Written by our resident forager, Sammie, sharing some of the season’s most recognisable wild blooms and their traditional culinary and medicinal uses.
As spring unfolds across the New Forest, hedgerows, meadows and garden edges begin to fill with delicate native flowers. From primroses tucked beneath the trees to clusters of sweet violets and familiar daisies underfoot, these seasonal blooms have long been celebrated for both their beauty and their practical uses in the kitchen and apothecary.
Primrose — Primula vulgaris
Identification
- Leaves grow in a basal rosette and are crinkled, veined and textured.
- Five buttery-yellow petals.
- Emerging in mid-spring, often in large clumps.
Culinary Uses
- Used in syrups, teas and solar infusions.
- Historically gathered in vast quantities to make primrose wine.
- Leaves can be eaten in moderation.
- Excellent as decoration for cakes, biscuits, salads and frittatas.
- Lovely infused into honey.
Medicinal Uses
- Traditionally used for pain relief, particularly in balms.
- Used to help treat headaches and menstrual cramps.
- Leaves are bitter and can help stimulate digestion.
- Historically used for upper respiratory complaints.
Considerations
- Avoid if pregnant, taking blood thinners, or allergic to aspirin.
- Young foliage can resemble young foxglove leaves, so ensure identification is 100% accurate.
- Learn to identify the closely related cowslip (Primula veris).
- Ensure you have Primula vulgaris and not a garden-centre hybrid.
Sweet Violet — Viola odorata
Identification
- Sweetly scented flower with five petals.
- Two opposite pairs of petals with one central petal, often curling towards the stem.
- Heart-shaped leaves and thin, hairless stems.
- Often found growing in close groups.
- Flowers can be violet, pink or white.
Culinary Uses
- Flowers are excellent in syrups, teas and infused spirits.
- Traditionally crystallised with egg white and sugar for decoration.
- Used in Middle Eastern jellies, sorbets and infused sugars.
- Leaves are gently flavoured and work well in salads.
Medicinal Uses
- Traditionally used to support lymphatic drainage.
- Cooling and soothing both internally and externally.
- A cooled infusion can be used for sore eyes.
- Historically used to soothe anxiety and lift the spirits, earning the name “hearts-ease”.
Considerations
- Should be avoided by those with an allergy to salicylic acid.
- Not as common as it once was, so forage in moderation.
Common Daisy — Bellis perennis
Identification
- Obovate (spoon-shaped) leaves growing in a basal rosette.
- A small native perennial.
- A single flower per stem.
- Yellow-centred flowers with white petals, sometimes tipped with pink.
Culinary Uses
- Can be used in syrups, crystallised, or as decoration.
- Leaves can be eaten in moderation in salads.
- More commonly used medicinally than culinarily.
Medicinal Uses
- Historically renowned for pain-relieving properties, earning the folk names “Bumpwort” and “Bruisewort”.
- Related to arnica.
- High in vitamin C and fibre.
- The presence of saponins makes it useful for chesty coughs.
Considerations
- Some people are allergic to plants in the Asteraceae family.
- The analgesic effects can cause numbness of the tongue if too many are eaten.
- Learn to identify daisy’s larger relative, the ox-eye daisy.
Join Sammie on one of her upcoming foraging walks from Lime Wood into the heart of the New Forest: Foraging · Lime Wood Hotel
