Plant List

Aquilegia vulgaris (Columbine)

While many sources mention that the flowers of Aquilegia vulgaris are edible other species are not so caution should be used when consuming this plant limiting consumption to a few flowers in a salad.

Actinidia arguta 'Geneva' (Hardy Kiwi)

The small, smooth-skinned fruits are edible and can be eaten raw. They are similar in taste to the common kiwi but are smaller and can be eaten whole without peeling.

Akebia quinata (Chocolate Vine)

The gelatinous pulp inside the fruit is edible and has a sweet flavor. However, the rind is bitter and typically not consumed.

Allium schoenoprasum (Chives)

Both the leaves and flowers are edible. The leaves have a mild onion flavor and are commonly used as a herb in salads, soups, and other dishes. The flowers can be used as a garnish.

Allium ursinum (Wild Garlic)

The leaves, flowers, and bulbs are all edible. The leaves have a strong garlic flavor and can be used in salads, pesto, or as a seasoning. The flowers are also edible and can be used as a garnish.

Amelanchier alnifolia 'Obelisk' (Serviceberry)

The small, sweet berries are edible and can be eaten raw or used in jams, jellies, and desserts.

Aronia arbutifolia 'Brilliant' (Red Chokeberry)

The berries are edible but very astringent when raw. They are often used in jams, jellies, and juices, usually with added sweeteners.

Berberis darwinii (Darwin's Barberry)

The small, dark blue berries are edible and have a sharp, acidic flavor. They can be eaten raw or used to make jams and jellies.

Borago officinalis (Borage)

The leaves and flowers are edible. The leaves have a cucumber-like flavor and can be used in salads or as a garnish. The blue flowers are also edible and often used to decorate dishes and drinks.

Camassia

Caution: Only certain species have edible bulbs, and proper identification is crucial. The bulbs of edible species must be cooked properly before eating and have a sweet, chestnut-like flavor.

Cornus canadensis (Bunchberry)

The bright red berries are edible and have a mild, slightly sweet flavor. They can be eaten raw or used in jams and jellies.

Cornus mas (Cornelian Cherry)

The small, red fruits are edible and have a tart flavor. They can be eaten raw when fully ripe or used to make jams, jellies, and sauces.

Corylus avellana (Hazel)

Both the leaves and nuts of this common tree are edible.  The leaves can be bitter raw and are made more edible by cooking

Cynara cardunculus (Cardoon)

The blanched leaf stalks and immature flower buds are edible. The stalks have an artichoke-like flavor and are traditionally used in Mediterranean cuisine.

Dwarf Beans (Phaseolus vulgaris)

The immature pods are commonly eaten as green beans, while the mature seeds can be dried and used in various dishes.

Elaeagnus ebbingei (Silverberry)

The fruits of this evergreen shrub are said to have a rich sweet flavour.  The seeds are also edible but have a hairy shell that needs to be removed before eating.

Filipendula ulmaria (Meadowsweet)

The flowers and leaves are used to flavor teas, wines, and vinegars. The flowers have a sweet, almond-like aroma.

Foeniculum vulgare 'Purpureum' (Bronze Fennel)

All parts are edible. The leaves have a mild anise flavor and are used in salads and as garnishes. The seeds are used as a spice, and the bulbs can be eaten raw or cooked.

Juniperus communis

Junipers are one of our native conifers.  The edible berries flavour gin but can also be used as flavouring in savoury dishes.

Malus domestica 'Gala' (Apple)

The fruits are widely consumed fresh, cooked, or juiced. They are also used in baking, cider production, and various culinary applications.

Hemerocallis citrina (Citron Daylily)

The flowers, flower buds, and young shoots are edible. The buds and flowers can be eaten raw or cooked, often used in salads or stir-fries.

Hesperis matronalis

Young leaves can be eaten raw or cooked while the flower add an interesting spicy flavour to salads. Rich in vitamin C

Hosta sieboldiana

Young shoots and leaves are edible and can be cooked like asparagus or used in salads.

Humulus lupulus (Common Hop)

Young shoots are edible and can be cooked like asparagus. The female flowers (cones) are used to flavor beer.

Laurus nobilis (Bay Laurel)

The leaves are used as a flavoring agent in cooking, imparting a distinct aroma to dishes.

Lonicera caerulea 'Eisbar' (Haskap)

The berries are edible, sweet, and tart, often used in jams, jellies, and desserts.

