What to Forage in August – The Best Wild Food Plants to Harvest

Discover over forty wild food plants you can forage and harvest 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 am slowly adding photos as time allows. In the meantime, 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.

BilberryVaccinium myrtillus
Fruit: Raw, cooked.

Bramble or blackberryRubus spp.
Fruit: Raw, cooked.

Cherry plumPrunus cerasifera
Fruit, Raw, cooked.

ChickweedStellaria media
Leaf: Raw, cooked.

Crab appleMalus sylvestris
Fruit: Raw, cooked.

CrowberryEmpetrum nigrum
Fruit: Raw, cooked.

DandelionTaraxacum spp.
Flower: Raw.
Leaf: Raw, cooked.

DewberryRubus caesius
Fruit: Raw, cooked.

Douglas firPseudotsuga menziesii
Leaf: Cooked.
Inner Bark: Dried and powdered.

ElderSambucus nigra
Fruit: Cooked.

Fat henChenopodium album
Leaf: Raw, cooked.

Gallant soldierGalinsoga parviflora
Leaf: Raw, cooked.

Himalayan balsamImpatiens glandulifera
Seed/seedpod: Raw, cooked.

HogweedHeracleum sphondylium
Seed: Raw, cooked.

HorseradishArmoracia rusticana
Leaf: Raw, cooked.

Japanese roseRosa rugosa
Fruit: Raw, cooked.

JuniperJuniperus communis
Fruit: Cooked

Mallow – Malva spp.
Flower: Raw

Marsh samphireSalicornia europaea
Leaves: Raw, cooked.

MeadowsweetFilipendula ulmaria
Flower: Cooked.
Leaves: Cooked.

MugwortArtemisia vulgaris
Flowers: Raw, cooked.
Leaf: Raw, cooked.

Pineapple weedMatricaria discoidea
Flowers: Raw.

Purple dewplantDisphyma crassifolium
Leaf: Raw, cooked.

Rock samphireCrithmum maritimum
Flowers: Raw, cooked.
Flower buds: Raw.

Rosebay willowherbChamerion angustifolium
Flower: Raw.

RowanSorbus aucuparia
Fruit: Cooked.

Salad burnetSanguisorba minor
Leaf: Raw, cooked.

SaxifrageChrysosplenium oppositifolium
Leaf: Raw, cooked.

ScurvygrassCochlearia spp.
Flower: Raw, cooked.
Leaf: Raw, cooked.

Sea arrowgrassTriglochin maritimum
Leaf: Raw, cooked.
Stalk: Raw, cooked.
Stem: Raw, cooked.

Sea asterTripolium pannonicum
Leaf: Raw, cooked.

Sea beetBeta vulgaris subsp. maritima
Leaf: Raw, cooked.

Sea bliteSuaeda maritima
Leaves: Raw, cooked.

Sea buckthornHippophae rhamnoides
Fruit: Cooked.

Sea purslaneAtriplex portulacoides
Leaf: Raw, cooked.

Sea sandwortHonckenya peploidesn
Leaf: Cooked.

Stinging nettle – Urtica dioica
Leaf: Raw, cooked.
Seed: Raw, cooked.

Stone cropSedum album
Leaf: Raw, cooked.

TansyTanacetum vulgare
Flower: Raw, cooked.
Leaf: Cooked.

Wild angelicaAngelica sylvestris
Flower Buds: Raw, cooked.
Seed/Seedpod: Raw, cooked.

Wild carrotDaucus carota
Flowers: Raw.

Wild fennelFoeniculum vulgare
Flowers: Raw.

Wild thymeThymus polytrichus
Leaf: Raw, cooked.

YarrowAchillea millefolium
Flowers: Raw
Leaf: Raw, cooked.

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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