cooked
Oxeye Daisy – Leucanthemum vulgare
Leaf: Raw, cooked.
Shoots: Raw, cooked
Pink purslane – Claytonia sibirica
Leaf: 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
Rock samphire – Crithmum maritimum
Shoots: Raw, cooked
Rosebay willowherb – Chamerion angustifolium
Shoots: 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 kale – Crambe maritima
Shoots: Raw, cooked
Sea purslane – Atriplex portulacoides
Leaf: Raw, cooked
Shepherd’s purse – Capsella bursa-pastoris
Leaf/rosette: Raw, cooked
Silver birch – Betula pendula
Sap: Raw cooked
Sneezewort – Achillea ptarmica
Leaf: Raw, cooked
Spear thistle – Cirsium vulgare
Stem: Raw; cooked
Springbeauty – Claytonia perfoliata
Leaf: Raw, cooked
Sycamore – Acer pseudoplatanus
Leaf: Raw, cooked
Three cornered leek – Allium triquetrum
Leaf: Raw, cooked
Tufted vetch – Vicia cracca
Leaf: Raw, cooked
Violet – Viola spp.
Leaf: Raw, cooked
Flowers: Raw, cooked
Water mint – Mentha aquatica
Leaf: Raw, cooked
White dead nettle – Lamium album
Leaf: Raw, cooked
White stonecrop – Sedum album
Leaf: Raw
Wild angelica – Angelica sylvestris
Leaf: Raw, cooked
Wild garlic / Ramsons– Allium ursinum
Leaf: Raw, cooked
Winter cress – Barbarea vulgaris
Leaf: Raw, cooked
Wood avens – Geum urbanum
Leaf: Cooked
Root: Raw, cooked
Woodruff – Galium odoratum
Leaf: Raw, cooked
Yarrow – Achillea millefolium
Leaf: Raw, cooked
Hello Robin,
For some reason I have never yet come across ramsons with its wide leaves. Our rose bed has been invaded by hairy garlic, with its much narrower hairy leaves. I’ve sampled its leaves and flowers, but have not as yet made a dish with it, mainly because it gets mixed up with ornamentals like grape hyacinth. I finally identified it last year, having wondered why the leaves were so narrow, yet the plant bears a typical white garlic flower.
Are you familiar with hairy garlic?
Steve.
If by hairy garlic you mean Allium subhirsutum, then yes. It is growing in my neighbours garden.
I love wild garlic. Every year I collect loads and make my own garlic salt using Sel de Geurande, a years supply!! 🙂
Ooh, recipe please
Hi Robin, I found our first little shoots of Wild garlic on Islay this morning. Last year I made my own wild garlic butter and put it in all my soups and stews. I may try the Garlic salt this year, We are lucky enough to live in ancient woodland and are surrounded by it and many other plants, which with your advice I am adding recipes all the time, thank-you.
Hi Robin, we have been foraging and picked some wild garlic to make garlic butter, the leaves taste strong and beautiful. Rich green colour, beautiful to see growing in the Woodlands
Hello
Can you tell me if Veronica persica is edible?
great site by the way.
many thanks in advance