Explore my growing A to Z guide of wild plants. Discover how each plant has been used for food and medicine, both in the past and today. I am constantly adding new entries, so check back often to expand your knowledge of nature’s bounty!
A, B, C, D, E, F, G, H, I, J, K, L, M, N, O, P, Q, R, S, T, U, V, W, X, Y, Z
A
Ancient Roman herb with versatile culinary uses, Alexanders offers aromatic leaves, stalks, and seeds for flavourful, nutritious dishes.
Nutrient-rich ancient grain with global culinary versatility, Amaranth offers protein-packed leaves, shoots, and seeds for diverse dishes.
Revered for its versatile timber, the ash tree holds mythical significance and offers edible seeds, shoots, and sap.
B
Known for its smooth grey bark and vibrant green leaves, Beech offers beauty, shade, and numerous practical uses.
The birch tree, with its silvery bark and graceful branches, symbolises renewal, modesty, and the arrival of spring.
Black mustard, known for its spicy seeds and leaves, is cultivated globally and widely used in food and medicine.
Blackberries, a beloved late summer fruit, are perfect for making jams, jellies, and pies from wild hedgerows.
Brooklime, a blue-flowered aquatic plant, grows in muddy streams and was traditionally used in salads and teas.
Burdock, known for its woolly burs and large leaves, has edible roots and is used in herbal medicine.
C
While foraging on Putney Common, I discovered an overlooked Cherry Plum tree, bursting with delicious, ripe fruit.
Chickweed, a common garden weed with tiny white flowers, was historically used as a potherb and for medicinal purposes.
Cleavers, known for clinging to clothes and fur, is a versatile wild edible once used in Medieval kitchens.
Cow Parsley, with delicate white flowers, grows along roadsides and was historically used in both food and medicine.
Crab Apple, often overlooked, produces small, tart fruit ideal for making jams, jellies, and verjuice.
D
Daisy, a beloved flower for making chains, is also used in food, medicine, and decorative culinary creations.
Dandelion, a common garden weed, is valued for its medicinal properties and widely used in food and drinks.
Docks, ancient plants in Britain, have been used for centuries in food, medicine, and to soothe nettle stings.
Duke of Argyll’s Teaplant, now naturalised, produces Goji berries used in teas, soups, and health foods.
E
Elder, a versatile wild shrub, produces berries and flowers used in jams, wines, teas, and herbal remedies.
Wych Elm, a mythologically significant tree, provides edible leaves and bark, and its durable wood serves various practical uses.
F
Fat Hen, an ancient wild vegetable once widely used in Europe, serves as a nutritious spinach substitute and grain alternative.
Field bindweed, often considered a weed, has been historically used as food in various countries, though caution is advised.
Flowering currant, with aromatic blossoms, is perfect for syrups, desserts, and adding floral flair to drinks.
G
Garlic Mustard, a common wild herb, releases a garlicky scent when crushed and is used in various culinary dishes.
Gorse, a fragrant yellow-flowering shrub, was once valued for fuel, fodder, and its use in teas and cordials.
Ground elder, once valued as a medicinal herb for gout, is now a nutritious but often overlooked wild edible.
Ground ivy, a common creeping plant with blue-purple flowers, was historically used in brewing, herbal remedies, and magical folklore.
Guelder rose, also known as crampbark, has been traditionally used to relieve muscle cramps and its berries are used in jams, jellies, and condiments.
H
Common hawthorn, also known as the May-Tree, is valued for its edible leaves, berries, and heart-friendly medicinal properties.
Hazel, deeply rooted in ancient history, provides nutritious hazelnuts, wood for tools, and has various medicinal uses.
Himalayan Balsam, a guest plant introduced in 1839, attracts honeybees with its sweet nectar and edible seeds.
Hogweed, both a wild vegetable and noxious weed, provides edible shoots, leaves, and seeds while attracting numerous insects.
Horseradish, known for its fiery root, is a pungent wild plant used in sauces, condiments, and traditional medicine.
L
Lady’s Smock, or Cuckooflower, is a delicate wildflower with edible leaves, traditionally used in salads and herbal remedies.
Laver, an edible seaweed rich in nutrients, is traditionally used in soups, stews, and the famous Welsh laverbread.
Lesser Celandine, a springtime wildflower, has edible roots and leaves, traditionally used in salads and herbal remedies.
