In the UK, the month of May brings forth a plethora of edible delights, from vibrant wildflowers to succulent mushrooms.

Whether you’re an avid forager or new to this captivating pursuit, this comprehensive guide will walk you through the diverse array of foragable treasures that await you in May.

So put on your walking shoes, grab your foraging basket, and let’s explore the bountiful delights of foraging in the UK this spring!

Wild Garlic (Allium ursinum)

May is the perfect time to seek out the aromatic leaves and white blossoms of wild garlic (Ransoms).

Often found in damp woodland areas, wild garlic adds a pungent and garlicky flavour to various dishes.

The tender leaves can be used to make pesto, soups, or added to salads.

Just be sure to positively identify it by its distinct garlic smell and lily-of-the-valley-like flowers.

Stinging Nettles (Urtica dioica)

While their stinging reputation may deter some, stinging nettles offer a wealth of culinary possibilities.

Packed with nutrients, these versatile greens can be harvested throughout May.

Remember to wear gloves when picking them and choose young, tender leaves.

Once cooked, they lose their sting and can be used in soups, teas, or even as a substitute for spinach in various recipes.

Elderflowers (Sambucus nigra)

May heralds the arrival of the fragrant and delicate elderflowers.

These creamy-white blossoms are often found on the elder tree and are used to infuse syrups, cordials, and even sparkling beverages.

The floral and slightly sweet flavour of elderflowers can be a delightful addition to cakes, fritters, and desserts.

Ensure you harvest the flowers during dry weather for the best flavour

Morel Mushrooms (Morchella species)

May is a peak time for foraging morel mushrooms, and they are highly prized among mushroom enthusiasts.

These distinctive, honeycomb-textured mushrooms have a rich, earthy flavour that pairs well with creamy sauces or in risottos.

Morels tend to grow in woodland areas, particularly near elm, ash, and apple trees.

Exercise caution when identifying them, as there are poisonous look-alike species.

Hawthorn Leaves and Flowers (Crataegus species)

The blossoming hawthorn trees in May offer a double treat. The young leaves have a unique flavour that can be used in salads or cooked as a vegetable.

The fragrant white flowers, known as “Mayflowers,” can be infused in syrups or used to add a subtle floral note to baked goods.

Additionally, the hawthorn berries, which appear later in the year, are rich in antioxidants and can be harvested in the autumn.

Dandelion (Taraxacum officinale)

Although often dismissed as a pesky weed, dandelions have a range of culinary applications.

The young leaves can be harvested in May and used in salads or sautéed as a nutrient-rich side dish.

Dandelion flowers can be transformed into delightful and flavourful syrups, wines, or even infused into oils.

Ensure you pick dandelions from an area free from pesticides and contamination.

Wild Strawberries (Fragaria vesca)

May marks the beginning of the wild strawberry season, and there’s nothing quite like the sweet and aromatic taste of these tiny fruits.

Keep an eye out for them in woodland clearings, hedgerows, or meadows.

Enjoy them fresh, as a topping for desserts, or in jams and preserves.

Common Sorrel (Rumex acetosa)

Common Sorrel is a perennial herb with distinct arrow-shaped leaves that add a tangy and lemony flavour to dishes.

Found in grasslands, meadows, or along riverbanks, this herb can be harvested throughout May.

Use the young leaves sparingly in salads or as a zesty addition to soups, sauces, or omelettes.

Foraging in the UK during the month of May is a captivating experience that allows us to engage with nature, explore our surroundings, and savour the abundance of wild edibles.

From the pungent aroma of wild garlic to the delicate flavours of elderflowers, the culinary possibilities are endless.

By responsibly foraging and respecting the environment, we can enjoy the freshest and most unique ingredients while fostering a deeper connection to the natural world.

What are you foraging this May? Tell us or even better show us in the comments below.

The post What Can I Forage In The UK In May appeared first on UK Foraging Network.

Summer is well and truly in the air and looks like its going to get very hot in the coming weeks. Lets hope for a bit of rain at least.

There are so many great things to forage around this time of year and i have listed some of my favorites here.

Two of the early summer berries, Wild Strawberries and Bilberry which are always worth looking for, Giant puffball and Chanterelle mushrooms for the fungi lovers like me and the abundant and easy to find Pineapple weed.

Lets get stuck in with 5 edible things to forage in the UK in July

Wild Strawberries

Wild Strawberry Foraging In July

Wild strawberries are much smaller than the strawberries you may be used to, but they pack in far more flavor than the ones you may buy in the supermarkets and they are free.

Wild strawberries (also called woodland strawberries) are commonly found in hedgerows and woodland between April to July. As mentioned they are much smaller and have small white flowers which can help identify them.

Wild strawberries can be eaten however you like. In salads, in deserts, with ice cream. Wild strawberries are so full of flavor why not just enjoy them on their own.

Giant Puffball

Giant Puffball Foraging In July

The giant puffball is the king of all puffball mushrooms. They can grow up to a colossal 90cm in Diameter but most puffballs found will be between 10cm and 60cm.

Giant puffball mushrooms are mostly found in meadows, fields, and deciduous woodland and forests. Expect to find them at their best between summer through to late autumn

It is the large, white, young giant puffballs to look out for as this is when they are edible when the interior is still white. More mature puffball’s interiors will start to turn yellow/green/brown. It can be dangerous to eat them at these points due to the spores.

Giant puffball mushrooms should be cooked after the skin has been removed.

Bilberry

Bilberry Foraging In July

Bilberry are a great early summer berry to pick if you can find them. You will have more luck in the North and West of the UK where they seem to be more abundant.

Bilberry is a low-growing plant than can be found in moorland, woodland, and mountains at higher levels.

bilberry can be identified as a dark purple/blue berry with red flesh on the inside. The top of the bilberry has a kind of crown or cog sitting on it as seen in the pictures.

Bilberry can be eaten raw when they are fully ripened. They can also be cooked with, made into preservatives, made into bilberry smoothies, and even made into gin.

Chanterelle mushrooms

Chanterelle Mushroom Foraging in July

Chanterelle mushrooms are one of the favorites amongst foragers and July brings us to the start of the Chanterelle mushroom season.

Chanterelles can be found mostly in coniferous or beech woodland, and prefer mossy, damp, low-lying environments.

Chanterelle mushrooms are fairly easy to identify with their funnel-shaped caps and golden skin color. They smell slightly of apricots and have false gills running down the outside shaft.

These mushrooms have a great mushroomy texture with a peppery taste which makes them perfect for cooking with.

Pineapple Weed

Pineapple Weed Foraging in July

Pineapple weed is in abundance this time of year. This is a very common plant that is known for not only being edible and tasty but also for its medicinal benefits.

Pineapple weed can be identified by its yellow pineapple-shaped flowerheads feathery bright green leaves and its wonderful aroma.

Pineapple weed, also called wild chamomile, grows on rough bare ground such as gravel driveways, roadsides, and tracks.

Pineapple weed can be eaten raw and is often used in salads, dressings, preservatives, infused tea, and many more uses.

If you have found any of these please comment below preferably with pictures

The post 5 Edible Things To Forage In July appeared first on UK Foraging Network.