Early Spring Foraging: What to Find in March

March marks the transition from winter’s quiet dormancy to spring’s vibrant awakening. Across the UK, hedgerows start to bud, woodland floors come alive with wild garlic, and coastal areas offer an abundance of seaweed and sea vegetables. For foragers, this month presents a unique opportunity to gather fresh, nutritious ingredients that have been largely absent during the colder months.

Foraging connects us to the land in a meaningful way. It encourages us to slow down, observe the natural world, and appreciate the seasonal rhythms that shape our countryside. Whether you’re a complete beginner or someone looking to expand your knowledge, March offers a gentle introduction to the art of wild food gathering.

What Is Foraging?

Foraging is the practice of gathering wild food from nature. It’s an ancient skill that our ancestors relied upon for survival, and it’s experiencing a resurgence as more people seek sustainable, local food sources and a deeper connection to the environment.

When done responsibly, foraging benefits both the forager and the ecosystem. It encourages biodiversity awareness, reduces food waste, and provides access to nutrient-dense ingredients that often surpass their cultivated counterparts in flavour and nutritional value.

Foraging isn’t just about food. Many wild plants have been used for centuries in herbal medicine, natural dyes, and household products. Learning to identify and use these plants opens up a world of possibilities for those interested in natural living.

Rules and Cautions for Responsible Foraging

Before you set out with your basket and enthusiasm, it’s essential to understand the legal and ethical guidelines that govern foraging in the UK.

Know the Law

In the UK, the Wildlife and Countryside Act 1981 protects certain plants and makes it illegal to uproot any wild plant without the landowner’s permission. You can generally collect leaves, flowers, fruits, and fungi for personal use, but you must always seek permission if you’re on private land.

Never forage in protected areas such as Sites of Special Scientific Interest (SSSIs) or nature reserves unless explicitly permitted. Many National Trust properties and public spaces have specific foraging policies, so check before you start gathering.

Follow the Forager’s Code

Responsible foraging means taking only what you need and leaving plenty for wildlife and other foragers. A good rule is to harvest no more than one-third of what you find in any one area.

Always positively identify plants before consuming them. Many edible species have toxic look-alikes, and misidentification can have serious consequences. Invest in a reliable field guide, join a foraging course, or connect with experienced foragers in your area.

Avoid foraging near roads, agricultural fields that may have been sprayed with pesticides, or areas frequented by dogs. Wash all foraged items thoroughly before use.

Respect the Environment

Tread lightly and minimise your impact. Avoid trampling delicate plants, disturbing wildlife habitats, or damaging the surrounding vegetation. Use scissors or a knife to harvest cleanly rather than tearing or uprooting plants.

Remember that foraging is a privilege, not a right. By respecting the countryside and following these guidelines, you help ensure that wild food remains available for future generations.

What’s Available to Forage in March

March can be unpredictable, but it’s a month of promise. The availability of wild food depends on your location, altitude, and the weather patterns of the preceding weeks. Southern regions typically see earlier growth than northern areas.

Hedgerows

Hedgerows are corridors of biodiversity that line many country lanes and field boundaries across the UK. In March, they begin to show signs of life.

Hawthorn Leaves: Young hawthorn leaves, sometimes called “bread and cheese,” emerge in March. These tender leaves have a mild, nutty flavour and can be added to salads or used as a sandwich filling. They’re rich in antioxidants and have been used traditionally to support heart health.

Blackthorn Blossoms: Before the sloe berries appear in autumn, blackthorn produces delicate white flowers in early spring. These blossoms can be used to make a fragrant cordial or infused into gin for a floral twist on the classic sloe gin.

Young Nettle Tops: Stinging nettles begin their vigorous growth in March. Harvest the top few leaves (wearing gloves!) before the plants flower. Nettles are incredibly nutritious, packed with iron, calcium, and vitamins A and C. They lose their sting when cooked.

Fields and Grasslands

Open fields and meadows offer different treasures, particularly in areas that haven’t been intensively farmed.

Dandelion: Often dismissed as a weed, dandelion is a forager’s friend. The young leaves can be harvested in March for salads, providing a slightly bitter, peppery flavour. The roots can be roasted and ground as a coffee substitute, while the flowers (which appear later) make excellent wine.

Wild Garlic Leaves: Though wild garlic (ramsons) peak in April, early leaves start appearing in March in mild, damp woodlands and shaded areas. The leaves have a strong garlic aroma and can be used in pestos, soups, and sauces.

Chickweed: This delicate plant grows prolifically in disturbed soil and gardens. The tender stems and leaves have a fresh, slightly sweet taste and can be added raw to salads or wilted like spinach.

Trees and Woodlands

Woodland floors and tree canopies offer some of March’s most rewarding foraging opportunities.

Birch Sap: Late March is the time to tap birch trees for their sap. This clear, slightly sweet liquid can be drunk fresh, fermented into wine, or reduced into syrup. Only tap mature trees, make small holes, and seal them after collection to protect the tree.

Pine Needles: Available year-round but particularly vibrant in spring, pine needles can be steeped to make a vitamin C-rich tea. Choose younger, lighter-colored needles for the best flavour.

Wood Sorrel: This delicate plant with shamrock-like leaves grows in shaded woodland areas. It has a sharp, lemony taste due to its oxalic acid content and should be eaten in moderation. It makes a lovely garnish or addition to salads.

