August is a wonderful month for foraging with a wide variety of different fruit becoming available. Depending on where you live in the UK, fruit will ripen at different times and there may well be a few weeks difference between the far south of England and the north of Scotland.
Blackberries (Rubus fruticosus) are probably one of the most popular wild fruits throughout the northern temperate regions of the world. Hot summer days and fingers stained with dark purple are some of our fondest memories of this shrub. Blackberries can be used raw or made into jams, jellies, syrups and pies. We blend them into a smoothie or use them as a topping on raw cheesecakes. The young leaves and young ground shoots are also edible raw.
Elderberries (Sambucus nigra) are another firm favourite although be sure to pick the very ripe rich black fruit if you want to eat them raw. Nothing else is edible on this tree, except the elder blossom which is available earlier in the year. Mixed with apple, elderberries make a lovely jam.
Rowan berries (Sorbus aucuparia) are a stunning orange-coloured fruit and extremely popular with wild birds. They are ripening on our trees right now although it feels far too early in the year! These berries are better after the first frosts. However, you don't have to wait this long and freezing them will have the same effect. Don't forget to leave some for the birds who rely on them for food during the winter months. We often dry them in bunches and chew them as a snack but they are very tart. Don't forget the highly perfumed leaves which can be made into a lovely herbal tea.
Bilberries (Vaccinium myrtillus) are also ripening around about now. Also known as blaeberry, whortleberry and whinberry, they resemble a blueberry but with a deeper richer flavour. The fruit is edible raw and a tea can be made from the leaves. A deciduous low-growing shrub, bilberries thrive in acid soils and can be found in heath, moorland and some woodland areas.
Other fruit available at this time of year include wild strawberries (Fragaria vesca) and wild raspberries (Rubus idaeus) , both of which can be used in the same way as cultivated garden varieties. They are much smaller in size, but make up for this with a full rich flavour.
Fruit apart, there are many edible flowers and leaves around now which make a valuable addition to the salad bowl. Here are a list of a some of our favourites: fat hen (Chenopodium album) leaves, dandelion (Taraxacum officinale) leaves and flowers, common sorrel (Rumex acetosa) leaves, the stinging nettle (Urtica dioica) growing tips and leaves, hawthorn (Crataegus monogyna) leaves, dog rose (Rosa canina) flowers, dog violet (Rosa canina) leaves, cleavers (Galium aparine) growing tips and leaves, borage (Borago officinalis) leaves and flowers, gorse (Ulex europeaus) flowers, daisy (Bellis perennis) leaves and flowers, self heal (Prunella vulgaris) leaves and flowers, bistort (Polygonum bistorta) leaves, yarrow (Achillea millefolium) leaves and flowers, primrose (Primula vulgaris) leaves, chickweed (Stellaria media) leaves and flowers, garlic mustard (Alliaria officinalis or petiolata) leaves and flowers, and mallow (Malva spp) leaves and flowers.
