Foraging in June

Foraging in June can be really variable weather-wise, one day it’s hot and humid and the next day it’s damp and miserable. The summer solstice is towards the end of the month when the sun reaches its highest point, it’s an important time in the foraging calendar.

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

What to look for when Foraging in June

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


Grab them while you can! The season can be short for elderflowers but they dry really well or you can preserve them in a variety of different ways. Elder is a common and easy to ID tree/shrub that many people have growing in their gardens.

elder flower, nice shot of the flowers-forager james

Marsh Samphire

Becoming quite trendy over the last few years, it’s an easy and common plant in estuaries and tidal bays. It can be eaten raw or cooked and has an incredible salty flavour. 

Marsh Samphire low at coast


Rose bushes up and down the land fill with blooms at this time of the year. It’s a plant most people are already familiar with and the flowers of all roses are edible. If you’re a fan of Turkish delight you’re in for a treat. They’re nice added to salads or use them to flavour sugar and syrups.

dog rose, shot of the flower in early summer-forager james

Pineapple Weed

A non-native plant that’s closely related to Chamomile. All parts of the plant have a strong pineapple scent and flavour that’s great in desserts and salads. 

pineapple weed, large batch picked and ready to be dried for teas-forager james

Chicken of the Wood

If it’s been a warm year Chicken of the Woods often starts to appear in June, it’s one of the easiest mushrooms to ID and is amazing as a meat substitute. 

Chicken of the woods, nice shot of a large bracket-forager james

Recipe of the month – Elderflower syrup

This recipe is a brilliant way to use up a serious glut of elderflowers whilst preserving the flavour in a concentrated form for use throughout the entire year. I use it to flavour cheesecakes, muffins and pies or it’s great just drizzled over fresh yogurt. Or want some Elderflower Gin – add 100ml of this elderflower syrup to 1 litre gin and hey presto!

Ingredients to make about 1 litre:

  • 20 heads of elder flowers
  • 500ml boiling water
  • 750g white sugar (seems like a lot but it can be diluted after making)


  1. In a large pan bring your water to the boil and add the sugar until it fully dissolves (a minute or so)
  2. Chuck in your elderflowers and heat for a further 5 minutes (stir it regularly and well to get as much flavour out of them)
  3. Pass the lot through a sieve (or a muslin cloth if you don’t want any bits in the resulting syrup)
  4. Bottle up and enjoy

If you want to bottle up whilst the liquid is hot (it will have a longer shelf life) then I advise popping glass bottles in the oven on 100C for 15 minutes, removing whilst still hot and pouring in the syrup whilst also hot (over 90C) and putting the lid on as soon as physically possible.

Elderflower-Lemonade-Close-Up-forager james

Cooking with Foraged Produce is a Joy!

Maybe you'd like to join us for some hands-on Foraging
to help develop your larder of Wild Ingredients?

Wild Garlic and Cheese Scones

Find our Up Coming Courses here

Identification is key!

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

Find our Up coming Courses here