Foraging in March

March heralds the start of spring and while the weather can still be chilly (or very warm!), early spring greens are starting to wake. Here is our guide to the edible plants you can forage for in March. 


29th February 2016
Photo credit: iStock

Common sorrel

Sorrel shoots/Credit:Getty

Found throughout Britain, usually where there is iron in the soil, sorrel has long been an important foodstuff, especially as flavouring. It has a sharp, lemony taste from the oxalic acid it contains and a few leaves can enliven the drabbest of salads. You can confirm identification of sorrell by looking at the leaves trailing edges, which end in points.

How to use sorrel

Or you could pick a handful and make this delicious, freshly foraged soup.

Sorrel soup recipe


2 handfuls of sorrel leaves

Half a lettuce

1 onion

Knob of butter

1 potato

1 litre vegetable or chicken stock

250ml milk

Sorrel soup
Make this tasty sorrel soup/Credit: istock


Soften sorrel, lettuce and chopped onion in butter then add the diced potato and hot stock. Simmer for 10-15 minutes until the potato is cooked. Whizz with a stick blender and then add milk, pepper and salt to taste. Simmer for two minutes and then serve.



Chickweed can be found throughout the year and has oval leaves with pointed ends that are smooth and slightly hairy. Most commonly found in fields and on forest floors, chickweed can grow between 5-50cm tall and its leaves can be used in winter salads, sandwiches, soups and stews. 

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