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RE ARE NETTLES AND WILD GARLIC

NOT FAR FROM YOUR DOORSTEP:

EEK THEM OUT, BRING HOME AND

ENJOY, SAYS LIA LEENDERTZ

Photography: KIRSTIE YOUNG

FINDERS

KEEPERS

Foraged crops are free, abundant and f lavourful.

All you need do is get yourself to a good spot at the

right time, basket and secateurs in hand, and you

have some of the best crops available. Through the

foraging seasons of spring, summer and autumn,

we’ll show you where to find these crops, how to pick

them, and ways to turn them into delicious dishes.

LIVING (^) | FORAGING
N
THE MONTH OF APRIL
The scent of wild garlic fills your nostrils as you
drive through the countryside on a mild spring
day. The appearance of these leaves – popping
out of the ground as early as March – is a sure
sign that life is stirring into action beneath our
feet. Along with dog’s mercury, bluebells and
yellow pimper nel, w ild g a rlic is a n indicator of
ancient woodland, so if you find yourself in a sea
of green and garlicky leaves there is a good
chance that you are in the remnant 2% of
woodland that has existed since 1600.
Young nettles are also at their abundant peak
in April, and are tasty and nutritious in all sorts
of dishes, with just the briefest of treatments.
Both blend brilliantly with the flavours of this
bracing and optimistic spring month. »