Looking to head out foraging in the Okanagan Valley? Here are 15 of the most common wild edible plants you will likely find, organized by the season you can harvest them in.
When foraging, always be certain you can identify each plant before consuming it. If you’re new to foraging, consider reading my intro post here. Better yet, purchase a handy foraging guide (here’s my fav). And, make sure you are harvesting in an area you are allowed to that is safe from pesticides.
Finally, never take more than you need or will use, and never take all of what you see growing. Enjoy the abundance of edible flowers, plants, and leaves you will soon find!
Spring foraging
1. Dandelion
Spring kicks off with the resilient dandelion. Its tender leaves and bright flowers are perfect for salads, jelly, and teas, offering a burst of freshness after the winter months. Even the root can be used for tea!
Identification: Dandelions feature distinctive serrated leaves and bright yellow flowers. Leaves are clustered in a basal rosette, and the flowers mature into fluffy seed heads.
When to harvest: Throughout spring. Harvest flowers before going to seed.
Learn how to cook with dandelion and other edible flowers here!
2. Wild Rose
Wild roses are a stunning sign of spring, and both their petals and rose hips are edible. The flowers make delightful jelly and the rose hips are great for tea.
Identification: Wild roses are characterized by thorny stems, compound leaves, and five-petaled flowers in various hues, often with a sweet fragrance.
When to harvest: The petals of roses can be harvested in late spring. For rose hips, you will need to wait until after the first frost! Waiting until the frost ensures a sweet rose hip.
3. Stinging Nettle
As temperatures rise, encounter the nutritious stinging nettle. Once cooked, its leaves become a culinary delight, packed with vitamins and minerals. Just be careful to wear the right gear (gloves, pants, and a long-sleeved shirt), as they do in fact sting.
Identification: Nettles have toothed leaves with fine hairs that sting. Don’t worry, though, because once cooked, nettles lose their stinging properties.
When to harvest: Harvest them in March-April, before the plants have started to flower.
Summer foraging
4. Lamb’s Quarters
The young leaves of lamb’s quarters can be used in salads or you can cook them as a spinach substitute. They are rich in vitamins and minerals.
Identification: Lamb’s Quarters have diamond-shaped, toothed leaves with a powdery coating. Young plants resemble spinach.
When to harvest: Harvest them throughout summer, but know that you will need to harvest more often when the plants have gone to seed. You can also use the seed as a grain substitute.
5. Plantain
Plantain is an excellent plant. I most often use it to cure mosquito bites when out camping by chewing a leaf and placing the pumice on top of the infected area. The itch stops quickly!
Both leaves and seeds are edible. Use leaves in salads or cook them, and the seeds can be ground into a flour substitute.
Identification: Broad or narrow leaves, ribbed and veined. Often found in disturbed areas.
When to harvest: Harvest throughout summer, especially in the early months.
6. Yarrow
Not only is yarrow a great medicinal plant, but they smell absolutely incredible. Growing up we would often make little bouquets out of them, saving them to dry and keep forever.
Use both the leaves and flowers for teas.
Identification: Fern-like leaves and flat-topped clusters of small flowers. Often found in meadows and along roadsides.
When to harvest: Throughout the summer. Harvest when in full bloom
Fall foraging
7. Burdock
Burdock is a common plant with the central stalk, leaf stalks, and the roots being edible. While the root can be harvested year-round, you want to harvest first year roots as the plant is biennial.
Identification: Large, heart-shaped leaves and burr-covered seed heads.
When to harvest: Harvest burdock roots in the late fall or early winter. Peel, slice, and cook them as a vegetable.
8. Thistle
The thistle is a unique plant with spiky leaves, but they deserve to be known for more than just their prickly touch. The young leaves and stalks are edible when cooked, though the seeds are most often used for teas. As with stinging nettle, be sure to wear appropriate gear like gloves and long sleeves as the spiny stems hurt when touched.
Identification: Spiky leaves and vibrant purple or pink flowers. Young leaves and stalks are edible when cooked.
When to harvest: Harvest the seeds once the flower heads have turned white. Once you have dried the flower heads, collect the seeds to use.
