HOW TO: Foraging in your lawn

Taking part in #NoMowMay !? You’ll soon notice all sorts of plants starting to pop up in your developing meadow! Many will go on to flower providing an invaluable source of pollen, nectar & habitat for invertebrates as well as seeds for birds. However, did you know that a lot of these plants hide a delicious side too!?  In fact you could soon go foraging in your lawn. Here are 6 common edible greens to look out for in your #NoMowMay meadow & some ideas on how to enjoy them.

**IMPORTANT: Please make sure to only pick small quantities of these common plant species & only when there are lots in your meadow, leaving most for wildlife!**

First of all some hints & tips to keep you safe when foraging in your lawn & beyond! Robin Harford of Eats Weeds has a great guide here on the basics, that’s essential reading if you’re new to foraging.

1. Common Sorrel (Rumex acetosa)

How to identify:

Look for deep green leaves with their distinctive ‘rabbit ear’s at the base (see below!). Leaves can vary from 4–7 cm long depending on where they’re growing. Tall stems of reddish pink bobbly flowers. Best know for its lemon-flavoured leaves. Eat in moderation!!

How to enjoy:

2. Dandelion (Taraxacum vulgaria)

How to identify:

Deeply serrated leaves. Classic bright yellow flower discs which follow the sun. Seed heads known as ‘clocks’, blown into the breeze to make a wish!

How to enjoy:

  • Make capers by pickling the tight flower buds gathered from the base of the central rosette of leaves.
  • Use the flower petals to make dandelion marmalade.
  • Create your own naturally decaff coffee by roasting the roots until crisp (make sure to scrub well!)
  • Use the young leaves as a salad leaf (in my experience they’re too bitter even from the get go!)

3. Self-Heal (Prunella vulgaris)

How to identify:

Low growing creeping plant. Leaves with slightly hairy undersides. Later in the Summer it sends up little flower spires of purple trumpet-like flowers.

How to enjoy:

  • Make a healing herbal tea by adding some leaves along with a couple sprigs of mint (for flavour) to a mug & pouring over hot water & adding a tea spoon of honey. This plant gets its name from its anti-inflammatory properties, said to be good for sore throats.
  • Again use as a base to make a delicious Salsa Verde using our recipe here!

4. Nettle (Urtica dioica)

How to identify:

Spear-shaped, toothed, opposite leaves which are unfortunately best known for their painful sting! What people might be less aware of, is that Nettle leaves are one of the most nutritious wild greens. The leaves contain the highest levels of protein of any leafy green & are packed full of iron as well as Vitamin C.

How to enjoy:

  • Once the leaves have been blanched, use instead of spinach to top pizzas, in curries, stews, sauces & pasta dishes.
  • Makes a hearty soup with potatoes for creaminess & body.
  • Again a key ingredients in our delicious Salsa Verde recipe here!
  • Use along with plantain & elderflower to make an anti-allergy herbal tea.

5. Three Cornered Leek (Allium triquetrum)

How to identify:

Distinctive garlic-flavoured leaves that have three corners! White bell-shaped flowers hang in groups at the end of the stems. Bulbs, stems, leaves & flowers can all be eaten with bulbs and seeds the strongest flavour!

How to enjoy:

  • Use to make a delicious pesto with other seasonal greens.
  • Again a core ingredients in our delicious Salsa Verde recipe here!
  • Dry the leaves & blend to create a gorgeous caramelised garlic flavoured power for adding to dishes.
  • The seeds make great capers when pickled.
  • Pickle the bulbs for a delicious way of controlling the spread of this plant – can become quite invasive!

6. Ribwort Plantain (Plantago lanceolata)

How to identify:

Lance-like long leaves with distinctive ‘ribs’ on the backs of the leaves. Dark brown-grey flower heads with a hoop of creamy yellow stamens which work their way from the base to the top over the course of flowering leaving a long dry seed head to finish.

How to enjoy:

  • Use to make a delicious pesto with other seasonal greens.
  • The non-flowering heads make a decent a mushroom substitute (they really do have a mushroom-like flavour!), chopped up into dishes or fried in a little butter & seasoned then served atop scrambled egg in a breakfast.
  • The leaves make a great wild version of a Kale crisp! Pick enough to fill a bowl, wash & dry & then drizzle over oil & seasoning & massage in well. Spread on a baking tray & bake in a hot oven until crisp – highly addictive!

There are SO many more hidden edibles in lawns & meadows from daisies & violets to red clover & primroses but that will have to be for another post! Best of luck foraging in your lawn & we hope you enjoy feasting on a few of these wild edibles.

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