February can be a grim month for foraging. We're relying on homegrown chickweed (Stellaria media) and smooth sow thistle (Sonchus oleracius) for our salad greens. The chickweed, which does its own thing and now self-seeds all over the polytunnel, continues to grow slowly through the winter months. That little bit of cover just enough to protect it from the worst of the weather including some very severe frosts.
Other vegetables in the polytunnel this year include spinach and Siberian kale which don't really need protection, except from the brown hare and roe deer which graze around here.
Our other green food source includes dried nettle (Urtica dioica) leaves which were the 'last cut' before winter. We usually sit big handfuls in large colanders (bowls with the holes) and leave them to dry out on the kitchen work surface. Depending on the warmth and dryness of the kitchen they will not take more than a few weeks to dry out. They can then be sealed in a bag or container for use during the winter months. We mainly use them for tea and soup. Late February will see tips of nettles poking up from the ground. They are later the further north you go.
Other plants to find in February include Alexanders (Smyrnium olusatrum), wild cabbage (Brassica oleracea), Common sorrel (Rumex acetosa) leaves, garlic mustard (Alliaria officinalis or petiolata) shoots and leaves, dandelion (Taraxacum officinale) leaves and the occasional flower, hairy bittercress (Cardamine hirsuta) and ground elder (Aegopodium podagraria) shoots and leaves.
Forage in your own garden as much as you can and encourage the wild plants to come up by not 'weeding' various areas. Yes, it will look untidy but it will be beneficial for both you and the wildlife. It also means that you know the history of the plant and that it is safe to eat e.g. it hasn't been sprayed with weedkiller.
If you really don't have any wild plants coming up buy some native wild plant seed. Always check the Latin name (in italics and in brackets here) to make sure you get the right plant. Many plants have the same common name and they are not all edible. Start with chickweed and dandelion. Yes, they will spread like 'weeds'. That, however, is a good thing. Be thankful that these plants are so amazingly resilient. You won't have to worry about tending them day in, day out. Not like lettuce! Nothing like lettuce!
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| Chickweed (Stellaria media) |
Other vegetables in the polytunnel this year include spinach and Siberian kale which don't really need protection, except from the brown hare and roe deer which graze around here.
Our other green food source includes dried nettle (Urtica dioica) leaves which were the 'last cut' before winter. We usually sit big handfuls in large colanders (bowls with the holes) and leave them to dry out on the kitchen work surface. Depending on the warmth and dryness of the kitchen they will not take more than a few weeks to dry out. They can then be sealed in a bag or container for use during the winter months. We mainly use them for tea and soup. Late February will see tips of nettles poking up from the ground. They are later the further north you go.
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| Stinging nettle (Urtica dioica) |
Other plants to find in February include Alexanders (Smyrnium olusatrum), wild cabbage (Brassica oleracea), Common sorrel (Rumex acetosa) leaves, garlic mustard (Alliaria officinalis or petiolata) shoots and leaves, dandelion (Taraxacum officinale) leaves and the occasional flower, hairy bittercress (Cardamine hirsuta) and ground elder (Aegopodium podagraria) shoots and leaves.
Forage in your own garden as much as you can and encourage the wild plants to come up by not 'weeding' various areas. Yes, it will look untidy but it will be beneficial for both you and the wildlife. It also means that you know the history of the plant and that it is safe to eat e.g. it hasn't been sprayed with weedkiller.
 |
| Dandelion (Taraxacum officinale) |
If you really don't have any wild plants coming up buy some native wild plant seed. Always check the Latin name (in italics and in brackets here) to make sure you get the right plant. Many plants have the same common name and they are not all edible. Start with chickweed and dandelion. Yes, they will spread like 'weeds'. That, however, is a good thing. Be thankful that these plants are so amazingly resilient. You won't have to worry about tending them day in, day out. Not like lettuce! Nothing like lettuce!
