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.