From dandelion to nettle, lots of common garden weeds can be harvested and enjoyed in a delicious meal. Our back gardens may seem like unlikely places to forage, but many of those pesky weeds are actually valuable foods, loaded with antioxidants, vitamins and protein.
Before you begin, some of the things to remember before you forage include:
- Never eat anything you're unsure of. Some weeds — and their flowers — are toxic
- Don't eat anything which has been sprayed with pesticides
- Take no more than you plan to consume to avoid waste
- Only collect flowers, leaves, fruits and seeds where they are in abundance
- Do not collect any rare species
- Check the Wildlife and Countryside Act 1981 to ensure you are not picking illegally
On that note, take a look at the edible garden weeds which you can enjoy:
1. Dandelions
Did you know that dandelions are edible? A familiar sight in many British gardens – and loved by children – every part of this common weed is tasty both raw and cooked.
According to research by Plews Garden Design, mature leaves can have a slightly bitter taste, so it's best to harvest the tender young leaves if you want to eat them raw. If the leaves are slightly older, pop them in a yummy vegetable stew. As well as this, you can also add the roots into stir fries or vegetable dishes, or even make dandelion coffee by drying then grinding the roots. Delicious!
2. Nettle
According to the Woodland Trust, nettle is another surprisingly yummy weed, offering a taste similar to spinach when cooked properly. A staple in herbal medicine since ancient times, nettle leaves can be used to make tea, soup or homemade pesto. If you are picking nettle, be sure to wear gardening gloves as they can sting.
With heaps of benefits (including Vitamins A, C and K), nettle can also help to reduce inflammation and in some cases can treat hay fever. You can either cook nettle in boiling water or top the leaves on pizza like you would spinach. Why not give it a go?
3. Chickweed
Chickweed — a common annual weed of both cultivated and bare ground — can be eaten and boiled much like spinach. You can either eat it raw as a savoury herb in salads, or add it to soups, omelettes, stuffing, meatballs and pies. Once you've picked chickweed, make sure to wash it throughly and place in boiling water to cook (it only takes a few minutes). Save the tiny white flowers for a salad garnish.
4. Goosegrass
According to British Local Food, sticky goosegrass has a mild flavour and can be used to bulk up spring soups, stews and pies. Once you've picked them, wilt in butter and add to stir fries or yummy omelettes. While the plant can be eaten raw, you may prefer to enjoy it cooked because of its sticky texture. Don't forget to save the fruits: these can be dried and roasted.
"Goosegrass is that long hairy plant, well-known amongst children that are thrown on friends' jumpers to get it stuck on each other's back for a laugh," say British Local Food. "It has also been a long standing enemy of the allotment owner, as their 'sticky' seeds easily propagate and become a sprawling nuisance in beds and borders."
5. Chamomile
Famed for its healing benefits, chamomile is another safe weed to eat. While most people know the daisy-like plant as a tea herb, its yellow flowers can also be used in cereal, porridge, salad or as a cordial with apple brandy. To make your own homemade chamomile tea, put leaves into a teapot and fill with boiling water. Leave the flowers to infuse for around two to three minutes, then stir in honey and serve.
If you are allergic to ragweed it's best to avoid chamomile, as it may trigger allergic reactions in some people.
6. Garlic mustard
Garlic mustard is commonly found growing in shady spots, such as on the edges of woods and hedgerows. Every part of the plant is edible, with the roots tasting much like horseradish. If you're planning to pick this plant for yourself, the experts at Gardening Knowhow recommend you harvest them when they're young. Although the plant is unrelated to garlic, it exudes a strong garlic-like smell when bruised or chopped.
"The seeds are excellent in spicy food. Using garlic mustard plants provides an all-season wild food and helps prevent the spread of the herb," Gardening Knowhow say.
7. Hairy bittergrass
Cardamine hirsuta, commonly called hairy bittercress, is an annual or biennial species of plant which makes a tasty addition to any salad. Despite being loathed by gardeners, they taste delicious in a roast beef sandwich or crab salad.
The Woodland Trust advise: "All parts of the plant can be eaten when young. Pick leaves and flowers from the middle of the plant and wash well. Since they grow low to the ground they're often gritty or dusty. It has a hot, peppery flavour, great for salads, soups, salsa, pesto or as a substitute for cress or rocket."
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Give your garden plants some love this summer with this useful multi-tool. Finished in titanium with brass fixings, this tool features six different functions including secateurs, a root remover, knife, saw, bottle opener and an easy weeding utensil.
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Lisa Joyner is the Deputy Daily Editor at House Beautiful UK and Country Living UK, where she's busy writing about home and interiors, gardening, dog breeds, pets, health and wellbeing, countryside news, small space inspiration, and the hottest properties on the market. Previously, she has written for Conde Nast Traveller, House & Garden and Marie Claire magazine. Lisa studied at University For The Creative Arts, where she completed a BA in Fashion Journalism.