Lime (Linden) trees produce fragrant blossoms and leaves, traditionally used in teas, salads, and herbal remedies.
M
Mallow, a common wild plant, has edible leaves and flowers traditionally used in salads, soups, and herbal remedies.
Meadowsweet, a fragrant wildflower, is traditionally used in teas and herbal remedies for its anti-inflammatory properties.
Mugwort, a versatile wild herb, has long been valued for its culinary uses and medicinal properties in traditional remedies.
N
Navelwort, a succulent plant found on walls and cliffs, has edible leaves traditionally used in salads and folk medicine.
O
Oak trees, known for their strength, provide edible acorns historically used in flours, breads, and traditional remedies.
Oxeye Daisy, a vibrant wildflower, has edible leaves and petals often used in salads and herbal remedies.
P
Ribwort and Greater Plantain are versatile wild plants, traditionally used in teas, salads, and as herbal remedies.
Primrose, a delicate spring flower, is traditionally used in desserts, salads, and soothing herbal teas.
Purple Loosestrife, a vibrant wetland plant, has edible young shoots and traditional uses in herbal remedies for digestion.
R
Red Campion, a striking wildflower, has edible young shoots and roots, traditionally used in folk remedies and salads.
Rock Samphire, a coastal plant, is prized for its salty flavor and traditionally used in pickles, salads, and herbal remedies.
Rosebay Willowherb, a vibrant wildflower, has edible shoots and leaves, traditionally used in salads, teas, and herbal remedies.
Rosehip, the fruit of wild roses, is rich in vitamin C and traditionally used in jams, syrups, and teas.
Rowan, a tree with vibrant red berries, is traditionally used to make jellies, syrups, and herbal remedies.
S
Salad Burnet, a refreshing wild herb, is traditionally used in salads and sauces for its cucumber-like flavor.
Scots Pine, a majestic evergreen, has edible needles and resin traditionally used in teas, syrups, and herbal remedies.
Sea Aster, a coastal plant with edible leaves, is traditionally used in salads, stir-fries, and seafood dishes.
Sea Beet, a coastal wild green, is traditionally used in salads and stir-fries, offering a spinach-like flavour.
Sea Buckthorn, a bright orange berry, is rich in vitamins and traditionally used in juices, jams, and medicinal tonics.
Sea Purslane, a coastal plant with salty leaves, is traditionally used in salads, soups, and as a seafood garnish.
Selfheal, a common wildflower, is traditionally used in teas and salves for its healing and anti-inflammatory properties.
Sloe, the fruit of the Blackthorn, is traditionally used to make jams, jellies, and the famous sloe gin.
Sorrel, a tangy wild green, is traditionally used in soups, sauces, and salads for its sharp, lemony flavor.
Sowthistle, a common wild green, is traditionally used in salads, soups, and stir-fries for its mild, earthy flavour.
Staghorn Sumac, known for its tart red berries, is traditionally used in spice blends, drinks, and herbal remedies.
Stinging Nettle, a nutrient-rich wild plant, is traditionally used in soups, teas, and as a medicinal tonic.
Sweet Chestnut, valued for its edible nuts, is traditionally roasted or used in soups, desserts, and savory dishes.
Sweet Flag, an aromatic wetland plant, is traditionally used in herbal medicine, teas, and as a flavoring agent.
Sweet Violet, a fragrant wildflower, is traditionally used in syrups, teas, and desserts for its delicate aroma and flavour.
T
Three-cornered leek, a wild garlic relative, is commonly used in soups, salads, and as a flavourful garnish.
W
Water Pepper, a spicy wild herb, is traditionally used to add heat to salads, sauces, and pickles.
White Dead-Nettle, a mild wild green, is traditionally used in salads, soups, and herbal teas for its soothing properties.
Wild Angelica, an aromatic wild herb, is traditionally used in herbal remedies, teas, and to flavour liqueurs and desserts.
Wild Garlic, a pungent spring green, is widely used in pestos, soups, and salads for its fresh, garlicky flavour.
Wild Service Tree, with edible berries, is traditionally used in jellies, alcoholic drinks, and herbal remedies for digestive issues.
Wood Avens, known for its aromatic roots, is traditionally used in herbal teas, soups, and to flavor drinks.
Y
Yarrow, an edible and medicinal herb, that is traditionally used in teas, salves, and herbal remedies for its healing properties.