foraging 2025

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Seaweed foraging along Ireland's coastlines offers a unique opportunity to connect with nature and discover nutritious, edible seaweeds. Here are some common types of seaweed you might encounter:

1. Bladderwrack (Fucus vesiculosus):

Identification: Olive-brown with distinctive air-filled bladders along the fronds.
Uses: Rich in iodine; used in soups, broths, and as a salt substitute.

2. Sea Lettuce (Ulva lactuca):

Identification: Bright green, thin, and translucent sheets resembling lettuce leaves.
Uses: Mild flavor; can be added to salads, soups, or dried for seasoning.

3. Carrageen Moss (Chondrus crispus):

Identification: Reddish-purple, branching fronds that can appear green when sun-bleached.
Uses: Traditionally used to set puddings and jellies due to its gelling properties.

4. Dulse (Palmaria palmata):

Identification: Reddish-brown with a leathery texture and hand-shaped fronds.
Uses: Eaten dried as a snack or added to soups and salads for its savory flavor.

5. Kelp (Laminaria digitata):

Identification: Large, brown seaweed with long, ribbon-like fronds.
Uses: Used as a flavor enhancer in broths and as a natural source of umami.

Foraging Tips:

Safety: Ensure you're collecting from clean, unpolluted waters.
Sustainability: Harvest responsibly by cutting seaweed above the holdfast, allowing regrowth.
Regulations: Familiarize yourself with local guidelines on seaweed foraging

Foraging Diary - Ireland (Six Months)

March:

Wild Garlic (Allium ursinum): Found in damp woodlands, strong garlicky smell. Use in pesto, soups, or salads.
Nettles (Urtica dioica): Young shoots in hedgerows, wear gloves. Rich in iron, great for teas and soups.
Gorse Flowers (Ulex europaeus): Coconut-scented yellow flowers, good for tea or adding to baking.
Cleavers (Galium aparine): Found along hedges, sticky leaves. Use in detox teas or soups.

April:

Dandelion (Taraxacum officinale): Leaves for salads, flowers for syrup or wine, roots as coffee substitute.
Sorrel (Rumex acetosa): Lemon-flavored leaves, great in salads or soups.
Wood Sorrel (Oxalis acetosella): Shamrock-like leaves, sour taste, found in woodlands.
Sea Beet (Beta vulgaris subsp. maritima): Coastal plant, use leaves like spinach.
Hawthorn Leaves (Crataegus monogyna): Young leaves edible, mild nutty flavor, add to salads.

May:

Elderflowers (Sambucus nigra): White, fragrant flowers, ideal for syrups, cordials, or fritters.
Jack-by-the-Hedge (Alliaria petiolata): Garlic-mustard flavored leaves, great in salads.
Wild Strawberries (Fragaria vesca): Tiny, sweet fruit found in woodland clearings.
Goosegrass Seeds (Galium aparine): When dried, used as a coffee alternative.
Meadowsweet (Filipendula ulmaria): Sweet-scented flowers, good for teas and cordials.

June:

Bilberries (Vaccinium myrtillus): Small blue berries in heathland areas, great for jams.
Rose Petals (Rosa spp.): Use in syrups, jams, or desserts.
Elderflowers (Sambucus nigra): Still available early in the month for cordial.
Nettles (Urtica dioica): Still young shoots available for soup or drying.
Pine Tips (Pinus spp.): Aromatic tips for syrup or tea.

July:

Blackberries (Rubus fruticosus): Ripening in hedgerows, perfect for jams and desserts.
Raspberry Leaves (Rubus idaeus): Good for herbal tea.
Yarrow (Achillea millefolium): Leaves for tea, flowers for medicinal uses.
Meadowsweet (Filipendula ulmaria): Still available, used in drinks and desserts.
Wild Thyme (Thymus polytrichus): Found in dry grasslands, used as a seasoning.

August:

Rowan Berries (Sorbus aucuparia): Tart, good for jellies and sauces.
Hawthorn Berries (Crataegus monogyna): Used for jellies and teas.
Hazelnuts (Corylus avellana): Found in woodlands, gather before squirrels do!
Blackberries (Rubus fruticosus): Peak season, ideal for pies and syrups.
Wild Mint (Mentha spp.): Use for tea or seasoning.

Notes:

Always forage responsibly and in moderation.
Use proper identification guides to avoid toxic lookalikes.
Be mindful of legal restrictions and protected species.
Avoid foraging near roadsides or polluted areas.

This diary gives a snapshot of seasonal foraging in Ireland. Happy foraging!

What is Foraging? Foraging is the act of gathering wild food from nature. It involves identifying and collecting edible plants, fungi, and seaweed for consumption. In Ireland, foraging has a long history and offers a sustainable way to enjoy fresh, nutrient-rich food from the wild.

How to Forage Responsibly:

Know Your Plants: Use identification guides to avoid toxic lookalikes.
Harvest Sustainably: Take only what you need, leaving enough for nature and others.
Avoid Polluted Areas: Stay away from roadsides, industrial sites, and areas with chemical runoff.
Respect Wildlife: Do not disturb habitats or over-harvest species that play key ecological roles.
Follow Legal Guidelines: Some plants and areas are protected, so check local foraging laws.
Leave No Trace: Clean up after yourself and avoid damaging the environment.

The History of Foraging in Ireland Foraging has been an integral part of Irish culture for thousands of years. Early hunter-gatherer societies relied on wild plants, berries, and seaweed for sustenance. The Celts and early medieval communities incorporated foraged foods into their diets, using plants for both nourishment and medicine. Traditional practices such as harvesting seaweed for food and fertilizer, collecting hazelnuts, and brewing herbal teas have persisted through the ages. Today, foraging remains an important connection to Ireland’s natural heritage, with a renewed interest in sustainable and locally sourced food.

Suzanne Clarke19 March 2019