Foraging Dandelions

Foraging for dandelions is fairly simple given that they grow pretty much everywhere in open grassy spaces. 

Dandelion leaves and roots can be foraged between February-November although the roots are best dug up in the autumn as that is when they are fattest and their flavour is most mellow. The flowers can be foraged in late spring between April-May. 

They grow in fields, parks and even gardens so it shouldn't be too hard to find some. Try to avoid the ones growing by roadsides though, if you ask nicely enough that neighbour with loads growing in their garden might even let you pick some if that's your only option! Never hurts to ask!

The flowers are large and yellow and made up of lots of fine petals. The leaves, growing from the base of the plant, are long and pointed with jagged teeth.

The leaves can be sautéed or used in salads, the flowers can be used to make drinks and in baking and the roots can be roasted and ground to make dandelion coffee.

Make sure you check out this guide to foraging sustainably before you go!

Foraging Wild Garlic

I thought I better get a post about foraging for wild garlic written whilst it's still wild garlic season and the stuff is growing like crazy all over the place! Wild garlic season is one of my favourite times of year.
Wild garlic, or Ramsons, can usually be found between April-June although I've noticed young shoots in late March this year.
Search in damp woodland areas, next to streams, boggy areas and next to hedgerows. You can smell the garlic way before you see it so you'll know when you've found the right place. Wild garlic can coat a woodland floor and it looks and smells glorious! I live in a valley and the conditions around here are perfect!
The leaves of the plant are long, spear shaped and fairly broad. The flowers are like balls of little white star shaped flowers on tall stems.
The leaves are edible, the flowers are edible, the entire plant is edible! The leaves can be used to make pesto among a whole host of other things. The flowers make pretty additions to salads and the buds can be pickled. Try to leave the plant's roots in the ground and follow these other tips for sustainable foraging to ensure the plant can regrow next year for more people to enjoy!