Edible Wild Plants in the UK:
A Comprehensive Foraging Guide to 50 Common UK Species

Foraging for wild edible plants in the UK offers an enriching adventure that lets enthusiasts connect deeply with British wildlife, habitats, and ecosystems. Whether you're venturing into ancient woodlands, diverse hedgerows, or the rugged coastal regions of England, this guide serves as an all-encompassing directory of common and lesser-known wild edible plants that can be found across Britain.

Notable examples include flavourful wild garlic, juicy blackberries, tart sloe berries, tender dandelion greens, and aromatic elderflowers. These wild foods not only look inviting but are also packed with nutrients and delicious flavours waiting to be savoured right from the source. The UK is a great place for many wild edible plants.

By learning to identify and harvest these wild plants responsibly, foragers can enjoy a sustainable practice that aligns with the rhythms of nature while discovering new tastes and culinary possibilities. The journey through England's natural landscapes, from forests to open fields, reveals a rich tapestry of foraging opportunities with each season bringing its own wild edible plants and treasures, such as pignut, nettles, and rock samphire.

Plant Profiles for Edible Wild Plants in the UK:

Below is a comprehensive guide to 50 common UK wild edible plants but please also have a look at the detailed plant profiles which you can find by clicking here.

So grab your foraging basket, a reliable field guide for wild edible plants, and let the foraging adventure of nature's pantry begin.

1. Wild Greens (Available in Grasslands, Forests, and Hedgerows):

Nettles (Urtica dioica):
A nutrient-packed plant available in spring.
Harvest young leaves (avoid stings!) and use in soup, tea, or as a spinach substitute. More

Wild Garlic (Allium ursinum):
Thrives in shady woodlands from March to June. Perfect for pestos or infusing oils. More
Chickweed (Stellaria media):
Found in fields and gardens year-round; enjoy raw in a salad or cooked like spinach. More
Three Cornered Leek:
The plant that got its name from the triangular shape of its flower stem.
It is recognisable by its drooping white flowers with a green stripe and a distinct garlicky smell when crushed. More

2. Wild Fruits and Berries (Hedgerows and Woodland Edges):

Blackberries (Rubus fruticosus):
A classic British hedgerow fruit from August to October. Ideal in pies, jams, and wines. More
Elderberries (Sambucus nigra):
Found in woodlands and hedges in late summer. Make syrups, jams, and wine (always cook first). More
Wild Strawberries (Fragaria vesca):
Tiny but intensely sweet fruits, found in grasslands and woodlands in summer. More
Hawthorn Berries (Crataegus monogyna):
A tart berry perfect for jellies and syrups; a traditional herbal remedy in the UK. More
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. 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

3. Coastal Edibles (Coastline and Salt Marshes):

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.
Use its leaves like spinach. More
Marsh Samphire (Salicornia europaea):
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.

Rock samphire / Sea Fennel (Crithmum maritimum):
Rock samphire, also known as sea fennel, is a hardy perennial plant native to coastal regions of Europe, the Mediterranean, and the Black Sea. It thrives in rocky, saline environments, often found clinging to cliffs, sea walls, and shorelines. The plant features fleshy, glaucous (bluish-green), and pinnate or bipinnate leaves, resembling those of the fennel plant. It also produces clusters of small, white flowers that bloom from July to September.

Sea Purslane (Atriplex portulacoides):
A salty, crunchy, spinach-like leaf grown in estuaries and coastal marshes. Can be used in salads, stir fries or as a side dish. More

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. More

Sea Cabbage / Sea Kale (Crambe martitima)
Sea Cabbage also known as Sea Kale. It can be treated as regular cabbage but try steaming then tossing with garlic butter.

Sea Radish (Raphanus maritima)
Peppery and quite pungent with a quite intense radish flavour. Can be enjoyed raw, in salads or cooked gently as a side dish.

Black Mustard (Brassica nigra)
Hot and pungent flavour. Use sparingly in salads or use in stir fries or cook like spinach.

4. Nuts and Seeds (Forest Bounty in Autumn):

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.
Sweet Chestnuts (Castanea sativa):
Woodlands are home to sweet chestnuts from October to November. These nuts can be roasted, boiled, or used in various baking recipes or as snacks. More

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.

5. Flowers for Culinary Use:

Meadowsweet (Filipendula ulmaria):
Found in meadows; its flowers infuse syrups, teas, and desserts with a floral note. More

Gorse (Ulex europaeus):
Bright yellow flowers make aromatic teas and wines.

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. More

Elderflowers (Sambucus nigra):

The flowers are known for their aromatic qualities and are often used in beverages, syrups and culinary dishes. More

Wild Garlic Flowers (Allium ursinum):

These delicate white blossoms are the flowers of the wild garlic plant, commonly found in damp woodlands and shaded areas. Blooming in spring, these flowers are not only visually striking but also carry a distinct garlicky aroma. More

Hawthorn Flowers (Crataegus):
These flowers are often white to pink and grow in clusters, adding a charming touch to hedgerows and woodlands. Hawthorn is renowned for its medicinal properties, traditionally used to support heart health and improve circulation. More

6. Others:

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. More

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. More

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.

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.

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.

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.

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.

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.

Conclusion on Foraging Wild Edible Plants in the UK:

Foraging for wild edible plants in the UK is more than just a hobby; it is a way to forge a deeper connection with nature and to embrace the rich heritage of Britain's diverse ecosystems. As you wander through ancient woodlands, explore dense hedgerows, or meander along rugged coastal regions, you’ll discover a bounty of wild foods that offer both incredible flavors and remarkable nutritional benefits.

The delights of wild edible plants in the UK:

The delights of wild garlic, blackberries, and elderflowers can transform your understanding of seasonal eating, while the tartness of sloe berries and the tenderness of dandelion greens can add unique dimensions to your culinary repertoire. Each plant you find is a testament to the UK's rich botanical diversity, inviting you to savor the tastes that our landscapes have to offer.

Responsible foraging for wild edible plants in the UK:

By responsibly identifying and harvesting these plants, you contribute to sustainable foraging practices that respect and preserve natural habitats. This mindful approach allows you to enjoy the gifts of the land while ensuring that future generations can also experience the wonders of wild foraging. As the seasons change, so too will the array of available plants, from springtime's vibrant pignut and nourishing nettles to summer's succulent rock samphire.

Comprehensive guide to wild edible plants in the UK:

Our comprehensive guide (above) to 50 common UK wild edible plants is designed to enhance your foraging adventures, providing you with the knowledge and confidence to safely gather wild foods. Each detailed plant profile offers insights into identification, uses, and benefits, ensuring that your foraging experiences are both enjoyable and fruitful.

Are you ready to go foraging for wild edible plants in the UK?

So grab your foraging basket, arm yourself with a reliable field guide, and immerse yourself in the endless possibilities of nature’s pantry. The adventure awaits, promising not only the joy of discovery but also the satisfaction of bringing wild, nutritious ingredients from the countryside to your table. Happy foraging!