Coastal Areas

The UK’s extensive coastline provides unique foraging opportunities that peak in different seasons. March offers several seaweeds and coastal plants.

Sea Beet: A wild relative of spinach, beetroot, and chard, sea beet grows on shingle beaches and coastal paths. The leaves can be harvested throughout spring and cooked like spinach. They’re remarkably resilient and flavorful.

Kelp and Seaweed: Various seaweeds can be harvested in March, including kelp, dulse, and sea lettuce. Only collect seaweed that’s attached to rocks (not washed-up material) and take sparingly. Seaweed is rich in minerals and can be dried for later use in broths, seasoning blends, or as a vegetable.

Rock Samphire: Found on cliffs and rocks in coastal areas, rock samphire has fleshy leaves with a salty, aromatic flavour. It’s traditionally pickled but can also be blanched and added to salads.

Sea Purslane: This coastal succulent grows in salt marshes and mudflats. The fleshy leaves have a salty, slightly bitter taste and can be eaten raw or lightly cooked.

Recipe Ideas for Your March Forage

Once you’ve gathered your wild ingredients, the real fun begins. Here are some recipes that celebrate the unique flavours of March foraging.

Nettle and Wild Garlic Soup

This vibrant green soup is nourishing and simple to prepare.

Ingredients:

• 200g young nettle tops (wearing gloves to harvest and prepare)
• 100g wild garlic leaves
• 1 onion, chopped
• 2 potatoes, diced
• 1 litre vegetable stock
• Salt and pepper to taste
• Cream or crème fraîche to serve

Method: Sauté the onion until soft, add the potatoes and stock, and simmer until tender. Add the nettles and wild garlic, cook for 3-4 minutes, then blend until smooth. Season and serve with a swirl of cream.

Dandelion Leaf Salad with Honey Vinaigrette

Dandelion’s bitterness pairs beautifully with sweet dressing.

Ingredients:

• 2 handfuls young dandelion leaves
• Mixed salad leaves
• 2 tablespoons olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon honey
• Salt and pepper

Method: Wash the dandelion leaves thoroughly. Whisk together the oil, vinegar, honey, and seasoning. Toss the leaves in the dressing just before serving. Top with toasted nuts or seeds for added crunch.

Birch Sap Cordial

Preserve the delicate flavour of birch sap in this refreshing cordial.

Ingredients:

• 1 litre birch sap
• 500g sugar
• Juice of 2 lemons
• Fresh herbs (optional: mint or lemon balm)

Method: Gently heat the birch sap with the sugar until dissolved. Add lemon juice and herbs if using. Simmer for 10 minutes, strain, and bottle. Dilute with still or sparkling water to serve.

Seaweed and Sea Beet Stir-Fry

A mineral-rich side dish with coastal flavours.

Ingredients:

• 150g sea beet leaves
• 50g dried seaweed (rehydrated) or fresh seaweed
• 2 cloves garlic, sliced
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• Sesame seeds to garnish

Method: Heat the oil in a wok, add garlic, then the sea beet and seaweed. Stir-fry for 3-4 minutes until wilted. Add soy sauce and toss. Serve sprinkled with sesame seeds.

Healing and Cleaning Uses

Beyond the kitchen, many March foraged plants have traditional medicinal and household uses.

Nettle Tea for Spring Cleansing

Nettle tea is a traditional spring tonic believed to support detoxification and boost energy levels. Steep fresh or dried nettle leaves in boiling water for 5-10 minutes. Drink up to three cups daily.

Wild Garlic Tincture

Wild garlic has antimicrobial properties. Chop fresh leaves and pack them into a jar, cover with vodka or apple cider vinegar, and leave for 4-6 weeks. Strain and use as needed to support immune health.

Pine Needle Disinfectant

Pine needles contain natural antimicrobial compounds. Simmer a large handful of needles in water for 20 minutes, strain, and use the liquid as a natural surface cleaner.

Seaweed Bath Soak

Dried seaweed can be added to bathwater for a mineral-rich, skin-soothing soak. Simply place a handful of dried seaweed in a muslin bag and hang it under the running tap.

Building Your Foraging Confidence

Foraging is a skill that develops with time and practice. Start with easily identifiable plants and gradually expand your repertoire as your confidence grows.

Join local foraging groups, attend guided walks, and connect with experienced foragers who can share their knowledge. Many areas have community foraging projects that combine education with conservation efforts.

Keep a foraging journal to record what you find, where, and when. This helps you build a picture of seasonal patterns in your local area and creates a valuable personal reference.

Invest in quality field guides specific to the UK. Apps can be helpful, but they shouldn’t replace careful observation and proper identification skills.

Embrace the Season

March foraging offers more than just free food. It provides an opportunity to engage with the natural world, develop new skills, and gain a deeper appreciation for the abundance that surrounds us.

As you explore hedgerows, woodlands, and coastlines this March, remember that every plant has a story. By learning to identify, harvest, and use wild foods, you become part of that story—a story of connection, sustainability, and respect for the land.

Start small, forage responsibly, and enjoy the journey. The wild foods of March are waiting to be discovered, and there’s never been a better time to begin.

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!, February Foraging Guide: Waking Up With The Woods

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