Here are some of the wild edible plants that can be found in the British Isles in July. The links will take you to more detailed information about the plants. Happy eating!
Stinging nettles (Urtica dioica)
Eat 'em while you can. These little beauties are super healthy and free for the taking. Remember the darker and more purple coloured plants are stronger in flavour. Use the lighter coloured leaves and tops if you can. Cut down at base level and use as a cut-and-come-again plant. Use it like spinach and you can't go wrong. We also like it raw in smoothies.
Chickweed (Stellaria media)
Chickweed is great for salads. If the stem is a bit stringy, just strip off the leaves. Otherwise use a pair of scissors and cut the young plants at base level (like cutting mustard and cress) or pick off the growing tops of the older plants. It is very mild tasting and a good substitute for lettuce.
Smooth sow thistle (Sonchus oleraceus)
This is another bland tasting leaf which is good for salads. It is slightly crunchy and one of our favourites. We tend to leave the whole plant and just pull off the large leaves as and when we need them.
Daisy (Bellis perennis)
Daisies can be found in garden lawns. They are easily identifiable with their spoon shaped leaves and pretty yellow and white flowers. We use the lemon-flavoured leaves and whole flowers in salads.
Dandelion (Taraxacum officinale)
Another easily identifiable plant, the ubiquitous dandelion can be found everywhere. Use the leaves and yellow petals in salads. The roots can be dry roasted to make dandelion coffee.
Wild raspberry (Rubus idaeus)
We are awash with wild raspberries this year. They are bigger than last year and extra juicy. They seem to have really liked the dry hot spell. Use as you would the cultivated fruit. Wild strawberries (Fragaria vesca) are also available.
Others
Common mallow (Malva sylvestris) or musk mallow (M. moschata), fat hen (Chenopodium album), yarrow (Achillea millefolium) and chanterelle mushrooms (Cantharellus cibarius).
Stinging nettles (Urtica dioica)
Eat 'em while you can. These little beauties are super healthy and free for the taking. Remember the darker and more purple coloured plants are stronger in flavour. Use the lighter coloured leaves and tops if you can. Cut down at base level and use as a cut-and-come-again plant. Use it like spinach and you can't go wrong. We also like it raw in smoothies.
Chickweed (Stellaria media)
Chickweed is great for salads. If the stem is a bit stringy, just strip off the leaves. Otherwise use a pair of scissors and cut the young plants at base level (like cutting mustard and cress) or pick off the growing tops of the older plants. It is very mild tasting and a good substitute for lettuce.
Smooth sow thistle (Sonchus oleraceus)
This is another bland tasting leaf which is good for salads. It is slightly crunchy and one of our favourites. We tend to leave the whole plant and just pull off the large leaves as and when we need them.
Daisy (Bellis perennis)
Daisies can be found in garden lawns. They are easily identifiable with their spoon shaped leaves and pretty yellow and white flowers. We use the lemon-flavoured leaves and whole flowers in salads.
Dandelion (Taraxacum officinale)
Another easily identifiable plant, the ubiquitous dandelion can be found everywhere. Use the leaves and yellow petals in salads. The roots can be dry roasted to make dandelion coffee.
Wild raspberry (Rubus idaeus)
We are awash with wild raspberries this year. They are bigger than last year and extra juicy. They seem to have really liked the dry hot spell. Use as you would the cultivated fruit. Wild strawberries (Fragaria vesca) are also available.
Others
Common mallow (Malva sylvestris) or musk mallow (M. moschata), fat hen (Chenopodium album), yarrow (Achillea millefolium) and chanterelle mushrooms (Cantharellus cibarius).
