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