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.
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.
Staghorn Sumac – Rhus typhina
Fruit: Fresh or dried.
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 or Chequers Tree – Sorbus torminalis
Fruit: Cooked.
Wood Sorrel – Oxalis acetosella
Leaf: Raw, cooked.
Yarrow – Achillea millefolium
Leaf: Raw or cooked.