Mahonia japonica (Oregon Grape)

The berries are edible but very tart; they are often used in jellies, wines, or as a flavoring.

Matteuccia struthiopteris (Ostrich Fern)

The young, coiled fronds, known as fiddleheads, are edible when cooked and have a flavor similar to asparagus.

Melissa officinalis (Lemon Balm)

Leaves are used to flavor teas, salads, and dishes, imparting a mild lemon aroma and flavor.

Mentha x piperata (Black Peppermint)

Strongly aromatic foliage can be added to sweet dishes for a distinctive minty flavour or added to hot water to make a refreshing mint tea.

Mespilus germanica (Medlar)

The fruit is edible when bletted (allowed to soften after frost) and has a unique, sweet flavor, often used in jellies and desserts.

Mysotis sylvatica (Forget me Not)

The flowers of forget-me-not are edible and can be used to garnish salads or cakes. The have a mild sweet taste.

Nepeta × faassenii (Catmint)

While primarily grown as an ornamental and for its effects on cats, the leaves have a minty flavour and can be used in salads or to make herbal teas.

Origanum vulgare 'Roseum' (Oregano)

Leaves are used as a culinary herb, imparting a warm, aromatic flavor to dishes.

Oxalis acetosella (Wood Sorrel)

Leaves have a sharp, lemony flavor and can be eaten raw in salads or used as a garnish. Contains oxalic acid; consume in moderation.

Oxalis adenophylla (Silver Shamrock)

The flowers, leaves and roots can be eaten in moderation.

Primula vulgaris (Primrose)

Flowers and leaves are edible; flowers can be used in salads or as a garnish, and leaves can be cooked as a green. Contains saponins; consume in moderation.

Pseudocydonia sinensis

Fruit is edible when cooked; used for jellies, preserves, or syrups. Tart when raw.

Rheum 'Timperley Early'

One of the earliest rhubarb varieties. Edible stalks, often stewed or baked. Leaves are toxic.

Ribes 'Ben Nevis'

Blackcurrant cultivar; berries are tart and rich in vitamin C. Used in jams, juices, or eaten raw in small amounts.

Ribes odoratum

Berries are edible, mildly sweet and fragrant; can be eaten fresh or used in desserts and jellies.

Ribes rubra 'Jonkheer Van Tets'

Redcurrant variety; tart berries often used in jams, jellies, sauces, and baking.

Rosa canina

Rose hips are edible, rich in vitamin C. Used in syrups, jams, teas. Seeds inside must be removed due to irritating hairs. The flowers are edible and can be added to salads or desserts

Salvia officinalis 'Purpurescens', Salvia officinalis and Salvia icterina

Edible leaves used as a culinary herb. Strong, aromatic flavor suited for meats, stuffings, and sauces.

Salvia rosmarinus (Rosemary)

The leaves are good with roasted vegetables, meats, or infusions.

Sanguisorba minor

Young leaves taste mildly of cucumber; used in salads, vinegars, or as garnish.

Fragaria ananassa 'Rügen'

Alpine strawberry cultivar; sweet, aromatic fruits eaten fresh, in desserts, or preserves.

Fragaria chiloensis 'Chaval'

White strawberry species; berries are sweet and can be eaten raw.

Fragaria vesca

Small, intensely flavored berries; edible raw or used in jams and desserts.

Thymus vulgaris

Leaves are aromatic and edible; widely used to season savory dishes, marinades, and herbal teas.

Thymus citrodora 'Bertram Anderson'

Lemon-scented thyme; used similarly to common thyme with a citrus twist. Good for teas and fish dishes.

Thymus citrodorus

Another lemon thyme variety; excellent in herbal infusions or as seasoning.

Tomatoes

Fruits are widely eaten raw, cooked, or processed. Rich in lycopene. Avoid leaves and stems due to solanine.

Ugni molinae 'Villarica Strawberry'

Small, sweet berries with a strawberry-like taste. Eaten fresh, or used in jellies, desserts, and liqueurs.

Viola odorata 'Konigin Charlotte'

Fragrant flowers are edible; candied, used in salads, desserts, or as decoration.

Viola odorata 'Royal Wedding'

White-flowered variety of sweet violet; edible flowers used in culinary decoration and infusions.

Viola odorata 'Rubriflora'

Pink/purple variant; flowers are edible and aromatic, used like other V. odorata cultivars in sweets, salads, and teas.