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.
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 peploidesn
Leaf: Cooked.
Staghorn Sumac – Rhus typhina
Fruit: Fresh or dried.
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.