Spring Renewal
As the days grow longer and nature awakens, Emma Cunis explores how tuning into the seasons and enjoying wild spring greens can boost energy, health, and harmony.
After a long dark winter, it’s lovely to feel that spring is in the air and hope is on the horizon. It’s been a joy to hear the dawn chorus again; watch the colourful emergence of crocuses and daffodils; and to occasionally feel the warmth of the sun. As the balance of light and dark tipped after the Spring Equinox, I have noticed a similar slow emergence of renewed energy and motivation. Have you?
Humans are part of the natural cycles of Earth so the more we can live, work, eat and sleep according to the seasons, the more our bodies are in harmony with our environment and we feel healthier and happier. This isn’t always easy of course but it’s helpful to be aware of these natural, external shifts, and make small or large internal adjustments where we can.
Nutrition is also important to help our bodies adjust season to season. The fiery and bitter flavours of wild spring greens taste delicious but more importantly are packed with vitamins and minerals including fat-soluble betacarotene which helps to wake us up out of our winter hibernatory, fat-storing slumber. What grows naturally at different times throughout the year is exactly what’s required by our bodies each season. Nature is so clever!
Some of the wonderful wild edibles that are growing now, and through the next couple of months, include:
Nettles - pick the tips (carefully) and use in soups, tea/infusions, or just steam/blanch like spinach and eat as a side-dish
Wild garlic - delicious made into a pesto or cut up fresh in a salad
Three-cornered leek - this isn’t a native plant but is spreading across many areas in the UK. Similar tasting to chives, these are lovely chopped up and eaten fresh in salads
Cleavers or goose-grass - whizzed up with other fresh ingredients, these are good in smoothies or juices. They have a cleansing effect so are also effective when infused in hot water for a few minutes with nettle tips
Jack-by-the-hedge or Garlic Mustard - best eaten fresh in salads
Dandelions - all parts of the dandelion can be used and eaten. The leaves are very bitter so best chopped up and used in salads
Sorrell - delicious in a pesto with wild garlic, or by itself combined with other leaves in a salad
Pennywort - lovely fresh in salads
With spring lambs arriving, birds nesting, and the abundance of wild edibles, spring is seen as the season of renewal. There are many ways to bring this renewal energy into your life such as food detoxes; spring cleaning your home or wardrobes; or committing to a new health or exercise regime (perhaps with a friend or at an online exercise class for extra support).
Spring Edibles: (from top, clockwise): Primrose Flowers, Wild Garlic, Common Sorrell, Dandelion Leaves, Gorse Petals, Pennywort, Dandelion Flower
Foraging with Care
Permissions – Always ensure you have the right to forage in an area and follow local guidelines.
Identification – Be 100% certain of a plant’s identity before consuming it, as many edible species have similar-looking toxic/poisonous plants growing nearby or in amongst them. Cross-check with experts or reliable guides.
Forage Responsibly – Take only what you need for personal use, leaving plenty for wildlife and future growth. Never forage commercially without proper permission.
If you are interested in learning more about nature’s wonderful bounty on Dartmoor, you can book me for a private guided walk or join one of my seasonal foraging walks. It’s a perfect opportunity to slow down, connect with the landscape, and discover the hidden treasures of the moor.