Hedgerow pickings…

The genus Plantago – Ribwort plantain and greater plantain

Discover the many edible and medicinal uses of plantains. We humans have known about the edible and medicinal uses of plantains for tens of thousands of years.

Follow in the footsteps of your  ancestors – get to know the edible and medicinal uses of plantains.

It would actually take a book of its own to do justice to the many edible and medicinal uses of plantains. Much like other very common herbs covered here in these pages, such as shepherd’s purse and yarrow, humans have been foraging plantains pretty much for ever.

The genus Plantago contains two of our finest medicinal plants here in the UK and two other good edible species well worth knowing. Here they are:

Plantago lanceolata / P.major / P.ovata / P.coronopus / P.maritima

Ribwort, Greater plantain, Hoary plantain, Buckshorn plantain & Sea plantain

Plantaginaceae Family

Worldwide, there are approximately 200 species of these mainly weedy and  sometimes invasive annual, biennial, and perennial plants in the genus Plantago. Their generic name Plantago comes from the Latin Planta – soul of the foot.

Here in Britain, you will easily find at least four of the plantain tribe growing wild. Two of them almost exclusively live and flourish by the coast and estuaries. The other two are found in 99% of the country and are two of the most useful medicinal plants you can get your hands on. These are fantastic plants and easily identified.

Greater plantain was familiar to both Neanderthal man and early Homo sapiens, who knew of the edible and medicinal uses of plantains.

It is likely that you are already familiar with ribwort (Plantago lanceolata) and ‘greater plantain’ also known as ‘rats-tail’ (P.major). These two plants are very common perennial herbs. They are never too far away in pretty much any urban and country setting. It may be that our long and intimate relationship with the plantains, through more than a few turnings of the great celestial wheel, has ensured their large numbers and close proximity. Before you can begin exploring the edible and medicinal uses of plantains, you need to be able to identify them.

Botanical descriptions 

Ribwort is a low-growing plant, with lanceolate leaves, approximately 15-25 cm long. Rats-tail plantain has much wider, broadly oval leaves with a noticeably wider and longer petiole.

Both species have distinctive white, raised veins on the undersides of the leaves. Stringy fibres are easily noticed when tearing the leaves They form basal rosettes before and during flowering.

Flowering spikes of both species can reach up to 45 cm high. These, and the buds are often being covered in fine silky hairs. The stems can be deeply furrowed in appearance.

Greater plantain’s inflorescence is larger than ribwort’s, occupying a greater ratio of the whole stem, but ribwort’s flowering stem is often larger in overall size yet with a much smaller, more delicate flower-head than the rats-tail.

The flowers of both species are produced without the need for petals. Initially the green buds give rise to pale creamy / yellow anthers. The flowers eventually turn brown when seeds are ripe.

Ribwort and rats-tail are very variable species. They will adapt their habit to environmental factors, being erect in tall vegetation but prostrate under grazing pressure. They can establish by spreading through vegetative means, ribwort especially so, and often appear in dense patches.

Neither of these plants are exceptionally frost hardy, but in our milder winters of late I’m seeing lots of ribwort persist, especially round the Atlantic coast.They both flower from April to August, and seeds ripen from June to September. The flowers are hermaphrodite and are pollinated by wind, flies and beetles.

These plants are noted for attracting wildlife; and so surely are worth a place undisturbed somewhere in your garden for this reason alone. Saying this, it will probably be impossible to completely eradicate the common plantains from your plot!

Their seeds contain a water retaining ‘gel’ made from mucilage, enabling them to germinate and grow in dry soils when other species cannot. If conditions are not favourable, the seed is long-lived and can sit in the soil for months or years waiting for the right conditions!

Habitats to look in when foraging plantain.

Plantain’s can grow on most soils including alkaline and nutritionally poor soils up to around 840 metres. They tolerate maritime exposure, establishing themselves in a wide range of conditions.

Ribwort plantain is often a significant component of flower-rich grasslands. Indeed, the plantain’s have been suggested as the most constant and widespread component of natural and semi-natural grassland in Britain. 

They are found in all but the most acid grassland, appearing in meadow communities, grazed pasture, lawns, sea cliffs, and sand dunes. Although ribwort is frequently prominent in a grass sward, it is not dominant in the sense of excluding other species or limiting diversity (as shown by its constant presence in the most diverse grasslands). If you are not sure if the plantains are growing near you (they are!), then take a look at this map.

Britain’s three other common plantain herbs.

Amongst other plantain’s you may stumble across here in Britain will be the ‘Hoary’ plantain (Plantago media). This plant has ovate-lanceolate leaves, sort of halfway between greater plantain and ribwort. Leaves with 5 prominent ribs and flowers with purple tinged stamens. I still confuse hoary plantain leaves with fat ribwort leaves from a glance.

Hoary plantain has to be the prettiest plantain of the lot to my eye, looking more similar in form to ribwort than the rats-tail, but with gorgeous mauve anthers. Hoary plantain can often be found nearer the coast-line and can freely occur inland as well, but nowhere near as frequently as ribwort.

Hoary plantain is absent from most of Cornwall and Wales, but can be found elsewhere under elevations of 520 metres. I’ve seen a few on the Downs near the Gorge in Bristol, another maritime climate and setting.

Perhaps more exciting for wild-food foragers, is another native British plantain, the ‘Buckshorn plantain’ (Plantago coronopus). This species will also be found quite easily on and around our coastlines. This distinctive-looking plant will occur in coastal towns and villages, on shingle beaches, or on sandy grassy edges and all manner of different cliffs. Keep an eye out for it in grasslands in cities that are technically coastal, such as Bristol and London.

Buckshorn plantain has deeply divided, bi-pinnately-lobed leaves, with linear-lobed segments. The leaf shape provides easy identification. Both its name and branched foliage give rise to an allusion of antlers. Its flower is small, initially drooping and then producing a lovely little yellow display.

This may have been the plantain that old texts refer to when mentioning plantain’s use as a ‘sallet’ herb. Certainly, the other plantains mentioned are edible, but only the very youngest leaves are in any way enjoyable raw. Usually our two common plantains here in Britain are often too bitter anyway, no matter their size, unless the younger specimens are used.

Buckshorn plantain is a coastal lowland species and can be found at altitudes of 340 metres although sometimes on salt treated roads inland.

Along the coastline and estuaries you will come across the ‘sea plantain’ (Plantago maritima), which is another reasonably succulent wild salad or pottage herb.

As well as the drier areas of salt marsh, this plant enjoys shingle beaches, as well as sandy and rocky dunes and edges. It primarily loves the coastal environment, because the numerous cliffs and estuaries offer many niche habitats for a range of tasty edible plants. Sea plantain will sometimes provide an extensive covering of leaves.

Sea plantain has narrower leaves than ribwort. It is a more succulent-looking leaf. On the back you will see a singular, prominent, central mid-rib. The leaves are all attached to a woody crown. Its flowerering stem and flowers are more similar to the rats-tail plantain.

Edible and medicinal uses of plantain.

 

Parts used Leaves. Pre-flowering buds, seed husk, seeds.

Harvest Leaves, any time from spring to autumn.

Key constituents Mucilage; glycosides (including aucubin); tannins; minerals (including silica, zinc and potassium).

Actions Vulnerary, mildly anti-bacterial, bitter, anti-septic, astringent, demulcent, mildly expectorant, haemostatic, diuretic.

Pharmacology and uses  The edible and medicinal uses of plantains are well documented. All of our well-known Western herbalists and herbal writers champion their virtues.

Both ribwort and greater plantain can be used to combat a number of ailments including catarrhal conditions, where rather than suppressing the symptoms, they can enable the body to deal with the causes of excessive catarrh.

On mainland Europe, ribwort is widely applied for hay fever and allergic conditions, where the mucous membranes are dry and or hyper-sensitive. It is of much use treating respiratory conditions.

Both plantains help to provide long term improvements in respiratory health. They can be recommended for a number of respiratory ailments, such as bronchitis, nasal catarrh and sinusitis, as well as middle ear complaints. Both plantains are particularly effective in treating these conditions in children. Once again this is due to their mucilage content.

Plantains act as calming, soothing expectorants, helping relax irritating coughs, especially where accompanied by general tightness of the airways. Ribwort tea is a wholesome, satisfying, tonic of a tea.

John Parkinson (1567-1650) documented that either of the plantains relieve “spitting of the blood” (one of the symptoms of tuberculosis, alongside irritation of the mucous membranes), and “for bloody or foul water by any ulcer in the kidney or bladder”.

Nicolas Culpeper (1616-1654) wrote that “plantains are special herbs for “staying all manner of the fluxes in man or woman” and are “singularly good herbs for those that are troubled with consumption of the lungs, or coughs that come of heat. He also mentions plantain herbs as “a good wound herb, to heal fresh or old wounds or sores, either outward or inward”.

The aucubin present in the leaves is anti-bacterial and is known to increase uric acid excretion by the kidneys. The micro-nutrient silica is known to promote lung tissue repair and zinc aids general healing and natural defences.

The mucilage content provides a relaxing expectorant action, and combined with the tannin content, provides a local, soothing effect on the gut lining and the skin.

The plantain herbs are indeed outstanding wound herbs. Like other traditionally used plants such as yarrow, plantain offer excellent first-aid, on the move, with no need for tears, plasters, first-aid-kits or nurses. If you cut yourself when out foraging, either ribwort or rats-tail will likely be near-by. Sorted!

To use in the wild, simply gather and chew a few of the leaves, then apply this ‘spit poultice’ to the afflicted area. Bleeding stops very quickly and broken flesh is rapidly ‘glued’ together due to the astringency of the tannins and demulcent mucilage components. The plantains are also mildly anti-septic, preventing infection.

The plantains can also be used against insect bites and stings. Once again simply scrunch the leaves until you get the juices flowing. Both the plantains are especially good for treating children suffering from these recurring afflictions. 

