Foraging in August

Traditionally the first of August marks Lammas day which signals the start of the harvest season which is perfect for foraging in August. The Anglo-Saxon name for August was Vueod-Monath which means weed month, as this is the time when they grow most abundantly, making it a particularly good month for foraging, gathering and preserving.

So what can you forage in August? Here are our top five picks for the month.

What to look for when Foraging in August

You can click on the species below to be taken to our full identification guides for each one; 


A common tree in the UK, that’s loved by foragers and squirrels alike. The nuts have to be picked slightly unripe as they will be taken by the local squirrels overwise. They can be used ‘green’ or left in a dark place for a couple of weeks to ripen. 

Hazel, Nuts on a Tree in early autumn-forager James


A very beginner friendly plant that most of us are familiar with. Packed full of vitamins and minerals they really are a ‘superfood’. Folklore says that blackberries should not be picked after Old Michaelmas Day (11 October) as the devil has made them unfit to eat by spitting or fouling on them, so get them while they’re still good.


Again very beginner friendly, if it looks like an apple it’s an apple, although whether it’s one that’s sweet enough to eat straight from the tree is down to your personal taste buds. The true crab apple is getting harder to find, most you’ll come across in the wild are technically feral having grown from the discarded cores of cultivated varieties.

Apple, ripe and ready to pick-


One of my favourite wild mushrooms, they tend to start fruiting in August. As well as being one of the tastiest it’s also one of the easiest to ID. Unlike many wild mushrooms they can be eaten raw or cooked and the flavour becomes even more intense when they are dried.

Cep, cep or porcini in situ-

Sea Purslane

A lovely and common coastal plant, it’s available most of the year but in August the flowers and seeds are at their best. Add them to Asian style soups and stews for an amazing salty/umami pop of flavour. Normally found on mudflats and estuaries, there’s very little that you could confuse it with.

Sea Purslane, shot of the plant growing in summer-forager James

Recipe for Foraging in August

Wild Mushroom & Wild Greens Chickpea Frittata

A vegan frittata packed full of delicious wild garlic and wild mushrooms, it is great for summertime picnics and lunches! The recipe is pretty flexible and you can include any wild greens or mushrooms that you have available.


  • 250g cup chickpea (gram) flour
  • 2 tablespoons nutritional yeast
  • 2 teaspoons lacto-fermented wild garlic  (or 1 teaspoon garlic powder)
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt 
  • A couple of springs of wild marjoram or thyme  (or other herbs of choice)  
  • 75ml water
  • 1 onion (or 3-4 spring onions), chopped
  • 200g fresh wild mushrooms, roughly chopped
  • A handful of dried porcini mushrooms, soaked in boiling water for ~20 mins, then chopped
  • A couple of handfuls of wild greens (e.g. dandelion leaves, fat hen, chickweed, garlic mustard)


  1. Preheat oven to 180°C/Gas 4 and lightly grease or line a shallow loaf or pie tin
  2. In a large bowl, mix the chickpea flour, nutritional yeast, garlic, baking powder and salt.
  3. Slowly whisk in water until combined and smooth. Add the fresh (or dried) herbs. 
  4. Heat olive oil in a large frying pan to a medium-high heat. Add the onion/spring onion and stir fry for 4 to 5 minutes until softened. 
  5. Add the chopped mushrooms, and allow to cook for a further 5 minutes until softened
  6. Finally add the wild greens and cook briefly to allow to wilt (~1 minute)
  7. Remove from heat and stir into the chickpea batter.
  8. Pour into the prepared baking dish and bake in a preheated oven for 25 to 30 minutes until set in center and slightly browned on top.
  9. Remove from the oven, allow to cool in tin for about 10 minutes on a cooling rack then turn out (using a knife if needed). Serve warm, room temperature or chilled. 

That Sums up Foraging in August

Through this piece we’ve taken a deep dive into the wonders of Foraging in August, we’ve looked at some of the wild edible ingredients you’re most likely to find and how to identify them along with my favourite recipe for August.


Enjoy and Happy Foraging

Identification is key!

Maybe you'd like to join us for some hands-on Foraging?

Find our Up coming Courses here