This guide looks at 10 of Britain's most delicious edible plants, berries and mushrooms, all found in August.
To stay safe while foraging, make sure you're confident with species identification and do not eat anything unless you are sure it is safe. It's also important to leave plenty of food for foraging animals such as birds and mice.
Blackberries are a foraging favourite and have been collected for hundreds of years. Found on bramble bushes in late July, August and September, their berries are black when ripe and are tasty raw or cooked (crumbles or jam are a great start). Brambles grow almost anywhere and can be identified by their thorns and small white flowers. To avoid mistaking an unripe blackberry for a raspberry, check the fruit's inside; blackberries have a core, while raspberries are hollow. The best blackberries are often found in direct sunlight and pull easily off the branch.
- Learn more out about blackberries, including where to find them and how to cook them, here
- Use your best blackberries to make some fruity jam
- Blackberries and apples are a perfect pair for a crumble
Abandoned orchards are a great place to pick apples for all sorts of recipes, depending on the type you pick. Trees can grow anywhere from fields to the sides of roads where cores have been discarded. Eat the sweeter apples straight from the tree, while the more sour tasting fruits are perfect for baking.
- Bake a wholesome apple pie with BBC Good Food
- Combine with a variety of fruits and spices to make homemade apple cider
Ripe hazelnuts can be hard to find due to their popularity with squirrels, so why not pick the greener nuts and ripen them yourself in a warm, dry cupboard? Hazelnut tree leaves have rounded leaves with pointed tips and are soft to touch due to the tiny hairs that cover them. The hazelnuts grown in leafy husks and can be eaten raw after removing the outer shell or roasted in the oven.
- Combine hazelnuts with other simple ingredients to make a classic cake
- Enhance your hummus with a nutty flavour in this recipe from Babble
4. Hedgehog mushrooms
Perfect sautéed in butter or oil, hedgehog mushrooms are a tasty find in wet, woodland areas and can be identified by their large caps (up to 20cm-wide). They are pale and creamy coloured, with small spines underneath, similar to the terracotta hedgehog mushroom, which is also edible and makes a great addition to a risotto. Hedgehog mushrooms have a sweet, nutty taste and can be found in August though to November.
- Learn more about identifying hedgehog mushrooms and other edible fungi
- Hedgehog mushrooms can be cooked with parsley, thyme and chives to make a simple but delicious addition to your meal
- Cook a spelt & wild mushroom risotto with BBC Good Food
5. Sheep Sorrel
To some gardeners, sorrel and other dock species are a perennial pest, growing in acidic borders and lawns. But sheep sorrel is great tossed in salads and its arrow-shaped leaves give any dish a tangy twist. Find this species growing in grasslands and identify it by its reddish-green flower clusters. It shouldn't be hard to find as it is plentiful in both the town and countryside.
- Seasonal salmon fillets with sauce made from foraged sorrel
- Sorrel tastes great with mushrooms and other ingredients
Similar to blackberries, elderberries are used for jams and crumbles but you can also make liquor and syrups from the sweet and juicy berries. Raw berries are mildly toxic and slightly bitter so make sure to cook them. Elder trees are small with feathered leaves that grow in opposite pairs with a single leave at the tip. Found in hedgerows, the berries are dark purple to black and form in clusters. To pick them quicker, use a fork to pull multiple off at a time.
- Learn more about elderflowers
- For more on picking and cooking elderberries, visit BBC Good Food for plenty of delicious recipes
- Elder trees are also useful in June – use their flowers to make fresh, summery cordials
Mint is a flavoursome favourite and there are many varieties native to Europe as well as many hybridised species. Mint likes moisture so grows in low, open areas. Identify it by its strong aroma, or its squared stem and slightly hairy leaves. Once foraged, mint can be eaten fresh or frozen and then used in a huge variety of recipes including teas and relishes.
- Follow this recipe for a refreshing mint tea
- Make the most of your mint in salad dressings, soups and sauces
Although dandelions are most prominent in May and June, they continue to pop up throughout summer. These colourful blooms can cause gardeners a lot of grief, sprouting persistently in herb gardens and vegetable patches – so foraging them is good on two levels. Used traditionally for herbal remedies, dandelions contain all kinds of minerals and are rich in vitamins. Their large yellow heads make them an easy find and they can be used in salads or pesto and pair well with goats cheese, all the while, aiding digesting and kidney function.
- Get creative and make unusual dishes with your dandelions
- Learn about foraging dandelions and how to use them in your kitchen
9. Sea Buckthorn
Used by Ancient Greeks for its medicinal properties, buckthorn berries treat skin conditions such as eczema and dermatitis and are used in many cosmetic products. The eye-catching berries are filled with vitamin C and can be found in August through to the New Year. Not only are they filled with antioxidants, they are also bursting with flavour and are found mainly by the coast, but also more inland. They grow on thorny bushes and have a silvery effect to their leaves. Vinegar can be infused with the berries, which preserves their medicinal properties, and they also make a good addition to beverages such as buck's fizz, adding an extra kick with their slightly sour taste.
- Pour a glass of sea buck's fizz using this recipe
- Sea buckthorn sorbet is a real crowd-pleaser, learn how to turn your foraging finds into first-class deserts
To find primroses don't tend to grow in the shade, so look in meadows and dunes and other areas with direct sunlight. Once picked, you can eat the roots, stems, leaves and petals of the primrose for its healing oils, vitamins and minerals. Primroses are known to aid the function of the immune system and are a native species of North America. Their pretty petals (more likely to be found in spring) can brighten up a salad and their fleshy roots bring the crunch.
- Learn how to prepare primroses and extract oil for salad dressings
- Use the flowers you forage to make food too pretty to eat
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