Early spring is one of the most useful times to begin foraging. Before most plants fully emerge, a few highly valuable species appear in abundance, offering food, simple remedies and practical uses.

Nettles, sweet violets and dandelions are among the easiest to recognise and most rewarding to use. Below are a few straightforward ways to begin working with them.

First lets look at why they are some of theist valuable plants we have access to:

Nettles (Urtica dioica)

Nettles are particularly rich in:

• Iron

• Calcium

• Magnesium

• Potassium

• Vitamin A

• Vitamin C

• Vitamin K

Cleavers (Galium aparine)

Cleavers contain:

• Vitamin C

• Silica

• Trace minerals

Wild Garlic (Allium ursinum)

Wild garlic contributes:

• Vitamin C

• Iron

• Magnesium

• Sulphur compounds

Dandelions (Taraxacum officinale)

Dandelions provide:

• Vitamin A

• Vitamin C

• Vitamin K

• Vitamin E (in smaller amounts)

• Iron

• Calcium

• Potassium

• Magnesium

Nettles (Urtica dioica)

Nettles are one of the most nutrient-dense wild plants available in early spring. Once the sting is neutralised, they can be used in a surprising number of ways.

Picking and Drying Nettle Tops for Tea

For the best flavour and quality, pick nettles in early spring when the growth is still young and tender. Wearing gloves, take only the top 2–3 sets of leaves from each plant, choosing those that are fresh, bright green and free from damage. Avoid older plants once they begin to flower, as the leaves can become tougher and less pleasant to use. Once picked, gently rinse if needed and shake off excess moisture. To dry, lay the nettle tops in a single layer on a clean cloth, tray or drying rack in a warm, well-ventilated space out of direct sunlight. Turn occasionally to ensure even drying. They are ready when the leaves feel crisp and crumble easily between your fingers. Store in a sealed jar, away from light, and use within several months for tea.

Nettle Tea (Simple Mineral Infusion)

You will need:

• A handful of fresh young nettle tops

• Boiling water

Method:

1. Wearing gloves, pick the top 2–3 sets of leaves

2. Rinse briefly

3. Place in a teapot or cup

4. Pour over boiling water

5. Leave to steep for 5–10 minutes

6. Strain and drink

A deep green infusion, often taken as a simple spring tonic.

Spring Tonic (Nettle, Cleavers & Wild Garlic)

A fresh, sharp tonic to mark the shift into spring.

You will need:

• A small handful of nettle tops

• A small handful of cleavers (goosegrass)

• A few wild garlic leaves

• Raw apple cider vinegar

Method:

1. Chop the fresh plants roughly

2. Place into a clean jar (loosely filled)

3. Cover completely with raw apple cider vinegar

4. Seal and leave for 1–2 weeks

5. Strain

Take a small amount diluted in water daily, or add to salad dressings. 

Nettle Fertiliser (Liquid Feed)

A traditional way to return nutrients back to the soil.

You will need:

• A bucket or container

• Fresh nettles

• Water

Method:

1. Fill a container with nettles (The stalks and lower leaves that you didn't use to make tea.

2. Cover with water

3. Leave for 1–2 weeks (it will smell strong)

4. Strain and dilute (approx. 1:10 with water)

5. Use to feed plants

 Nettle Soup with Wild Garlic

A simple, seasonal soup.

You will need:

• A large handful of nettles

• A handful of wild garlic leaves

• 1 onion

• 1 potato

• Vegetable stoc

Method:

1. Soften chopped onion in a pan

2. Add diced potato and stock

3. Simmer until soft

4. Add nettles and wild garlic

5. Cook for a few minutes until wilted

6. Blend until smooth

Nettle Paper (Traditional Craft Use)

Nettle fibres have historically been used for cloth and paper.

Simple approach:

1. Harvest longer stems

2. Strip fibres from stems

3. Soak and break down the fibres

4. Blend into pulp

5. Press and dry into sheets

This is a slower process, but worth exploring if you’re interested in traditional materials.

Dandelions (Taraxacum officinale)

Often dismissed, but one of the most versatile plants available.

Dandelion Leaves in Salads

Best picked young, before flowering.

Method:

1. Pick small, tender leaves

2. Rinse well

3. Mix with milder leaves (to balance bitterness)

4. Dress lightly with oil and vinegar

Dandelion Roots (Coffee Alternative)

The roots are traditionally roasted and used as a caffeine-free coffee.

You can prepare this yourself by:

• Digging roots in autumn

• Washing, chopping and drying

• Roasting until dark

Dandelion Flower Oil

Used in balms and skin preparations.

You will need:

• Fresh dandelion flowers

• Carrier oil (such as olive or almond oil)

Method:

1. Allow flowers to wilt slightly (to remove moisture)

2. Place in a jar

3. Cover fully with oil

4. Leave in a warm place for 2–3 weeks

5. Strain

I go into more detail on this process, along with variations and uses, in the April Almanac zine. 

Sweet Violets (Viola odorata)

Sweet violets appear briefly but are worth noticing.

 Simple Uses

• Scattered fresh over food

• Infused into syrups

• Added to teas

They are best used lightly and in small amounts, more for their scent and presence than quantity.

 A Note on Foraging

• Only pick what you can confidently identify

• Avoid polluted areas

• Take small amounts

• Leave plenty for wildlife

Bringing It Into Your Everyday

These plants don’t require elaborate preparation. A cup of nettle tea, a few dandelion leaves in a salad, or a small seasonal infusion is enough to begin.

If you’d like to explore this in more depth, including additional preparations, folklore and seasonal context, I’ve included further notes on these plants in the April edition of the Hedgerow & Moor Almanac.