Summer is well known for its burst of life, when butterflies emerge and strawberries ripen. But not all foliage is for decoration – a lot is edible, too, and you may not realise just how many common plants this includes.
Before you try your hand at foraging, it’s important to note a few things.
Firstly, this is only an introduction; under no circumstances should you harvest anything in this article without first researching them thoroughly – this is true of any amateur guide. It’s a good idea to invest in a reputable pocket guide or check the Woodland Trust website to confirm what you’re looking at. Always compare with a photo – they’re much more accurate – and never, ever eat anything you aren’t 100% sure about. In some cases, it can mean more than a stomach ache.
You also shouldn’t harvest from places you suspect have been sprayed with pesticides, or where dogs have been walked.
Another thing to remember is that you are not the only one looking for this plant. Be sure to leave at least 60% for other people and animals. Fortunately, many of the things on this list are often found in abundance.
Dandelion
The dandelion is one of the most common spring and summer flowers. It is easily identified by feathery, bright yellow petals and a thick stem that bleeds a milky white when cut. While many consider it a weed, it has plenty of uses. The petals and stamen have a wonderful floral, slightly sweet taste that is perfect for baked goods, tea, or infusing sugar with. The leaves are strongly bitter, but some swear by them as a salad green. The roots, when dried and ground, can be used as a natural decaf alternative to coffee, and the stems can be used to weave baskets.
Midlands hawthorne
Hawthorne and Midlands hawthorne are often conflated, but both are edible and differ only superficially. They grow as trees or bushes and are the most common hedgerow plant in the country. Midlands hawthorne has lobed, dark green leaves with three points. They blossom into small cream flowers in April, which produce tiny red berries in autumn. The leaves have a grassy, slightly sweet taste, the flowers tasteless, and berries “apple-y”.
Blackthorn
Another hedgerow bush that fruits in late summer-early autumn. It has serrated spear-shaped leaves and produces small blue-black berries (sloe) that look like little plums. The sloes are edible, though they might make your mouth feel like felt. This doesn’t make them toxic, just an acquired taste (this is why they are most often used to infuse gin instead). The timber can also be used to weave, similar to willow.
Puffball mushroom
This mushroom, when mature, is a large, white ball. It has little flavour, making it a good meat alternative, and grows on forest floors or, rarely, pastures. A healthy puffball is pure white, the entire way through, with no discolouration or patterns, and has a smooth surface. It can sometimes be conflated with other (toxic) round mushrooms, such as an earthball (which has a deep brown centre). Always ensure your mushroom is smooth and white, inside and out.
Oxeye daisy
Many species of daisies are edible, such as chamomile (a popular tea). Oxeye is characterised by growing tall and having very large heads of yellow surrounded by big white petals. They have long, toothy leaves with wide ends that grow near the base of the plant and can be found in both urban and natural environments. The petals and flowers can be used as edible toppings to salads or desserts, or brewed into tea. It is recommended not to eat many at once, as they can cause stomach upset in large amounts. You may mistake these for (non-toxic) pineapple weed, but they are easily identified as they lack petals.
Clover
Everyone knows clover’s iconic three-clubbed leaves, but they also produce white (white clover) or purple (red clover) blooms all summer that appear as pompoms of smaller flowers. Both white and red clover are edible, with the flowers being used as edible decoration or to make tea that is described as slightly vanilla-tasting and sweet. The leaves are also edible (but taste like grass). Some sources say that large quantities of clover can cause stomach aches.
Wild garlic
My favourite herb ever. It has a very strong garlic smell and flowers from April to June in large white pompoms. The leaves are long and pointed with smooth edges and grow near the base. This grows in valleys and slopes near streams, so you’re more likely to find this growing in the north (or anywhere with more hills). Every part is edible and tastes like… garlic. You may confuse this with the toxic lily-of-the-valley, though wild garlic leaves are basal and lily-of-the-valley leaves grow along the stem. They also have distinct bell-shaped flowers.
These are only some of the plants available for foraging this season – violet, chicken of the woods, blackberry, wild carrot… We take so much of the world around us for granted, when there’s all kinds of unique treats just below our feet. I hope you will take the leap into foraging this summer and explore the food that they don’t sell in the shops.