Eating plantain. Ideas on how to use plantain in the kitchen

During a forage walk I hosted in Oxford, I met a Korean gentleman who reminisced about eating the rats-tail plantain leaves as a child at home. He mentioned that they cooked it as you would spinach, and said it was a commonly used vegetable in rural areas.

Ribwort plantain flower bud tapenade, with extra virgin olive oil, lemon juice, salt and pepper.

The esteemed forager Pascal Bauder demonstrates his method of cooking plantain that produces a seaweed-like texture. Other plantain recipes utilise the earthy, mushroom like flavour of leaves and flower buds. I like using plantain buds in May. I can quickly gather enough to make a tapenade, mixing olive oil, lemon juice salt and pepper, either in a pestle and mortar or nutri-bullet. Add more oil and or a splash of water to mix to a fluid paste consistency. Add to humus about half and half.

Sea plantain, a great coastal vegetable and pickle. It looks like tough grass, so will take a keen eye to spot it at first!

Try using sea plantain leaves in a pickle after blanching in boiling water for 30 seconds, or served as a lightly steamed sea vegetable served with pepper and a good squeeze of lemon juice.

If you harvest specimens with leaves still attached to the base stem, and cut them so the majority of them remain attached, try dunking in a spiced batter before frying and serving with a sweet chilli and soy dip. The battered plantain look like octopus on the plate!

Buckshorn plantain can be almost hairless or quite hairy. Found around the coast

Buckshorn plantain has recently become an increasingly popular addition to commercial salad production in South West England. You may find it called ‘minutina’ or ‘erba stella’ in seed catalogues. Its succulent crunchy leaves are good, given favourable conditions.

I have noticed that buckshorn can be almost hairless, or alternatively, almost woolly. They can approximate succulence every now and then, complete with a salty tang, but can also be liable to their fair share of stringy fibres, and sometimes taste bitter. Try the plant from numerous locations and times of year.

Plantains also offer us nutritious seeds. These can be added to meals as you might with linseeds, and ground into flour to make flat breads. The seeds of Plantago lanceolata are nutty and just big enough to be bothered about.

Globally known edible and medicinal uses of plantains  – ‘psyllium’.

Psyllium is the name given to husk from seed of Plantago psyllium and P.indica and is freely available from many ethnic grocer shops as well as pharmacists. This remedy has been used for millennia in Asia, where it is known as ‘asashwagole’ as well as in North Africa and Europe. If necessary, say in a survival situation, the seed and husk could be collected from our native plantains, but it will take you quite a while to harvest the product.

Parts used Seeds

Key constituents Muco-polysaccharides within the mucilage (approx 15% total weight); proteins; fatty acids (linoleic, oleic, palmitic, stearic); sterols; tannins.

Actions Demulcent, bulk-forming laxative.

If requiring a bulk laxative, there are typically just two main herbal choices that stand out; psyllium or the endangered slippery elm. In both cases the resultant effects are due to the high concentration of mucilaginous, polysaccharide substances.

Herbal pharmacologists advise the soaking of plantain husk in warm water for several hours before using. This is probably due to the nature of long chain mucilage sugar units requiring time for them to be fully ‘loosened’ from the action of water.

Some studies have shown that fecal matter can be substantially increased by psyllium. For people with constipation, increases in the frequency of defacation will (hopefully) occur. Psyllium is indicated by herbalists for use following anorectal surgery and for the management of haemorrhoids and in cases of diarrhoea.

As a bulk laxative there is a chance it will cause minor flatulence and temporary abdominal pains. Do not attempt to swallow psyllium husk dry, for the drug may cause an obstruction in the throat!

For more information on other plants in season now, simply visit our seasonal and monthly wild food guides.

If you are wanting to come and learn the arts and crafts of the forager, then my upcoming foraging walks may be happening near you soon 

Foraging in April. A bite-size foraging guide

Foraging guide to the edible wild plants of Britain.

13 of our top wild Foods to find foraging in April!

Foraging in April will be getting interesting from now until winter! With the higher sun providing longer days, April possibly brings us more wild plants than the first three months combined.

Many wild foods like this baby angelica, are making a reappearance now

So many wild foods are ready to be picked and experimented with at this time of year. Each week sees a plethora of tasty ingredients to explore in nature’s wild larder. In fact, some of the very best wild foods of the year are making a re-appearance now.

The following wild plants are arguably a few of the most tastiest to find and identify when you are out and about. Given even just a little warmth, around 12 or 13 °C, the rampant new growth provides us with almost innumerable opportunities for foraging in April.

To help you with your spring foraging planning, why not take a look at these colour-coded sets of season-by-season  harvesting charts, designed so you don’t miss a foraging trick while out foraging this month.  A guide to harvesting wild plants can be accessed in a previous article.

The foragers glossary has an extensive terminology. Many technical lnguistic dilemma have been solved there. If you are looking for more information and assistance with identifying wild plants, then my summary of the important plant families and their easy-to-remember patterns will be a great start.

 

13 great wild foods to find and try when foraging in April!

SpeciesWhere to lookWhat part to harvest
Stitchwort (Stellaria holostea)woodland clearaances and pathsleafy tops
Japanese knotweed (Fallopia japonica)rivers, hedgerows, wasteground, field edges, grave yardsnew emerging stem shoots
Ox eye daisy (Chrysanthemum leucanthemum)grassy banks, grasslands, hedgerows, roadsides, wastegroundleaves, flower buds, florets
Common mallow (Malva sylvestris)woodlands, grasslands, roadsides, wastegrounds, hedgerowsleaves, flowers, seed pods
Blackthorn (Prunus spinosa)hedgerows, woodlands, parks and gardensflowers
Sea purslane (Halimione portulacoides)estuaries and tidal river banksleaves
wild garlic (Allium ursinum)woodlands, hedgerows, parklandleaves, flower buds, flowers
Wild chervil (Anthriscus sylvestris)woodlands, hedgerows, lanestender young pre-flowering stems
Chickweed (Stellaria media)gardens, fields, hedges, wastegroundsleaves and leafy tops
Himalayan balsam (Impatiens glandulifera) seedlingsrivers, streams, ditches, damp fieldsbaby seedlings
Lady's smock (Cardamine pratensis)damp grasslands, uncultivated fields, riversidesleaves, flowering tops
St Georges Mushroom (Tricholoma gambosum)grassy areas, verges, and hedgerowsfleshy cap

 

Woodland glades with coverings of stitchwort are a beautiful sight when foraging in April
Glades of stitchwort are a beautiful sight when foraging in April

Stichwort (Stellaria holostea). Lining hedgebanks, woodland paths and clearances. Often grows in dense stands with numerous  stems. The leaves and leafy tops taste a little like peas. Only the very top two pairs of leaves are palatable. The leaves soon gets tough and fibrous. The stems are topped by gorgeous flowers.

 

New and old ‘canes’ of japanese knotweed are  a wild food highlight when foraging in April

Japanese knotweed (Fallopia japonica syn Polygonum cuspidatum) Infamous invasive plant. Numerous sour stems available by end of April, for jams or tangy relish or booze or, well, lots more! Too much for this short entry. So stand by for an ‘in defence of…’ japanese knotweed article soon!

 

 

 

 

Ox eye daisy (Chrysanthemum leucanthemum syn Leucanthemum vulgare)

Clumps of ox eye daisy can get much larger than this, as some places will reveal

Closely related to a cultivated salad variety of Chrysanthemum, this tasty, aromatic plant offers clumps of spoon-shaped leaves.  Look out for the striped flower buds and large daisy-type flowers from the end of the month / beginning of May. Not all Chrysanthemums are edible!

 

Demulcent, soft mallow leaves are commonly as large as an average mans hand.

Common mallow (Malva sylvestris)  Grows in most places in the UKLarge soft mucilage-rich leaves, high in minerals and vitamins. Use smaller ones for salads or larger ones for soup. Flash fry for a second in hot oil for mallow poppadom. Look for showy pink-purple flowers with five petals, and round edible seed pods (cheeses) to follow.

 

Almond-scented blackthorn flowers. Cyanide compounds help create the scent, more noticeable on sunny warm days

Blackthorn (Prunus spinosa) The last of the  almond-scented blackthorn blossom can be found at the beginning of the month. Sprays of white flowers should still be evident amongst the hedgerows. The flowers are excellent to infuse into custards and syrups.

 

Sea purslane (Halimione portulacoides) The seaside should never be far away from our thoughts as foragers. The welcome return of vibrant fresh growth on sea purslane, will perk up your local patch. The fleshy, salty, grey-green leaves are a wild food delicacy in my eyes and well worth the time spent in processing the finest leaves. Read more on sea purslane in this article

Other estuary and coastline-loving plants are featured in this short youtube video

 

Wild garlic / Ransoms (Allium ursinum) What would foraging in April be without the numerous garlics? The wild garlic loves the Atlantic seaboard climates, these being much damper than found in Eastern Britain. Carpets of wild garlic leaves and flowers cover the woodland floors in April.

 

 

Wild chervil (Anthriscus sylvestris) This is the month when you can feast on their sweet, succulent, and gently-scented young flower stems. Read up, this is not a plant family to mess with, so get to know the carrot family first.

 

Chickweed (Stellaria media) Tonnes of flowers are a common scene from chickweed in March and April. If it gets very hot for long in the spring or summer, chickweed won’t be found so much. Look in and around any cultivated land and on disturbed soils pretty much everywhere.

Himalayan balsam (Impatiens glandulifera) Another invasive plant that we can help control through eating if taken up as a national hobby. Back in its homeland, people ate the seeds.  I think the tiny, just-germinated seedlings are also great, before they open any true leaves. These fleshy microgreens will be found in extensive carpets by water.

 

Lady’s smock (Cardamine pratensis) Stumbling across a meadow of Lady’s smock when out foraging in April, is a treasure to behold. Delicate hues of light pink/lilac sparkling  in the sunlight. They have what was once known as cruciform flowers, each with four petals that reach approximately 10-12 mm wide.  The sparse leaves are pinnate, refining in form greatly on the stem. The whole plant is hot and peppery.

