What to forage in July

Discover over seventy wild food plants you can forage and harvest in July.

Availability should only be seen as a rough guide. Variations in climate and location will make a difference to what’s available.


Annual seablite – Suaeda maritima
Leaf: Raw, cooked.
Stalk: Young, raw, cooked.

Ash – Fraxinus excelsior
Leaf: Tea, leaf curd.

Bilberry – Vaccinium myrtillus
Fruit: Raw, cooked.

Bog myrtle – Myrica gale
Leaf: Fresh or dried. Flavouring. Tea.
Fruit: Fresh or dried. Flavouring.

Bramble or blackberry – Rubus spp.
Leaf: Tea
Fruit: Raw, cooked.

Brooklime – Veronica beccabunga
Leaf: Cooked.

Bulrush or cattail – Typha latifolia
Stem: Raw, cooked.
Flower: Spike is steamed or cooked.
Seed: Raw, roasted.
Root: Raw, flour.

Chickweed – Stellaria media
Leaf: Raw.
Stem: Raw.
Seed: Cooked.

Cleavers – Galium aparine
Leaf: Cooked, tea, leaf curd.
Seed: Roasted, sprouted.

Common bistort – Bistorta officinalis
Leaf: Raw, cooked.

Common orache – Atriplex patula
Leaf: Cooked.

Common poppy – Papaver rhoeas
Flower: Raw.

Common reed – Phragmites australis
Leaf: Unfolded, dry, grind.
Root: Cooked, flour.

Common scurvygrass – Cochlearia officinalis
Leaf: Raw, cooked.

Common sorrel – Rumex acetosa
Leaf: Raw, cooked, juice used as rennet.
Flower: Cooked.
Seed: Dried, flour.
Root: Cooked. Dried, flour.

Couchgrass – Elymus repens
Leaf: Leaf curd.
Root: Cooked. Dried for flour. Roasted as a coffee substitute.

Curley dock – Rumex crispus
Leaf: Raw, cooked.
Seed: Raw, roasted, flour.

Daisy – Bellis perennis
Flower: Raw.

Dandelion –Taraxacum spp.
Leaf: Raw, cooked.
Flower: Raw, cooked.
Seed: Raw, roasted.
Root: First year roots raw, cooked, roasted.

Darwin’s barberry – Berberis darwinii
Fruit: Raw, cooked.

Douglas fir – Pseudotsuga menziesii
Shoots: Raw, cooked.

Downy birch – Betula pubescens
Leaf: Tea, leaf curd.

Dwarf mallow – Malva neglecta
Leaf: Cooked.
Flower: Raw.

Elder – Sambucus nigra
Flower: Raw, cooked.

Fat hen or lambsquarters – Chenopodium album
Leaf: Cooked.

Ground elder – Aegopodium podagraria
Leaf: Cooked.

Hairy bittercress – Cardamine hirsuta
Leaf: Raw, cooked.
Flower: Raw.

Hawthorn – Crataegus monogyna
Leaf: Tea, leaf curd.

Hedge mustard – Sisymbrium officinale
Leaf: Cooked.

Hogweed – Heracleum sphondylium
Seed: Dried, spice.

Hop – Humulus lupulus
Shoots: Cooked.
Rhizomes: Cooked

Horseradish – Armoracia rusticana
Leaf: Young, raw, cooked.

Japanese rose – Rosa rugosa
Flower: Raw, dried, tea, cooked.

Lesser burdock – Arctium minus
Stem: Inner pith eaten raw or cooked.
Root: Raw, cooked.

Lime or linden –Tilia spp.
Flowers: Raw, dried. Tea.

Mallow – Malva sylvestris
Leaf: Cooked.
Flower: Raw.

Marsh samphire or glasswort – Salicornia europaea
Stem: Raw, cooked.

Meadowsweet – Filipendula ulmaria
Leaf: Young, cooked. Tea.
Flower: Cooked.
Root: Young, cooked.

Mugwort – Artemisia vulgaris
Leaf: Cooked. Tea.

