A Guide to Foraging in Ireland During Spring

Spring in Ireland is a season of new beginnings – longer days, (mostly) brighter skies, and a fresh wave of edible treasures sprouting in the wild. If you’ve ever fancied heading outdoors and gathering your own food, now’s the perfect time to start.

Foraging is all about reconnecting with nature, exploring your local area, and discovering the delicious (and free!) produce growing all around you. Whether you're a total beginner or a seasoned forager, spring brings a bounty of wild greens, herbs, and edible flowers that are packed with flavour and nutrients. Let’s dig in! 👇

Why forage in Spring?

Spring foraging is like nature’s way of shaking off the winter blues. After months of dormancy, plants start bursting back to life, offering up an abundance of fresh, vibrant greens. This seasonal shift brings a surge of growth, providing some of the most tender and flavourful wild edibles of the year. Many of these young shoots and leaves are packed with nutrients, helping to revitalise both body and mind after the long, dark winter months.

Spring is also a great time for beginner foragers, as many of the plants available are easy to identify and widely found in woodlands, meadows, and even urban green spaces. Wild garlic, nettles, and dandelions, for example, are abundant and simple to recognise, making them fantastic starting points for those new to foraging.

Beyond the nutritional benefits, foraging in spring is a wonderful way to immerse yourself in nature. Whether it’s a quiet walk in the woods, an afternoon by the coast, or simply exploring a nearby park, the act of gathering your own food fosters a deeper connection with the land. It also encourages mindfulness as you become more attuned to the changing seasons, the subtle differences in plant life, and the hidden gems that might otherwise go unnoticed.

Foraging can also be a social activity—bringing friends, family, or little ones along makes for a fun and educational outdoor adventure. Plus, there’s something deeply satisfying about cooking with ingredients you’ve gathered yourself, knowing exactly where they came from and appreciating the flavours of the wild.

What to forage in Ireland this Spring

Spring offers a diverse selection of wild edibles, each bringing unique flavours and uses to the table. Many of these plants are at their most tender and nutritious at this time of year, making them perfect for culinary exploration. Whether you're looking for greens to liven up your meals, flowers for natural infusions, or simply an excuse to spend more time outdoors, there’s something for everyone to discover.

 

Wild Garlic (Allium ursinum) One of the easiest and most rewarding finds, wild garlic thrives in damp woodlands. You’ll often smell it before you see it! The leaves, flowers, and bulbs are all edible. Use the leaves in pesto, soups, or simply toss them into a salad for a garlicky kick. Where to find it: Shady, damp woodlands How to use it: Wild garlic pesto, wild garlic butter, or mixed into scrambled eggs

 

Stinging Nettles (Urtica dioica) Don’t let their sting put you off—nettles are a powerhouse of nutrients loaded with iron, calcium, and vitamin C. Once cooked, they lose their sting and can be used instead of spinach. Where to find it: Along hedgerows, meadows, and gardens How to use it: Nettle soup, nettle tea, or wilted spinach in pasta dishes

 

Wood Sorrel (Oxalis acetosella) With its fresh, citrusy flavour, wood sorrel makes a fantastic addition to salads and drinks. It looks similar to clover but has a distinct lemony taste. Where to find it: Woodlands, shady garden corners How to use it: Sprinkle over fish dishes, add to salads, or brew into a tea

 

Dandelions (Taraxacum officinale) Often dismissed as a weed, dandelions are actually a forager’s dream! Every part of the plant is edible, from the flowers to the roots. The leaves are slightly bitter, great for salads, while the flowers can be used in syrups and teas. Where to find it:  Lawns, roadsides, meadows (just avoid those near heavy traffic!) How to use it: Dandelion tea, dandelion honey, or toss the leaves into a salad

 

Gorse Flowers (Ulex europaeus) These bright yellow flowers smell faintly of coconut and make a stunning addition to springtime drinks and desserts. Where to find it: Coastal areas, heathland, roadside hedgerows How to use it: Gorse flower cordial, infused into gin, or as an edible garnish

 

Spring foraging tips

Whether you're heading out for the first time or brushing up on your skills, keeping these tips in mind will help you make the most of your foraging adventures.

• Go early! Many plants are at their most vibrant in the morning, especially after a cool, damp night. Early foraging also means you’ll beat other keen foragers to the best spots - win, win!

• Only take what you need. Sustainable foraging is key to keeping wild food sources plentiful. Follow the ‘one-third rule’—take no more than a third of what’s available, leaving plenty for the ecosystem and other foragers.
  Know your plants. Some wild plants have toxic lookalikes, so proper identification is essential. Carry a trusted foraging book, use a reliable app, or even better, join a guided foraging walk to build confidence.

• Be mindful of location. Stick to clean, unpolluted areas. Avoid plants growing close to busy roads, industrial zones, or fields that may have been treated with pesticides. Be cautious of plants near dog-walking areas, too!

• Harvest responsibly. With plants like wild garlic, pick only the leaves and flowers, leaving the bulbs intact so they can regrow next year. For nettles, take just the young top leaves for the best flavour and to allow new growth.

• Check the laws and permissions. While foraging is widely accepted in Ireland, some areas (such as private land or protected sites) may have restrictions. Always get permission if necessary.

• Respect nature. Tread lightly, don’t damage roots or disturb habitats, and always leave the area as you found it. A good rule of thumb: if you wouldn't want someone doing it in your garden, don’t do it in the wild!

 

 

Easy Wild Garlic Pesto Recipe For a simple and delicious way to use your foraged wild garlic, try this easy pesto recipe. Perfect for tossing through pasta, spreading on toast, or drizzling over roasted veggies! Ingredients: 100g wild garlic leaves, washed 50g nuts (pine nuts, walnuts, or almonds work well) 50g grated Parmesan (or nutritional yeast for a vegan version) Juice of half a lemon 100ml olive oil Salt & pepper to taste Method: Toast the nuts in a dry pan for a couple of minutes until golden. Let them cool. Blitz all the ingredients together in a food processor until smooth. Taste and adjust seasoning as needed. Add more oil if you prefer a runnier pesto. Store in a jar in the fridge for up to a week.

 

Let’s go foraging!

Foraging in spring is one of the most rewarding ways to enjoy nature and discover fresh, free food. Whether you’re making a batch of wild garlic pesto, a cup of nettle tea, or simply appreciating the beauty of Ireland’s edible landscapes, there’s something special about gathering your own food. So grab a basket, head outdoors, and happy foraging!