Bramble or Blackberry fruits. ©Lorne Gill/SNH. For information on reproduction rights contact the Scottish Natural Heritage Image Library on Tel. 01738 444177 or


Scotland’s woodlands, hedgerows, moorland and seashores hold an abundance of delicious and nutritious wild food that awaits your discovery.

Once a means of seasonal sustenance, foraging is enjoying a revival among people keen to eat fresh, seasonal and local food.

More and more people are keen to reconnect with the land and learn more about indigenous, natural food. Foraging’s popularity today may be driven in part by awareness of climate change and a desire for a low-impact lifestyle.

Responsible wild harvesting means taking only what you will use and picking carefully to have minimal impact on the plant. It’s vital that you eat only those wild plants and mushrooms that you can identify as safe for human consumption.

Plenty of delicious and nutritious wild food can be found among Scotland’s woodlands, hedgerows, moorland and seashores. Of course, which foods are ripe for picking depends on the time of year.

Foods to forage for include:

  • brambles
  • chanterelles
  • wild garlic
  • nettles
  • elderflowers
  • dandelion leaves
  • dulse
  • sweet cicely
  • sea buckthorn
  • hazelnuts
  • sloes
  • wild damsons

Foraged berries, herbs, mushrooms and edible plants are on the menu in some of Scotland’s most innovative eateries. Wild foods can yield stronger and more varied flavours, meaning there’s less need for fat and seasoning.

Taking part in a foraging course can show you:

  • what to look out for
  • what to expect in each season
  • how to harvest sustainably