Foraging in Spain
In case you hadn’t realised yet - I just love foraging (searching for wild food), wherever I have lived in the world I have tried to learn what things the locals forage for. Not just edibles, but medicinal plants and fare too.
Not only is it a sustainable way to obtain free food while preserving the local ecosystems but foraged fare tends to be very good for you, with some caution of course. Identification is the only hard part about foraging and there are so many resources now around the glove. From the internet, ID apps, guided walks and books - but the most important thing to remember is: IF UNSURE-DON’T EAT IT.
Whatever I forage I only ever take just what I need and ensure that the plants are not damaged. Foraging nettles is actually very beneficial to the plant when you take just the fresh tips in spring.
There are some easy things to forage whilst finding more resources to learn from. Nettles, dandelions and wild garlic are some of the easiest to start finding and are found in most areas of the world. Follow my weekly Campo Bounty blog to learn about more foraging plants.
Mushrooms are the one thing I don’t yet forage despite seeing so many of them in the Campo last autumn - but I just do not have the knowledge yet to go out picking solo, so I shall wait until I have learned more about safely identifying the local funghi.
Some of the top edible plants available to forage in Spain can be used in traditional dishes too.
Top Edible Plants to Forage in Spain
Spain has a diverse range of edible plants that can be foraged throughout the year. Some of the most popular ones include:
Wild asparagus: Found in the spring, this plant is commonly used in soups and stews.
Blackberries: Found in the summer, these berries are a great addition to desserts and jams.
Mushrooms: Found in the autumn, mushrooms can be used in a variety of dishes, including
Fennel: Found in the summer, fennel is commonly used in salads and soups.
Wild thyme: Found throughout the year, thyme can be used to add flavour to a variety of dishes.
Chestnuts: Found in the autumn, chestnuts can be roasted or used in stews and desserts.
Wild strawberries: Found in the spring and summer, these berries are a delicious addition to salads and desserts.
Read my Campo Bounty section where I share more flora and fauna each week.
When foraging for edible plants in Spain, it is important to be aware of their seasonality and habitat. It is also crucial to have knowledge of which plants are safe to eat and which ones are poisonous. Always make sure to properly identify the plants before consuming them. Additionally, it is recommended to forage in areas that have not been exposed to road fumes, pet walkers and pesticides or other chemicals.
Traditional Spanish Dishes Made with Foraged Ingredients
Foraging has been a part of Spanish cuisine for centuries, and many traditional dishes feature ingredients that can be found in the wild. Some examples of these dishes include:
Migas: A dish made with stale bread, garlic, and olive oil, often served with foraged mushrooms.
Gazpacho: A cold soup made with tomatoes, cucumbers, and peppers, sometimes with wild herbs like thyme or fennel added for flavour.
Pisto: A dish similar to ratatouille, made with vegetables like peppers, tomatoes, and onions, often with wild asparagus added in the spring.
Escalivada: A dish made with roasted vegetables like peppers and eggplant, sometimes with wild thyme added for flavour.
If you're interested in trying out traditional Spanish dishes made with foraged ingredients, here are some that I love:
Mushroom and Migas Casserole
Wild Asparagus and Pisto
Escalivada with Wild Thyme
Sustainability and Foraging in Spain
Foraging is a sustainable way to obtain food while also preserving local ecosystems. By foraging for wild foods, we can reduce our reliance on industrial agriculture, which often relies heavily on pesticides and other chemicals. Additionally, foraging can help to protect and maintain biodiversity in local ecosystems.
To ensure that foraging remains a sustainable practice, it is important to follow best practices for sustainable foraging. Some tips include:
Only forage in areas where it is allowed and legal to do so.
Only take what you need, and leave enough behind for the plants to regenerate.
Never take endangered or protected species.
Do not forage in areas that have been exposed to pollutants or chemicals.
It is also important to be aware of local foraging laws and regulations in Spain. For example, in some areas, a permit may be required to forage. Always do your research before heading out to forage in a new area.
What do I forage in the Campo
Wild asparagus
(Asparagus officinalis) can be identified by several distinguishing features:
Appearance: Wild asparagus has thin, wiry stems that can grow up to several feet long, with small, scale-like leaves that are generally less than 1 cm long. The stems are typically green, but can also be purplish or reddish in colour. The plant may also have small, white or pinkish flowers.
Habitat: Wild asparagus is typically found growing in open, sunny areas such as fields, meadows, and along roadsides. It prefers well-drained soil and can often be found growing in rocky or sandy areas.
Season: Wild asparagus typically starts growing in the early spring, from January onwards, depending on the location and climate.
Taste: Wild asparagus has a slightly bitter, nutty flavour that is similar to cultivated asparagus but can be slightly more intense.
Wild Garlic
Wild garlic, also known as ramsons or Allium ursinum, is a plant that is native to Europe and Asia. It has a strong garlic odour and taste and is commonly used in cooking. Here are some tips on how to identify wild garlic:
Look for a plant with long, slender, green leaves that are slightly pointed at the tips. The leaves usually grow in a rosette shape and can be up to 12 inches long.
Check for white or pinkish-white flowers that bloom in the spring. The flowers are usually arranged in small clusters at the top of a long stem.
Rub the leaves between your fingers to release the distinctive garlic odour. If you're not sure, crush a small piece of the leaf and smell it.
Look for wild garlic in damp woodland areas, near streams or rivers, or in other shady places where the soil is moist.
Be careful not to confuse wild garlic with similar-looking plants, such as lily of the valley or autumn crocus, which are poisonous.
3 cornered leek
Three-cornered leek, also known as Allium triquetrum, is a plant that is native to the Mediterranean region and has been introduced to many other parts of the world. Here are some tips on how to identify three-cornered leek:
Look for a plant with long, thin leaves that are triangular in cross-section, giving the plant its name. The leaves are usually around 12 inches long and can grow in clusters.
Check for white or pinkish-white flowers that bloom in the spring and summer. The flowers are usually arranged in small clusters on a long, thin stem that can be up to 2 feet tall.
Smell the leaves or crush a small piece of the plant to release the distinctive garlic-like odor. Three-cornered leek has a milder odor than wild garlic.
Look for three-cornered leek in grassy areas, along roadsides, or in other open spaces where the soil is well-drained.
Be careful not to confuse three-cornered leek with similar-looking plants, such as snowdrops or bluebells.
Wild onions
Wild onions are a type of plant that is related to cultivated onions but grow in the wild. Here are some tips on how to identify wild onions:
Look for a plant with long, slender leaves that are round in cross-section and hollow. The leaves can grow up to 2 feet tall and have a waxy texture.
Check for white or pinkish-white flowers that bloom in the spring or early summer. The flowers are usually arranged in a round cluster at the top of a long, thin stem.
Smell the leaves or crush a small piece of the plant to release the distinctive onion odour.
Look for wild onions in grassy areas, meadows, or other open spaces where the soil is well-drained.
Be careful not to confuse wild onions with similar-looking plants, such as wild garlic or chives.
If you're still unsure, it's a good idea to consult a field guide or an expert on wild plants to help you identify wild onions.
If it smells of onions, garlic or chives its ok to eat.
Read my Campo Bounty section where I share more flora and fauna each week.
Conclusion:
So why not give it a try and explore the edible plants that can be found around you? Let me know what you find.