 

Mushroom foraging in April

St georges mushrooms are only found in grassland and a highlight when foraging in Apri
St Georges mushrooms are a highlight of foraging in April

St Georges Mushroom  (Tricholoma gambosum) 

The return of this tasty edible mushroom is a welcome sight for many fungi enthusiasts. It signifies that the summer season is almost upon us, and with it,  the return of woodland and grassland mushrooms. Hunting St Georges mushrooms at this time of year becomes almost an obsession.

There are very few, if any, poisonous mushrooms up at this time of year, and none of them are found growing in grasslands, so St Georges are a pretty safe introduction to fungi hunting.

Deadly poisonous mushrooms that could potentially be confused with St Georges, are the destroying angel, or death cap.  They do not grow in grassland like St Georges, and their season is later in the year.

St Georges is only found in grasslands, and grassy areas by roadsides etc. This mushroom has an off-white, irregular shaped cap, usually around 8-12 cm wide. Its gills are a creamy white colour, and numerous. The spores from your spore print will be white.

It has quite a distinctive smell, resembling almonds or peach kernals. The fleshy cap holds up well to cooking. It develops a deeper flavour on drying and can be stored all year for use, as and when.

Remember that if you want to learn the practical skills of foraging, then my upcoming short courses are a great introduction! You can browse and book on them here.

For those interested in acquiring foraging skills over the course of a week, then take a look at this wonderful week long  family camp I work at, called HedgeUcation C.I.C. Be aware that the low-cost, limited number of tickets tend to sell quickly.

More foraging treats coming soon with the wild foods of May next up.

Happy foraging!

 

Foraging guide to flowers and inflorescence

An introduction to flowers and flower structures.

A foraging guide to flowers and inflorescence.

In this foraging guide to flowers and inflorescence, you will be introduced to the structure of flowers and the various ways flowers are grouped together, also known as the inflorescence.

Plant patterns for 11 of the most important plant families for foragers to know, were covered in a previous article. This gives you the basic awareness of the specific floral structures to look out for in mints, peas, roses, docks, buttercups, figworts, carrots, lilies, chickweeeds, mustards, and beetroot family.

 

There are only a few things to note about the essential structures of flowers, although they come in wide and varied form.

Foraging Guide to Flowers: Their basic structure

 

A structural illustrated foraging guide to flowers
A basic stylised flower structure
  • The corolla is a general term describing the whole set of flowering organs.
  • The stigma, style and ovules are female reproductive organs. There can be many or few.
  • The stigma, style and ovary combined, are also commonly referred to as the pistil.
  • The filament and anther (also known as stamens) are male reproductive organs. There can be many or few
  • The ovary can be situated below (inferior ovary) or above (superior ovary) the  base of the stamens.
  • Sepals and bracts can protect the flower petals before opening and support it upon opening. Sepals  can look like petals i.e. daffodils and many lilies.
  • The collection of sepals are also known as the calyx.
  • The groups of petals or sepals can be fused together. Either or all can be missing.

 

Most plants will display some and not all of the parts shown above. Many flowers are male only, many female only. Large numbers of species have dispensed with or adapted the various organs.

I think most readers are already aware of the huge variability in flower structure and form from what you have seen up to now, it’s just that you havent learnt the language.

 

Foragers guide to different inflorescence

Flowers come in many guises, sometimes held to the plant on stalks and branches, sometimes not. The procession and order of the flowers and their various structures are important for helping us identify plants.

The majority of the common flowering arrays are included.  An article and illustration on the daisy family flowers and their variations will soon be here.

 

 

Cyme:As found on comfrey 

 Dichasium or forked cyme, i.e.borage

Panicle: As found on oats

 Racemes: commonly found in Brassica family

 Spikes: A range of different plants, like mullein & lavender

 

Keep an eye out for species with a singular or terminal inflorescence, where you find only one flower or head produced on each flower stalk. The poppies (Papavaceae family)  are known for such singular flower heads.

There are also adapted structures like the spathe and spadix shown by Arum species like Lords and ladies

As you can see, there are only a few basic types of inflorescence for us to know here in Britain, and this small amount of knowledge goes a long way.

They can help us decide between close-looking genera. Helpfully, numerous genera in a family can tend to display similar inflorescence.

So in the wild when coming across an unidentified plant, you can now note its type of inflorescence and the pattern of flower production. This can often determine which plant family we are present with.  Appreciating the various forms of inflorescence, broadens our knowledge of plants considerably and adds confidence to plant identification.

If this summary foraging guide to flowers and inflorescence has helped you, remember to share with your social networks! Thanks.

Other foraging resources are here to help you sharpen your foraging skills, such as these waterproof plant identification cards and colour coded, seasonal harvesting charts for more than 80 species. Information on harvesting wild plants is available here.

If you want to implement your increasing foraging skills on practical courses, come and browse through the various upcoming foraging courses.

Happy foraging!

 

 

 

 

 

 

Foraging lesser celandine -The Spring messenger

Foragers identification guide to the edible wild plants of Britain

Foraging lesser celandine ( Ficaria verna syn Ranunculus ficaria) Ranunculaceae (Buttercup) family.

Lesser celandine will be found in full bloom during March and April

In Germany not so many years ago, it was common for country folk to go out foraging lesser celandine in the very early part of spring. You didn’t have to travel far to find the plant in well-wooded countryside, and get to the high levels of Vitamin C found in the leaf. 

It could be possible that here in Britain we have gone foraging lesser celandine more for its medicinal astringency found in the roots, helping us in a fight against troublesome haemorrhoids and varicose veins. We know our ancestors went foraging lesser celandine for food and medicine. 

Lesser celandine is said to have been William Wordsworth’s favourite flower. The Lakeland poet (1770 – 1850) paid homage to it in more than one poem…” I have seen thee, high or low, thirty years or more; and yet t’was a face I did not know”.  Did he have piles and need the plant? Likely, given his reported love of opium! Read two celandine poems at the foot of the page.

Carpets of small green leaves and a profusion of yellow flowers

With favourable temperatures and sunshine, the lesser celandine can bloom en massé in March. Formerly known here in Britain as the ‘spring messenger’, you can spot this plant from a distance during early spring. Look for the carpets of small green leaves and a profusion of golden-yellow flowers,  noticeable as we move through February and March.

Extensive populations of celandine leaves are found in late winter/early spring. They are a glorious sight in dappled woodland light, even more so if joined by one or more of:  Wood anemone, wild garlic, cow parsley, wood avens, stitchwort, and if really lucky, some bluebells (Hyacinthoides non-scripta).

If brave and adventurous you can go foraging lesser celandine leaves in December!
Lesser celandine in December. Found in a stream-side habitat.

Lesser celandine is one of about 700 species to have been placed in the genus Ranunculus. Its previous generic name is derived from the Latin word rana – for frog, because this genus of plants are found in the same damp, wet, and marshy habitats as amphibians. The plant’s specific name ficaria is derived from the Latin for fig-ficus, because its tubers were said to resemble bunches of figs! Recently, the plant has been placed in a separate genus, named Ficaria.

The ancient name given to lesser celandine before the present  system was ‘Ranunculus foliis cordatis angulatis petiolatis’ – or the ‘buttercup with cordate leaves and angled petioles’. I think the older Latin classification for plants is a beautifully descriptive method, full of words we can recognise from our modern languages of English, French, Spanish, and Italian. Who said Latin was boring and pointless?

Botanical description to help when foraging lesser celandine.

With the glossy, two toned, mottled-green appearance greeting you when foraging lesser celandine, you can soon distinguish it and other plants with heart-shaped leaves.
Glossy, hairless, and two toned, mottled-green appearance

Lesser celandine has long-stalked leaves, 4-6 cm wide, produced each year from the small underground tubers. The leaves are glossy and hairless, and often found with a distinctive two-toned, mottled appearance. 

At least one variety or sub-species has carbohydrate-rich bulbils in the leaf axils. These are a surprise double harvesting bonus for the sharp-eyed when foraging lesser celandine!

Lesser celandine leaves are found with entire margins in most of the populations I’ve come across. However, certain sub-species (essentially regional variations) of lesser celandine, in various areas of the country, will be found with crenated and almost frilly margins. 

No stipules are present on the buttercup plants, which helps to distinguish them from say, rose family plants which do have these small, leaf-like growths at the base of a stem / stalk.  Read more on the various easy-to-remember, plant family patterns and fast track your foraging learning.

Lesser celandine flowers will close up to rain and dark windy days

In flower lesser celandine has solitary stems that reach around 25 cm high. Lovely glossy yellow flowers erupt among carpets of leaves. The flowers will close-up on rainy or dark windy days. When meeting the sun, its flowers are between 2.5 – 4 cm wide. They have three sepals, and anywhere between eight-twelve petals,1-2 cm long. The inner part of the petals and the stamens are coloured yellow-orange, giving the flowers a two-tone colour also.

The fibrous roots produce lots of spindle-shaped tubers, some 3-4  cm long. The majority of tubers are small and present an extremely fiddly task in preparing to eat. The tubers are for me, strictly survival food, or something I will maybe use as a garnish if I’m wanting an unusual talking point for a paleolithic diet discussion.

Extensive carpets of leaves can be found in late winter/early spring. They are a glorious sight in dappled woodland light, more so if the bluebells and stitchwort are out also. Lesser celandine also has rapidly creeping underground stems, enabling it to quickly form dense lush mats of growth.

Habitats to look in when foraging lesser celandine.

Try any hedge-banks, verges, riversides, roadsides, and woodlands at altitudes up to 750 metres. This natural woodland species finds a home in almost all parts of Britain, and will be found in many urban settings as well. Foraging lesser celandine s a nationwide and simple affair. This distribution map will help you appreciate just how common the plant is.

