Discover over thirty wild food plants you can forage and harvest in December.
Availability should only be seen as a rough guide. Variations in climate and location will make a difference to what’s available.
Alexanders – Smyrnium olusatrum
Leaf: Raw, cooked.
Leaf stalk: Raw, cooked.
Black mustard – Brassica nigra
Leaf: Raw, cooked.
Burdock – Arctium spp.
Root: Raw, cooked.
Chickweed – Stellaria media
Leaf: Raw, cooked.
Cleavers – Galium aparine
Leaf and tips: Cooked.
Cow parsley – Anthriscus sylvestris
Leaf: Raw, cooked.
Crab apple – Malus sylvestris
Fruit: Cooked.
Dandelion – Taraxacum officinale
Root: Raw, cooked.
Leaf: Raw, cooked.
Douglas fir – Pseudotsuga menziesii
Leaf: Raw, cooked.
Garlic mustard – Alliaria petiolata
Leaf: Raw, cooked.
Root: Raw, cooked.
Hedge bedstraw – Galium mollugo
Leaf: Raw, cooked.
Horseradish – Armoracia rusticana
Root: Raw, cooked.
Lady’s smock – Cardamine pratensis
Leaf: Raw, cooked.
Mallow – Malva spp.
Leaf: Cooked.
Navelwort – Umbilicus rupestris
Leaf: Raw, cooked.
Nipplewort – Lapsana communis
Leaf: Raw, cooked.
Oxeye Daisy – Leucanthemum vulgare
Leaf: Raw, cooked.
Plantain – Plantago spp.
Leaf: Raw, cooked.
Rock samphire – Crithmum maritimum
Leaf: Raw, cooked.
Seed: Raw, cooked.
Rosehip – Rosa canina
Fruit: Raw, cooked.
Salad burnet – Sanguisorba minor
Leaf: Raw, cooked.
Saxifrage – Saxifraga spp.
Leaf: Cooked.
Scurvygrass – Cochlearia spp.
Leaf: Raw, cooked.
Sea aster – Tripolium pannonicum
Leaf: Raw, cooked.
Sea beet – Beta vulgaris subsp. maritima
Leaf: Raw, cooked.
Sea buckthorn – Hippophae rhamnoides
Fruit: Cooked and raw.
Sea purslane – Atriplex portulacoides
Leaf: Raw, cooked.
Silverweed – Potentilla anserina
Root: Cooked.
Sorrel – Rumex acetosa
Leaf: Raw, cooked.
Sowthistle – Sonchus spp.
Leaf: Raw, cooked.
Stinging nettle – Urtica dioica
Leaf: Raw, cooked.
Seed: Raw, cooked.
Stonecrop – Sedum album
Leaf: Raw, cooked.
Wood sorrel – Oxalis acetosella
Leaf: Raw, cooked.
Yarrow – Achillea millefolium
Leaf: Raw, cooked.
Thank you very much for this Robin. I hope you have a happy foraging Christmas!
Thanks, and you too, Cheryl.
Thank you for this Robin – Lots of interesting information.
I’m interested that you have put sea buckthorn fruit only as cooked.
I have been using it raw – when it is fresh, I squeeze the juice out and drink it. Is this not a very good idea?
They are fine raw. I do everything myself, so editorial hiccups happen. Since posting the list, I have published a profile on SB. See above in the list.
Hi Robin
Thank you for your video and information. It’s lovely to hear the birdsong in the background – so peaceful and calming.
Would it be possible to list the plants you find with their common names next time please? I struggle with the “proper” names!
I attended one of your courses as an introduction to foraging and enjoyed it very much.
Wishing you and yours a happy Christmas
Thank you so much for this wonderful little film I have really enjoyed the book and think its fantastic how you keep in touch with your fans xxxx much love and have a smashing Christmas lots of love Kim from liverpool ??????
Really enjoy these quiet films, they really help me over time to connect the dots to what I see outside for the month!
What a lovely moment of peace, thankyou for your film