What to Forage in August – The Best Wild Food Plants To Gather

Discover over forty wild food plants you can forage and wildcraft in August. Availability should only be seen as a rough guide. Variations in climate and location will make a difference to what’s available.

A note on photos: I give you the scientific name of the plant so you can look it up in a plant identification book. You need to do the work. There is no rush. The green path is a slow journey of discovery.

Bilberry (Vaccinium myrtillus)
Fruit: Raw, cooked.

Bramble or Blackberry (Rubus spp.)
Fruit: Raw, cooked.

Cherry Plum (Prunus cerasifera)
Fruit, Raw, cooked.

Chickweed (Stellaria media)
Leaf: Raw, cooked.

Crab Apple (Malus sylvestris)
Fruit: Raw, cooked.

Crowberry (Empetrum nigrum)
Fruit: Raw, cooked.

Dandelion (Taraxacum spp.)
Flower: Raw.
Leaf: Raw, cooked.

Dewberry (Rubus caesius)
Fruit: Raw, cooked.

Douglas Fir (Pseudotsuga menziesii)
Leaf: Cooked.
Inner Bark: Dried and powdered.

Elder (Sambucus nigra)
Fruit: Cooked.

Fat Hen (Chenopodium album)
Leaf: Raw, cooked.

Gallant Soldier (Galinsoga parviflora)
Leaf: Raw, cooked.

Himalayan Balsam (Impatiens glandulifera)
Seed/seedpod: Raw, cooked.

Hogweed (Heracleum sphondylium)
Seed: Raw, cooked.

Horseradish (Armoracia rusticana)
Leaf: Raw, cooked.

Japanese Rose (Rosa rugosa)
Fruit: Raw, cooked.

Juniper (Juniperus communis)
Fruit: Cooked

Mallow (Malva spp.)
Flower: Raw

Marsh Samphire (Salicornia europaea)
Leaves: Raw, cooked.

Meadowsweet (Filipendula ulmaria)
Flower: Cooked.
Leaves: Cooked.

Mugwort (Artemisia vulgaris)
Flowers: Raw, cooked.
Leaf: Raw, cooked.

Pineapple Weed (Matricaria discoidea)
Flowers: Raw.

Purple Dewplant (Disphyma crassifolium)
Leaf: Raw, cooked.

Rock Samphire (Crithmum maritimum)
Flowers: Raw, cooked.
Flower buds: Raw.

Rosebay Willowherb (Chamerion angustifolium)
Flower: Raw.

Rowan (Sorbus aucuparia)
Fruit: Cooked.

Salad Burnet (Sanguisorba minor)
Leaf: Raw, cooked.

Saxifrage (Chrysosplenium oppositifolium)
Leaf: Raw, cooked.

Scurvygrass (Cochlearia spp.)
Flower: Raw, cooked.
Leaf: Raw, cooked.

Sea Arrowgrass (Triglochin maritimum)
Leaf: Raw, cooked.
Stalk: Raw, cooked.
Stem: Raw, cooked.

Sea Aster (Tripolium pannonicum)
Leaf: Raw, cooked.

Sea Beet (Beta vulgaris subsp. maritima)
Leaf: Raw, cooked.

Sea Blite (Suaeda maritima)
Leaves: Raw, cooked.

Sea Buckthorn (Hippophae rhamnoides)
Fruit: Cooked.

Sea Purslane (Atriplex portulacoides)
Leaf: Raw, cooked.

Sea Sandwort (Honckenya peploides)
Leaf: Cooked.

Stinging Nettle (Urtica dioica)
Leaf: Raw, cooked.
Seed: Raw, cooked.

Stone Crop (Sedum album)
Leaf: Raw, cooked.

Tansy (Tanacetum vulgare)
Flower: Raw, cooked.
Leaf: Cooked.

Wild Angelica (Angelica sylvestris)
Flower Buds: Raw, cooked.
Seed/Seedpod: Raw, cooked.

Wild Carrot (Daucus carota)
Flowers: Raw.

Wild Fennel (Foeniculum vulgare)
Flowers: Raw.

Wild Thyme (Thymus polytrichus)
Leaf: Raw, cooked.

Yarrow (Achillea millefolium)
Flowers: Raw
Leaf: Raw, cooked.

Further Reading

Share Your Experience. Leave A Note For Others

  1. Hey Robin,
    Could you let me know when you expect to be doing your foraging courses in Sussex again? I’m guessing next year now! Thanks
    Lucy

    Reply
  2. Thanks Robin, many more species included.I used to swim in our river every year about august time, it would be sufficently warm by then .A natural experience . All the scents of the flowering plants, mints and wild marjoram,valerian and other umbellifers ,ignoring the rat and fish piss, all part of the wild experience. In the old days that was the only bathing experience to be had. All the best to everyone :}

    Reply

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