Foraging for wild plants should only be done if you have a good understanding of the plants, as some may have poisonous lookalikes. Always consult a local expert or field guide for accurate identification. Here's a list of some edible wild plants commonly found in the UK:

1. Nettles (Urtica dioica): Found throughout the UK, nettles are best harvested in spring. Wear gloves to avoid being stung. Young leaves can be cooked like spinach or made into soup or tea.

2. Dandelion (Taraxacum officinale): Found in gardens, meadows, and roadsides, dandelions are available throughout the year. Leaves can be eaten raw in salads, and the roots can be roasted to make a coffee substitute.

3. Chickweed (Stellaria media): Found in gardens and fields, chickweed is available year-round, peaking in spring and summer. Eat it raw in salads or cook it like spinach.

4. Wild Garlic (Allium ursinum): Found in woodlands, wild garlic is in season from March to June. Use leaves and flowers raw in salads or cook them like spinach. The bulbs can be used like garlic.

5. Fat Hen (Chenopodium album): Found on disturbed ground, Fat Hen is in season from May to October. Use the leaves like spinach, raw or cooked.

6. Common Sorrel (Rumex acetosa): Found in grassy areas, common sorrel is available from April to November. The leaves have a lemony flavor and can be eaten raw or cooked.

7. Wood Sorrel (Oxalis acetosella): Found in woodlands, wood sorrel is in season from March to October. The leaves have a tangy, citrus flavor and can be eaten raw or cooked.

8. Common Mallow (Malva sylvestris): Found in hedgerows and roadsides, common mallow is in season from May to October. The leaves and flowers can be eaten raw or cooked.

9. Ground Elder (Aegopodium podagraria): Found in gardens and woodlands, ground elder is in season from April to June. Use the young leaves raw in salads or cook them like spinach.

10. Hogweed (Heracleum sphondylium): Found in fields and hedgerows, hogweed is in season from May to September. The young shoots and leaves can be eaten cooked. Avoid the toxic giant hogweed (Heracleum mantegazzianum).

11. Wild Asparagus (Asparagus officinalis): Found on coastal cliffs and dunes, wild asparagus is in season from April to June. The young shoots can be eaten raw or cooked.

12. Wild Leek (Allium ampeloprasum): Found in coastal areas, wild leek is in season from September to November. The leaves and bulbs can be used like leeks.

13. Sea Beet (Beta vulgaris subsp. maritima): Found on coastal cliffs and shingle beaches, sea beet is in season from April to November. The leaves can be eaten raw or cooked.

14. Sea Purslane (Atriplex portulacoides): Found on salt marshes and estuaries, sea purslane is in season from May to September. The leaves can be eaten raw or cooked.

15. Marsh Samphire (Salicornia europaea): Found on salt marshes and estuaries, marsh samphire is in season from June to September. The stems can be eaten raw, steamed, or pickled.

16. Alexander (Smyrnium olusatrum): Found on coastal cliffs and hedgerows, Alexander is in season from February to June. The young leaves, stems, and flower buds can be eaten cooked.

17. Common Hogweed (Heracleum sphondylium): Found in fields, hedgerows, and woodland edges, common hogweed is in season from May to September. Young shoots and leaves can be eaten cooked, but avoid the toxic giant hogweed (Heracleum mantegazzianum).

18. Cow Parsley (Anthriscus sylvestris): Found in hedgerows, meadows, and woodland edges, cow parsley is in season from April to June. The young leaves can be used raw in salads or cooked.

19. Sweet Cicely (Myrrhis odorata): Found in hedgerows and woodland edges, sweet cicely is in season from April to June. The leaves and seeds can be used to sweeten dishes and make teas.

20. Watercress (Nasturtium officinale): Found in streams and damp ground, watercress is in season year-round. The leaves and stems can be eaten raw in salads or cooked.

21. Wild Celery (Apium graveolens): Found in salt marshes and estuaries, wild celery is in season from July to September. The leaves and stems can be used like celery.

22. Wild Carrot (Daucus carota): Found in grasslands and coastal areas, wild carrot is in season from June to August. The young roots can be eaten cooked or raw, but beware of the poisonous hemlock (Conium maculatum).

23. Wild Parsnip (Pastinaca sativa): Found in grasslands and roadsides, wild parsnip is in season from June to August. The young roots can be eaten cooked, but be cautious of the toxic giant hogweed (Heracleum mantegazzianum).

24. Wild Radish (Raphanus raphanistrum): Found in fields and waste ground, wild radish is in season from May to October. The young leaves and seed pods can be eaten raw or cooked, and the roots can be used like radishes.

