Edible Wild Plants

Post image for White Dead-Nettle, Lamium Album

Even though White Dead-nettle is not an aromatic herb like some of its other family members, it is edible. White Dead-nettle, Lamium album has toothed, heart-shaped leaves that look very similar to the leaves of Stinging Nettle, Urtica dioica, a plant which is familiar to many. White Dead-nettles and Stinging Nettles also share other charcteristics such as having leaves arranged… Read more >>


Post image for Greater Stitchwort, Stellaria holostea

Greater Stitchwort, Stellaria holostea, is a very common plant of wayside verges and open woodlands. Until it flowers, however, it is easily missed. Greater Stitchwort is a relative of Common Chickweed, Stellaria media, and like Chickweed, Greater Stitchwort is an easily-collected source of edible wild greens… Read more >>


Post image for Common Dog-violet, Viola riviniana: Spring herbage

Common Dog-violet, Viola riviniana, is the most common violet in the UK and provides some useful herbage for a wild salad. The leaves have a pleasant flavour with only a little bitterness and making it a wild food worth picking up as you forage, particularly in the spring. It flowers March to May and is then easy to spot but a little less so at other times. The leaves and flowers are edible… Read more >>


Post image for Primrose, Primula vulgaris: Wild food?

The primrose is widespread throughout the UK and Europe. The flowers and leaves are often described as edible but there is research that suggests handling the plant might cause allergic contact dermatitis in some people… Read more >>


Post image for Brooklime, Veronica beccabunga

Brooklime, Veronica beccabunga, is an edible leafy green plant of damp freshwater places. You can eat the leaves and stem. The name may be unfamiliar but the plant is relatively common. You’ll find brooklime growing in boggy ground (the sort in which you’d wished you’d worn boots, not shoes), on the damp margins of ponds, streams and rivers and sometimes… Read more >>


Post image for Conopodium majus: Pignuts and How to Forage for them

The pignut, Conopodium majus, is one of the most palatable wild foods. The tuber can be eaten raw and is very tasty. To the uninitiated, pignuts can be hard to spot, particularly in the spring. But once you’ve been shown and know in which places to look, they are surprisingly common. Leaves appear in the spring, then… Read more >>