Foraging for Spring Greens - Wild Garlic, Chickweed and Brooklime

Stinging Nettles (Urtica dioica) are one of the most common edible wild plants and the young shoots can be prepared like spinach. You will be glad to know that as soon as they are cooked they miraculously lose all their power to sting, although a pair of gloves might come in handy when collecting.

Food For Free author Richard Mabey gives the following recipe: “As a straight vegetable they should be boiled gently in a closed pan for about four minutes, in no more water than adheres to the leaves after washing. Strain off the water well, add a large knob of butter and plenty of seasoning (and perhaps some chopped onion), and simmer for another five minutes turning and mashing all the while.”

The author goes on to say that because he feels the resulting dish is “rather insipid”, nettles are better used added to other greens and vegetable dishes.

The good news is that there are plenty of other wild plants to choose from so perhaps to cook up a “pick ´n´ mix” of spring greens is the way to go, and leaves room for personal taste and a bit of experimentation.

The Hawthorn (Crataegus monogyna) buds and young leaves have long been a traditional countryside item to nibble and they are also known as “bread and cheese”, although the similarity to these foods I have never been able to understand. Nevertheless, they have a pleasant fresh and nutty taste and can be eaten while you are walking or gathered to be added to oily salads.

Besides the Hawthorn, another tree with edible foliage in spring is the Beech (Fagus sylvatica). In April the young leaves are delicate and soft and they shine in the sun. They can be eaten fresh or added to give variety to a seasonal salad.

Spring is of course, the season that frogs, toads and newts return to the ponds and lakes. If your rambles take you in the vicinity of these amphibians you may also come upon another green salad plant known as Brooklime (Veronica beccabunga).

This member of the speedwell family produces pretty little blue flowers, grows all year round and is common at the edges of ponds, ditches and streams. Although it has a slightly bitter taste the Brooklime has been widely used as a salad ingredient.

The young shoots and leaves gathered before flowering should be washed well before eating. The Scientific American praised the American subspecies of the plant in this way: “A salad plant equal to the watercress. Delightful in flavour, healthful and anti-scorbutic.”

So I hope this brief look at some of the wild foods on offer will help you to enjoy your spring rambles more and that you will find some spring greens to enrich your eating pleasure.

NB: First published in Permaculture magazine Number 59

Copyright © 2012 Steve Andrews. All Rights Reserved.

Nettle Fritters

Gather a bowlful of young nettles, and after washing, blanch them in boiling water. Rinse them in cold water to help preserve the green colour, and drain and pat them dry on kitchen towels. Chop the nettles up and mix in a bowl with one egg. Season to taste with salt, pepper and grated nutmeg. Form into small fritter shapes and dab all over with flour. Fry in melted butter turning frequently and serve.

Brooklime Salad

Gather a small quantity of young shoots. Wash well and mix with finely chopped onion. Make up a sauce using 2 tablespoons of white wine vinegar, 2 tablespoons of olive oil, 1 teaspoon of hot mustard, and salt and pepper to taste. Then toss the brooklime and onion in this dressing, leave for about 1 hour, and garnish with sliced hard-boiled egg.