A Baker’s Dozen Wild Plants to Forage Before Summer Ends

Aug 12

A bonus list for “Wild, Weedy, and In Your Yard: Late Summer Foraging”

Across much of Canada, late August sits between seasons. The fields are still green, berries are ripening along woodland edges, and gardens are overflowing — but the first signs of autumn are already arriving. The mornings are cooler, the evenings arrive sooner, and many plants are reaching their peak before the year begins to turn.

Historically, this was an important season of gathering. For many Indigenous Nations, late summer brought an abundance of berries, roots, and seeds that could be eaten fresh or preserved for the months ahead. On settler farms and homesteads, August was a time of filling cellars, drying herbs, making preserves, and preparing for winter.

This overlap of abundance and preparation is what makes late summer foraging so rewarding. The plants below are found across many parts of Canada, growing in forests, fields, wetlands, gardens, and even the edges of our own yards. Some have remained part of living food traditions; others have been dismissed as weeds despite their long history as food and medicine.

A note before gathering: responsible foraging begins with identification. Always be certain of what you are harvesting, understand local regulations, and take only what you need while leaving enough behind for wildlife and future growth.

Wild Berries

#1 Saskatoon Berries

The small, dusky-purple fruit of the Saskatoon shrub has been a staple food on the Prairies for generations. Indigenous peoples have harvested Saskatoon berries for thousands of years, eating them fresh and preserving them for winter use. They were an important ingredient in pemmican — a nutrient-dense food made from dried meat, berries, and fat that could be stored and carried over long journeys.

Later, settlers incorporated Saskatoons into pies, jams, and preserves. Today, the berry remains one of the Prairie’s most beloved wild foods, with a flavour that is both familiar and distinctly tied to this landscape.

#2 Wild Raspberries

Found along forest edges, trails, old fields, and roadside margins, wild raspberries are among the easiest summer fruits to recognize and enjoy. Their sweet flavour makes them perfect for eating fresh, baking, jams, and syrups.

The leaves also have a long history of use. Indigenous and European herbal traditions both used raspberry leaf as a tea, particularly for digestive support and women’s health.

#3 Chokecherries

Raw chokecherries are intensely tart and astringent, but processing transforms them into something entirely different. Many Indigenous Nations preserved chokecherries by drying them or incorporating them into foods such as pemmican. Settler communities later made chokecherry jelly, syrups, and preserves.

The plant has also been valued traditionally for medicinal uses, including preparations made from the bark. As with many traditional remedies, knowledge varies between communities, and careful identification and preparation are essential.

#4 Elderberries

When ripe, elderberries appear as glossy clusters of deep purple-black fruit. They have long been valued across North America and Europe for syrups, wines, jams, and other preserves.

Raw elderberries and other parts of the plant contain compounds that can cause digestive upset, so they should be cooked before eating. Their tart flavour makes them especially well suited for autumn preserves and seasonal drinks.

Wild Greens

#5 Lamb’s Quarters

Often called wild spinach, lamb’s quarters thrive in disturbed soils — gardens, fields, compost areas, and other places where many people consider them a weed.

Young leaves can be eaten raw, while older leaves are best cooked like spinach. Rich in nutrients, lamb’s quarters have been gathered as a food plant by both Indigenous peoples and settlers.

#6 Purslane

Low-growing and succulent, purslane is easy to overlook despite its nutritional value. Its crisp leaves have a slightly lemony flavour and are commonly used in salads, soups, and stews around the world.

Purslane is notable for being one of the few leafy plants naturally high in omega-3 fatty acids. In hot summer weather, its refreshing texture makes it a welcome addition to seasonal meals.

#7 Wild Sorrel

Wild sorrel brings a bright, citrus-like flavour to the late-summer landscape. Its leaves have been used to add freshness to soups, sauces, and fish dishes.

Because of its vitamin C content, sorrel was historically valued as a useful plant during seasons when fresh produce was limited. Its distinctive flavour also makes it a memorable addition to wild food cooking.

Edible Flowers

#8 Goldenrod

Goldenrod is often blamed for late-summer allergies, but it is not usually responsible for hay fever. Unlike ragweed, which flowers around the same time, goldenrod is pollinated primarily by insects rather than wind.

Its bright yellow flowers have long been used in herbal traditions, including teas and seasonal preparations. The plant is one of late summer’s most recognizable signs, turning fields and roadsides gold.

#9 Fireweed Blossoms

Known for its vivid pink flowers, fireweed is one of the first plants to return after disturbances such as wildfire. Across northern landscapes, it has become a symbol of renewal and resilience.

Young shoots and flowers have been gathered traditionally, and the blossoms can be used to make colourful jellies and syrups.

#10 Wild Bergamot (Bee Balm)

Fragrant and attractive to pollinators, wild bergamot has been valued both as a food and tea plant. Indigenous peoples used preparations made from the leaves and flowers for a variety of traditional purposes, including respiratory and digestive support.

European settlers also adopted it as an herbal tea, appreciating its flavour and aromatic qualities.

Roots and Seeds

#11 Cattail Roots

Often called “nature’s supermarket,” cattails provide useful foods throughout the year. Their roots, or rhizomes, contain starch and can be processed into food.

For many Indigenous Nations, cattails were an important wetland resource, providing food as well as materials for weaving and practical uses. Because wetlands are sensitive ecosystems, harvesting should always be done carefully and sustainably.

#12 Amaranth Seeds

Amaranth may seem like a plant from faraway places, but several species grow across Canada. Some are cultivated crops, while others appear as wild plants in gardens, fields, and disturbed soils.

Wild amaranths such as redroot pigweed (Amaranthus retroflexus) have naturalized widely, while cultivated grain varieties connect Canadian gardens and farms with a much older global food history. In the Andes and Mesoamerica, amaranth was an important traditional crop alongside maize and beans.

The tiny seeds can be harvested and used similarly to grains, though collecting enough from wild plants requires patience.

The Baker’s Bonus

#13 Hawthorn Berries

Small, bright red, and often overlooked, hawthorn berries appear in hedgerows, old fencelines, and woodland edges across parts of Canada.

Their tart-sweet flavour makes them well suited for jellies, jams, syrups, and country-style wines. Hawthorn has also held a long place in traditional herbal practices in both Indigenous and European traditions.

The seeds should be removed before eating, as they contain naturally occurring compounds that are not suitable for consumption in large amounts.

As a late-summer harvest, hawthorn is a reminder that some of the most valuable foods are not always the most obvious ones.

Final Thoughts

A baker’s dozen is a small gesture of abundance — a reminder that the land often offers more than we expect when we learn how to look.

Late-summer foraging is not only about gathering food. It is about recognizing the plants that surround us, understanding the histories connected to them, and becoming more attentive to the seasonal rhythms of the places we call home.

Every plant on this list carries a story: of Indigenous knowledge, settler adaptation, survival, celebration, and connection. Learning those stories is part of learning the landscape itself.