The plant has evolved to complete its flowering cycle before the tree canopy is fully open, taking advantage of higher light levels found in February, March, and April. By June it will have retreated to the underground until the very end of the year. Keep your eyes peeled in milder spots from December.

Parts used Roots, leaves.

Harvest Leaves from January. Roots are best when plant is dormant from May-June onwards, or just emerging in December and January.

Key constituents Lactones including anemonin; protoanemonin (not present in the dried product); triterpenoid glycosides; saponins; tannins; vitamin C.

Actions Astringent. Slightly bitter.

Phamacology and Medicinal uses This plant has traditionally been chiefly used as a medicine for haemorrhoids, for many hundreds of years. It was specifically used for internal or prolapsed piles with or without haemorrhage. Lesser celandine is generally used by topical application as an ointment or as a suppository.

We know that our ancestors looked at the plant’s knobbly tubers and saw, with a sympathetic magic mindset, a resemblance to piles. We used this ‘signature’ of the plant to determine our course of action medically. A system based on viewing the microcosm and macrocosm of ‘Gods creation’ and applying plant medicines based on a ‘Doctrine of signatures’ soon took hold in the 15th and 16th centuries. Many ‘discoveries’ still apply today, and this plant is one such case. 

I wish to discuss the relevance of plant signatures today, in a later article. No sniggering at the back. What are your views?

The fact that few clinical tests have been done with pilewort does not detract from its efficacy as demonstrated by long-standing traditional use. Anti-haemorrhoidal activity has been documented for the saponin constituents. Its general astringency will also contribute to this effect.

Edible uses The leaves are high in vitamin C. A cautionary note when foraging lesser celandine: You need to know that for absolute foraging safety, the leaves require cooking due to the presence of an irritant compound, protoanenomin, which is found in many buttercup family plants.

I would like to see any scientific studies regarding the build up of this compound (first isolated from one of the Anenome species) in the leaves and roots. Anecdotal evidence suggests that the leaves contain highest amounts when the plant is in flower. Your individual tolerance dictates what course of action to take when eating this plant, as it does for all plants.

My experience of Protoanenomin is that concentrations do alter, and that I am happy to eat lesser celandine leaves raw in a mixed dressed salad from when they first begin to re-emerge, and for a month or two, until most leaves are out and flowers appear.

If it’s a warm sunny March day, and the leaves are used as a trail nibble, lesser celandine will almost certainly irritate. Remember here that sorrel is for thirst-quenching, mallow is for soothing, and lesser celandine needs dressing or cooking! I do cook lesser celandine occasionally, as a ‘spinach’ green but prefer foraging nettles as they begin to come through in the early spring.

For sure, eating raw will ensure the highest Vitamin C content in the leaves. The leaf’s previous importance to the Germanic people is evident in the fact that the German common name for this plant translates to ‘scurvy leaf’. Did they eat it cooked? It isn’t difficult to see our ancestors gathering lots of leaves for the pottage broth.

The majority of my eating lesser celandine has been as a raw leaf, albeit in a dressed salad, and cooked as a pot herb. You can find more pondering on the wider context of wild plant edibility, within the field or the kitchen, and in my foraging hacks page. If you want to try your hand at cooking with wild plants, then head over to the wild food recipe page, where there are an increasing number of recipes.

I’ve been exploring lesser celandine tubers a little this winter, doing a few time and motion studies as to how long it takes to harvest, prepare and cook them, and frankly they are a survival food for when the shit has really hit the fan! Other than that, you basically get scant reward for the time and energy spent on getting them to the table.

Look-a-like plants to know when foraging lesser celandine

Winter aconite (Eranthis hyemalis) can superficially look like lesser celandine and especially so at a distance.

Although it’s not particularly frequent, winter aconite is a plant scattered in its distribution across mainly Southern and Eastern Britain. This buttercup family plant has a similar flowering period, flower colour, size, and display, but the leaves are quite different to each other.

The winter aconite has what looks like a ruff of leaves under the flower. The leaves are deeply divided, more or less palmately-lobed. Winter aconite also producers small tubers, more round in shape than lesser celandine. The flowers are 20-30 mm across.

Winter aconite will happily grow in woodlands, by roadsides, in hedge-banks, and in parks and gardens.

Lesser celandine is one of more than 80 species covered in my colour coded harvesting charts, a handy set of pdf’s giving you an at-a-glance guide to what’s in season .

If you are wanting to discover more about foraging and wild foods, then don’t delay and book a place on one of my upcoming foraging walks.

Meanwhile, here’s what William has to say…maybe muse on them when foraging lesser celandine.

To the Small Celandine.

“Pansies, lilies, kingcups, daisies,
Let them live upon their praises;
Long as there’s a sun that sets,
Primroses will have their glory;
Long as there are violets,
They will have a place in story:
There’s a flower that shall be mine,
‘Tis the little Celandine.

Eyes of some men travel far
For the finding of a star;
Up and down the heavens they go,
Men that keep a mighty rout!
I’m as great as they, I trow,
Since the day I found thee out,
Little Flower!–I’ll make a stir,
Like a sage astronomer.

Modest, yet withal an Elf
Bold, and lavish of thyself;
Since we needs must first have met
I have seen thee, high and low,
Thirty years or more, and yet
‘Twas a face I did not know;
Thou hast now, go where I may,
Fifty greetings in a day.

Ere a leaf is on a bush,
In the time before the thrush
Has a thought about her nest,
Thou wilt come with half a call,
Spreading out thy glossy breast
Like a careless Prodigal;
Telling tales about the sun,
When we’ve little warmth, or none.

Poets, vain men in their mood!
Travel with the multitude:
Never heed them; I aver
That they all are wanton wooers;
But the thrifty cottager,
Who stirs little out of doors,
Joys to spy thee near her home;
Spring is coming, Thou art come!

Comfort have thou of thy merit,
Kindly, unassuming Spirit!
Careless of thy neighbourhood,
Thou dost show thy pleasant face
On the moor, and in the wood,
In the lane;–there’s not a place,
Howsoever mean it be,
But ’tis good enough for thee.

Ill befall the yellow flowers,
Children of the flaring hours!
Buttercups, that will be seen,
Whether we will see or no;
Others, too, of lofty mien;
They have done as worldlings do,
Taken praise that should be thine,
Little, humble Celandine!

Prophet of delight and mirth,
Ill-requited upon earth;
Herald of a mighty band,
Of a joyous train ensuing,
Serving at my heart’s command,
Tasks that are no tasks renewing,
I will sing, as doth behove,
Hymns in praise of what I love!”

And  The Lesser celandine…

“There is a Flower, the Lesser Celandine,
That shrinks, like many more, from cold and rain;
And, the first moment that the sun may shine,
Bright as the sun himself, ’tis out again!

When hailstones have been falling, swarm on swarm,
Or blasts the green field and the trees distressed,
Oft have I seen it muffled up from harm,
In close self-shelter, like a Thing at rest.

But lately, one rough day, this Flower I passed,
And recognized it, though an altered form,
Now standing forth an offering to the blast,
And buffeted at will by rain and storm.

I stopped, and said, with inly-muttered voice,
“It doth not love the shower, nor seek the cold:
This neither is its courage nor its choice,
But its necessity in being old.

“The sunshine may not cheer it, nor the dew;
It cannot help itself in its decay;
Stiff in its members, withered, changed of hue.”
And, in my spleen, I smiled that it was grey.

To be a Prodigal’s Favourite -then, worse truth,
A Miser’s Pensioner -behold our lot!
O Man, that from thy fair and shining youth
Age might but take the things Youth needed not!”

Happy foraging!

Common sorrel and other docks

Wild Food Foraging Guide to the Edible Wild Plants of Britain.

Foraging Common sorrel and other edible docks. Hard to miss, easy to identify, nutritious, medicinal herbs

Foraging common sorrel, sheeps sorrel, curly dock, broad leaf dock, water dock

Common sorrel and other closely related dock species are all plants you can find without looking! Just as easy to spot in towns as they are in the countryside, these plants are constant foraging companions.

Common sorrel grows in clumps of untidy rosettes from its perennial tap roots
Common sorrel grows in clumps from a perennial tap root

They are members of the large Rumex genus within the rhubarb family, Polygonaceae. This common plant family also contains japanese knotweed, buckwheat and bistort. The Rumex genus consists of 200 species of annuals, biennials, and perennials.

The name ‘dock’ is derived from the old English ‘docce’ – simply meaning ‘course large-leaved weed’. Hence, the unrelated burdock was ‘the coarse, large-leaved weed with burs’!

The edible and medicinal docks dealt with here are notable for their yellow-coloured tap roots. This colour suggests the reason why docks were previously instinctively thought of as good for the liver, and for bilious conditions.

Sheep sorrels leaveshave distinctive side lobes but taste the same as common sorrel
Sheep sorrel’s leaves have distinctive side lobes

My favourite edible docks by far are the sorrels, with common sorrel (Rumex acetosa) being the most plentiful; whereas sheep’s sorrel (R.acetosella) is locally common in some areas. When out walking or foraging you will soon spot just how common sorrel and other docks are.

A bite size look at common sorrel.

 

Botanical description of common sorrel and other docks.

Common sorrel has arrow-shaped leaves, with the winter ones being thicker and tougher.
Common sorrel has arrow-shaped leaves with white mid-veins and downward pointing lobes

At a glance, the sorrels have noticably arrow-shaped leaves. Their leaves are smaller and more narrow than most other docks. Common sorrel will be found with downward-pointing basal lobes and a notable white mid-vein (these two features separate the tasty sorrel from the dangerous lords and ladies – Arum maculatum). Sheep’s sorrel leaves are smaller and identified by prominent side lobes at the base of the leaf. 

The distinctive papar sheath or ocrea, found on all rhubarb family plants

One of the key diagnostic features for the whole rhubarb family will be found on the stems. There you will see a pronounced angled joint, always initially covered in a papery sheath, or ocrea. You can see this family pattern repeating across all the various members of the family. 

