Wild herbs and forest finds for beginners
The forest offers more than mushrooms: wild herbs in spring, berries in summer, nuts and fruits in autumn. Start with the easy ones.
Three rules
- Only pick what you know for certain. Check at least two features with a field guide before you pick.
- When in doubt, leave it. Look-alikes are the real danger, not the plant you already know.
- Respect nature. Protected species are never picked or dug up. Pick only small amounts, and avoid roadsides and sprayed areas.
Good to start with
- Dandelion – Indicates nutrient-rich soils. Such sites often have fewer edible mushrooms, especially boletes.
- Common daisy – Mild leaves in salads, flowers as decoration. Good in spring salads.
- Stinging nettle – Indicates nutrient-rich soils. There are often fewer edible mushrooms there, especially boletes and many russulas, which prefer nutrient-poor soils.
- Ribwort plantain – Young leaves are mild with a slightly nutty taste. The lance-shaped leaves with longitudinal ribs are easy to recognise.
- Raspberry – Sweet summer fruit, one of the best forest finds. Eat fresh or make into jam.
- Hazel – Nuts ripen in late summer and autumn. Pick when the shell is brown and the nut comes away easily. Squirrels are often faster.
- Rose hip (dog rose) – The red fruits are rich in vitamin C and suit tea, purée and syrup. The hairs and seeds inside are strongly irritating and are removed before processing.
Look-alikes: take your time
These are easily confused with poisonous plants. Only pick them once you can identify them with certainty.
Preparing your finds
- Wash all wild herbs well. Nettles lose their sting when cooked or steamed.
- Rose hips: remove hairs and seeds before use.
- Sloes are too sour raw. Use them for juice, jelly or liqueur.
Plants are described for orientation only. This page does not replace a field guide or an expert. For mushrooms, see the beginner section for mushrooms. Mushrooms for beginners.