Navelwort – Umbilicus rupestris
Leaf: Raw, cooked.

Nipplewort – Lapsana communis
Leaf: Cooked.

Oregon grape – Mahonia aquifolium
Fruit: Raw, cooked.

Oxeye daisy – Leucanthemum vulgare
Leaf: Raw, cooked.
Flower: Raw, candied.

Pignut – Conopodium majus
Root: Raw.

Pineappleweed – Matricaria discoidea
Flowers/buds: Raw.

Purple dew plant – Disphyma crassifolium
Leaf: Raw.

Raspberry – Rubus idaeus
Leaf: Tea.

Red clover – Trifolium pratense
Leaf: Young, raw, cooked.
Flower: Young, raw.
Seed: Raw, sprouted, cooked.

Red deadnettle – Lamium purpureum
Leaf: Raw, cooked.
Stem: Raw, cooked.

Ribwort plantain – Plantago lanceolata
Leaf: Cooked.
Buds: Raw, cooked.
Root: Cooked.

Rock samphire – Crithmum maritimum
Leaf: Tips raw, cooked.
Stalk: Raw, cooked.

Rosebay willowherb – Epilobium angustifolium
Leaf: Young, raw, cooked. Fermented, tea.
Stalk: Young, peeled, raw, cooked.
Flower: Raw.
Root: Raw. Dried, beverage, flour.

Sea sandwort – Honckenya peploides
Leaf: Cooked.

Sea arrowgrass – Triglochin maritima
Leaf: Raw, cooked.
Stalk: Raw, cooked.
Stem: Raw, cooked.

Sea beet – Beta vulgaris subsp. maritima
Leaf: Raw, cooked.

Sea kale – Crambe maritima
Leaf: Young, raw. Older, cooked.
Seedpod: Young, raw. Mature, cooked.

Sea purslane – Atriplex portulacoides
Leaf: Raw, cooked.

Sea rocket – Cakile maritima
Leaf: Young, raw. Mature, cooked.
Buds: Raw, cooked.
Flower: Raw, cooked.
Stem: Raw, cooked.
Seedpod: Young, raw, cooked.
Root: Dried, flour.

Shepherd’s purse – Capsella bursa-pastoris
Leaf: Raw, cooked.

Silverweed – Potentilla anserina
Leaf: Raw, tea.
Shoots: Young, raw.
Root: Cooked.

Spear leaved orache – Atriplex prostrata
Leaf: Cooked.

Spruce – Picea spp.
Leaf: Tea.

Stinging nettle – Urtica dioica
Seed: Dried, raw.

Stonecrop – Sedum spp.
Leaf: Raw.

Sweet cicely – Myrrhis odorata
Leaf: Raw, cooked.
Seedpod: Raw.

Sweet vernal grass – Anthoxanthum odoratum
Leaf: Fresh, dry. Flavouring.
Warning: Make sure it is free of ergot fungus.

Tree mallow – Lavatera arborea
Leaf: Cooked.
Flower: Raw.

Walnut – Juglans regia
Seed: Raw, pickled.

Watercress – Nasturtium officinale
Leaf: Cooked.
Stem: Cooked.

Water mint – Mentha aquatica
Leaf: Raw, cooked.

Wild carrot – Daucus carota
Flowers: Raw, cooked.
Seed: Seasoning.

Wild fennel – Foeniculum vulgare
Leaf: Raw, cooked.

Wild garlic or ramsons – Allium ursinum
Leaf: Cooked
Flower: Raw.
Seed: Raw.
Root: Raw.

Wild marjoram – Origanum vulgare
Leaf: Raw, cooked.

Wild onion – Allium vineale
Leaf: Raw, cooked.
Bulbils/flowers: Raw, cooked.

Wood sorrel – Oxalis acetosella
Leaf: Raw.
Flower: Raw.

Wild strawberry – Fragaria vesca
Leaf: Tea.
Fruit: Raw.

Wild thyme – Thymus polytrichus
Leaf: Raw, cooked.

Yarrow – Achillea millefolium
Leaf: Raw, cooked.