Curly dock with its narrow and ‘ripply round the edges’ look

All our docks have quite broad leaves on long petioles. The curly dock (R.crispus) has oblong-lanceolate leaves with distinctly wavy or crispy margins. These are tapered inwards at the base.

Broad leaved docks are occasionally found with red stems

The broad leaved dock (R.obtusifolius) has larger, more oval-oblong leaves, displaying less of a wavy edge. They are cordate at their can base.

Water dock grows in abundance on some rivers. Lovely long acidic  leaf stalks.

The stem leaves of broad-leaved dock become increasingly narrower on the flowering stem. Often the stem leaves will have stipules at the base of the petioles.

The very young leaves will have a slight hint of oxalic acid like their relative, the sorrel. Water dock (Rumex hydrolapatham) long leaf stalks are very acidic. This plant can grow in dense stands on mudflats and riverbanks 

All docks have a very similar looking inflorescence. Their flowering stems are green but can also carry a red-stripe. The broad leaved docks are occasionally found with completely red stems. 

The stems are smooth, round, and fluted, with a solid, pithy core and few hairs, if any> Dock flowering stems branch at acute angles towards the top.

Curly dock flowering clusters

The flowers are individually small and don’t really catch the eye unless in close quarters. They are green or red, dependent on species.

They have six, green, petal-like sepals. Three tiny outer ones, and three larger inner ones, surrounding the ovary. Typically 5-10 mm long, the flowers emerge from the upper leaf axils, growing on small stalks in dense whorled clusters, on branches 5-20 cm long.

The clusters of deep crimson pink flowers on a broad leaved dock are similar to the flowers found on common sorrel
Clusters of deep crimson pink flowers on a broad leaved dock

Dock flowers are scentless and often carry red ‘wart-like’ growths on the inner sepals. It is the size and shape of the sepals, plus the presence and shape of the ‘warts’ that helps distinguish between the numerous and similar looking dock species.

Habitats to look in when foraging common sorrel and docks

The gorgeous common sorrel flowers can be found in late spring throwing thread-like wisps of pink across meadows and fields
Common sorrel flowers. Waving wisps of pink across meadows and hedgebanks in late spring

The common sorrel shares nearly all its habitats with other close relatives. Look in fields, woodland clearances and woodland edges, hedgerows, coastal locations and wastegrounds in urban serttings. You won’t need to look too long.

Parts used Root, leaves, stems, leaf stalks and seeds.

Harvest Roots: early spring or autumn. Leaves: when small and young.

Key constituents Tannins; flavonoids (including quercetin, lutin); anthraquinones (emodin, chrysophanol); phytosterols (beta-sitosterol, daucosterols); phenolic acids (isovanillic acid, p-hydroxycinnamic acid).

Actions Astringent, anti-bacterial, cholagogue, alterative, tonic, aperient, anti-oxidant.

Brown seed laden dock plants are everywhere in the summer, including common sorrel
Brown, seed-laden dock plants are everywhere in the summer

Pharmacology and uses These plants are a somewhat recent addition to the European herbal pharmacopeia. However, they have been a mainstay in the medicinal repertoire of Native American indiginous people.

North American physicians brought these plants to the attention of western herbalists in the latter half of the 19th century. Previously the plant had enjoyed centuries of use by the indiginous people.

The reported anti-bacterial action stems from phenolic acid components, whilst the flavonoids are known for anti oxidant activity. Members of the Rumex genus are gentle laxatives, or aperients. It is likely that the small amounts of anthraquinones are responsible for this action as they are in rhubarb. Read more about the important medicinal plant constituents and actions.

Broad leaved dock coming into flower

Alterative herbs such as dock, act in a non-specific way on the digestive tract and liver. Through helping the liver remove toxins, alteratives are known as blood purifiers. They are often employed to treat skin conditions such as psoriasis, boils, eczema, and for any conditions where skin eruptions and itching are prominent.

Docks help the digestive system by enabling the increase of gastric juices, including bile, and by encouraging bowel movement. This is partly due to their bitterness. Culpeper mentioned that ‘bloodroot’ (as docks were often called), ‘purified the blood and strengthened the liver’. By detoxifying and tonifying, the liver becomes less congested and stronger. In days long gone, docks were also used to treat scurvy.

With a high concentration of iron, docks are helpful in treating anaemia. The root has been used as a poultice for this very reason. The tannins and thier astringent qualities mean internally irritated membranes will be soothed and protecte. Externally the root will be useful in treating haemorrhoids.

Many people have heard of using docks for treating nettle stings, and the majority of them might agree that rubbing dock leaves on the stings was very nearly pointless. That’s because it’s the gel from the new leaf shoots at the centre of the plant that help with stings and burns, not the leaf. I still prefer ground ivy for nettle stings, but finally I’m appreciating docks, thanks to Monica Wilde.

Sheep’s sorrel is becoming increasingly well known as one of the herbs in Essaic tea. Manufacturers of Essaic tea point to the use of sheep’s sorrel in fighting cancer, and aiding cellular regeneration. 

All of the Rumex genus have completely edible above-ground parts, though not many are tasty when eaten raw, like the sorrels. The common sorrel has been celebrated in France, where numerous recipes exist for sorrel soup and sauces. The sour and tart flavour of sorrel make it a superb accompaniment to fish dishes. It’s distinctive sour flavour is due to oxalic acid. The plant family as a whole are noted for higher-than-average oxalic acid content. People with kidney stones should avoid foods that are rich in oxalic acid

Docks are nutritious food, but the majority of them are too coarse for salads or tender spinach. In a survival situation, the docks will be one of the first going in the cooking pot.

The wood dock (Rumex  sanguineous) and the water dock are two other plants in the genus that I will freely eat. Young wood dock leaves carry hints of oxalic acid, similar to sorrel, whilst older leaves quickly become bitter and more fibrous. The leaves contain a higher nutritional punch than spinach, containing roughly one third more iron. Docks have more fibre and Vitamin A than an equal amount of carrots.

Baby wood dock leaves, a more tender, annual dock

The wood dock has a somewhat delicate leaf when picked small and young. These somewhat more tender leaves usually offer  more noticable sour tones.

The water dock will be found with leaves up to 1 m long, and growing on 30 cm leaf stalks. When young these are worth using as a rhubarb replacement with pronounced crunch.

The blood veined sorrel (Rumex sanguineus var sanguineous) has become a popluar salad variety, and will occasionally be found growing naturalised in the UK. This plant is essentially a red-veined version of the wood dock, and doesn’t replace sorrel for flavour or texture.

Discover more  foraging tips and hacks to fast track your success. Know at a glance which plant and what plant parts are in season, with this downloadable set of colour coded harvesting charts.

If you would like to learn the practical skills of the forager, then book a place on any of my upcoming foraging courses. There’s no better time to start learning than today!

Foraging in March. The bite-size wild food guide!

What to look out for when foraging in March

Wild plants and mushrooms to get to know

Foraging in March gets me really excited because the long winter wait for abundant fresh growth is almost over. Almost…

Hopefully by the time we reach the spring equinox, with the days and nights of equal length, we are able to choose from many dozens of wild plants, and we know that summer is only three months away.

So, now we are rapidly returning to one of the busiest times of the foraging year (unless that is, we are experiencing bitterly cold ‘beast from the east’ winds and its associated snowy conditions). As ever, the weather in Britain is extremely changeable and dominates what we will or won’t be foraging.

If you have watched my video on violet flowers then you will know some plants react in their developmental stages solely to daylength, rather than temperatures.

This means we will generally find them doing their thing, pretty much right on cue, no mater the weather. Other plants are the opposite and will be slowed and checked by  low temperatures. Have a quick look below…

The following wild foods are all easily found if you are out foraging in March. They offer a range of plant parts and flavours.  One of the finest flavours for me at this time of year will be found on the flowering currant…a plant I christened the ‘thyme n sage’ currant a few years back for reasons that will soon become apparant.

Check out this wonderful flowering shrub on my short video…

 

None of these March plants are too tricky to identify, especially when using my handy waterproof, field guide style, I/D cards. The pocket-sized cards should help fine tune your field skills, and make you more confident when identifying unknown plants in the wild.

Learning the easy-to-remember plant family patterns will also increase your abilities to positively I/D plants when out foraging this spring. As will knowing Britain’s poisonous and toxic plants.

So then, what plants can be easily found when foraging in March?

Wild food foraging in March

Wild plants to find and know this month!

SpeciesWhere to lookWhat part to harvest
Common hogweedwaysides, hedgerows, fields,leaf shoots
stinging nettlesnumerous settings, including hedgerows, fields, wastegroundleafy tops
Flowering currantparks and gardens, amenity shrubflowers
Alexanderscoastal areastender young stems, leaves, leaf shoots, flower buds
Cleavers
gardens, cultivated fields, woodlands, hedgerowsleafy tops only
Water hemlock dropwortBy watercoursesNONE! All parts deadly poisonous
violetswoodlands, grassy areas, hedgerowsflowers and leaves
charlockgardens, fields, wastegrounds, roadsidesleaves, flowering tops, tender stems
Magnoliaparks and gardensflower buds, flowers
rosebay willow herbwaste ground, grassy areas, rivers, and canal banksyoung emerging stem shoots
cherry plum blossomstreet tree, parks and gardens, hedgerowsflowers
silver birch sapwoodlands, parks gardenssap, new leafy trigs
oyster mushrooomwoodlands, on old beech treesyoung specimens

 

Common hogweed  (Heracleum sphondylium) A delicious wild food. Please refer to my earlier article for the benefits and dangers of foraging from the carrot family. 

 

 

 

 

 

Nettles (Urtica dioica) A nutritious food and valuable medicine, covered in a previous article.

 

 

 

 

Flowering currant (Ribes sanguineum) Gorgeous displays of tasty flowers are mostly found in towns and cities.

