Wondering what you can forage for in summer? Try one of these three crops…
NETTLES Late March–April and July–early October
I love nettles in soups, stews and pestos, even risotto. When I would normally use spinach, I use nettles. Sometimes when I have a soup on the stove, I pop outside and pick a few to add to the pot to make it extra nourishing. They have an earthy taste that’s similar to other greens. They are best picked when they are tender; you only ever want to pick their young leaves from the top of the plant. Use gloves and make sure they’re not by the path or pavement, as a dog may have peed on them. Once wilted they won’t sting, so it’s always best to either blanch them in hot water or leave them out to dry.
WILD FENNEL May–September
The flowers of this delicious plant come out in summer and are bright yellow like the sun. I use the yellow flowers and leaves for salads or to season a potato dish, or I chop them up and put them in a salad dressing. They have a slight aniseed taste, so when you’re picking them, you will smell this beautiful aroma. Pick the leaves when young and green. They look a little like dill. You can find this beautiful wild plant by the sides of roads, in ditches and near the coast. It likes dry places. It’s also great to blend with chamomile and mint in a tea, which is very refreshing and calming and great for heartburn and digestion.
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