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.