Edible Wild Plants in the UK:
A Comprehensive Guide to 50 Common UK Species
Foraging for wild plants can be a rewarding and sustainable way to connect with nature and diversify your diet.
However, it should be approached with caution, as some plants may have toxic lookalikes.
Here is a list of 50 edible wild plants commonly found in the UK, along with some additional foraging-related information for each.
Nettles (Urtica dioica)
These prickly greens are abundant throughout the UK and are best harvested in the spring. Wearing gloves is a must to avoid stings. Young nettle leaves can be cooked like spinach or transformed into delicious soup or tea. Nettles are a fantastic source of nutrients. More
Dandelion (Taraxacum officinale)
Dandelions can be found in gardens, meadows, and roadsides year-round. The leaves can add a zesty kick to your salads, and the roots can be roasted to create a coffee substitute. They're a versatile addition to your foraging repertoire.
Chickweed (Stellaria media)
Abundant in gardens and fields, chickweed is available year-round, with a peak in spring and summer. You can enjoy it raw in salads or cooked like spinach, making it a valuable addition to your foraged greens.
Wild Garlic (Allium ursinum)
Woodlands come alive with the scent of wild garlic from March to June. Use the leaves and flowers fresh in salads or cook them for a deliciously garlicky flavor. You can also utilize the bulbs as you would with conventional garlic.
Fat Hen (Chenopodium album)
This plant can be found on disturbed ground from May to October. Its leaves can be a nutritious substitute for spinach, either raw or cooked. Fat Hen is a versatile and widely available foraged green.
Common Sorrel (Rumex acetosa)
Grasslands host common sorrel from April to November. Its lemony-flavored leaves are delightful raw or cooked. They add a tangy zing to your dishes and are worth the foraging effort.
Wood Sorrel (Oxalis acetosella)
Found in woodlands, wood sorrel is in season from March to October. Its citrusy-flavored leaves can bring a unique twist to your salads and cooked dishes. This wild green is a delightful find.
Common Mallow (Malva sylvestris)
You'll come across common mallow in hedgerows and roadsides from May to October. Its leaves and flowers are a pleasant addition to your foraged bounty, either raw or cooked.
Ground Elder (Aegopodium podagraria)
Gardens and woodlands host ground elder from April to June. The young leaves are a delightful addition to salads or can be cooked like spinach. Their mild flavor is sure to please. More
Common Hogweed (Heracleum sphondylium)
Fields and hedgerows are home to hogweed from May to September. However, you must be cautious to avoid the toxic giant hogweed (Heracleum mantegazzianum). The young shoots and leaves of hogweed can be cooked and are a fine addition to your wild edibles. More
Wild Asparagus (Asparagus officinalis)
Coastal cliffs and dunes are where you'll find wild asparagus from April to June. The young shoots, when foraged in season, can be enjoyed either raw or cooked.
Wild Leek (Allium ampeloprasum)
Coastal areas offer wild leeks from September to November. The leaves and bulbs can be used much like conventional leeks, providing a distinct flavor for your dishes.
Sea Beet (Beta vulgaris subsp. maritima)
Coastal cliffs and shingle beaches host sea beet from April to November. This versatile green can be eaten raw or cooked, and its nutritional value makes it a valuable foraged find.
Sea Purslane (Atriplex portulacoides)
Found on salt marshes and estuaries from May to September, sea purslane's leaves are a tasty addition to your foraging basket. They can be enjoyed raw or cooked.
Marsh Samphire (Salicornia europaea)
Salt marshes and estuaries provide marsh samphire from June to September. The stems are delicious when consumed raw, steamed, or even pickled. This salt-tolerant plant is a true coastal gem.
Alexander (Smyrnium olusatrum)
Coastal cliffs and hedgerows are the habitat of Alexander, available from February to June. The young leaves, stems, and flower buds can be incorporated into your meals once cooked, adding a unique flavour.
Cow Parsley (Anthriscus sylvestris)
Hedgerows, meadows, and woodland edges offer cow parsley from April to June. The young leaves can be a delightful raw addition to salads or can be cooked to suit your culinary needs.
Sweet Cicely (Myrrhis odorata)
Hedgerows and woodland edges feature sweet cicely from April to June. The leaves and seeds are excellent for sweetening dishes and making flavorful teas. It's a wild herb worth incorporating into your culinary creations.
Watercress (Nasturtium officinale)
Found in streams and damp ground year-round, watercress can add a peppery note to your salads and cooked dishes. This versatile green is a staple in the forager's repertoire.
Wild Celery (Apium graveolens)
Salt marshes and estuaries are the habitat of wild celery from July to September. The leaves and stems can be utilized in dishes much like conventional celery.
Wild Carrot (Daucus carota)
Grasslands and coastal areas offer wild carrots from June to August. The young roots can be eaten raw or cooked, but be cautious of the poisonous hemlock (Conium maculatum) that shares a resemblance.
Wild Parsnip (Pastinaca sativa)
Grasslands and roadsides feature wild parsnip from June to August. The young roots, when cooked, offer a flavorful addition to your dishes. Remember to distinguish it from the toxic giant hogweed (Heracleum mantegazzianum).
Wild Radish (Raphanus raphanistrum)
Found in fields and waste ground from May to October, wild radish provides young leaves and seed pods that can be enjoyed raw or cooked, while the roots can be used much like traditional radishes.
