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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

Alexanders

Ancient Roman herb with versatile culinary uses, Alexanders offers aromatic leaves, stalks, and seeds for flavourful, nutritious dishes.


Amaranth

Nutrient-rich ancient grain with global culinary versatility, Amaranth offers protein-packed leaves, shoots, and seeds for diverse dishes.


Ash

Revered for its versatile timber, the ash tree holds mythical significance and offers edible seeds, shoots, and sap.


B

Beech

Known for its smooth grey bark and vibrant green leaves, Beech offers beauty, shade, and numerous practical uses.


Birch

The birch tree, with its silvery bark and graceful branches, symbolises renewal, modesty, and the arrival of spring.


Black mustard

Black mustard, known for its spicy seeds and leaves, is cultivated globally and widely used in food and medicine.


Bramble (blackberry)

Blackberries, a beloved late summer fruit, are perfect for making jams, jellies, and pies from wild hedgerows.


Brooklime

Brooklime, a blue-flowered aquatic plant, grows in muddy streams and was traditionally used in salads and teas.


Burdock

Burdock, known for its woolly burs and large leaves, has edible roots and is used in herbal medicine.


C

Cherry plum

While foraging on Putney Common, I discovered an overlooked Cherry Plum tree, bursting with delicious, ripe fruit.


Chickweed

Chickweed, a common garden weed with tiny white flowers, was historically used as a potherb and for medicinal purposes.


Cleavers

Cleavers, known for clinging to clothes and fur, is a versatile wild edible once used in Medieval kitchens.


Cow parsley

Cow Parsley, with delicate white flowers, grows along roadsides and was historically used in both food and medicine.


Crab apple

Crab Apple, often overlooked, produces small, tart fruit ideal for making jams, jellies, and verjuice.


D

Daisy

Daisy, a beloved flower for making chains, is also used in food, medicine, and decorative culinary creations.


Dandelion

Dandelion, a common garden weed, is valued for its medicinal properties and widely used in food and drinks.


Dock

Docks, ancient plants in Britain, have been used for centuries in food, medicine, and to soothe nettle stings.


Duke of Argyll’s teaplant

Duke of Argyll’s Teaplant, now naturalised, produces Goji berries used in teas, soups, and health foods.


E

Elder

Elder, a versatile wild shrub, produces berries and flowers used in jams, wines, teas, and herbal remedies.


Elm

Wych Elm, a mythologically significant tree, provides edible leaves and bark, and its durable wood serves various practical uses.


F

Fat hen

Fat Hen, an ancient wild vegetable once widely used in Europe, serves as a nutritious spinach substitute and grain alternative.


Field bindweed

Field bindweed, often considered a weed, has been historically used as food in various countries, though caution is advised.


Flowering currant

Flowering currant, with aromatic blossoms, is perfect for syrups, desserts, and adding floral flair to drinks.


G

Garlic mustard

Garlic Mustard, a common wild herb, releases a garlicky scent when crushed and is used in various culinary dishes.


Gorse

Gorse, a fragrant yellow-flowering shrub, was once valued for fuel, fodder, and its use in teas and cordials.


Ground elder

Ground elder, once valued as a medicinal herb for gout, is now a nutritious but often overlooked wild edible.


Ground ivy

Ground ivy, a common creeping plant with blue-purple flowers, was historically used in brewing, herbal remedies, and magical folklore.


Guelder rose (crampbark)

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

Hawthorn

Common hawthorn, also known as the May-Tree, is valued for its edible leaves, berries, and heart-friendly medicinal properties.


Hazel

Hazel, deeply rooted in ancient history, provides nutritious hazelnuts, wood for tools, and has various medicinal uses.


Himalayan balsam

Himalayan Balsam, a guest plant introduced in 1839, attracts honeybees with its sweet nectar and edible seeds.


Hogweed

Hogweed, both a wild vegetable and noxious weed, provides edible shoots, leaves, and seeds while attracting numerous insects.


Horseradish

Horseradish, known for its fiery root, is a pungent wild plant used in sauces, condiments, and traditional medicine.


L

Lady’s-smock (cuckooflower)

Lady’s Smock, or Cuckooflower, is a delicate wildflower with edible leaves, traditionally used in salads and herbal remedies.


Laver seaweed

Laver, an edible seaweed rich in nutrients, is traditionally used in soups, stews, and the famous Welsh laverbread.


Lesser celandine

Lesser Celandine, a springtime wildflower, has edible roots and leaves, traditionally used in salads and herbal remedies.


Lime (linden)

Lime (Linden) trees produce fragrant blossoms and leaves, traditionally used in teas, salads, and herbal remedies.


M

Mallow

Mallow, a common wild plant, has edible leaves and flowers traditionally used in salads, soups, and herbal remedies.