 

 

 

 

Alexanders (Smyrnium olusatrum) A versatile wild food, as my recent article showed.

 

 

 

 

Cleavers (Galium aparine)  As you may have read, the medicinal benefits of this ubiquitous plant is not a sticky subject.

 

 

 

 

Water hemlock dropwort (Oenanthe crocata) DEADLY POISONOUS! Please study the pictorial guide for your foraging safety.

 

 

 

 

Violets (Viola odorata) Scented flowers are the inspiration behind the sweets ‘love hearts’.

 

 

 

 

Charlock (Sinapis arvensis) Hot punchy leaves and sweet, juicy, and peppery flowering tops.

 

 

 

Magnolia (Magnolia species) Intriguing lemony scented flower buds from a an ancient flowering plant that reportedly developed flowers before bees existed!

 

 

 

 

Rosebay and greater willow herbs (Chamerion angustifolium / Epilobium hirsutum) Either the rosebay or greater willow herb young shoots can be used although the flavour of rosebay is less astringent. Strip the leaves off before using. Try Steaming, frying, or lacto-fermenting. 

 

 

 

 

Cherry plum blossom (Prunus cerasifera) Almond-scented like other Prunus species. Infuse or garnish. Look out for the myrobalan plums in Early-mid summer 

 

 

 

 

Silver birch (Betula pendula) Sap and young twigs are able to be harvested. The sap, once distilled, contains high amouns of the valuable medicinal plant constituent – salicylic acid, and because of this, birch sap is now the basis for commercial production of ‘Wintergreen’ oil.

 

 

 

 

For a fantastic appraisal on the pro’s and cons of tapping birch, and the alternative method of using the thinner branches, take a look at the one and only Fergus the forager’s article here.

Mushroom of the month

Oyster mushroom (Pleurotus ostreatus)

An easy to I/d edible mushroom, although there are a number of closely related edible species in the genus Pleurotus. This fine mushroom can be found all year round, and it’s often easier to find when there isn’t so much else growing.

Being a bracket fungi, you will probably find it shelving, with one fruiting body directly above another on both the standing and fallen trunks and boughs.

The oyster mushroom cap is grey and its closely spaced gills are creamy white. It can easily grow as large as your hand. The spore print should be white.

To get a head start on what to pick, and to ensure you dont miss a foraging trick this year, these seasonal, colour-coded harvesting charts will help you plan your foraging adventures. Listed alphabetically and covering eight plant parts, this at-a-glance guide is available as a downloadable set.

If you want to learn more practical foraging skills, then why not take advantage of my special offers on all my foraging walks this month. Spaces are still left on my March foraging courses in the Gower and Totnes.

More wild foods will be coming in April. Until then, happy foraging!

Foraging in February.

A short guide to Foraging in February in the UK.

Foraging in February. Returning light and life reflected in February’s wild food. 

This is a small selection of the wild foods to look out for when foraging in february, with advice on harvesting, preparation and use.

As we pass the ancient festival of Imbolc on the 1st and 2nd of February, it becomes more apparent that the days are finally and noticeably getting longer. We foragers anticpate and keenly sense the returning light and first stirrings of re-growth that will soon produce the long-awaited wild food delights of spring following another long dark, if not freezing winter.

The beginning of February has long carried significance. Numerous cultures stretching back thousands of years have celebrated this time of year, when life begins to stir in the belly of Mother Nature again. With the increasingly longer days, and although still dependent on the weather on the ground, foraging generally starts to step up a gear in tune with natural cycles.

Scarlet ef cups are a great wild food we can get foraging in february. They are available until April, brightening up many dishes.
Scarlet elf cups are a great wild food find when foraging in February, brightening up many dishes.
February provides opportunities to harvest sour, lemony flowers from Darwin’s Berberis

To assist your foraging planning, take a look at these season-by-season, colour-coded, harvesting charts. Featuring more than 80 species, the charts offer an instant reminder as to which plants are available to harvest.  There are eight different plant parts covered. With this seasonal foraging guide you can expand your harvesting and foraging skills. 

The following wild foods are just some of the increasing number of species that are available when foraging in February. A couple of common poisonous plants are included too, as they are plants that you will undoubtedly come across again and again. They are vital to learn. A summary guide to Britain’s toxic and poisonous plants can be found here.

These February highlights should provide you with ample food for thought, and hopefully lots of wild ingredients to kick start creative festive ideas in the kitchen. Get more wild food inspiration with these wild food recipes.

 

13 great wild foods to try foraging in February

SpeciesWhere to lookWhich plant part to harvest
wild garlic (Allium ursinum)woodlandsleaves, leaf stalks, flower buds
wood sorrel (Oxalis acetosa)woodlandsleaves
winter purslane (Claytonia sibirica)damp grasslands, riverbanksleaves
wild chervil (Anthriscus sylvestris)woodlands, hedgerows, lanesleaves, leaf shoots
Gorse (Ulex europeas)heath, cliffs, scrub, woodland edgesflowers
Lords and ladies (Arum maculatum)Woodlands, hedgerows, shady lanesNONE! All parts deadly poisonous.
Poison hemlock (Conium maculatum)wasteground, riversides, hedges,NONE! All parts deadly poisonous.
Darwins berberis (Berberis darwinii)amenity planting from parks and gardensflowers
Primrose (Primula vulgaris)woodlands, hedgerows, grassy areasleaves and flowers
Lesser celandine (Ficaria verna)woodlands, grassy banks, hedgerowsleaves and tubers
sweet violets (Viola odorata)hedgerows, shady grassland, cliffs, woodlandsleaves and flowers
Sea beet (Beta vulgaris)estuaries and coastlinesleaves
Scarlet elf caps (Sarcoscypha coccinea)Woodlands on mossy logsfruiting body

 

Identify two poisonous plants – hemlock (Conium maculatum) and lords and ladies (Arum maculatum).

 

Mushroom foraging in February                Scarlet elf cap (Sarcoscypha coccinea)

This strikingly coloured mushroom immediately became a favourite of mine following a few winter woodland trips with my arch foraging buddy Anna. Having lived in Bristol for a few years I was lucky enough to be just a short bike ride away from the ancient Leigh woods, on the far side of the Avon gorge. 

As a saprotrophic fungus, feeding on decaying cellulose, the scarlet elf cup requires woodland with fallen and decaying tree limbs. Therefore it loves the ancient Leigh woods, where trees have grown, died and slowly rotted for millenia, and are typically covered in thick coats of moss.

They can be found anytime from January to April, dependent on weather and location. Most specimens are typically just larger than an old 50p coin, although individuals 50-60 mm in diameter are not completely rare.

It is often a little fiddly to clean, but are worth the bother. One of the things I like about this fungus is that it holds its colour and texture on cooking. A vegetarian friend suggested it had the texture of bacon rind, and gave her teeth a similar workout as whenshe used to eat meat. I eat them raw as well, cut into thin strips, where they give a lot of colourful life to salads.

I use them in pies with other mushrooms, again because of their colour and texture.

More foraging highlights will come in March, as the foraging year really gets going.

If you want to read more about the increasing array of edible wild plants coming in season, then try my winter and spring seasonal wild food guides, and the previous monthly foraging highlights.

In the mean time, if you are wanting plant I/D help in the field, take a look at my foragers friend field-guide style, waterproof cardsMy regular foraging courses are a great way to learn some of the practical skills and arts of the forager. Browse through the courses here.

Happy foraging!

Ground ivy. How to find, identify and use.

A foraging identification guide to the edible wild plants of Britain.                Ground ivy (Glechoma hederaceae) – Lamiaceae

Savoury mint aromatics and the number one remedy to soothe away nettles stings.

Ground ivy is such a beautiful and useful herb, far too often overlooked. Even with its gorgeous flowers, remarkable powers and intriguing scent, this plant produces mixed feelings from gardeners, as it’s habit is to take over where it’s not wanted.

Extensive patches of ground ivy can occur in grasslands. Here its on top of old sand dunes

Although only a small wee thing, it makes a big impression on the eye when in flower. During the spring you can find large patches of land adorned with splashes of blue-purple, often lower than the tops of the grasses it finds itself in.

By learning the key identifying characteristics of this plant, you will also find yourself with the keys to identifying unknown mint family relatives when you meet them in the wild, or out in zones 00-5.

Ground ivy botanical description 

Ground ivy leaves are kidney-shaped, with crenated margins and a low trailing habit are all characteristic identifying traits to look for.
Ground ivy is a commonly found member of the mostly aromatic mint family

Glechoma hederaceae is a perennial plant, and another useful member of the large and mostly aromatic mint family.

When identifying the mint family plants, you will soon find that the key plant family patterns to look out for are: an aromatic plant with square stems, opposite pairs of simple leaves, five pointed calyx, and two lipped flowers, which often have long corolla tubes.

Fine bristly hairs cover the square stems of ground ivy.

Ground ivy’s stems are covered in fine bristly hairs. The kidney-shaped, deep green leaves are typically scalloped, or crenated, and slightly undulating at the margins, with essential oil glands on the undersides. The leaves are borne on long petioles.

The upper leaf surface has a covering of very small downy-bristly hairs. The leaves can often be a slight purple hue, depending on soil, site, and time of year. Ground ivy can be found in all but the harshest winters. 

A typical sight during March and April is ground ivy in full bloom, among dandelions and daisy.
Ground ivy will be found in full bloom during March and April.

It comes into flower around early spring. The main flowering season is late March or April until May. As with all its relatives, these distinctive, almost orchid-like flowers have a two-lipped corolla. On ground ivy, you will usually see two or three flowers appearing from the leaf axil. The corolla tubes are quite long (approx 10-12mm), with nectar at the base. These flowers are great wildlife attractants.

At a glance, this plant could superficially be mistaken for purple dead nettle (Lamium purpureum) and henbit dead nettle (Lamium amplexicaule). Both those plants are related and edible. Touching, engaging, and smelling are, as ever, vital in helping you distinguish between species.

