February may be the shortest month of the year, but there are still some tasty wild edibles to be found if you know where to look. Foraging in winter requires patience and persistence, but the treasures you unearth make it worthwhile. Many nutritious and flavorful plants can be harvested during February if you dress warmly and don’t mind some chilly weather.
In this blog post, I’ll share my guide to the top plants for foraging in the UK during February, like young nettles, wild garlic shoots or lesser celandine.
Some of these wild edibles start appearing as early as January if the weather is warmer or might not emerge until March if it’s cold, but you should be able to find most of these quite easily. I’ll cover where to find each plant, what parts to harvest, and how to eat or cook them.
BEGINNERS GUIDE TO FORAGING
Wild Garlic
- Where to find it: Wild garlic (Allium ursinum) grows in moist, shady woodlands across most of the UK. Look for it in ancient woodlands, along hedgerows and stream banks. It prefers damp soil conditions.
- What to pick: The green leaves and white bulb can be harvested. The leaves have the strongest flavor before the plant flowers.
- How to harvest: Cut leaves off with a knife, leaving 2-3 inches of leaf at the base so the plant can regrow. Lift bulbs carefully with a garden fork, making sure to collect any smaller bulblets attached.
- How to use it: The leaves have a strong garlicky flavor and can be used raw in pesto or salad dressings, or cooked in soups, stews or omelettes. The bulbs can be pickled, used like garlic cloves, or dried and ground into powder.
- Storage: Store leaves in the fridge for up to 4 days. Bulbs can be dried or pickled to preserve.
- Identification: Look for long, pointed green leaves emerging in early spring. The leaves smell strongly of garlic when crushed. Star-shaped white flowers bloom in spring on a tall stem.
- Sustainability: Only harvest wild garlic sparingly and don’t over-forage one area. Make sure you properly
RECIPES
Sorrel
- Where to find it: Sorrel grows widely across the UK in gardens, hedgerows, meadows, and woodlands. It thrives in moist, partially shaded areas. The two main varieties are common sorrel (Rumex acetosa) and sheep’s sorrel (Rumex acetosella).
- What to pick: The young, tender leaves can be picked to eat raw or cooked. Choose smaller leaves before the plant flowers for the best flavor. The stems are edible but more fibrous.
- How to harvest: Use scissors or gently pluck leaves by hand, taking care not to uproot the entire plant. Sorrel regrows readily after cutting.
- How to use it: Sorrel has a fresh, lemony, acidic flavor. It can be added raw to salads, sandwiches, dips and dressings. When cooked, it tastes similar to spinach. Try it sautéed, in soups or tarts.
- Storage: Sorrel leaves don’t store well. Use immediately or preserve by drying or freezing chopped leaves.
- Identification: Look for slender arrowhead-shaped leaves with a reddish-green color. Small greenish flowers grow in branched clusters.
- Caution: Oxalic acid gives raw sorrel a sour taste. Eat in moderation, especially if prone to kidney stones.
Nettle
- Where to find it: Common nettle grows in abundance across the UK. It thrives in nitrogen-rich soils and is commonly found along hedgerows, stream banks, around barns, in gardens and disturbed sites.
- What to pick: The young leaves and shoots can be picked before the plant flowers in spring. Choose the top 4-6 leaves from each plant. Wear gloves and long sleeves to avoid getting stung. The leaves get bitter with age so select young growth.
- How to use it: Nettle has a flavor similar to spinach when cooked. The leaves can be blanched, sautéed, or added to soups, pesto, pizza, pasta, etc. Nettle is high in iron, vitamin C and other nutrients.
- Drying/freezing: Nettle can be dried or frozen for later use. Blanch leaves before drying or freezing to remove the sting. The dried leaves make a nourishing tea.
- Other uses: Nettle has been used traditionally as a medicinal plant to treat joint pain, gout, anemia and urinary issues. Recent research shows nettle may reduce inflammation and enlargement of the prostate. More studies are needed on its efficacy.
- Identification: Look for toothed, heart-shaped leaves with pointed tips. The underside of leaves and stems have stinging hairs.
Chickweed
- Where to find it: Chickweed is abundant and widespread across the UK. It grows in gardens, farmlands, disturbed ground, woodlands, hedgerows, and roadsides. It prefers moist, nutrient-rich soils.
- When to harvest: Chickweed can be foraged all year round but is best harvested in spring and early summer when the plants are young and tender.
- What to pick: The leaves, stems, flowers and buds are all edible. Pick the younger top parts of the plant. Older growth becomes stringy and tough.
- How to harvest: Chickweed stems are delicate. Gently pick leaves and stems with your fingers rather than cutting. Don’t pull up the whole plant, leave the roots so it regrows.
- How to use it: Chickweed has a refreshing, mild flavor. The leaves and stems can be eaten raw in salads. It can also be lightly cooked as a green vegetable like spinach. Chickweed is high in vitamins and minerals.
- Other uses: Chickweed is used in herbal medicine to treat skin irritations and joint pain when applied topically as an infused oil, ointment or poultice. There is some scientific evidence for its anti-inflammatory effects.
