A Springtime Wake-Up Call

Our lovely Barbara was back with us on Mix 56 for another brilliant Barbara With Herbs feature, and this time she was joined in the studio by Ian James from Good Morning Cheshire for a proper Easter special.

As ever, Barbara brought the knowledge, the passion, and a big reminder that the plants growing all around us are doing far more than just looking pretty.

This month’s star of the show was the humble dandelion — and Barbara was keen to set the record straight. Too often dismissed as a weed, dandelion is actually one of nature’s early seasonal powerhouses.

Barbara explained that its bright yellow flowers are among the first foods available to pollinators in spring, helping wildlife just when it needs support most. And for us? The plant is edible too, from the leaves to the flower heads.

Barbara showed how the flowers can be dipped into a simple batter and cooked, or scattered over salads like a gourmet garnish.

The leaves can also be eaten raw or cooked, while the whole plant can be used in teas and infusions. It was one of those classic Barbara moments that makes you realise just how much useful food grows in plain sight if you know what you’re looking at.

The conversation then turned to the health benefits of dandelion, and Barbara was in full flow.

She described it as a natural diuretic and explained how it can support the urinary tract, help the body clear excess fluid, and even play a role in easing issues such as fluid retention.

She also spoke about its value in supporting the liver and gallbladder, especially because of its bitter properties — something many modern diets have lost touch with.

That led neatly into a wider chat about how bitter foods and drinks used to be a normal part of life, often taken before meals to help digestion. Barbara’s message was clear: our ancestors knew the value of seasonal plants, and we’ve lost too much of that wisdom along the way.

The studio then moved on to another spring favourite — nettles. Barbara had even baked a lemon and nettle cake, which was met with a mix of curiosity, surprise, and, in Ian’s case – a very suspicious look at the green bits!

But once tasted, it was a hit.

Barbara explained that once nettles are heated or blanched, they lose their sting, making them perfect for cooking, baking, brewing, or using as a spinach substitute.

As always, Barbara stressed that foraging should be done carefully and respectfully, away from contaminated areas and with only what you need. She reminded listeners that herbs are not just decorative — they’re generous, useful, and often free if you know how to use them properly.

It was another brilliant, educational, and entertaining session with Barbara With Herbs — full of practical tips, herbal wisdom, and a fresh reminder that nature really does know best.

Listen Again right here.