Wild Food foraging March


Cleavers, Galium Aparine The seeds can be ground up and roasted for coffee, eat the young fresh leaves in salads.



Jack By The Hedge, Allaria Petiolata Hedge Mustard, Garlic mustard. These are tasty leaves add to salads lots of vitamin C and anti septic



Wood Sorrel, Oxalis Acetosella The name Sorrel comes to us from the French for sour which is what Oxalis means in Greek. It is refreshing in salads and adds piquancy to the flavour. It contains large amounts of Oxalic acid and has a scouring quality so people with gastric inflammation or kidney stones shouldn't eat much if at all of Wood Sorrel. It is said to be good for a hangover.



Hawthorn Leaves, Crategus Monogyna Its name refers to the hardness of the wood (Kratos = hard) Use the leaves as salad when they first appear in Spring, they were commonly referred to in the olden days as "bread and cheese", because the leaves were eaten between slices of buttered bread and were a staple food in early Spring.