Healing the Void: From CEN to Wholeness, A Psychological and Seasonal Journey

Tag: foraging for beginners

  • Spring’s Wild Abundance: Edible Greens to Forage for Healing and Joy

    After the stillness and inward pull of winter, spring arrives like a quiet exhale. Our bodies, too, begin to shift. Energy rises, digestion awakens, and we naturally crave lighter, fresher foods. In traditional systems of medicine—Ayurveda, Chinese medicine, European folk wisdom—this time of year is seen as a natural cleansing period.

    And nature provides exactly what we need: chlorophyll-rich, mineral-dense greens. These plants support liver function, gently detoxify the body, and bring vitality after months of heavier eating or low movement. But their benefits are not only physical. To bend and gather, to watch the bees work alongside you, is also to tend your nervous system.

    Foraging becomes a full-bodied practice of presence. It offers calm through movement, rhythm through routine, and connection through touch. This kind of nourishment—alive, immediate, relational—goes beyond calories or nutrients. It reaches into something deeper. Something ancestral.

    The Plants — Who to Look For and How to Use Them

    Spring greens come in quietly—tender, small, and easy to overlook. But each one carries a long tradition of nourishment and medicine. Below are some of the most common, useful, and generous plants you can meet this season.

    1. Nettle (Urtica dioica)
    Rich in iron, calcium, and chlorophyll, nettles are a spring powerhouse. Once cooked or dried, their sting disappears. Use like spinach in soups, stews, or omelettes. Dried nettles also make a nourishing tea that supports energy, kidneys, and overall vitality.

    2. Ground Elder (Aegopodium podagraria)
    An early and abundant green that tastes slightly like parsley or celery. Excellent raw in salads or added at the end of cooking to retain its bright flavor.

    3. Chervil (Anthriscus cerefolium)
    Delicate and aromatic, this plant adds a subtle anise-like flavor to salads, soups, or fresh cheese. It’s best enjoyed raw or barely wilted to preserve its complex notes. For precise recipes check out my free guide on Foraging Chervil Through the Seasons: Recipes for Food, Medicine, and Beauty

    4. Cleavers (Galium aparine)
    Known for its clinging nature, cleavers help support the lymphatic system. Best infused cold in water for a few hours—its gentle cleansing action works beautifully in spring.

    5. Dandelion (Taraxacum officinale)
    From leaf to flower to root, every part is edible and beneficial. The leaves are bitter and supportive of digestion; the flowers can be made into syrup or fritters; the roots roasted for a coffee substitute.

    6. Violet (Viola odorata)
    The leaves and flowers are mild, cooling, and rich in vitamin C. Use them in tea, scatter on salads, or make soothing syrups. Gentle on the heart—emotionally and physically.

    7. Daisy (Bellis perennis)
    Tiny but mighty, daisies are anti-inflammatory and can be used similarly to arnica. The young leaves and flowers are edible and can be added raw to spring dishes.

    8. Wild Strawberry Leaf (Fragaria vesca)
    A gentle astringent and tonic, the leaves can be made into a refreshing tea. They’re calming for digestion and rich in minerals.

    9. Ground Ivy (Glechoma hederacea)
    With a scent reminiscent of thyme and mint, this aromatic green supports the lungs and sinuses. Try it dried and used like an Italian seasoning—or fresh, finely chopped, in savory dishes.

    10. Plantain (Plantago major/lanceolata)
    Not a true green for eating in quantity, but deeply healing. Use fresh leaves to soothe skin irritations, or dry them for teas supporting the lungs and digestion.

    11. Wild Garlic and Chives (Allium species)
    Their leaves and flowers bring the brightness of spring to any dish. Excellent raw or lightly cooked, rich in sulfur compounds for immune and liver support.

    12. Linden and Birch Leaves (Tilia & Betula species)
    Young leaves are tender, slightly sweet, and full of vitality. A lovely addition to salads or infusions, they also carry traditional calming and cleansing properties.

    Safety, Gratitude, and Gathering with Care

    When we harvest wild plants, especially in spring, we are partaking in a gift exchange. Here are some gentle guidelines to keep this relationship rooted in respect and sustainability:

    1. Learn each plant well before you harvest.
    Many wild plants have look-alikes—some harmless, others dangerous. Always positively identify your finds, preferably with the help of a good guidebook or a local expert. You can visit PFAF.org (Plants For A Future) — a respected, free database with detailed information on the uses and properties of wild edible and medicinal plants.

    2. Harvest only what you’ll use.
    Take small amounts from each patch to allow the plant to continue growing. Avoid harvesting the first or only flowering plant in a given spot.

    3. Choose clean, chemical-free areas.
    Avoid roadsides, treated lawns, and places where dogs may roam. Wild food should be as pure as its origin.

    4. Give thanks.
    There’s no one right way—whether it’s a whispered word, a moment of stillness, or simply the intention to do no harm. Gratitude keeps us grounded and reminds us that we are receiving, not taking.

    5. Go slow.
    There’s a temptation to pick as much as possible, especially when wild greens feel like such a treasure. But the slower path—pausing to notice the birdsong, the sun on your face, the feel of the soil—will nourish you just as deeply as any tea or meal.

    Simple Ways to Begin – Fresh Uses for Fresh Plants

    Wild plants can be woven effortlessly into daily rituals, nourishing your body while deepening your connection with the season.

    1. Fresh teas and infusions
    Tender leaves of nettle, violet, strawberry, plantain, or linden make beautiful spring teas. Pick a small handful, pour over hot (not boiling) water, and steep for 10–15 minutes. The taste is gentle and green—alive with the energy of spring.

    2. Cold maceration for delicate herbs
    Cleaver prefers cold water. Simply rinse and place in a jar of cool water overnight for a spring lymph tonic that feels like a gentle inner cleanse.

    3. Seasonal salads
    Add young dandelion leaves, chickweed, violet flowers, wild garlic, and wild chives to your salads. Their bitterness awakens digestion, and their presence on your plate reawakens your senses.

    4. Wild green sautés and soups
    Try cooking nettle, ground elder, birch and linden leaves or plantain the way you’d use spinach. Sauté with garlic, blend into soups, or mix with eggs for a spring omelette.

    5. Herbal seasonings
    Dry ground ivy and crumble them into a jar. You’ll have a wild “Italian seasoning” to carry a whisper of spring into the colder months.

    6. For the children—or the child within
    Make little foraged butter sandwiches with violets and daisies, decorate rice cakes with wild flowers, or blend wild greens into a smoothie. Spring invites a bit of play.

    7. Wild Pesto

    Did you know you can make pesto from any seasonal greens? A few of my favourites include wild garlic, chervil and nettle, check out The Ultimate Guide to Vegan Pesto: Wild & Foraged Greens for a Nutrient-Packed Twist

    The Deeper Healing of Seasonal Foraging

    Foraging is more than finding wild food—it is a quiet reunion. With yourself. With the seasons. With a pace of life that listens before it takes.

    To walk through the woods or kneel beside a hedgerow is to place yourself into nature’s rhythm. You begin to see that everything has its moment: the soft violet that blooms and fades in weeks, the nettle that rises strong and green just when your body craves rebuilding, the dandelion that asks you to let go and grow deeper roots.

    There is medicine in this awareness. In looking at the land not as scenery, but as a living web of nourishment and relationship. And there is something gently transformative about preparing a simple meal or tea from something you gathered with your own hands.

    This is not about doing more or adding another “should” to your day. It’s about remembering that you belong to something greater.

    Come Closer to the Wild: A Gentle Invitation

    If this article stirred something in you—an ache for simplicity, a longing for reconnection, a curiosity about the plants at your feet—I invite you to take the next step. Begin noticing. Start small. Even a single sprig of violet or a fresh nettle leaf can change how you feel in your body and spirit.

    To continue exploring, you can visit PFAF.org (Plants For A Future) — a respected, free database with detailed information on the uses and properties of wild edible and medicinal plants.

    If this resonated, I’d love to hear from you.
    Share your favorite wild spring plant in the comments, forward this article to a friend who’s always dreamed of foraging, or save it for your next walk in nature.

    We heal best when we remember we’re not alone.

    Read more:

    The Ultimate Guide to Vegan Pesto: Wild & Foraged Greens for a Nutrient-Packed Twist

    Early Spring Gardening: Fast-Growing Crops & Companion Planting for Thriving Soil

    Early Spring Foraging: Edible & Medicinal Plants You Can Find Now

  • The Ultimate Spring Foraging Guide: Edible Plants, Their Uses, and Delicious Recipes

    This guide provides both identification details and a variety of uses for each plant, helping you make the most of your foraging adventures! 

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    March  

    Nettles (Urtica dioica)  

    Description: A nutrient-dense herb with serrated leaves and tiny stinging hairs. Best harvested in early spring before flowering.  

    Uses: High in iron, calcium, and vitamins A and C. Used for detoxification, reducing inflammation, and strengthening the immune system.  

    Nettle Soup  

      Ingredients:  

      – 2 cups young nettle leaves 

    – 1 onion, chopped  

      – 2 potatoes, diced  

      – 4 cups vegetable broth  

      – 1 tbsp butter or oil  

      – Salt and pepper to taste  

      Instructions:  

      1. Sauté onion in butter until soft.  

      2. Add potatoes and broth; simmer until potatoes soften.  

      3. Add nettles and cook for 5 minutes.  

      4. Blend until smooth and season to taste.  

    Nettle Tea  

      Steep 1 tsp dried nettle leaves in hot water for 5 minutes.  

    Nettle Infused Vinegar  

      Fill a jar with fresh nettle leaves and cover with apple cider vinegar. Let sit for 2-4 weeks, then strain.  

    Nettle Pesto  

      Ingredients:  

      – 2 cups young nettle leaves  

      – ½ cup nuts (walnuts or almonds)  

      – ½ cup olive oil  

      – ½ cup grated cheese (optional)  

      – Salt to taste  

      Instructions: Blend all ingredients until smooth.  

    Wild Garlic (Allium ursinum)  

    Description: Broad green leaves with a strong garlic smell, found in damp woodlands.  

    Uses: Antimicrobial, supports digestion, and lowers blood pressure.  

    Wild Garlic Pesto  

      Ingredients:  

      – 2 cups wild garlic leaves  

      – ½ cup nuts (walnuts, almonds, or pine nuts)  

      – ½ cup olive oil  

      – ½ cup grated cheese (optional)  

      – Salt to taste  

      Instructions: Blend all ingredients until smooth.  

    Fermented Wild Garlic Paste  

      Blend wild garlic leaves with salt (2% of weight), place in a jar, and ferment for 1-2 weeks.  

    Wild Garlic Butter  

      Ingredients:  

      – 100g butter, softened  

      – 2 tbsp finely chopped wild garlic  

      – Salt to taste  

      Instructions: Mix all ingredients and store in the fridge.  

    —

    April  

    Dandelion (Taraxacum officinale)  

    Description: Yellow flowers, jagged leaves, and a deep taproot.  

    Uses: Supports liver health, digestion, and detoxification.  

      Ingredients:  

      – 2 cups dandelion flowers  

      – 4 cups water  

      – 2 cups sugar or honey  

      – 1 lemon, sliced  

      Instructions:  

      1. Simmer flowers in water for 20 minutes.  

      2. Strain and return liquid to pot.  

      3. Add sugar and lemon, then simmer until thickened.  

    Dandelion Root Coffee  

      Roast dried dandelion roots until brown, grind, and brew like coffee.  

    Dandelion Leaf Salad  

      Toss fresh dandelion leaves with olive oil, lemon juice, salt, and sliced tomatoes.  

    Chickweed (Stellaria media)  

    Description: Low-growing plant with small white flowers and oval leaves.  

    Uses: Anti-inflammatory, supports digestion, and aids wound healing.  

    Chickweed Salad  

      Toss fresh chickweed leaves with olive oil, lemon juice, salt, and sliced radishes.  

    Chickweed Tincture  

      Fill a jar with fresh chickweed and cover with alcohol (vodka or brandy). Let sit for 4-6 weeks, then strain.  

    Chickweed Balm  

      Mix chickweed-infused oil with melted beeswax to make a soothing skin balm.  

    —

    May  

    Elderflower (Sambucus nigra)  

    Description: White clusters of tiny flowers with a sweet aroma. Found on elder trees in hedgerows.  

    Uses: Antiviral, supports immunity, and soothes allergies.  

    Elderflower Cordial  

      Ingredients:  

      – 20 elderflower heads  

      – 1 liter water  

      – 1 kg sugar  

      – 2 lemons, sliced  

      Instructions:  

      1. Boil water and sugar, then add elderflowers and lemon.  

      2. Let steep for 24 hours, strain, and bottle.  

    Elderflower Tea  

      Steep 1 tsp dried elderflowers in hot water for 5 minutes.  

    Elderflower Fritters  

      Dip elderflower heads in a light batter and fry until golden brown.  

    Plantain (Plantago major/lanceolata)  

    Description: Broad (first photo) or lance-shaped (second photo) leaves with parallel veins. Found in meadows and along paths.  

    Uses: Anti-inflammatory, wound healing, and soothing for coughs.  

    Plantain Infused Oil  

      Fill a jar with fresh plantain leaves, cover with oil, and let sit for 4 weeks. Strain and use for skin irritations.  

    Plantain Poultice  

      Chew fresh leaves and apply to insect bites or wounds to soothe irritation.  

    Plantain Tea  

      Steep 1 tsp dried plantain leaves in hot water for 5 minutes to soothe respiratory issues.  

    —

    Have you tried foraging in spring? What are your favorite wild plants to gather, and how do you use them? Share your recipes in the comments below! Your insights might inspire others to explore nature’s gifts. 🌿

    Did you know you can make pesto from many different wild plants? Here are some ideas: The Ultimate Guide to Vegan Pesto: Wild & Foraged Greens for a Nutrient-Packed Twist

  • Early Spring Foraging: Edible & Medicinal Plants You Can Find Now

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    Hazel catkins ready to forage for tea

    As winter loosens its grip and the first golden catkins sway in the crisp breeze, early spring whispers its arrival. The earth stirs beneath the last frost, and life awakens in delicate, determined bursts. If you pause to listen, you’ll hear the rustling of renewal—hazel trees unfurling their pollen-laden tassels, violets peeking through thawing soil, and the first wild greens stretching toward the pale sun. This is a time of promise, a season of emergence, and an invitation to forage the earliest gifts of the year.

    Signs of Early Spring in Nature

    Nature speaks in subtle shifts. You might notice:

    – Hazel catkins swaying like tiny lanterns, releasing pollen into the air.

    – Snowdrops and crocuses piercing the cold ground, signaling the end of winter’s reign.

    – Coltsfoot’s golden blooms, bright against the bare earth, appearing even before their leaves.

    – The return of birdsong, as robins and blackbirds begin their courtship calls.

    – Tree buds swelling, a silent promise of leaves soon to unfurl.

    These signs remind us that the foraging season begins—not with summer’s abundance, but with nature’s quiet, resilient offerings.

    What to Forage in Early Spring

    The first wild edibles are humble yet potent, packed with nutrients and symbolism of renewal. Here’s what to look for:

    Nettles (Urtica dioica)

    Emerging in clusters along hedgerows and damp woodlands, young nettles are a powerhouse of vitamins and minerals. Their sting fades with heat, making them perfect for soups, teas, and pestos.

    Simple Nettle Soup Recipe:

    – 1 onion, chopped

    – 2 cloves garlic, minced

    – 1 medium potato, diced

    – 4 cups fresh young nettles (wear gloves to handle!)

    – 4 cups vegetable broth

    – Salt and pepper to taste

    – A splash of cream (optional)

    1. Sauté the onion and garlic in a little oil until soft.

    2. Add the potato and broth, simmering until tender.

    3. Stir in the nettles and cook for another 5 minutes.

    4. Blend until smooth, season to taste, and finish with cream if desired.

    Wild Garlic (Allium ursinum)

    Also known as ramsons, wild garlic carpets the forest floor with its bright green leaves and delicate white flowers. Its mild garlicky flavor makes it perfect for pestos, butters, and salads.

    Wild Garlic Pesto:

    – 2 cups wild garlic leaves

    – 1/2 cup nuts (walnuts or pine nuts work well)

    – 1/2 cup Parmesan cheese (or nutritional yeast for a vegan option)

    – Juice of 1 lemon

    – 1/2 cup olive oil

    – Salt to taste

    Blend all ingredients until smooth. Store in a jar and enjoy with pasta, spread on bread, or stirred into soups.

    Cleavers (Galium aparine)

    Also known as stickyweed or goosegrass, cleavers are a gentle tonic for the lymphatic system. They can be steeped in cold water overnight for a refreshing cleansing drink or added to green juices.

    Coltsfoot (Tussilago farfara)

    One of the first flowers to bloom, coltsfoot has been traditionally used for soothing coughs. The yellow petals can be dried for tea, while the young leaves (later in the season) can be used in herbal remedies.

    Hazel Catkins (Corylus avellana)

    The golden tassels of hazel trees are not just a sign of spring but also a forager’s delight. They can be dried and brewed into a delicate tea with subtle nutty notes, rich in antioxidants.

    Hazel Catkin Tea Recipe:

    – 1 handful fresh or dried hazel catkins

    – 2 cups boiling water

    – 1 teaspoon honey (optional)

    – 1 slice lemon (optional)

    Pour boiling water over the hazel catkins and let steep for 10-15 minutes. Strain and enjoy with honey and lemon if desired.

    Chickweed (Stellaria media)

    A tender and mild green, chickweed is rich in vitamins and makes a wonderful addition to salads, soups, and even herbal ointments for skin irritations.

    Chickweed Salad:

    – 2 cups fresh chickweed leaves

    – 1 small cucumber, sliced

    – 1 handful edible spring flowers (such as violets or primroses)

    – 1 tablespoon apple cider vinegar

    – 2 tablespoons olive oil

    – Salt and pepper to taste

    Toss all ingredients together and enjoy as a fresh, vibrant spring salad.

    Other Uses for Early Spring Forage

    Beyond the kitchen, these early spring plants offer medicinal and practical uses:

    – Nettle tea nourishes the blood and eases seasonal allergies.

    – Wild garlic leaves make an excellent natural pest repellent in the garden.

    – Cleavers infused in oil create a soothing balm for swollen glands and skin irritations.

    – Coltsfoot flowers can be infused in honey for a cough-soothing syrup.

    – Hazel catkin tea can be used as a gentle, anti-inflammatory drink to support immune health.

    – Chickweed poultices can cool rashes and soothe minor wounds.

    Honoring the Season

    Foraging in early spring is an act of connection—both to the land and to ourselves. These first greens and blossoms remind us that life is cyclical, that renewal follows rest, and that nature provides when we tread gently and attentively.

    Step outside, breathe in the crisp morning air, and gather the whispers of spring. Whether you transform them into nourishing meals, healing teas, or simple moments of gratitude, let them be a reminder that new beginnings are always within reach.

    Share you favorite finds!

    What’s the first edible plant you notice in spring? How do you use it? Share in the comments!

    —

    Looking for More?

    If you’d like to deepen your journey into seasonal foraging, I’ve created a Spring Foraging Guide, filled with even more wild plants, recipes, and practical tips.