Discover over fifty wild food plants you can forage and harvest in June.
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
Flower: Raw
Ash – Fraxinus excelsior
Leaf: Tea
Black Mustard – Brassica nigra
Flower: Raw, cooked
Burdock – Arctium spp.
Stem: Raw, cooked
Bush Vetch – Vicia sepium
Flower: Raw
Leaf: Raw, cooked
Chicory – Cichorium intybus
Flower: Raw
Columbine – Aquilegia vulgaris
Flower: Raw
All other parts of this plant are considered poisonous.
Cow Parsley – Anthriscus sylvestris
Flower: Raw
Creeping Thistle – Cirsium arvense
Leaf stalk: Raw, cooked
Crow Garlic – Allium vineale
Flower: Raw, cooked
Cuckooflower/Lady’s-smock – Cardamine pratensis
Flower: Raw
Daisy – Bellis perennis
Flower: Raw, cooked
Danish Scurvygrass – Cochlearia danica
Flower: Raw
English Scurvygrass – Cochlearia anglica
Flower: Raw
Garlic Mustard – Alliaria petiolata
Flower: Raw
Good King Henry – Chenopodium bonus-henricus
Leaf: Raw, cooked
Hairy Bittercress – Cardamine hirsuta
Flower: Raw, cooked
Hawthorn – Crataegus monogyna
Flower: Raw, cooked
Honesty – Lunaria annua
Seed: Raw, cooked
Hop – Humulus lupulus
Shoot: Cooked
Hottentot Fig – Carpobrotus edulis
Flower: Raw, cooked
Lime (Linden) –Tilia spp.
Flowers: Raw, dried. Tea.
Mallow – Malva spp.
Flower: Raw
Leaf: Raw, cooked
Meadowsweet – Filipendula ulmaria
Flower: Raw, cooked
Mugwort – Artemisia vulgaris
Buds: Raw, cooked
Orache – Atriplex spp.
Leaf: Raw, cooked
Mahonia (Oregon grape) – Mahonia spp.
Fruit: Raw, cooked
Oxeye Daisy – Leucanthemum vulgare
Flower: Raw, cooked
Pineappleweed – Matricaria discoidea
Flower: Raw, cooked
Red Clover – Trifolium pratense
Flower: Raw, cooked
Pink Purslane – Claytonia sibirica
Flower: Raw
Red Dead Nettle – Lamium purpureum
Leaf: Raw, cooked
Rock Samphire – Crithmum maritimum
Buds: Raw, cooked
Leaf: Raw, cooked
Rosebay Willowherb – Chamerion angustifolium
Leaf: Raw, cooked
Scurvygrass – Cochlearia spp.
Flower: Raw
Sea Aster – Aster tripolium
Leaf: Raw, cooked
Sea Beet – Beta vulgaris subsp. maritima
Leaf: Raw, cooked
Sea Purslane – Atriplex portulacoides
Leaf: Raw, cooked
Shepherd’s Purse – Capsella bursa-pastoris
Flower: Raw, cooked
Sneezewort – Achillea ptarmica
Leaf: Raw, cooked
Spear Leaved Orache – Atriplex prostrata
Leaf: Raw, cooked
Spear Thistle – Cirsium vulgare
Leaf stalk: Raw, cooked
Spring Beauty – Claytonia perfoliata
Flower: Raw, cooked
Three Cornered Leek – Allium triquetrum
Flower: Raw
Tufted Vetch – Vicia cracca
Flower: Raw, cooked
Water Mint – Mentha aquatica
Leaf: Raw, cooked
White Clover – Trifolium repens
Flower: Raw, cooked
White Dead Nettle – Lamium album
Flower: Raw
Leaf: Raw, cooked
Wild Angelica – Angelica sylvestris
Flower: Raw, cooked
Wild Carrot – Daucus carota
Flower: Raw, cooked
Wild Fennel – Foeniculum vulgare
Leaf: Raw, cooked
Wild Garlic – Allium ursinum
Seed: Raw, cooked
Wintercress – Barbarea vulgaris
Flower: Raw, cooked
Woodruff – Galium odoratum
Flower: Raw, cooked
Yarrow – Achillea millefolium
Flower: Raw, cooked