What to Forage in April in Somerset: A Guide

If you are struggling to find a place to garden this spring and our heart goes out to you if you are a frustrated gardener while you are looking why not take to the wild in the meanwhile ?

As the weather starts to warm up in April, there are plenty of wild foods to be foraged in Somerset. From wild garlic to nettles, here are some of the best things to look out for this month.

Wild Garlic (Allium ursinum)

Wild garlic, also known as ramsons, is a common sight in woodlands and along riverbanks in April. The leaves of the plant are edible and can be used to add a mild garlic flavour to salads, soups, and stews. They can also be used to make a pesto, or blended into a wild garlic butter.

One great way to use wild garlic is in a classic recipe for garlic soup or a curry.

Some of these recipes were taken from our own Frome resident expert on wild garlic Eleanor Hayes from her wild garlic recipe cookbook

Here’s some example recipes:

Wild Garlic Curry Recipe

If you’re looking for a delicious and healthy way to use up your wild garlic harvest, try making this wild garlic curry recipe. It’s easy to make and packed with flavor and nutrients.

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 green chilies, chopped
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 2 large potatoes, peeled and diced
• 1 cup vegetable broth
• 2 cups wild garlic leaves, chopped
• Salt, to taste
• Cilantro leaves, for garnish

Directions:

1. Heat the oil in a large pan over medium heat.
2. Add the onion and cook until softened.
3. Add the garlic, ginger, and chilies, and cook for 2-3 minutes.
4. Add the cumin seeds, coriander seeds, turmeric powder, and garam masala, and stir well.
5. Add the potatoes and vegetable broth, and bring to a simmer.
6. Cook until the potatoes are tender, about 15-20 minutes.
7. Add the wild garlic leaves and cook for another 5 minutes.
8. Season with salt, to taste.
9. Garnish with cilantro leaves and serve hot with rice or naan bread.

Enjoy your wild garlic curry

Wild Garlic Soup Recipe:

Ingredients:

• 1 large bunch of wild garlic leaves (approx. 200g)
• 1 onion, chopped
• 2 potatoes, peeled and diced
• 1 litre of vegetable or chicken stock
• 100ml of double cream
• Salt and pepper to taste

Method:

1. In a large saucepan, sweat the chopped onion until soft and translucent.
2. Add the diced potatoes and vegetable or chicken stock, and bring to a boil. Reduce the heat and simmer until the potatoes are soft.
3. Add the wild garlic leaves to the saucepan and cook for 2-3 minutes, until wilted.
4. Remove the soup from the heat and blend until smooth.
5. Return the soup to the saucepan, and stir in the double cream.
6. Season with salt and pepper to taste.

Nettles (Urtica dioica)

Nettles are often considered a nuisance weed, but they are also a delicious and nutritious food source. Young nettle leaves can be used to make a variety of dishes, including soups, stews, and teas.

Nettle Soup Recipe:

Ingredients:

• 1 large bag of nettle leaves (approx. 200g)
• 1 onion, chopped
• 2 potatoes, peeled and diced
• 1 litre of vegetable or chicken stock
• 100ml of double cream
• Salt and pepper to taste

Method:

1. In a large saucepan, sweat the chopped onion until soft and translucent.
2. Add the diced potatoes and vegetable or chicken stock, and bring to a boil. Reduce the heat and simmer until the potatoes are soft.
3. Add the nettle leaves to the saucepan and cook for 2-3 minutes, until wilted.
4. Remove the soup from the heat and blend until smooth.
5. Return the soup to the saucepan, and stir in the double cream.
6. Season with salt and pepper to taste.

These are just a few examples of the delicious wild foods you can forage in Somerset in April. Remember to always forage responsibly, and only take what you need.