Only when ground ivy is in flower will it be found growing upright and erect. Even in flower I don’t often see ground ivy flowering much above 8-10 inches high, except in the longest of vegetation.

Ground ivy grows on runners, and has a creeping habit, making it effective, useful ground cover

It’s trailing habit comes from the nature of quickly spreading runners’ (horizontally growing stems, just above the soil surface that can produce roots and shoots from every node). This adaptation makes ground ivy an exceptional coloniser of bare soil and darker, shady areas of the garden.

A similar method of growth is employed by mints (Mentha) but their stems are found just under the soil surface, carrying the same capacity to root and shoot at every node.

Habitats to look in when foraging for ground ivy

This plant can be found in a number of settings up and down the land. You might find this distribution map from the online flora of Britain and Ireland helpful, to aid your searching.

Ground ivy loves field edges, hedgerows, woodlands and grassy banks, especially the shadier ones. It is not particularly fussy about soils so has been found in more than 85% of the UK, aside from the extreme North and North West of Scotland.

Parts used – Leaves and flowering tops.

Harvest – Just before flowering is best, though leaves and flowers can be taken for medicinal or culinary use at any time.

Key constituents – Amino-acids, flavonol glycosides (including rutin, isoquercitrin). Flavone glycosides (inc luteolin), Sitosterol, saponin, tannin, wax, volatile oil (inc linalool, limonene, menthone, terpineol, alpha-pinene, pulegone, rosmarinic acid.

Actions – mild expectorant, anti-catarrhal, vulnerary, diuretic, astringent.

Traditional uses – Many herbal authors of old, such as Gerard (circa 1597), noted its use and action on the mucus membranes, thus employing the plant as an expectorant and a cure for colds. Ground ivy’s aromatics really remind me of sage or thyme and mint. I love the scent, but they’re not everyone’s cup of tea.

Ground ivy has therapeutic essential oil in glands on the surface of leaves and flowers

Its chemistry has been quite extensively documented. The essential oil plays a majar part in ground ivy’s therapeutic ability. The astringent activity is reportedly due to rosmarinic acid, whilst terpineol is known to be antiseptic. Astringency and anti-inflammatory actions of ground ivy are usually associated with the tannins and flavonoid fractions.

Pulegone is the abortifacient agent responsible for the actions of Pennyroyal (Mentha pulegium) where it is found at concentrations of 1-2%. However, it is not present in this plant in high enough concentrations (0.03-0.06%) to be considered harmful.

The terpene-rich volatile oil of this plant indicates it will be an irritant to the mucous membranes of the stomach as well as other parts of the gastro-intestinal tract and kidneys. Irritation is not necessarily harmful because the C.N.S is kick-started into producing responses we desire from it.

More detailed information about medicinal plant constituents and their actions will be found in a previous article here.

Ground ivy soothes away nettle stings like no other plant I’ve met

Without question this plant is the best antidote I know of for nettle stings. Simply crush and squeeze the leaves and rub the expressed juice on the afflicted area. I have a hunch that its the thicker essential oil components partly responsible for soothing the reaction to the nettle stings. Read more on nettles, stings and medicinal use of urtication in this article on foraging nettles.

As a food, ground ivy makes a good addition to pies, soups or broth. Stuffing mixes and wild salsa verde are enhanced with ground ivy. Flowers can be added to salads for sublime splashes of colour. The somewhat bitter leaves can be used in salads, but I think they need finely chopping  before mixing in, because of their strong flavour.

This plant would have been especially welcome to our ancestors, more so in the late-winter-to-early spring period, when fresh new leaves are scarce. Its leaves cook down like spinach and the volatile oil lends a mild sage/mint-like flavour to dishes.

For the home brewer ground ivy is well worth foraging for during spring. It lends an aromatic bitterness and has renowned abilities to clarify ale, for which it was once popularly used.

If you are wanting to learn more about wild food foraging then you can book a place on to one of my upcoming foraging walks and courses. If you would like to read more about the easily found plants of late winter and spring, then check out my seasonal wild food guides, as well as my new monthly foraging highlights.

If you are planning lots of foraging adventures this year, then you may want to read this article on harvesting wild plants. You need never miss a trick during the new foraging year with these colour coded, seasonal harvesting charts, and with this set of pocket-sized, waterproof I/D cards, you can get instant I/D help. The cards have ben designed to help you begin to confidently identify plants in the field.

Happy foraging!

 

Foraging Yarrow (Achillea millefolium) Asteraceae

Discover how foraging yarrow connects us with the Neanderthals. Foraging yarrow connects us with our Neanderthal ancestors more than 50,000 years ago

How foraging yarrow today continues an intriguing plant-people relationship stretching back more than 50,000 years!

People have been foraging yarrow for ever! This is unsurprising to us today, given what we know about its many uses, and in a globally connected world we nearly all have access to information on the remarkable powers yarrow shows as a medicine.  As an edible, if somewhat a bitter and aromatic plant, yarrow has been used around the world wherever it has been found. But we have forgotten much about the importance and magic of this ubiquitous herb.

Its too easy to overlook and ignore some of the really common plants when out hunting and gathering wild food. Its easier still not to enquire or ponder about the significance of a common plant that is found in almost all temperate zones around the world.

We repeatedly see a few common plants everywhere we go, and they can immediately just become part of the fabric of the ‘green wall’ because of their seemingly omnipresence . Unless that is we choose to explore, and then their important role in human evolution starts to become apparent.

Yarrow is a herb heavily steeped in myth and legend; and a plant that many cultures of the world have widely used and revered. Achillea millefolium was named in honour of the Greek god Achilles; who according to legend, had course to widely employ this wound staunching herb on the battlefield.

Many tens of thousands of years before, the Neanderthals were foraging yarrow for use as food and for its medicinal properties. This was revealed by the presence of a number of common wild plants found in the plaque on the teeth of Neanderthals excavated from graves in the Mediterranean basin!

We know enough about zoopharmacology, the study of how wild animals use wild medicinal plants, to confidently imagine our more recent Homind ancestors having a reasonably extensive knowledge of the wild plants they lived with and had to utilise to survive.

I think its both lazy and insulting to not recognise that our hunter-gather-foraging ancestors would easily have known hundreds of plants. It is likely that far more of our vast natural larder and medicine cabinet would have been familiar to them, than to the majority of people alive today in the Western world.

Today, as you will soon see, yarrow remains a sovereign remedy of both Western and Eastern herbal medicine traditions, and rightly persists as a favourite of many practitioners working with plant medicines. Alongside dandelions and plantains, yarrow can be considered another of our globally available, herbal first aid plants!

But its not just practical uses of Yarrow that stand this plant out from the crowd. This happens to be the only plant used for the ritual purposes of divination in the Chinese oracle – the ‘I Ching’. This 5,000 year old oracle, still much in use the world over, is traditionally consulted after preparing and throwing 50 Yarrow stalks into the air and then interpreting how and where they landed.

Quite why the ancient Chinese decided upon this herb is unclear.  But its not the only plant  to have has almost reverential status conferred on to it by ancient civilisations in the Orient. A common relative of yarrow, also found here in Britain – mugwort (Artemisia vulgaris), is almost exclusively known as ‘Moxa ‘in Chinese and is the only herb used in the application of moxabustion, where a bundle of the dried herb is burnt and the glowing tips placed just above the skin, to stimulate the movement of chi (energy).

Botanical description to help I/D when foraging yarrow

Yarrow has wispy, feathery foliage, which can superficially resemble the wild carrot. Yarrow’s leaves are repeatedly divided, also known as bi-pinnatifid leaves.

We an use all parts of yarrow as medicine, so foraging yarrow is almost an all year round affair
The feathery foliage of yarrow is noticeable in the summer when it retains its green colour even in drought.

The leaflets are small with thin lobes, which gave rise to its other common names; ‘milfoil’ and ‘thousand leaf’.

The basal leaves are sometimes quite large and sprawling, always on long petioles, and initially grow in a rosette. Leaves are typically around 20-25 cm long. The stem leaves become shorter, sessile, and alternately spaced.

In mild climates you will see the plant happily overwintering. New growth will re-emerge from its creeping and steadily spreading rhizomes in early Spring. This network of roots will mean that we regularly find the plant growing as dense mats and carpets.

Although mostly a white flowering plant, pink flowering forms are not an uncommon sight when foraging yarrow
Pink forms are not an uncommon sight when foraging yarrow in summer

Yarrow can be found in full bloom from June. It has hairy and furrowed flowering stems, typically reaching heights of 60-70 cm. Yarrows inflorescence is often referred to as ‘umbel-like’ in books, and this is because untrained eyes could initially mistake yarrow’s flowering structure for an umbel, and then place yarrow in the carrot family.

However, look closely from below, and you will observe the numerous flower stalks condensed together high up the stem, and you will see how they do not all originate from a central point on the stem, as per umbelliferous plants. The type of inflorescence that yarrow displays is also known as a corymb.

The individual flower heads are composite, and consist of tiny flowers (florets) grouped together on a ‘capitulum’.  Each composite head is singular and terminal. These plant family patterns will be seen on all daisy family plant flower heads, and is easiest to study on a sunflower. Typically a singular yarrow flower head will have 5 or 6 individual florets. Read more on the easy-to-remember plant family patterns method of Plant I/D.

The flowers have a characteristic medicinal-savoury odour. They will taste bitter. Usually, yarrow has creamy white ray-florets, delicately framing the orange-tinted, central disk-florets. But pink flowering strains of yarrow will also frequently be seen.

Habitats to look in when foraging yarrow

Yarrow grows in a range of habitats, throughout Britain and Ireland, except for areas which are permanently waterlogged, or on soils that are strongly acidic (pH < 5.5).

It happily colonises waysides, pastures, grassy places, hedgerows, and waste-ground, in town or country, throughout the land. A lover of temperate climates, you can almost always easily find yarrow in Britain, even at altitudes of up to around 1100 metres. On the coast, look in fields by the dunes and on stabilised shingle. This map from the online flora of Britain and Ireland shows just how much of the country has yarrow.

