Discover and safely forage a wild edible in June. Learn to identify, harvest, and prepare it sustainably. It could be from the coast or inland. Before you do…

• Know before you pick – Never eat anything unless you're 100% sure it's safe.
• Leave no trace – Take only what you need, leave plenty for wildlife.
• Avoid protected sites – Check local by-laws and avoid SSSIs.
• Use a foraging guidebook/app for extra help

Here’s some examples you could look for:

• Elderflower – find in hedgerows, woodland edges, countryside lanes with a creamy-white flower heads to make cordial or syrup, add to pancakes or infuse in gin. Avoid flowers near roads.
• Wild Garlic – find in damp woodlands, near streams. It has broad green leaves, strong garlicky smell and white star flowers. Use in pesto, stir into risotto, or add to salads and butter. Never confuse with poisonous lily of the valley.
• Sea Lettuce - attached to rocks in clean tidal zones. Bright green, thin sheets like tissue paper, rinse and dry for seaweed crisps or stir into miso soup. Only collect from clean, unpolluted waters and rinse thoroughly.
• Wild Strawberries – find in sunny banks, forest paths, edges of meadows. Tiny fruits, low growing with white flowers. Eat fresh with yoghurt or cream
• Wild tea - pick mint or nettles from green spaces, try to avoid places near the pathwayss where dogs might have been walked 
• Chicken of the Woods (Fungi) - On trunks of oak, beech, or chestnut trees (May–July). Bright yellow-orange shelves, soft texture. Cook thoroughly, often used as a veggie chicken substitute. Avoid from yew trees – may be toxic.