There is something wonderfully rewarding about foraging in August. The hedgerows are heavy with fruit, woodland edges are beginning to offer their treasures, and country footpaths become nature’s own pantry. High summer has ripened many of the plants that first emerged in spring, rewarding patient foragers with an abundance of flavours that have been enjoyed for centuries.
Foraging is about far more than gathering free food. It encourages us to slow our pace, notice the changing landscape and reconnect with the seasons. A familiar footpath suddenly becomes filled with possibility, while an afternoon walk offers the chance to discover ingredients that simply cannot be found on supermarket shelves.
August is one of England’s richest months for wild food, but it also comes with responsibility. Always forage sustainably, taking only what you need and leaving plenty for wildlife and other foragers. Never pick from protected sites, roadsides or land without permission, and only harvest plants you can identify with complete confidence.
Here are eight wonderful ingredients to look out for this August.
Blackberries
No fruit is more closely associated with the British countryside than the blackberry. By August, hedgerows across England are laden with glossy black berries, inviting walkers to pause and fill a basket along the way.
Blackberries have been gathered for thousands of years and feature prominently in British folklore. It was once believed they should only be picked before Michaelmas in late September, when legend claimed the devil had cursed the remaining fruit after being cast from heaven. Whether you believe the tale or not, the berries are certainly at their sweetest during August.
Rich in vitamin C, vitamin K, manganese and antioxidants, blackberries are both delicious and highly nutritious.
Try them in:
- Blackberry and apple crumble
- Homemade jam
- Fruit fool with whipped cream
- Breakfast porridge
- Freshly baked muffins
Recipe: Blackberry & Apple Crumble
Serves 6
Ingredients
For the filling
- 500g fresh blackberries
- 3 Bramley apples, peeled and sliced
- 75g caster sugar
For the crumble
- 200g plain flour
- 100g cold butter
- 75g light brown sugar
- 50g rolled oats
Method
Preheat the oven to 180°C (160°C fan).
Place the apples and blackberries into a baking dish and sprinkle over the sugar.
Rub the butter into the flour until it resembles breadcrumbs before stirring through the sugar and oats.
Scatter over the fruit and bake for around 40 minutes until golden and bubbling. Serve warm with custard or thick cream.
Elderberries
Clusters of tiny dark elderberries begin ripening towards the end of August, replacing the creamy elderflowers that filled the hedgerows earlier in the summer.
For centuries, the elder tree has occupied a special place in British folklore. It was often believed to be protected by the mysterious Elder Mother, and cutting down an elder without permission was thought to bring bad luck. Despite the myths, its berries have long been prized for syrups, wines and preserves.
Elderberries are naturally rich in vitamin C and anthocyanins, although they should always be cooked before eating, as raw berries can cause stomach upset.
Try them in:
- Elderberry syrup
- Homemade jelly
- Autumn cordials
- Rich fruit pies
Hazelnuts
By late August, hazelnuts begin appearing in their green leafy husks, although many are best left until early autumn to fully mature.
Hazel has long symbolised wisdom and inspiration in Celtic folklore, while hazel rods were once believed to possess magical qualities. Coppiced hazel has also played an important role in traditional English woodland management for centuries.
Hazelnuts are packed with healthy fats, vitamin E, magnesium and protein.
Try them in:
- Toasted over salads
- Homemade granola
- Nut roasts
- Cakes and biscuits
Wild Damsons
Hidden amongst hedgerows and old field boundaries, wild damsons begin ripening in August. Smaller and sharper than cultivated plums, they reward patient cooks with exceptional flavour.
Damsons arrived in Britain with the Romans and have been used for generations in preserves, puddings and country wines.
They contain vitamin C, potassium and valuable dietary fibre.
Try them in:
- Damson gin
- Crumbles
- Chutney
- Jam
Recipe: Spiced Damson Jam
Makes approximately 4 jars
Ingredients
- 1kg ripe damsons
- 700g granulated sugar
- Juice of one lemon
- 1 cinnamon stick
Method
Wash the fruit and place into a large saucepan with the lemon juice and cinnamon.
