What to Forage in April and How to Use It

Cow Parsley (Anthriscus sylvestris)

Also known as wild chervil, cow parsley is a versatile herb found along roadsides and hedgerows. Its fern-like leaves have a mild, parsley-like flavour, making it ideal for a variety of dishes.

Health Benefits:
Cow parsley is rich in vitamin C, which supports immune function, and its antioxidant properties help combat free radicals.

How to Use It:
Cow parsley can be used like parsley, adding a fresh, herbaceous flavour to soups, stews, and salads. You can also use it as a garnish or blend it into a pesto or butter.

Instructions:
Sauté the aromatics: Heat oil or butter in a pot, add chopped onion, and cook until soft, about 5 minutes. Add garlic and cook for 1 more minute.

Cook the potatoes: Add diced potatoes and cook for 2 minutes. Pour in the stock and simmer for 10-15 minutes until potatoes are soft.

Add the cow parsley: Stir in chopped cow parsley and simmer for 3-5 minutes.

Blend the soup: Use an immersion blender to blend until smooth. Stir in cream and cook for another 2 minutes.

Season and serve: Adjust seasoning with salt, pepper, and a squeeze of lemon juice. Serve with a swirl of cream or a dollop of yoghurt.

Garlic Mustard (Alliaria petiolata)

Garlic mustard, also called hedge garlic, has bright green leaves that release a mild garlic aroma when crushed. It's perfect for early spring foraging before its flavour becomes too strong

Health Benefits:
Garlic mustard is packed with vitamin C, calcium, and iron. Its antibacterial properties support gut health, and the plant’s high antioxidant content helps protect against cellular damage.

How to Use It:
Garlic mustard leaves can be used in salads, soups, or as a flavorful addition to sandwiches and cheese dishes. It also works well in pesto or butters.

Instructions:
Mix the softened butter with the chopped garlic mustard leaves and lemon juice.

Season with salt and pepper.

Roll the butter into a log and chill until firm.
Spread on warm bread, roasted vegetables, or grilled meats for a zesty flavour.

Hairy Bittercress (Cardamine hirsuta)

Hairy bittercress is a small, peppery plant found in damp, shaded spots. Its leaves have a mustard-like flavour, making it a great addition to salads or as a garnish for soups.

Health Benefits:
Hairy bittercress is a rich source of vitamin C, calcium, and potassium. It’s a great detoxifying herb, known for its anti-inflammatory properties

How to Use It:
Add the leaves of hairy bittercress to your salad for a spicy kick or toss them into soups for added flavour. It also makes an excellent addition to sandwiches and wraps.

Instructions:
In a large bowl, combine the hairy bittercress, cucumber, and onion.

Drizzle with olive oil and vinegar.

Toss to combine and season with salt and pepper.

Serve immediately or chill in the fridge for a refreshing side salad.

Wild Garlic (Allium ursinum)

Wild garlic, also known as ramsons, is one of the most popular springtime foraged foods. Its distinctive garlic aroma is a telltale sign of this plant, which grows abundantly in woodlands and damp areas.

Health Benefits:
Wild garlic is high in vitamin C, antioxidants, and minerals like calcium and iron. It has antimicrobial properties and is known to support cardiovascular health by improving circulation.

How to Use It:
Wild garlic leaves can be used in a variety of dishes, from soups and salads to butter and sauces. Its subtle garlic flavour adds a fresh, wild taste to any recipe.

Instructions:
Blend the base:
In a food processor, blend chickpeas, tahini, olive oil, lemon juice, and garlic until smooth.

Add wild garlic:
Add chopped wild garlic and blend until combined. Adjust consistency with water.

Season:
Taste and season with salt and pepper.

Serve:
Transfer to a dish, drizzle with olive oil, and garnish with fresh wild garlic leaves.

Dandelions (Taraxacum officinale)

Dandelions are perhaps the most common and accessible plant for foraging. Every part of the dandelion is edible—from the root to the leaves and flowers.

Health Benefits:
Dandelions are rich in vitamins A, C, and K, as well as minerals like iron and calcium. They are known for their detoxifying properties, supporting liver function, and aiding digestion.

How to Use It:
Dandelion greens are excellent in salads, soups, or sautéed as a side dish. The flowers can be used to make dandelion wine or jelly, while the roots can be roasted and used as a coffee substitute.

Instructions:
Chop the dandelion roots and roast them in the oven at 350°F for 30-40 minutes until fragrant.

Boil the roasted roots in water for 20 minutes.

Strain the roots, add honey if desired, and enjoy a warm, earthy alternative to coffee.

Common Mallow (Malva sylvestris)

Common mallow, also known as Malva sylvestris, is a nutritious wild plant found along roadsides and footpaths. Its large, five-lobed leaves can be used in a variety of dishes, such as dolmas (stuffed grape leaves), soups, and stir-fries. Mallow leaves are a great spinach substitute and can help thicken soups naturally.

Health Benefits:
Common mallow is packed with nutrients, offering more protein per 100g than spinach or kale. It is rich in fibre, calcium, magnesium, zinc, and essential vitamins A, B, C, and E. These nutrients help support bone health, improve digestion, boost the immune system, and promote skin health.

How to Use It:
Dandelion greens are excellent in salads, soups, or sautéed as a side dish. The flowers can be used to make dandelion wine or jelly, while the roots can be roasted and used as a coffee substitute.

Instructions:
Sauté the aromatics: In a pot, heat olive oil and sauté the onion and garlic until softened.

Cook the vegetables: Add the diced potato and cook for another 5 minutes. Then pour in the broth and bring to a boil. Simmer until the potato is tender (about 10-15 minutes).

Add the mallow leaves: Stir in the chopped common mallow leaves and cook for an additional 5 minutes.

Blend: Use an immersion blender to blend the soup until smooth. Add salt and pepper to taste.

Serve: Ladle into bowls and enjoy!

April is a time of abundance in the wild, with many plants at their peak for foraging. By foraging responsibly, you can enjoy the flavours of the season while supporting local ecosystems and ensuring that these plants continue to thrive. So, grab your basket, head out into the fresh spring air, and discover the bounty nature has to offer!