Yarrow thrives in harsh conditions without losing its fresh look of vitality. This becomes especially noticeable during droughts, when its dark green foliage stands out from brown and withered neighbouring plants, especially in grasslands.

Yarrow loves numerous types of grasslands and flowers from June

 

Parts used: Leaves / flowering tops.

Harvest:  Leaves: Spring – when young. Flowers: From July – September, just when opening.

Key medicinal constituents Volatile oil (including cineol, eugenol, thujone, camphor, azulene); bitter principles; tannins; salicylic acid, isovalerianic acid. (Learn more about the common medicinal plant constituents here)

Actions: Anti-inflammatory, anti-septic, diuretic, diaphoretic, astringent, expectorant, vulnerary.

Pharmacology and uses: As an edible, yarrow should be embraced in the kitchen of the adventurous, and by folk looking for foods that double as preventative medicines. So by foraging yarrow you get to kill two birds with one stone!

During spring and early summer, the younger leaves give a lovely, crunchy texture in a mixed salad, while offering slightly bitter, yet subtle and savoury medicinal tones. A strong and intoxicating beer can reportedly be made with yarrow,  for which a number of recipes can be used (watch this space)!

As medicine, yarrow has chiefly been used as a wound herb. The tannins exhibit an astringent effect, on both exterior and interior surfaces of the body.

The volatile oil constituents, such as cineole, have anti septic qualities, while azulene, responsible for the blue colour of the essential oil, not only reduces inflammation, but stimulates the formulation of tissue for wound healing.

When to go foraging yarrow for peak essential oil content

For more information on harvesting wild plants, simply click here.

Couple this with the general astringency, and yarrow can swiftly, and effectively, help seal and heal all manner of cuts and wounds!

Regularly eating or drinking yarrow helps prevent and treat dyspepsia and ulceration – two conditions that alcohol or caffeine, coupled with a rich diet, can help manifest.

Yarrow promotes a sedative activity on the nervous system, and is often employed as an anti-spasmodic for nervous dyspepsia. Yarrow is acclaimed for helping heal and tone the mucus membranes throughout the gastro-intestinal-tract.

Nature’s abundant anti-inflammatory phenol, salicylic acid (aka salicin), can be found in yarrow, just as with meadowsweet (Filipendula sp) or willow (Salix sp). So try foraging yarrow, which is much more abundant than its relative, chamomile.

As a diaphoretic, yarrow will regularly be used for fevers, and also helps with palpitations, painful menstrual periods, and convulsions; as well as being of use as a peripheral vasodilator, diuretic, and mild expectorant.

As with any member of the Asteraceae family, there comes slight risk of possible sensitivity for some individuals, especially those with dermatological problems. As ever, always seek professional advice before using wild plants as medicines.

 

You can read more about UK edible wild plants and fungi that are available to harvest now, in these seasonal wild food guides and the new monthly foraging guides, that started with foraging in January. As well as the edible and medicinal plants, foragers also need to learn the poisonous and toxic plants, which I have briefly summarised here.

If you would like more plant identification help then check out these waterproof, field-guide style, pocket-sized I/D cards. And you need never miss a foraging trick again, with this set of helpful, season-by-season harvest charts, available as a download.

For a deeper understanding of the arts ond crafts of the forager, then take a look through my fun and affordable wild food foraging courses for a course near you. Book a place today!

Happy foraging!

Foraging Rock Samphire. Full-on coastal flavour!

A guide to foraging rock samphire. (Crithmum maritimum) Apiaceae family 

Foraging rock samphire, a brilliant excuse to go to the seaside!

An exploration of Britain’s southern and western rocky coastlines will often quickly bring us face to face with the unforgetable rock samphire. A unique-looking wild plant, on these shores at least. I can’t think of another plant that carries its features.

Rock samphire was formerly well known and eaten in vast quantities, but then fell away from popularity. It was once known as ‘poor man’s samphire’, but the plant is anything but poor in my mind. It offers us harvests potentially through most of the year, especially if you live in the more protected coastal areas of South West Britain.

Harvesting rock samphire was once a means for poorer country folk to make a scant and very precarious living. A couple of hundred years ago, foraging rock smaphire was a hair raising and difficult occupation, involving men and boys dangling off cliffs attached to ropes, battling with whatever weather the coastlines threw at them. More than a few died in this process, which led to Shakespeare describing harvesting rock samphire as “that dreadful trade”.

Today’s forager of rock samphire is likely to be someone who has no real awareness of the extreme trials of the people in whose footsteps they follow. We pick the plant for the simple love of acquiring a unique wild vegetable and spice, that can’t be bought in the shops.

Rock samphire botanical description:

Rock samphires foliage is unique mong the British flora and cannot really be misidentified
The fleshy blue green leaflets of rock samphire are unique among UK flora, and make it easy to I/D

This member of the carrot family is one of the easiest to identify. It has blue-green fleshy leaves growing in an overall triangular shape. This triangular shape is a pattern of the carrot family, as are the tell-tale, repeatedly divided sets of leaflets.

Rather than the typical pinnate leaf divisions found on other members of the carrot family, the leaflets are more or less trifoliate (in sets of three’s). The fleshy leaflets are usually linear-oval in shape, with rounded and occasionally forked tips.

Its leaves are sheathed at the base, like other species in the family. During the colder months, it is common to find the leaf tips with a bronze or red tinge, likely as a result of the piercing cold winds that winter can bring. 

The yellow green flowers of rock samphire are resent most of the summer, and help make this plant an easy umbellifer to I/D
Masses of yellow flowers are a common sight on rock samphire during the summer months

You can find rock samphire in flower from late spring. Its flower stems are solid, unlike many that are found here in the UK. As a member of the Apiaceae family, it produces a compound umbel inflorescence. This will typically have more than 12 rays, and the flower heads are approximately 15 – 20 cm wide.

The compound umbel has narrow bracts below and the individual umbels have bracteoles. Flowers are yellow-green, with five petals, approximately 2 mm across. 

Its seeds are plump and often purple-coloured at first. They are oval-shaped, about 8-9 cm long with thick vertical ridges. They eventually turn brown when ripe.

The seeds of rock samphire provide interesting aromatics, well into the winter.
The aromatic seeds of rock samphire seeds can persist well in to the winter

All parts of the plant are aromatic, especially the seeds, which I can only describe as being a cross between carrot, citrus, celery and parsnip.

More than alexanders, this plant  is a pretty safe umbellifer for beginners to forage for, because there really aren’t any plants that it could be mistaken for. Engage your sense of smell, touch, and your sense of place, as these are all as important as closely observing plant dimensions, features and colours. 

For beginners, its well worth noting that the various species in the carrot family tend to smell quite distinct from each other, but they don’t always look so different! With this particular family, if you don’t take note of the subtle chemical clues, you are missing out on vital information.

For a more detailed discussion on the other members of this important family for foragers to know, take a look at the first part of my carrot family article series

If there are any other plants to look out for on a cursary look when foraging rock samphire, it would be one of the water dropworts (Oenanthe species), namely the parsley water dropwort (O.lachinelli). This plant also displays narrow leaflets, and is also found in coastal regions, where it enjoys brackish water.

However, rock samphire has much more fleshy leaves that aren’t pinnately divided, plus it has yellow flowers not white, and lastly but most importantly, smells quite different.

If you want to learn more about the plant family patterns, then read this worksheet on 12 of our common plant families and start fast tracking your plant I/D skills.

Habitats to look in when foraging rock samphire 

The craggy copastlines and rocky cliffs of our south western coastlines are a great place to find rock samphire
Rocky cliffs  and coasts like these in the Gower in South Wales, are a perfect place for rock samphire

Rock samphire is a lover of the numerous crags and shelves on rocky cliffs and will also be found on shingle beaches. You will also find the plant growing on walls and stone work by sandy beaches as well as decorating harbour walls. It won’t generally be found inland or on the eastern coasts of England which tend to be much more sandy.

This plant isn’t really bothered about type of soil. As a rule of thumb, you are likely to encounter rock samphire in the UK from Suffolk, clockwise round the coast to the Scottish Hebrides. Check out this distribution map from the brilliant online flora of Britain and Ireland for more details.

Rock samphire culinary uses

The plant was formerly and perhaps most famously used as a pickle ingredient. Barrels of rock samphire were packed off to London for trade in the markets and for sales on the street.

rock samphire has been harvested and processed into a pickle for many hundreds of years
Rock samphire pickle. A tasty aromatic condiment, it goes well with a number of dishes

For a tasty pickle, simply dry salt for a few hours (to help retain its crunch), and place in a spice-infused vinegar of your choice. I often heat up the samphire in the spiced vinegar, as this quickens the infusing. Typically I like to add mustard seeds, peppercorns, a few cloves, a couple of bay leaves and some chilli flakes in the vinegar infusion. 

As a vegetable, I find its best to prepare and cook it quite simply. During the spring and summer months you may be able to use all of the leaf, including the stalk. But in the autumn and winter I tend to snip off most of the leaf stalk, which otherwise can be too fibrous.

To cook, I generally par-boil in salted water for a few minutes, then fry in butter or olive oil for another two or three minutes. Cooking this way helps to dampen the strong aromatics, which are not to everyone’s palate. 

Cooking twice in water will further reduce its bitterness, while frying in oil or butter off-sets and compliments the taste. The flavour of this plant, like all other plants, can be affected by the growing conditions prior to harvesting.

Lots more plants to forage in winter are found in my summarised seasonal guides, and the new monthly guides that started with 13 wild foods to find and try in January.

If you are interested in learning more about the practical skills of wild food foraging, then my upcoming wild food walks and courses will be worth a browse.

Remember  to sign up for my newsletter, for regular foraging news and alerts on new foraging courses! 

Happy foraging!.