A Forager's Feast – exploring the UK’s wilderness in February

As the winter chill lingers and the UK landscape undergoes subtle transformations, foragers eagerly anticipate the hidden treasures that February has to offer. Contrary to common belief, this seemingly chilly month is far from barren when it comes to wild edibles. Getting out and exploring during February can give you a new appreciation for the British winter and the bountiful edibles which it has to offer.

Wild Greens: Despite the winter chill, various wild greens brave the cold, ready to add a burst of freshness to your foraged finds. Look out for young dandelion leaves, chickweed, and sorrel. These resilient greens can be a nutritious addition to salads or lightly sautéed as a side dish. For a keen eye, It also may be possible to begin to see the new shoots of wild garlic but ensure as always that you have correctly identified any plant before consuming.

Nettles - A Nutrient-Rich Delight: Nettles, commonly referred to as ‘stinging nettles’ may seem like an unlikely choice in February, but their young shoots are already emerging. Rich in vitamins and minerals, nettles can be harvested carefully (wearing gloves, if you like) and used in soups, teas, or as a substitute for spinach in various dishes. Containing a higher amount of iron than spinach nettles can even be lightly dusted with oil and seasoning and cooked to create a deliciously and healthy snack. Don’t worry about the ominous ‘stinging’ name as once the nettles are cooked, steamed, boiled etc the sting disappears!

Foraging for Fungi: Winter foraging enthusiasts can turn their attention to fungi, with some varieties thriving in the colder months. Look for the velvet shank mushroom, which grows in abundance across the UK and can often be found on decaying wood and under hedgerows. As always, ensure you have a reliable field guide for identification and ensure to have correctly identified (I use at least three sources) any wild edible correctly before consumption. If you’re not sure, don’t risk it!

Rose Hips - A Vitamin C Boost: Rose hips are the fruit of the wild rose and persist into the winter months. Not only do they look beautiful (I used some to add a pop of colour to my winter wreath) they are packed with vitamin C. These vibrant red gems can be transformed into teas, jams, or added to recipes for a burst of flavour and are packed with immune-boosting properties. I have a really great Rose-Hip jam recipe that I will share with you!

Gorse Flowers - A Splash of Sunshine: In February, gorse bushes begin to bloom, dotting the landscape with splashes of yellow. And here in the North Yorkshire moors they make a beautiful sight alongside the heather covered moors. The delicate coconut-scented flowers are edible and can be used to infuse syrups, liqueurs, or to garnish desserts, bringing a taste of early spring to your foraged creations. I have also frozen them into ice cubes ad they make a fab addition to mocktails, cocktails or any cold drink.

Winter Purslane - A Culinary Gem: Winter purslane, also known as miner's lettuce, due to its popularity with miners of the Gold Rush. They ate this wild edible which helped to combat Scurvy with its high vitamin C content. It is a cold-tolerant green with a mild, succulent taste. This resilient plant can be found in sheltered areas, and its tender leaves are perfect for salads or garnishes. I love Winter Purslane so much that I actually cultivate it my own garden as an addition to salads throughout winter and early spring.

Sea Vegetables - Coastal Treasures: If you live near a coastline, which I am very fortunate to, exploring the shores for nutrient-rich sea vegetables, can be a really great way to get out and foraging in the winter months. Seaweed varieties like dulse, kelp, and laver can be harvested sustainably and incorporated into a variety of dishes, adding a unique umami flavour and a wealth of minerals. Just always be careful when harvesting from the coastline that you are conscious of conservation, pollution and plastic waste.

As February unfolds, and we begin to see the glimmer of spring on the horizon, the UK wilderness reveals a surprising array of forageable delights. From wild greens to resilient fungi and coastal treasures, the forager's feast throughout February is both diverse and abundant and a really great way to help boost those winter blues by getting out into nature. Remember, before embarking on your foraging adventure, familiarise yourself with local regulations, use responsible harvesting practices, and always positively identify plants before consumption, if you’re not sure, don’t risk it! So go on, wrap up warm, get outside and embrace the seasonal offerings. Happy foraging!