Here are 20 common edible wild plants that you can often find growing in the wild:
Dandelion (Taraxacum officinale) – Leaves, flowers, and roots are edible and can be used in salads, teas, or cooked.
Chickweed (Stellaria media) – The leaves and stems can be eaten raw or cooked, commonly used in salads.
Wild Garlic (Allium ursinum) – The leaves, flowers, and bulbs are edible with a garlic-like flavor.
Stinging Nettle (Urtica dioica) – When cooked, the leaves lose their sting and can be used in soups or teas.
Wood Sorrel (Oxalis acetosella) – The leaves have a sour, lemony flavor and can be eaten raw or cooked.
Clover (Trifolium spp.) – Both the leaves and flowers are edible and can be eaten raw or brewed into tea.
Purslane (Portulaca oleracea) – Leaves and stems are rich in omega-3s and can be eaten raw in salads or cooked.
Plantain (Plantago major) – The young leaves can be eaten raw or cooked, and the seeds can be used as a flour substitute.
Shepherd’s Purse (Capsella bursa-pastoris) – Leaves, stems, and seeds are edible, often used in salads or stir-fries.
Wild Mustard (Brassica spp.) – Leaves, flowers, and seeds are edible, offering a sharp, mustard-like flavor.
Wild Asparagus (Asparagus officinalis) – The young shoots can be harvested and cooked just like cultivated asparagus.
Lamb’s Quarters (Chenopodium album) – The leaves can be used similarly to spinach, either raw or cooked.
Wild Raspberry (Rubus idaeus) – Both the berries and the young shoots are edible.
Cattail (Typha latifolia) – Roots, shoots, and pollen can be eaten. The young shoots, often called “cattail hearts,” are tender and tasty.
Burdock (Arctium lappa) – The roots are edible and can be boiled or fried, similar to carrots.
Wild Strawberry (Fragaria vesca) – The berries are small but flavorful, and the leaves can be used in tea.
Elderberry (Sambucus nigra) – Berries (cooked) and flowers are edible, often made into syrups, jellies, or teas.
Hickory Nuts (Carya spp.) – The nuts are edible and can be eaten raw or roasted.
Acorns (Quercus spp.) – After leaching out the tannins, acorns can be ground into flour or eaten roasted.
Sassafras (Sassafras albidum) – The young leaves can be dried and ground to make filé powder for thickening soups, and the roots can be used for tea.
When foraging, always be sure to correctly identify the plant and check if it’s safe to consume. Some wild plants have toxic lookalikes.