Spring foraging along canals: a guide to edible plants

Why canals are the perfect spot for spring foraging

Foraging in spring is a wonderful way to connect with nature, and canals offer some of the best locations for discovering wild, edible plants and herbs.

Canal banks create ideal conditions for plants like wild garlic, nettles and elder to flourish. And our towpaths are accessible for foragers looking to explore while enjoying a walk beside the water.

Elder

Sambucus nigra
When to pick: Late May to June for the flowers, and August to October for the berries

Elderflowers are highly scented and cream in colour. Appearing in late May, these flowers develop into small, dark purple berries, which ripen from late summer to autumn.

Raw berries are poisonous, so must be cooked before eating. Rich in vitamin C, they are typically used to make preserves and wine. Flowers can be consumed raw and are often used to make wine, cordial or tea. They can also be fried to make fritters.

Elder is common amongst woodland, scrub and along hedgerows. You're even more likely to come across it near rabbit warrens or badger setts, having been distributed there through animal droppings.

Fat hen

Chenopodium album
When to pick: From April to October

Fat hen (also referred to as lambs quarters or white goosefoot) is a common, widespread plant that can be found along canal towpaths and hedgerows.

A relative of quinoa, it's a good source of vitamins A and C, as well as protein, iron and fibre – so much so, it was considered a significant part of the human diet before spinach arrived in the UK.

The whole plant is edible: leaves can be used fresh in salads or cooked down, whilst unopened flower buds resemble elongated broccoli and can be prepped and eaten in the same way. The seeds are edible but may need the thin outer coating removed, as they contain saponins which can be bitter.

Dandelions

Taraxacum officinale
When to pick: Late February to March

These unmistakable yellow flowers make for an easy forage. All parts of the dandelion are edible, raw and cooked. The dandelion has a slightly bitter taste – younger leaves taste nicer than the older, darker ones.

Leaves make a lovely addition to salads and sandwiches, while the flowers can add a decorative finish to your dishes or work in beer and wine if you’re up for starting your own home distillery. They can also make jams, jellies, marmalade and syrups. The roots work well with other vegetables and stir-fries.

Nettles

Urtica dioica
When to pick: From late February to early June

Nettles are common and are often steered clear of to avoid their sting. However, nettles are a super plant. Before you’ve even eaten them, nettles are thought to be effective against allergies. And once picked, their flavoured leaves are tender and rich in iron, minerals and vitamins A and D.

Nettle tastes somewhat similar to cabbage and spinach and works well in a soup or tea. You can also make pesto or fry the leaves. When harvesting, you might want to use gloves and avoid roadside nettles or those that might be affected by pesticides.

Wild garlic

Allium ursinum
When to pick: Late March to April

Look out for the bright white flowers of wild garlic, which likes to grow in shaded, damp earth. There are plenty of uses for garlic, from making pesto and soup to using it to flavour your cooking. Wild garlic doesn’t taste as strong as regular garlic.

Pick long leaves, which can be eaten raw and cooked, but leave the bulb in the ground for next year. The best way to make sure you’ve picked the right plant is to crush the leaves and see if it smells like garlic.

Bramble leaves

Rubus fruticosus
When to pick: April

Like nettles, bramble thorns are often avoided by walkers, but their delicious blackberries are eagerly sought after for jams, crumbles and delicious snacks. Alongside the fruits, bramble leaves are edible and packed with goodness – they’ve long been used medicinally.

Bramble leaves are astringent, meaning they dry your mouth out. But they work well in wild teas when infused with hot water. You can use the stems in an omelette or stir fry.

Hairy bittercress

Cardamine hirsute
When to pick: From January to May

This common plant is often discarded as a weed by gardeners, but bittercress makes for an excellent addition to salads, soups, salsas and pestos. All parts of the bittercress are edible – the leaves and flowers add a pepperiness to your dishes.

Bittercress grows in a circular shape on the ground. It’s often found on bare ground and at the base of walls or hedgerows. Wash it carefully before eating.

Chickweed

Stellaria media
When to pick: Spring through to autumn

Another abundant weed, chickweed is a creeping plant with pointed leaves that grows along borders. You can find chickweed throughout the year, but it’s best harvested in spring.

All parts of the chickweed are edible when raw or cooked, except for the roots. Add the tender leaves to salads or blend into a pesto with a garnish of small white flowers.

Foraging tips for picking wild food in spring

• Be careful when identifying wild edible plants – only use plants you’re 100% sure of. It’s a good idea to use several different resources (books or apps) when checking or to go out with an expert.
• Remember to practice sustainable foraging by only taking what you’ll use. Consider the wildlife and local ecology.
• Wash your foraged finds well – especially if you pick them low to the ground, like hairy bittercress.
• Don’t allow your children to pick foods (and eat them!) without supervision.
• Avoid collecting plants that grow near busy roadsides or in pesticide-ridden areas.