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.

BilberryVaccinium myrtillus
Fruit: Raw, cooked.

Bramble or blackberryRubus spp.
Fruit: Raw, cooked.

Cherry plumPrunus cerasifera
Fruit, Raw, cooked.

ChickweedStellaria media
Leaf: Raw, cooked.

Crab apple – Malus sylvestris
Fruit: Raw, cooked.

Crowberry – Empetrum nigrum
Fruit: Raw, cooked.

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

Dewberry – Rubus 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 soldier – Galinsoga 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.

Juniper – Juniperus 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 weed – Matricaria discoidea
Flowers: Raw.

Purple dewplant – Disphyma 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.

Scurvygrass – Cochlearia 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 blite – Suaeda maritima
Leaves: Raw, cooked.

Sea buckthorn – Hippophae rhamnoides
Fruit: Cooked.

Sea purslaneAtriplex portulacoides
Leaf: Raw, cooked.

Sea sandwortHonckenya peploidesn
Leaf: Cooked.

Staghorn SumacRhus typhina
Fruit: Fresh or dried.

Stinging nettleUrtica dioica
Leaf: Raw, cooked.
Seed: Raw, cooked.

Stone crop – Sedum 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 thyme –Thymus polytrichus
Leaf: Raw, cooked.

YarrowAchillea millefolium
Flowers: Raw
Leaf: Raw, cooked.

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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

  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 :}

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