Wild Strawberry (Fragaria vesca)
Woodlands and grasslands offer wild strawberries from June to August. These small, sweet fruits can be enjoyed fresh and are a delightful treat for foragers.
Bilberry (Vaccinium myrtillus)
Heathlands and woodlands host bilberries from July to September. These berries can be eaten raw, added to pies, or turned into delectable jams.
Blackberry (Rubus fruticosus)
Hedgerows and woodlands come alive with blackberries from August to October. These versatile berries can be enjoyed raw, used in pies, jams, and even for winemaking.
Elder / Elderberry (Sambucus nigra)
Hedgerows and woodlands offer elderberries from August to September. They are perfect for making wine, cordials, and jams. Note that raw elderberries may cause stomach upset, so be cautious.
Hawthorn (Crataegus monogyna)
Hawthorn berries can be found in hedgerows and woodlands from September to November. These berries are ideal for making jams, jellies, and wines, and they have a unique, slightly tart flavour. More
Crab Apple (Malus sylvestris)
Woodlands and hedgerows provide crab apples from September to November. These small, tart fruits are excellent for making jellies, jams, and even cider.
Rowan (Sorbus aucuparia)
Woodlands and hedgerows host rowan berries from August to November. These berries are a key ingredient in jellies, jams, and wines and have a slightly sour, tangy flavour. More
Blackthorn / Sloe (Prunus spinosa)
Hedgerows and woodlands offer sloes from September to November. These small, tart fruits are perfect for making sloe gin, jams, and jellies. More
Rosehips (Rosa spp.)
Hedgerows and woodlands present rosehips from August to November. These fruits are versatile for making syrup, tea, or jelly, but remember to remove the irritant seeds inside. More
Hazelnuts (Corylus avellana)
Woodlands and hedgerows provide hazelnuts from September to October. These nuts can be enjoyed raw or roasted, used in baking, or turned into nut butter.
Beech Nuts (Fagus sylvatica)
Beech nuts are found in woodlands from September to October. The small nuts can be eaten raw or roasted, but consume them in moderation as they contain small amounts of toxins.
Sweet Chestnut (Castanea sativa)
Woodlands are home to sweet chestnuts from October to November. These nuts can be roasted, boiled, or used in various baking recipes.
Oak (Quercus spp.)
Woodlands are where you'll find acorns from September to November. Acorns must be processed by leaching out the tannins before consumption. Once prepared, they can be used to make flour, coffee substitutes, or even acorn butter.
Birch (Betula spp.)
Birch sap can be tapped in early spring in woodlands. The sap can be consumed fresh, fermented into wine, or boiled down to make syrup. It's a refreshing wild drink.
Lime (Tilia spp.)
Woodlands and parks host lime leaves in spring and early summer. The young leaves can be enjoyed raw in salads or used to make tea. Lime leaves offer a delightful citrusy aroma.
Yarrow (Achillea millefolium)
Found in grasslands and meadows from June to November, yarrow provides young leaves and flowers that can be used raw in salads or brewed into tea. It also has medicinal uses.
.
Wild Marjoram (Origanum vulgare)
Grasslands and hedgerows offer wild marjoram from June to September. The leaves and flowers are versatile for use, either fresh or dried, as a culinary herb.
Gorse (Ulex europaeus)
Heathlands and coastal areas feature gorse from January to June. The bright yellow flowers can be used to make tea, cordials, and even wine. They infuse a distinct flavor into your concoctions.
Wild Mint (Mentha spp.)
Damp areas and riverbanks offer wild mint from May to October. The leaves are perfect for fresh or dried use in tea, cooking, or for making mint sauce. Mint adds a refreshing twist to your foraged recipes.
Meadowsweet (Filipendula ulmaria)
Found in meadows and damp ground from June to September, meadowsweet's flowers are ideal for making cordials, tea, or flavouring desserts. They impart a delicate floral note to your dishes.
Goosegrass / Cleavers (Galium aparine)
Hedgerows, woodlands, and waste ground are where you'll find cleavers from March to June. The young shoots are delightful when consumed raw or cooked, and they have a unique, sticky quality.
Wild Chervil (Anthriscus cerefolium)
Found in hedgerows and woodland edges from April to June, wild chervil leaves can be used much like parsley, either raw or cooked. They offer a fresh, herby flavour to your dishes.
Wild Mustard (Sinapis arvensis)
Fields and waste ground host wild mustard from April to September. The young leaves are delightful when eaten raw or cooked, and the flowers can be used as a garnish. They impart a zesty note to your recipes.
Ground Ivy (Glechoma hederacea)
Woodlands and hedgerows provide ground ivy from March to November. The young leaves can be used as a culinary herb or brewed into a soothing tea. They offer a unique earthy flavour.
Ribwort Plantain (Plantago lanceolata)
Found in grasslands and meadows from April to September, ribwort plantain provides young leaves that are a delightful raw addition to salads or can be cooked to your liking. They have a mild, herbaceous taste.
Common Plantain (Plantago major)
Recognizable by its wide ribbed leaves and distinctive seed spikes, it thrives in diverse environments, from lawns to roadsides. With a season extending from early spring to late autumn, it's a dependable foraging find. Young leaves are edible and versatile, ideal for salads or as a cooked green. Greater Plantain also has a history of medicinal use for its soothing properties, adding to its value as a resource for foragers.