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Top 5 spring wild foods in Cornwall

joshuaquick22
Mar 25
3 min read

Spring is a wonderful time to be a forager in Cornwall. Our mild maritime climate means the hedgerows produce an abundance of delicious wild greens earlier than other parts of the country. What we lack in cold temperatures though we sure make up for in wind, fog and rain. A walk in the sunshine and something delicious and green in the belly is a true springtime tonic. As always, never munch on a hunch. Always ensure you are 100% sure of a plants identification and edibility before eating. Wild spaces and beings face many threats in this day and age. Remember to pick sparingly and ensure a sustainable harvest.

Here are my top 5 wild foods to look out for in the spring in West Cornwall:

Primrose flowers

Primula vulgaris. These beautiful golden flowers are a real sign of spring and the turning of the seasons. Look out for the 5 heart shaped petals with a yolky yellow centre glowing in the dappled shade of the hedgerows or woodlands. The flowers are edible, delicate, and often with a slight honey like sweetness and scent. They make lovely garnishes for spring salads and cakes. The flowers can also be candied and stored for later use. The leaves are bright green, wrinkly and crinkle cut and form a ‘rosette’/ clump about 10-20cm tall.

Wall Pennywort

Umbilicus rupestris. With round, Penny shaped, bright green, wavy edge leaves. This plant absolutely loves to grow in the shady stone walls of Cornwall. In sunlight the leaves can develop a red colour. The succulent nature of the plant allows them to store moisture and survive with very little water in these elevated habitats. The leaves form a dimple in the centre and the stem protrudes from the centre of the underside. An alternative name for the plant is Navelwort. I like to describe the central dimple and stem as an ‘Inny & Outy’ to aid in the plant's identification.

The succulent leaves are edible. Crisp and refreshing. Like an iceberg lettuce. They work well with stronger flavours in a salad and make excellent bases for hedgerow canapes. Make sure to pick delicately with scissors and two hands as the shallow rooted plants can be easily dislodged from walls. And check for snails, they like to live on the back!

3. Three cornered leek

Allium triquetrum. A delicious garlicky edible plant of such abundance in West Cornwall. They are one of my favourites and most used wild foods. True wild garlic (Allium ursinum) is a rarity on this far western peninsula, but we sure make up for it in three cornered leeks.

The leaves dominate in many of the hedgerows throughout the winter months, followed by the flower stems with a triangular / three cornered cross section in early spring. The flowers are white, 6 petals with green stripes on the inside. The whole plant is edible and can be used anywhere you would wild garlic, chives or spring onions. They make a wonderful pesto and lend themselves well to lacto-fermentation. The flowers make a beautiful garlic flavoured garnish.

4.Black mustard

Brassica nigra. Named after the black seeds that form later in the year. This fiery member of the brassica family loves to grow in disturbed, nutrient rich ground. You’ll often find it in disturbed areas of hedgerow or the edges of fields. The leaves are dark green, arrow shaped, bristly, lobed at the lower edges and originate around a central stem. They have a distinct ‘cabbage’ aroma when crushed. In the summer these can grow up to 2m tall with bright yellow 4 petalled flowers.

The spring leaves are edible and pack a fiery mustard punch. The intensity of this varies a lot between plants. Cooking retains the delicious mustard flavour without the heat. Great finely sliced and steamed or with curries. Look for North Indian and Nepalese recipes where these leaves are used in abundance.

5. Stinging nettle

Urtica dioica. A classic wild food and for good reason. It’s a cheeky little plant that we all learn to recognise from an early age. Heat destroys the sting and makes them ready for eating. You can steam them, fry them, boil them, bake them, mash ‘em or put them in a stew.

They also make great soups and go very well with scrambled eggs. Nettle Curry, Nettle Samosas, Nettle falafels: in fact, anywhere you'd use leafy greens such as spinach. You can make Nettle tea, dry them and use as a herb, Nettle beer, Nettle vinegars, Nettle salts and hundreds of other recipes and uses.

They're easy to recognise; delicious, nutritious, abundant and for me one of the most versatile wild foods.