Discover over forty wild food plants you can forage and harvest in October.
Availability should only be seen as a rough guide. Variations in climate and location will make a difference to what’s available.
A note on photos: I am slowly adding photos as time allows. In the meantime, I give you the scientific name of the plant so you can look it up in a plant identification book. You need to do the work. There is no rush. The green path is a slow journey of discovery.
Alexanders – Smyrnium olusatrum
Leaf: Raw, cooked.
Leaf stalk: Raw, cooked.
Black mustard – Brassica nigra
Leaf: Raw, cooked.
Burdock – Arctium spp.
Root: Raw, 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
Root: Raw, cooked.
Ground elder – Aegopodium podagraria
Leaf: Raw, cooked.
Guelder rose – Viburnum opulus
Fruit: Cooked.
Hairy bittercress – Cardamine hirsuta
Leaf: Raw, cooked.
Hawthorn – Crataegus monogyna
Fruit: 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.
Oak – Quercus spp.
Acorns: Cooked.
Pineapple weed – Matricaria discoidea
Flowers: Raw, cooked.
Leaves: Raw, cooked.
Rock samphire – Crithmum maritimum
Leaf: Raw, cooked.Seed: Raw, cooked.
Rosehip – Rosa canina
Fruit: Raw, cooked.
Rowan – Sorbus spp.
Fruit: Cooked.
Saxifrage – Chrysosplenium oppositifolium
Leaf: Cooked.
Sea aster – Tripolium pannonicum
Leaf: Raw, cooked.
Sea campion – Silene uniflora
Leaf: Raw, cooked.
Sea beet – Beta vulgaris subsp. maritima
Leaf: Raw, cooked.
Sea buckthorn – Hippophae rhamnoides
Fruit: Cooked.
Sea purslane – Atriplex portulacoides
Leaf: Raw, cooked.
Sea radish – Raphanus maritimus
Leaf: Raw, cooked
Leaf stalk: Raw, cooked (spicier than the leaf)
Silverweed – Potentilla anserina
Root: Cooked.
Sloe or blackthorn – Prunus spinosa
Fruit: Raw, 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.
Sweet chestnut – Castanea sativa
Nut: Raw, cooked.
Walnut – Juglans regia
Nut: Raw, cooked.
Wild service tree – Sorbus torminalis
Fruit: Cooked.
Wood sorrel – Oxalis acetosella
Leaf: Raw, cooked.
Yarrow – Achillea millefolium
Leaf: Raw or cooked.
