Three foraging tips that will help you find edible and free plants in the wild | The Sun

WILD food gatherers can have a field day at this time of year.

But you need to be sure what you are picking, so foragers should go armed with expert advice and a plant-identifying app.

Better still, book a foraging workshop.

There are plenty at, such as those from

Whet your wild food appetite with these rich pickings.

ELDERFLOWER: Blooming until late June, this creamy white flower grows in frothy clusters on elder trees, giving off a sweet smell.


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Elderflower cordial is a special summer drink and is easy to make. Follow the recipe for it without citric acid on the blog at

You can also gather information about responsible foraging on the site.

WILD GARLIC: With its distinctive smell when you crush its leaves, wild garlic can be spotted in woodland, damp areas or close to streams.

It has sword-shaped leaves and clusters of white, star-shaped flowers.

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Although it has a milder taste than the usual garlic, its leaves can be used in similar ways in soups and salads, or made into a pesto or flavoured butter.

Search for wild garlic recipes, such as baked new potatoes with wilted wild garlic, at

NETTLES: Fed up with being stung by rising food prices?

Forage for nettles instead. Head away from roads and places where dogs might have been or weedkillers could have been used.

The edible stingers are healthy, being high in vitamins A, C, and K.
You need thick gloves to cut off the top leaves from a nettle plant, which will be the most tender.

Nettles make the perfect substitute for spinach in meals and salads, as they even have a similar taste.

They can also be brewed to make herbal tea or stirred into soups.

And don’t worry, they lose their sting when cooked. Find nettle recipes including nettle pesto at

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