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.
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
Nothing happening until next year. Please make sure you are on my courses mailing list for the specific region you want to attend a course.
Hi Robin,
Do you do any online courses?
Really enjoy your newsletter and email updates.
Thank you,
Jane
I am working on a series of online video classes. For the time being I do offer my Foraging Through The Year series – click here.
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 :}