A few of our favourites ~ Spring green foraging guide

May 2, 2017 | Land Adventures, Foraging And Feasting, Coastal Foraging, Wild Food Recipies

Spring green foraging

Natures larder is delivering green goodies to our fingertips this spring.  Therefore we want to share with you a few of our foraging favourites.  Let’s go spring green foraging.

poppy spring foraging


Sea purslane 

This has to be one of our absolute favourite coastal plants to forage in Dorset. It grows in the marshes and seems to soak up all that seaside saltiness that you taste on your lips after a day by the sea. Wonderful added to risotto or such like to enhance flavour.

sea purselane


Sea beet 

A super seashore plant to forage, much like spinach and  as delicious. This can be found growing along the shoreline above the tide mark. You can wilt it down or blanche it, it also makes an incredible soup. 

sea beet


Ground Ivy 

Look down low to lift your soul high, this clever plant is pleasing on the eye. One to learn for it’s energising & rejuvenating properties. Furthermore, it makes a favourite morning cuppa at hutquarters! Just add water.

ground ivy


Wild garlic 

It wouldn’t be spring without it. Everyone’s favourite forage and probably easiest to spot. Perfect for pesto or throwing into sauces at the end.  We also love making wild garlic butter and freezing it en mass so we can taste spring all year round! The buds as shown here are perfect for pickling too.

wild garlic buds

And more spring green foraging



Forage for them in hedgerows, by roadsides, ditches and coastal cliffs.  They have a distinct flavour, rather like a concentrated celery.  Now is the perfect time to pick Alexanders as the stems are young and tender. Furthermore we only used the stems for our chutney but you can use the whole plant.  Stems and leaves are a good alternative to spring and winter vegetables, like spinach.  The flowers and buds can be cooked like broccoli.

alexanders spring foraging


Pepper dulse – spring foraging

Our very own truffle of the sea…this seaweed may be small in size but boy does it pack a punch in flavour. It clings to rocks and can be best found at low tide when they are exposed.  On the other hand high tide if you’re happy to get wet or happen to be in a kayak! We love to surprise our clients on our kayaking foraging trips with this hidden gem.

pepper dulse


Wild chives 

These common greens are an excellent addition to salads, soups and stocks and grow amongst grassy spots. Also easy to spot once you get your eye in and there’s no mistaking that flavour.

wild chives spring foraging


Penny wort 

Also known as navel wort is an easy spot when you’re searching with your tummy in mind.  This little plant grows in abundance on our patch, climbing along the rock face. It’s got a crispy crunch to it and makes a delicious substitute for mangetout.

penny wort


So there you have it, spring green foraging.  This is only a few but there’s so many more. Keep following along our blog as we share seasonal wild edibles and foraging tips throughout the year with you.


If you want to learn first hand, experience spring green foraging for yourself and tasting these amazing plants. Then join one of our foraging courses in Dorset.


We run heaps of wild food workshops and spring green foraging courses on the seashore or in the woods. Also we host seasonal forage & feast events where you get to learn about the wild plants and then sit down to a wonderful handcrafted supper.  Our Spring forage and feast is this coming weekend and there’s a few spaces still left at the table. Have a look at our forage & feast page for more details, images of past events and sample menus.

Learn More & Book Your Foraging Course


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