February is a month of quiet anticipation. While the air often retains a bitter chill and frost still clings to the morning grass, the countryside is subtly shifting. The deep slumber of winter is beginning to break, and if you look closely, you can see the first stirrings of life pushing through the soil.

For the keen forager, this transitional period offers a wonderful opportunity to reconnect with the landscape. It isn’t the bounty of autumn with its heavy baskets of blackberries and hazelnuts, nor is it the full bloom of summer. Instead, February foraging is about seeking out the fresh, green shoots of new growth—the “hungry gap” breakers that our ancestors relied upon for vital nutrients after a long winter of preserved foods.

Stepping out into the February air is an act of hope. It is a chance to shake off the cabin fever of the darker months and discover the edible treasures waiting in our woodlands, hedgerows, and coastlines.

The Promise of Spring

The February landscape can appear stark at first glance. The trees are mostly bare skeletons against grey skies, and the ground can be muddy and uninviting. Yet, this is the time when the “underground” starts to move. Energy stored in roots and bulbs is driving upwards.

You aren’t looking for fruit this month. February is primarily about greens, roots, and the very first flowers. It is about vibrant, punchy flavours—garlic, onion, and mineral-rich leaves—that seem designed to wake up a tired palate.

Foraging Finds in February

While the list of available edibles is shorter than in May or September, the quality of what you can find is exceptional. The young shoots emerging now are often at their sweetest and most tender.

Wild Garlic (Ramsons)

For many foragers, the emergence of wild garlic is the true start of the foraging year. Depending on where you are in the UK and how mild the winter has been, you may see the first spear-shaped leaves of Allium ursinum carpeting damp woodland floors this month.

In February, the leaves are small and tender, packing a powerful garlicky punch that is fresher and more complex than store-bought bulbs. Look for them in ancient woodlands, near streams, and on shady banks. The most important identification tool you have is your nose; if it doesn’t smell strongly of garlic, do not eat it. This helps distinguish it from similar-looking poisonous plants like Lily of the Valley or Lords and Ladies, which can grow nearby.

Stinging Nettles

We often dismiss the stinging nettle as a pesky weed, but it is actually a nutritional powerhouse. In February, the new growth appears as purple-tinged clusters of leaves low to the ground.

These young tops are far superior to the older, fibrous plants found later in the year. They are rich in iron, calcium, and vitamins A and C. When foraging nettles, a thick pair of gardening gloves is essential. Pick only the top four to six leaves of the young plant. Once cooked or dried, the sting is completely neutralized, leaving you with a delicious, spinach-like green.

Three-Cornered Leek

Often found growing in abundance along roadsides, verges, and coastal paths, the Three-Cornered Leek is an invasive species in the UK, which means you can harvest it with a clear conscience.

It looks somewhat like a bluebell but has a distinctive triangular flower stem (hence the name) and white, drooping bell flowers with a green stripe. The entire plant is edible. The flavour is milder than wild garlic, sitting somewhere between a leek, an onion, and mild garlic. It adds a wonderful crunch and zest to winter salads.

Common Gorse

Gorse is said to be in bloom all year round (“When gorse is out of blossom, kissing’s out of fashion”), but it is particularly noticeable in the grey of February. These spiky, dense bushes erupt with brilliant yellow flowers that smell unmistakably of coconut and vanilla.

While the bushes are prickly and require care to harvest, the flowers are edible and can be used to add a floral, almond-like note to teas and desserts. They offer a splash of colour that is much needed on a dreary winter plate.

Alexanders

Brought to our shores by the Romans, Alexanders is one of the earliest plants to emerge in the year. It is particularly common in coastal areas, growing in dense clusters on cliffs and hedgerows.

In February, look for the glossy, fresh green leaves and the thick, celery-like stems before the flowers fully open. The flavour is aromatic and pungent, often described as a mix between celery, parsley, and angelica. It can be an acquired taste, but it works beautifully as a pot herb added to stews or stocks.

Foraging Safely and Sustainably

As we venture out to enjoy nature’s larder, we must remember our role as stewards of these spaces. Foraging is not just about taking; it is about understanding and respecting the ecosystem.

  • Identify with certainty: Never consume a plant unless you are 100% sure of its identification. Use a good field guide and cross-reference your finds. If in doubt, leave it out.
  • The 1/3 Rule: Only take what you plan to use, and never clear an entire patch. A good rule of thumb is to take no more than a third, leave a third for the plant to regenerate, and leave a third for wildlife.
  • Legal Foraging: In the UK, you are generally allowed to forage for the “Four Fs”—fruit, foliage, fungi, and flowers—for personal consumption on common land. However, it is illegal to uproot any wild plant without the landowner’s permission.
  • Mind the traffic: Avoid picking plants from busy roadsides where they may absorb exhaust fumes, or from areas that are heavily walked by dogs.

From Hedgerow to Kitchen: Simple Recipes

Bringing your wild harvest home is the most rewarding part of the journey. These simple recipes are designed to let the natural flavours shine.

Classic Wild Garlic Pesto

This is perhaps the most popular way to use wild garlic, and for good reason. It captures the essence of the plant perfectly.

  • Ingredients: 100g wild garlic leaves (washed), 50g toasted nuts (pine nuts, walnuts, or hazelnuts), 50g parmesan cheese (or vegetarian alternative), olive oil, lemon juice, salt and pepper.
  • Method: Blitz the wild garlic leaves, nuts, and cheese in a food processor. Slowly drizzle in the olive oil until you reach your desired consistency. Add a squeeze of lemon juice and season to taste. Stir this through pasta, drizzle over roasted vegetables, or simply spread it on crusty bread.

Revitalising Nettle Soup

A warming, vibrant green soup that feels incredibly restorative on a cold February day.

  • Ingredients: A carrier bag of young nettle tops (washed), 1 onion (chopped), 2 potatoes (diced), 1 litre vegetable stock, a splash of cream.
  • Method: Sauté the onion in a little butter or oil until soft. Add the diced potatoes and stock, then simmer until the potatoes are cooked through. wearing gloves, add the nettles and cook for just 2-3 minutes until wilted (this keeps the colour bright). Blend until smooth, stir in the cream, and serve immediately.

Gorse Flower Tea

A simple infusion to bring a taste of sunshine into your mug.

  • Ingredients: A handful of fresh gorse flowers.
  • Method: Place the flowers in a teapot or mug. Pour over boiling water and let it steep for 5-10 minutes. Strain and enjoy. The coconut aroma is soothing and sweet.

Step Outside and Search

February might not be the most obvious month to start foraging, but that is exactly what makes it so special. It invites you to look closer, to notice the small changes, and to appreciate the resilience of nature.

So, put on your boots, wrap up warm, and head out to your local woods or coast paths. Whether you come back with a basket full of greens or just rosy cheeks and a clear mind, the time spent connecting with the outdoors is always worth it. Happy foraging!

Further Reading: Discover Nature’s Bounty Foraging for Food and Fun, Foraging in January: A Winter’s Treasure Hunt, The Art of Foraging: Unlocking Nature’s Bounty Sustainably, Eat Weeds!

Inspiration: Instagram, TikTok, Threads, Pinterest, Twitter, BlueSky