Cook gently until the fruit softens before removing the stones.
Add the sugar and stir until dissolved.
Bring to a rolling boil for around 10 minutes until setting point is reached.
Pour into sterilised jars while still hot.
Crab Apples
Small, colourful crab apples brighten hedgerows and woodland edges throughout late summer.
Although too sharp for eating raw, these tiny fruits have been used for centuries to make beautifully clear jellies that accompany roast meats and cheeses.
They are rich in vitamin C and natural pectin, making them ideal for preserving.
Try them in:
- Crab apple jelly
- Chutneys
- Homemade cider
- Fruit cheeses
Rosehips
Bright orange and crimson rosehips begin colouring the hedgerows as summer slowly gives way to autumn.
During the Second World War, children were encouraged to collect rosehips to make vitamin-rich syrup when imported citrus fruits were scarce.
Rosehips contain exceptionally high levels of vitamin C alongside vitamins A and E.
Try them in:
- Rosehip syrup
- Herbal tea
- Jelly
- Fruit cordial
Wild Fennel
Growing along coastal paths and dry banks, wild fennel fills the air with its unmistakable aniseed fragrance during August.
The Romans valued fennel both as a food and a medicinal herb, believing it promoted strength and longevity.
It contains vitamin C, potassium and aromatic oils that aid digestion.
Try it in:
- Roasted fish dishes
- Potato salads
- Pickles
- Homemade herb butter
Recipe: Lemon & Wild Fennel Butter
Serves 6
Ingredients
- 100g softened salted butter
- 2 tbsp finely chopped wild fennel fronds
- Zest of one lemon
- Black pepper
Method
Mix all the ingredients together until well combined.
Roll into a log using greaseproof paper and chill until firm.
Slice over grilled fish, steamed new potatoes or seasonal vegetables.
Meadowsweet
Creamy clusters of meadowsweet flowers continue blooming in damp meadows and riverbanks throughout August.
Known as the ‘Queen of the Meadow’, this fragrant wildflower was once scattered across medieval floors to perfume homes and was highly prized for flavouring mead.
Meadowsweet contains natural salicylates, compounds related to aspirin, giving it a long history in traditional herbal medicine.
Only gather flowers from clean locations and in moderation.
Try it in:
- Infused cream
- Summer panna cotta
- Herbal tea
- Homemade cordial
Recipe: Meadowsweet Panna Cotta
Serves 4
Ingredients
- 300ml double cream
- 200ml whole milk
- 40g caster sugar
- 6 fresh meadowsweet flower heads
- 2 gelatine leaves
Method
Warm the cream, milk and sugar gently before adding the meadowsweet flowers.
Leave to infuse for 30 minutes, then strain.
Soften the gelatine in cold water before stirring into the warm cream until dissolved.
Pour into ramekins and chill for at least four hours.
Serve with fresh blackberries or raspberries.
A Walk Worth Taking
Foraging is one of the simplest ways to experience the changing seasons. It encourages us to look more closely at familiar places, discovering beauty and abundance in hedgerows, woodland rides and country lanes that might otherwise pass unnoticed.
August is a month of generosity. Baskets begin to fill with fruit, herbs scent the warm air, and the first signs of autumn quietly emerge amongst the leaves. Whether you return home with a handful of blackberries for a crumble, fragrant fennel for supper or simply a deeper appreciation of England’s countryside, every foraging walk offers a reminder that nature’s harvest is as much about the journey as the ingredients themselves.
Above all, forage thoughtfully, leave plenty for wildlife and future generations, and enjoy the quiet satisfaction of bringing a little of the countryside to your table.
Further Reading: The Art of Foraging: Discovering Nature’s Larder, Discover Nature’s Bounty Foraging for Food and Fun,
Inspiration: Instagram, TikTok, Threads, Pinterest, Twitter, BlueSky