Five Spring Foraging Finds with Suzanne Hill
Why This Walk Foraging is a wonderful way to feel more connected to the natural world; it encourages us to slow down and notice the nature around us. Safe and sustainable foraging: Before you get stuck in, make sure you read up on how to forage safely, sustainably and within the law. Consider whether the spot you’re foraging from is likely to be exposed to pollutants, and when you do find a spot, be sure to take only what you need – don’t strip it. With the number one rule of foraging in mind – don’t munch on a hunch! – it’s worth investing in a couple of guides so you can be 100% sure you’ve identified something correctly (if you’re any less than 100% certain, don’t eat it).
Your Guide & Their Practice Suzanne is a qualified Hill & Moorland Leader, L2 Nature and Health Facilitator and Trainee in L3 Advanced Wilderness Therapeutic Practices. Suzanne is an Ordinance Survey Champion, runs Hadfield Nature Walks and the Get Outside Glossop Facebook page.
Five Spring Finds Spring is an ideal time to start discovering the delights of foraging locally for your own wild food, with leafy greens at their most tender.
1
Nettles are absolutely packed with goodness! Pick them – with care, of course –when they’re young (once they start to flower they lose their flavour) and use them in the same way you’d use spinach: in a risotto, sauté into a side dish or make a classic nettle soup. Only pick the top few leaves by nipping the stem a few centimetres from the top – these are the freshest, and the stem will be soft and edible. Blanching will remove the sting.
2
Bistort is abundant all around Glossop and Hadfield. You’ll find it in Manor Park, Bankswood Park, and in many damp places. The leaves look similar to dock, but there is a narrow strip of leaf material – ‘wings’ – along the length of the leaf stem, and the stem often has a lovely pink tinge. Bistort has a mild, lemony flavour, and is a tasty and easy way to pad out a Spring greens salad.
3
Common sorrel packs a real punch and has a citrusy tang. It’s great thrown in a salad, as a garnish, in soups and stews or as a sweet ingredient. You’ll often find sorrel in grassy verges alongside paths or in grassy meadows. Take care not to eat too much, especially if you are prone to kidney stones, as it contains oxalic acid. And make sure you’ve not mistaken it for Lords & Ladies (the pointed ‘tails’ of sorrel leaves are the biggest clue here).
4
Wild garlic (or ramsons) loves damp, shady areas and is often found in woodlands and along riverbanks. From the young leaves to the buds, the flowers and finally the seeds, wild garlic is the foraging gift that keeps on giving right through from late Winter to late Spring. Read up on how to tell young wild garlic leaves from Lily of the Valley or Lords & Ladies, both of which can be found in similar habitats or growing among wild garlic.
5
Ahhh ground elder. A gardener’s nightmare! But once you can appreciate its culinary uses it’s possible to see it in a more positive light! The taste has notes of carrot, parsley and celery and the young, fresh leaf shoots are lovely insalads or stir-fried in butter. Once you can identify this plant, you’ll spot it everywhere.
About Wander Walks The Wander Walk programme, commissioned by Glossop Creates, features curated walks that are headed up by local artists and creatives, who invite participants to see Glossopdale through their eyes and explore, learn and connect with their surroundings. Wander Walks combine local heritage, history, curiosity and creativity and produce truly unique experiences.
glossopcreates.com @glossopcreates