25. Wild Strawberry (Fragaria vesca): Found in woodlands and grasslands, wild strawberries are in season from June to August. The small, sweet fruits can be eaten raw.

26. Bilberry (Vaccinium myrtillus): Found in heathlands and woodlands, bilberries are in season from July to September. The berries can be eaten raw or used in pies and jams.

27. Blackberry (Rubus fruticosus): Found in hedgerows and woodlands, blackberries are in season from August to October. The berries can be eaten raw or used in pies, jams, and wines.

28. Elderberry (Sambucus nigra): Found in hedgerows and woodlands, elderberries are in season from August to September. The berries can be used to make wine, cordials, and jams. Note: raw elderberries may cause stomach upset.

29. Hawthorn (Crataegus monogyna): Found in hedgerows and woodlands, hawthorn berries are in season from September to November. The berries can be used to make jams, jellies, and wines.

30. Crab Apple (Malus sylvestris): Found in woodlands and hedgerows, crab apples are in season from September to November. The small, tart fruits can be used in jellies, jams, and cider.

31. Rowan (Sorbus aucuparia): Found in woodlands and hedgerows, rowan berries are in season from August to November. The berries can be used in jellies, jams, and wines.

32. Sloe (Prunus spinosa): Found in hedgerows and woodlands, sloes are in season from September to November. The small, tart fruits can be used to make sloe gin, jams, and jellies.

33. Rosehips (Rosa spp.): Found in hedgerows and woodlands, rosehips are in season from August to November. The fruits can be used to make syrup, tea, or jelly, but the seeds inside must be removed as they are irritant.

34. Hazelnuts (Corylus avellana): Found in woodlands and hedgerows, hazelnuts are in season from September to October. The nuts can be eaten raw or roasted, used in baking or making nut butter.

35. Beech nuts (Fagus sylvatica): Found in woodlands, beech nuts are in season from September to October. The small nuts can be eaten raw or roasted, but consume in moderation as they contain small amounts of toxins.

36. Sweet Chestnut (Castanea sativa): Found in woodlands, sweet chestnuts are in season from October to November. The nuts can be roasted, boiled, or used in baking.

37. Oak (Quercus spp.): Found in woodlands, acorns are in season from September to November. Acorns must be processed by leaching out the tannins before consumption, and can then be used to make flour, coffee substitutes, or even acorn butter.

38. Birch (Betula spp.): Found in woodlands, birch sap can be tapped in early spring. The sap can be drunk fresh, fermented into wine, or boiled down to make syrup.

39. Lime (Tilia spp.): Found in woodlands and parks, lime leaves are in season from spring to early summer. The young leaves can be eaten raw in salads or used to make tea.

40. Yarrow (Achillea millefolium): Found in grasslands and meadows, yarrow is in season from June to November. The young leaves and flowers can be used raw in salads or brewed as tea.

41. Wild Marjoram (Origanum vulgare): Found in grasslands and hedgerows, wild marjoram is in season from June to September. The leaves and flowers can be used fresh or dried as a culinary herb.

42. Gorse (Ulex europaeus): Found in heathlands and coastal areas, gorse is in season from January to June. The flowers can be used to make tea, cordials, and wine.

43. Wild Mint (Mentha spp.): Found in damp areas and riverbanks, wild mint is in season from May to October. The leaves can be used fresh or dried for tea, cooking, or making mint sauce.

44. Meadowsweet (Filipendula ulmaria): Found in meadows and damp ground, meadowsweet is in season from June to September. The flowers can be used to make cordials, tea, or flavoring for desserts.

45. Cleavers (Galium aparine): Found in hedgerows, woodlands, and waste ground, cleavers are in season from March to June. The young shoots can be eaten raw or cooked like spinach.

46. Goosegrass (Galium aparine): Found in hedgerows, woodlands, and waste ground, goosegrass is in season from March to June. The young shoots can be eaten raw or cooked like spinach.

47. Wild Chervil (Anthriscus cerefolium): Found in hedgerows and woodland edges, wild chervil is in season from April to June. The leaves can be used like parsley, raw or cooked.

48. Wild Mustard (Sinapis arvensis): Found in fields and waste ground, wild mustard is in season from April to September. The young leaves can be eaten raw or cooked, and the flowers can be used as a garnish.

49. Ground Ivy (Glechoma hederacea): Found in woodlands and hedgerows, ground ivy is in season from March to November. The young leaves can be used as a culinary herb or brewed into tea.

50. Ribwort Plantain (Plantago lanceolata): Found in grasslands and meadows, ribwort plantain is in season from April to September. The young leaves can be eaten raw or cooked.

The table below sorts these edible plants by when they come in to season: