What to Forage in Spring: A Gentle Introduction to Seasonal Living

As we move through late February and into early spring, something quiet begins to shift. The land has not burst into life yet, but everything is preparing. Sap begins to rise, early greens appear, and energy starts to stir beneath the surface.

This is the perfect time to reconnect with the wild plants growing around us — not for volume, but for quality and nourishment.

Imbolc and the Celtic Wheel of the Year

Imbolc (IM-olk or IM-bolk) is one of the eight points on the Celtic Wheel of the Year, which marks the changing light and our relationship with the land.

The Winter Solstice, around 21 December, is the shortest day and longest night of the year. From this point onwards, the light begins to return.

Imbolc, around 1 February, sits halfway between the Winter Solstice and the Spring Equinox. The Spring Equinox, around 20 to 21 March, is a point of balance, when day and night are equal in length.

Imbolc is not a festival of abundance. It is a moment of potential. The land has not burst into life yet, but everything is quietly preparing.

Herbs as Food and Herbs as Medicine

Herbs sit on a spectrum. Both approaches use herbs. The difference is in how and why they are used.

Herbs as Food (Our Focus Today)

This is where we usually begin.

Herbs as food are taken regularly and in generous, food-like amounts. They are gentle, nourishing and supportive, feeding the body what it needs rather than pushing it to change.

This way of working is preventative, seasonal and restorative, making it especially suited to Spring.

Herbs as Medicine (Covered in the Full eBook)

Herbs as medicine are used for shorter periods and chosen more deliberately, guided by energetics. The aim is to warm, cool, dry, moisten or move the body when something is out of balance.

Foraging as Free, Nutrient-Dense Food

Foraging reminds us that food does not need to be complicated or expensive. Many of the plants growing around us are deeply nutrient-dense, offering minerals, bitter compounds and fresh vitality after winter.

At Imbolc, foraging is about adding small amounts of wild food to the diet, supporting the body gently after winter, and noticing what is already available rather than seeking more.

We do not forage for volume at this time of year. We forage for quality and nourishment.

The Seven Key Herbs for Spring Foraging

🌿 Nettle (Urtica dioica)

A deeply mineral-rich plant traditionally used to rebuild and replenish the body after winter.

Common uses: Soups, broths, cooked greens and teas.

🌿 Dandelion Leaf (Taraxacum officinale)

A classic bitter green that gently wakes digestion and appetite after heavier winter foods.

Common uses: Spring greens, salads, cooked dishes and teas.

🌿 Wild Garlic (Allium ursinum)

Also known as ramsons, wild garlic is abundant in woodlands and damp areas during early spring. Its pungent, garlicky leaves are perfect for pestos, soups and butters.

Common uses: Pestos, soups, butters and as a fresh garnish.

Safety note: Always identify correctly and avoid confusion with lily of the valley or bluebells.

🌿 Cleavers (Galium aparine)

Light, fresh and gently moving. Reflects Imbolc's quiet internal shift before visible growth.

Common uses: Cold infusions and fresh teas.

🌿 Plantain or Slán lus (Plantago species)

A protective and supportive plant, traditionally valued as an everyday food and ally.

Common uses: Teas, food additions and simple preparations.

🌿 Three-Cornered Leek (Allium triquetrum)

Often appears earlier than wild garlic with a mild garlic flavour. Look for its distinctive triangular stem and white bell-shaped flowers with a green stripe.

Common uses: Leaves used fresh like wild garlic, flowers as garnish.

🌿 Clover (Trifolium species)

Soft, nourishing and gentle. Traditionally used as a nutritive infusion in spring.

Common uses: Teas, infusions and flowers added to food.

🌿 Get a Free Sample of the What to Forage in Spring eBook!

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15+ Herb Profiles • Energetics & Traditional Uses • Recipes & Preparations • Identification Tips

Recipe: Nettle Soup

This simple, nourishing soup is the perfect way to use your foraged nettles.

Ingredients:

• 4 cups fresh nettle leaves, washed and trimmed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken stock
• 1 potato, diced
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the diced potato and stock to the pot. Bring to a simmer and cook until the potato is tender.
3. Add the fresh nettle leaves to the pot and cook for an additional 5 minutes.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Season with salt and pepper to taste. Serve hot and enjoy!

Tip: You can substitute nettle anywhere you use spinach!

Imbolc, Brigid and Nourishment

Imbolc is closely associated with Brigid, a figure linked with the hearth, nourishment and the returning light. At this time of year, Brigid's wisdom is not about action, but about tending the fire, the body and the land.

Working with herbs as food at Imbolc honours this same principle. We nourish first, we observe second, and only later do we intervene.

Looking Ahead

Today we are focusing on herbs as food, nourishing, supportive plants that prepare the body gently.

In the What to Forage in Spring eBook, launching 25th April, we will explore:

• Herbs as medicinal support using energetics
• Complete profiles for 15+ spring herbs including taste profiles, energetics, and traditional uses
• The Four Tastes in herbalism and how to use them
• Additional recipes: Foraged Spring Salad, Garden Pesto, Magnolia Vinaigrette, Nettle Balm, Hayfever Relief Infusion
• Harvesting and drying instructions
• Responsible foraging guidelines

🌿 Get the Full eBook FREE at Our April 25th Workshop!

The complete What to Forage in Spring eBook launches on 25th April — and it’s included free when you attend our Spring Foraging Workshop.

Book Your Place at the Workshop →

Limited places available • 25th April • Full eBook included free

Frequently Asked Questions

When is the best time to start spring foraging in Ireland?

Late February through April is ideal for spring foraging in Ireland, coinciding with Imbolc and the Spring Equinox. This is when early spring herbs like nettles, dandelions, and wild garlic begin to emerge.

Is foraging legal in Ireland?

Yes, foraging for personal use is generally permitted on public land in Ireland. However, always check local regulations and never forage on private property without permission. Forage responsibly and leave plenty for wildlife.

What's the easiest herb for beginners to forage?

Nettles are excellent for beginners — they're easy to identify (they sting!), abundant throughout Ireland, and incredibly nutritious. Just remember to wear gloves when harvesting and the sting disappears once cooked.

How do I safely identify wild plants?

Always use multiple identification methods: check leaf shape, stem structure, flowers, and scent. Never eat anything you're not 100% certain about. Start with easy-to-identify plants like nettles and dandelions, and consider joining a local foraging workshop for hands-on learning.

Closing Thought

Imbolc reminds us that renewal begins quietly, in small greens, simple foods and careful attention to what is already growing.

As you step outside this spring, notice what's emerging. The nettles pushing through. The dandelion leaves unfurling. The cleavers clinging gently to your clothes.

These are not weeds. They are nourishment, freely given. 

Lynn x