Spring is finally here and we’re well and truly into the wettest and windiest April we’ve seen in a while. But whilst we’re lamenting about the lack of sun, all the plants are getting a good soaking to help them on their way, so why not grab your Mac (rain, not Apple) and make a refreshing wild salad of your own.

N.B. If you’re not sure what it is, please don’t pick it or eat it! Only collect what you’re certain of, but let us know how you get on!

Pennywort

Found in hedgerows across the UK, Pennywort is succulent and crisp and makes a great addition to salads.

Pennywort

Chickweed

Chickweed grows in abundance and is normally a weed, but its very fresh and mild in taste and can even be fried.

Chickweed

Sorrel

Sorrel is bitter and refreshing and grows near damp ground in fields and hedgerows.

Sorrel

Nettles

Young nettles can be picked with gloves and made into a lovely, spicy soup for a spring take on a winter classic.

Nettles

Gorse

Don’t forget about flowers, gorse flowers are edible and will brighten any bowl, can be made into icecream or added to smoothies and have a mild, coconut taste.

Gorse Flowers

Wild Garlic/Ramsons

Used in the place of traditional garlic, ramsons have a slightly milder taste and can be made into pesto.

Wild Garlic

Wild onions

Similiar to chives or scallions, wild onions are used much in the same way, added to soup, stocks or salads.

Wild Onions