9. Wild Mint
Wild mint has a delicious minty flavor, though it is less intense than the commonly grown mint varieties in gardens. It is harvested much the same way, either by taking individual leaves or pinching off the top of the stem.
Identification: Fragrant, toothed leaves, and square stems. Typically found near water sources.
When to harvest: Use leaves for teas or as a seasoning in culinary dishes or for tea.
10. Saskatoon Serviceberry
One of my favorite nature snacks is the service berry (or as I grew up calling it, the Saskatoon berry). These trees are abundant in the Okanagan valley, with the dark berries being used for jellies, pies, and other baked goods… Or eaten fresh like blueberries!
Identification: Deciduous shrub with clusters of small berries resembling blueberries.
When to harvest: Harvest them in midsummer, around the middle or end of July.
Winter foraging
11. Juniper
The beautiful evergreen juniper plant produces a beautiful gin smell. Growing up in the Okanagan we were lucky to find them everywhere, including our own backyard. The berries are used for cooking, though you must be careful to only harvest varieties that are safe for consumption.
Identification: Coniferous shrub with needle-like leaves and blue-black berries.
When to harvest: Harvest the berries in the late fall to very early winter, before the first frost. Berries can be used as a spice, and young shoots can be brewed into tea.
12. Oregon Grape
The Oregon grape offers a tart and sour winter berry for cold-weather foraging. It’s intense flavor works well in jams and syrups.
Identification: Holly-like leaves and tart, purple berries.
When to harvest: You can eat the grapes earlier in the season, though if you wait until after a frost they will be less sour and tart. That being said, they will be a bit more shrivelled and the seeds inside will be more noticeable.
Multi-season foraging
13. Fireweed
The versatile fireweed plant can be enjoyed in numerous ways, whether made into a tea, jelly, or even enjoyed as honey when bees use the nectar. You might also use the leaves in salads or cook the leaves and flowers.
Identification: Tall spikes of pink-purple flowers. Young shoots, leaves, and flowers are edible.
When to harvest: The shoots can be harvested in the spring and the blooms will be present until fall.
14. Hawthorn
The berries and young leaves of the hawthorn are edible, and can be used to make things like tinctures, ketchups, and candies.
Identification: Small, red berries and lobed leaves.
When to harvest: The leaves can be harvested in the spring and the berries in the early fall.
15. Elderberry
Elderberries are beautiful berries that need to be eaten cooked. Many people take them as daily supplements! The edible berries can be used for jams, syrups, or wines.
Identification: Clusters of small, dark berries on woody shrubs.
When to harvest: Harvest them in the end of summer and early fall.
Foraging safety
Before venturing into foraging, familiarize yourself with safe practices. Only harvest plants you can positively identify, avoid areas with pollution or pesticide use, and adhere to local regulations. Respect nature and practice sustainable foraging to ensure the longevity of these resources.
FAQs about wild edible plants
What are the best wild edibles?
There are tons of wild edibles available throughout the year, but some common ones in the Okanagan Valley of British Columbia include: Dandelion, wild rose, stinging nettle, lamb’s quarters, plantain, yarrow, burdock, thistle, wild mint, Saskatoon berries (serviceberries), juniper, Oregon grape, fireweed, hawthorn, and elderberry.
Where can I forage in the Okanagan?
You must be mindful of private property and follow local regulations. Some areas may have restrictions or be designated as protected.
Can you eat flowers in the wild?
Yes, many flowers in the wild are edible and can be a delightful addition to your culinary repertoire. However, it’s important to exercise caution and positively identify flowers before consuming them, as not all flowers are safe to eat.
What are the best resources for learning about foraging in the Okanagan?
There are plenty of local foraging guides, books, videos, and professional resources available in hard copy or virtually.
Conclusion
Foraging in the Okanagan unveils a tapestry of flavors throughout the seasons. From the early vibrancy of spring to the hardy survivors of winter, each plant offers a unique culinary experience. Embrace the adventure, connect with nature, and savor the abundance that the Okanagan wilderness provides!
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Thank you for reading. ♡
