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Foraging isn’t just for people dwelling in the countryside – the urban jungle also offers a whole host of freely available nutritious foods if you know where to look! From sweet berries to hearty greens, many edible plants thrive in city environments, waiting to be harvested for your culinary pleasure.
If you’re new to foraging, it’s crucial to remember that proper identification is essential before consuming anything harvested from the wild. Some plants can be easily confused with poisonous varieties that can pose serious health risks. If you’re keen to explore the bounty that nature has to offer, consider enrolling in an urban foraging course where you will learn how to identify edible plants, harvest responsibly, and prepare your foraged finds.
To get you started on your foraging adventures, we’ve created a list of urban survival foods that can be foraged in most city environments. Let’s take a look!
1. Blackberries
Blackberries grow wild in abandoned yards, gardens, and urban parks and can be found during late summer and early fall. These delicious berries can be eaten fresh or used in pies, jams, or jellies. Be cautious of thorns while foraging!
2. Wild Radish
Wild radishes commonly grow in disturbed soil and along roadsides. Both the leaves and roots of wild radish are edible, adding a peppery flavor to salads or cooked dishes. Large roots can be quite woody so pick smaller plants if possible.
3. Dewberries
Thorny dewberry vines grow horizontally along abandoned ground, producing their sweet dark berries in late spring to early summer. Dewberries are great for eating fresh or in jams and preserves.
4. Hazelnuts
Hazel trees are commonly grown in urban parks and gardens, with their delicious nuts left to fall on the ground. Hazelnuts mature in late summer to fall and can be eaten raw, roasted, or ground into flour.
5. Wild Asparagus
Wild asparagus grows in open areas in full sun, so look for this delicacy along grassy roadsides and urban parks. The young shoots of this plant can be eaten raw or cooked, similar to cultivated asparagus.
6. Dandelions
Often regarded as a weed, dandelions are commonly found in lawns and fields and are available year-round. The leaves, flowers, and roots of dandelions are all edible and are packed full of essential vitamins. Make sure to only forage for dandelions in areas that have not been sprayed with herbicides.
7. Burdock Root
The roots of the burdock plant are an excellent source of slow-release carbohydrates and are most commonly eaten in soups and stir-fries. This deep-rooted plant can be found on roadsides and is harvested in fall or spring.
8. Chickweed
Chickweed is a common garden weed that deserves more credit – the crisp leaves are packed full of nutrients and can be used in salads or as a cooked leafy green. Chickens also adore chickweed, so make sure your flock gets a little taste too!
9. Pecans
Found in urban parklands in southern regions, pecans are harvested in the fall and are a great source of protein and healthy oils. Pecans are popular for snacking and in baking and are delicious raw or toasted.
10. Rose Hips
Rose hips are a soft red seedpod that forms when the plant has finished flowering. Found on wild rose bushes, rose hips ripen in late summer to fall. The fruit is rich in vitamin C and antioxidants and can be used in teas, jams, and jellies.
11. Wild Strawberries
Wild strawberries are tiny compared to their cultivated counterparts but are packed full of rich, sweet flavor. Look for wild strawberries from late spring to summer in abandoned areas and urban parks.
12. Stinging Nettle
Make sure to wear gloves when foraging for this edible plant! Stinging nettles are found in damp, shaded areas and are best harvested in spring before flowering. Once cooked, the leaves lose their sting and can be used in soups, teas, or pesto.
13. Crabapples
Crabapples are hardy little fruit trees that are often found in urban areas and along roadsides. These tart apples ripen in late summer to fall and are normally made into jams and jellies.
14. Watercress
Finding wild watercress is a true delight, and the ideal foraging spots for this delicacy are often a closely guarded secret! Watercress grows in shallow, slow-moving water and is available year-round. Peppery watercress leaves can be eaten raw in salads or cooked in soups.
15. Elderberries
Elder trees quickly colonize abandoned land, particularly in shaded, damp corners. The berries ripen in late summer – raw elderberries can be toxic, so always cook before consuming. Elderberry syrup is a delicious and nutrient-packed cordial that is high in immune-boosting antioxidants.
16. Mulberries
Mulberry trees frequently grow in urban areas and parks, with ripe fruit available in late spring to summer. Sweet and juicy, mulberries can be eaten fresh or used in desserts. Be mindful of the staining they can cause!
17. Clovers
Clover is not only edible but is also thought to have impressive health-boosting properties. The leaves and flowers of this common lawn weed are edible and are often added to salads and teas for their antioxidant and anti-inflammatory effects. Avoid eating clover if you suffer from hay fever as you may be sensitive to this plant.
18. Garlic Mustard
Garlic mustard is considered to be an invasive plant in some states, so you’re doing everyone a favor by foraging for this tasty wild edible! Best harvested in spring, both the leaves and seeds are edible and can be used in salads or pesto. Look for garlic mustard in shady areas and along roadsides.
19. Persimmons
Persimmons are often found growing wild in wooded areas and along roadsides. These sweet fruits ripen in the fall and can be eaten fresh, dried, or used in baking.
20. Violets
The leaves and flowers of violets are edible and have a mild, sweet flavor that works well in salads or as a garnish. Look for violets in early spring in lawns, gardens, and woodland areas.
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Kate Chalmers
Kate is a passionate gardener who has a keen interest in all things related to homesteading and sustainability. She resides in Portugal with her husband and menagerie of animals and has over 15 years of experience in the UK veterinary industry. In 2020, Kate and her husband took on a dilapidated Portuguese house and abandoned olive grove, turning it into an abundant food forest and home for nature.
Life on the homestead is never the same from one day to the next, and Kate has mastered many skills that she is keen to pass on to anyone with an interest in becoming more self-sufficient. Kate believes that living a sustainable lifestyle is the key to happiness and fulfillment and that everyone can make simple changes that connect us back to nature and reduce our impact on the planet.
