Five Things You Can Forage in April
April is when spring foraging really opens up. The days are longer, the ground is warmer, and the hedgerows are producing. Here are five things worth going out for right now.
1. Wild garlic
At or near peak across most of the country. Look for carpets of broad, glossy green leaves in damp woodland — the smell will find you before your eyes do. Take the leaves, the flowers, and if you're lucky, the first green seed pods. Don't leave it too long: once the flowers are fully out and starting to go over, the leaves get tougher and stronger. A week or two either side of peak makes a real difference.
2. Nettles
Still young and tender in April if you're picking the right growth. Go for the top four to six leaves of new shoots, no taller than about 30cm. Anything taller and you're into tougher territory. Nettle soup, nettle pasta, nettle frittata — all excellent choices for an April kitchen.
3. Hawthorn blossom
Towards the end of April and into May, the hawthorn hedges start to flower. The blossom has a sweet, faintly almondy scent and a mild floral flavour. Use it in a cordial, fold it into a salad, or infuse it into cream for a panna cotta. It's available for a short window, so when you see it, pick it.
4. Ground elder
This is the plant that drives gardeners to distraction but foragers to delight. Ground elder spreads relentlessly through borders and neglected beds, and in April the young shoots are at their best — tender, with a flavour somewhere between parsley and angelica, faintly aniseed and aromatic. Wilt it in butter, add it to a soup, or use it raw and finely chopped in a dressing. Pick it young: older leaves become bitter and coarser.
5. Wood sorrel
Still going strong in April, particularly in shaded woodland. The heart-shaped leaves are easy to spot and the sharp, lemony flavour is immediately recognisable. Use it as a garnish, in a salad, or as a final flourish over fish or eggs. It wilts quickly once picked, so either use it straightaway or keep it cool and damp until you're ready.
April is one of those months where, if you're paying attention, you could put together a genuinely impressive meal from things you've found for free. The season is The season is generous right now. Get out there.