21st March 2026 14:00 – 17:00

We began our exploration right by the car park, where the first discoveries were already waiting. Beneath the pine trees we talked about the many uses of pine (samples: pine soda ). Nearby we looked at plantain and discussed its traditional uses as a wild remedy.

At the corner of the car park, we found our first spring greens. Dead nettle (samples: dead nettle tea, fresh dead nettle and fresh red dead nettle) and and a healthy patch of stinging nettle where we discussed several ways to use it (samples: nettle crisps, nettle kimchi ) This was a great introduction to how common “weeds” can be delicious and useful. We also stopped to identify Veronica / speedwell, and Chickweed (tried fresh)

Turning onto the path, the hedgerow began to offer even more edible finds. Cleavers (samples: cleavers tonic) were growing vigorously, and we tasted some cow parsley (samples: fresh leaves). Nearby we also spotted silverweed, another traditional wild edible.

At the clearing near the main entrance to the park we paused for a bit. Here we explored more plants and even found our first fungi.

We looked at thistle and demonstrated how the stems can be eaten fresh (samples: fresh thistle stems), which became a fun surprise activity where participants had to guess what they had just eaten.

We also examined a small mushroom, Tubaria furfuracea, which allowed us to demonstrate the fascinating hygrophanous property of some fungi.

Walking into the park, we encountered rose (samples: rose tea), and creeping cinquefoil.

A particularly important learning moment came when we found hemlock. We discussed its identification carefully and compared it with cow parsley, confirming that nobody confused the two — an excellent example of why careful identification is so important.

Mushroom Discovery 🍄

We demonstrated several fascinating fungi:

• Jelly ear growing with a bit of water. (samples: jelly ear crisps – two different types).
• Scarlet elfcups and how fungi release spores (samples: tiny pre-cooked piece of scarlet elfcup)
• Birch polypore growing on silver birch, including tasting a little birch sap
• Blushing bracket

These moments are always highlights of the course, as they show how fungi interact with trees and the wider woodland ecosystem.

More Spring Edibles Along the Path

Continuing along the main path we found a patch of ground elder, one of the most abundant edible greens of spring. (tasted fresh)

We also paused to compare blackthorn and hawthorn, learning how to tell them apart by their early leaves (samples: fresh young leaves).

Other plants we tasted included:

• Daisy (samples: fresh leaves)
• Dandelion (samples: dandelion jelly/honey and pickled buds)

Further along the path we encountered even more useful species:

• Garlic mustard (samples: fresh leaves and seeds)
• Cherry plum (samples: cherry plum jam)

As we continued through the park we also looked at several plants used for drinks and infusions:

• Willowherb (samples: willowherb tea)
• Bramble (samples: blackberries cordial)

With time running short we made two final stops before finishing the course.

We started heading back with “a mug” of elderflower wine.

What else to wish for, lovely sunny day, great company and abundant gifts from nature around us.

The course demonstrated perfectly that early spring is an incredible time for learning about wild food. Even in March we encountered a wide range of edible plants, useful medicinal species, and fascinating fungi.

If you’d like to refresh your learning, you can join one of our upcoming courses with a special refresher price – book directly though jo@charnwoodforaging.co.uk showing your original order.

Plant Identification

• Outdoor Learning
• Sustainable Living
• Community Bonding and team building
• Foraging near me Leicestershire