- Identification: Chickweed has small white star-shaped flowers with five petals. The oval leaves are arranged in pairs along the succulent, creeping stems.
Dandelion Roots
- Where to find them: Dandelion roots can be found wherever dandelion plants grow – in lawns, parks, gardens, meadows, and at the side of roads. They are widespread and common across most of the UK.
- When to harvest: The best time to harvest dandelion roots is in late fall through early spring when the plants have sent their energy down into the taproot for winter storage. The roots are less bitter during this time.
- How to harvest: Use a garden fork to loosen the soil around the taproot and pull the entire plant up. Then trim off the leaves and cut off the taproot. The root can grow quite long.
- How to use them: Dandelion roots have a bitter, earthy flavor. They can be roasted and used as a coffee substitute or added to stews and soups. The raw roots can be sliced and added to salads. They can also be dried and ground into powder to use as a tea or supplement. The roots are high in inulin, a prebiotic fiber.
- Other uses: Dandelion root tea may act as a diuretic. Some studies show it can improve digestion and have detoxifying effects for the liver.
Lesser Celandine
- Where to find it: Lesser Celandine is native to Europe and widespread across the UK. It grows along hedgerows, in woodlands, gardens, and disturbed ground. It spreads rapidly and can be invasive.
- What to pick: The young leaves, shoots, and flowers are edible. Pick before the plant flowers for the most tender greens. Older leaves become bitter and tough.
- How to harvest: Pinch or cut off individual leaves and shoots. Try not to uproot the whole plant so it continues to grow.
- How to use it: The leaves have a mild, spinach-like flavor when young. They can be eaten raw in salads or lightly cooked as a pot herb. The flowers can be used as a colorful garnish.
- Caution: Lesser Celandine contains protoanemonin when raw, which can cause mouth numbness. Cooking removes this. The sap can also irritate skin.
- Identification: Look for bright yellow, buttercup-like flowers and shiny dark green, heart-shaped leaves. Leaves emerge early and die back before summer.
- Medicinal uses: Traditionally used to treat hemorrhoids and some skin conditions. However, there is limited scientific evidence to support medicinal benefits.
- Sustainability: Forage sparingly, as Lesser Celandine spreads rapidly. Don’t over-harvest one area.
Scarlet elf cup mushrooms
- Where to find it: Scarlet elf cups grow on decaying hardwood logs and stumps, especially beech. They are found in forests and woodlands across the UK and Europe from late winter to early spring.
- How to harvest: Gently twist and pull to remove the entire mushroom from the wood, being careful not to damage the base. Use a knife to cut if needed.
- What part to harvest: The vivid red cup-shaped caps are edible. Avoid the stem which can be bitter. Also harvest during dry weather – the cups fill with rainwater.
- How to use it: The caps have a mild, sweet and nutty flavor. They can be eaten raw in salads or on crackers, pickled, or added to soups and stews. Their firm, jelly-like texture softens when cooked.
- Caution: Only harvest scarlet elf cups if you are 100% certain of identification. Look for the bright red cup shape, white stem, and growth on decaying hardwood. There are some poisonous lookalikes.
- Sustainability: Harvest sparingly, take only a few caps from each log, and don’t overpick one area. Make sure you aren’t damaging the mycelium.
Alexanders (Smyrnium olusatrum) – Wild Parsley
- Where to find it: Alexanders is native to the Mediterranean but naturalized across the UK. It grows in woodlands, hedgerows, roadsides, disturbed ground, and near the sea.
- When to harvest: The stems, leaves, flowers, and seeds can be harvested from spring through early summer before the plant flowers.
- How to harvest: Snip off young leaf stems near the base. Collect unopened buds. Dig up first year roots. Take only a few leaves from each plant.
- What parts to use: The stems, leaves, buds, and roots are all edible and have an anise/celery-like flavor. The mature seeds are used as a spice.
- How to use it: The roots can be cooked like parsnips. The stems and leaves can be eaten raw in salads or cooked in soups, stews, and other dishes. The buds and seeds add flavor when pickled or used as a seasoning.
- Storage: The leaves and stems don’t store well. Use immediately or preserve through drying, freezing, or pickling. Roots store well in sand.
- Identification: Look for shiny dark green leaves shaped like celery and umbels of yellow-green flowers. Crush leaves for an anise scent.
- Sustainability: Harvest sparingly, never uproot whole plants, and don’t over forage one area. Alexanders spreads readily and can overgrown other plants around them.
Other plants that are also in season in February
Gorse Flowers, Chickweed, Common Sorrel, Cleavers, Primrose Flowers, Vild Sweet Violets, Crow Garlic, Dandelion Leaves, Dandelion Root, Hairy Bittercress, Jack by the Hedge, Nettle, Rock Oysters, Velvet Shank, Wood Sorrel, Winter Cress, Wild Cabbage.
This blog post was originally written on 4 February 2024 and last updated on 4 February 2024
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