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