Meadowsweet

Meadowsweet, a fragrant wildflower, is traditionally used in teas and herbal remedies for its anti-inflammatory properties.


Mugwort

Mugwort, a versatile wild herb, has long been valued for its culinary uses and medicinal properties in traditional remedies.


N

Navelwort

Navelwort, a succulent plant found on walls and cliffs, has edible leaves traditionally used in salads and folk medicine.


O

Oak

Oak trees, known for their strength, provide edible acorns historically used in flours, breads, and traditional remedies.


Oxeye daisy

Oxeye Daisy, a vibrant wildflower, has edible leaves and petals often used in salads and herbal remedies.


P

Plantain

Ribwort and Greater Plantain are versatile wild plants, traditionally used in teas, salads, and as herbal remedies.


Primrose

Primrose, a delicate spring flower, is traditionally used in desserts, salads, and soothing herbal teas.


Purple loosestrife

Purple Loosestrife, a vibrant wetland plant, has edible young shoots and traditional uses in herbal remedies for digestion.


R

Red campion

Red Campion, a striking wildflower, has edible young shoots and roots, traditionally used in folk remedies and salads.


Rock samphire

Rock Samphire, a coastal plant, is prized for its salty flavor and traditionally used in pickles, salads, and herbal remedies.


Rosebay willowherb

Rosebay Willowherb, a vibrant wildflower, has edible shoots and leaves, traditionally used in salads, teas, and herbal remedies.


Rosehip (dog rose)

Rosehip, the fruit of wild roses, is rich in vitamin C and traditionally used in jams, syrups, and teas.


Rowan (mountain ash)

Rowan, a tree with vibrant red berries, is traditionally used to make jellies, syrups, and herbal remedies.


S

Salad burnet

Salad Burnet, a refreshing wild herb, is traditionally used in salads and sauces for its cucumber-like flavor.


Scots pine

Scots Pine, a majestic evergreen, has edible needles and resin traditionally used in teas, syrups, and herbal remedies.


Sea aster

Sea Aster, a coastal plant with edible leaves, is traditionally used in salads, stir-fries, and seafood dishes.


Sea beet

Sea Beet, a coastal wild green, is traditionally used in salads and stir-fries, offering a spinach-like flavour.


Sea buckthorn

Sea Buckthorn, a bright orange berry, is rich in vitamins and traditionally used in juices, jams, and medicinal tonics.


Sea purslane

Sea Purslane, a coastal plant with salty leaves, is traditionally used in salads, soups, and as a seafood garnish.


Selfheal

Selfheal, a common wildflower, is traditionally used in teas and salves for its healing and anti-inflammatory properties.


Sloe (blackthorn)

Sloe, the fruit of the Blackthorn, is traditionally used to make jams, jellies, and the famous sloe gin.


Sorrel

Sorrel, a tangy wild green, is traditionally used in soups, sauces, and salads for its sharp, lemony flavor.


Sowthistle

Sowthistle, a common wild green, is traditionally used in salads, soups, and stir-fries for its mild, earthy flavour.


Staghorn sumac

Staghorn Sumac, known for its tart red berries, is traditionally used in spice blends, drinks, and herbal remedies.


Stinging nettle

Stinging Nettle, a nutrient-rich wild plant, is traditionally used in soups, teas, and as a medicinal tonic.


Sweet chestnut

Sweet Chestnut, valued for its edible nuts, is traditionally roasted or used in soups, desserts, and savory dishes.


Sweet flag

Sweet Flag, an aromatic wetland plant, is traditionally used in herbal medicine, teas, and as a flavoring agent.


Sweet violet

Sweet Violet, a fragrant wildflower, is traditionally used in syrups, teas, and desserts for its delicate aroma and flavour.


T

Three-cornered leek

Three-cornered leek, a wild garlic relative, is commonly used in soups, salads, and as a flavourful garnish.


W

Water pepper

Water Pepper, a spicy wild herb, is traditionally used to add heat to salads, sauces, and pickles.


White dead nettle

White Dead-Nettle, a mild wild green, is traditionally used in salads, soups, and herbal teas for its soothing properties.


Wild angelica

Wild Angelica, an aromatic wild herb, is traditionally used in herbal remedies, teas, and to flavour liqueurs and desserts.


Wild garlic (ramsons)

Wild Garlic, a pungent spring green, is widely used in pestos, soups, and salads for its fresh, garlicky flavour.


Wild service (chequers tree)

Wild Service Tree, with edible berries, is traditionally used in jellies, alcoholic drinks, and herbal remedies for digestive issues.


Wood avens

Wood Avens, known for its aromatic roots, is traditionally used in herbal teas, soups, and to flavor drinks.


Y

Yarrow

Yarrow, an edible and medicinal herb, that is traditionally used in teas, salves, and herbal remedies for its healing properties.