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Spring is a fantastic season for foraging enthusiasts in Somerset, where the landscape bursts into life with a variety of wild edibles. From the highly sought-after morels to the fragrant elderflowers, our region offers a rich tapestry of flavours just waiting to be discovered and enjoyed. Here’s a guide to some of the finest wild foods you can expect to find this spring.
Morels
Morels are a forager's treasure, famed for their distinctive honeycomb appearance. These fungi thrive in areas with decaying trees and are highly versatile in the kitchen. Morels can be sautéed with butter or garlic to create a delectable side dish or used to elevate sauces, pastas, and risottos with their rich, nutty flavor. Finding morels is considered a significant coup in the foraging community due to their rarity and exquisite taste.
Elderflower
The elderflower, with its creamy-white blossoms arranged in large, flat clusters, is a highlight of spring in Somerset. These flowers are commonly found in hedgerows and woodlands and are, of course, celebrated for their use in creating elderflower cordial—the perfect springtime drink. Elderflowers can also be used in desserts, teas, and homemade wines, offering a floral zest that captures the essence of spring.
Jack-by-the-Hedge (Garlic Mustard)
Jack-by-the-hedge, or garlic mustard, is easily identified by its heart-shaped leaves and small white flowers. It grows predominantly in hedgerows and shady paths and is known for its subtle garlic flavour. This versatile plant can be used fresh in salads, as a flavourful addition to sandwiches, or as a culinary herb in various dishes, providing a gentle, garlicky kick.
Chickweed
Chickweed, a common ground cover with tiny, star-shaped white flowers, can be found in gardens, along pathways, and in other open areas. It’s a fantastic addition to spring salads or can be cooked like spinach. Chickweed is not only tasty but also packed with vitamins and minerals, making it a healthy choice for spring foraging.
Sorrel
Sorrel is distinguished by its arrow-shaped leaves and tangy, lemony flavour, which makes it a refreshing addition to spring dishes. Look for sorrel in meadows and along roadsides. It’s excellent in salads, adds a zesty note to soups, and can be blended into sauces for a vibrant citrusy punch.
Cleavers
Cleavers, or goose grass, is another common sight in spring, easily recognizable by its sticky stems that cling to clothing. This plant is often juiced or used as a cooked green, similar to spinach, and is renowned for its cleansing properties.
Foraging in Somerset in spring offers not only the joy of being outdoors but also the opportunity to bring unique, flavourful, and nutritious ingredients to your table. Always remember to forage responsibly, ensuring that you have correctly identified any plants and that you are harvesting sustainably to protect the natural growth and biodiversity of the area. Happy foraging!
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