Wondering what to forage in July? This month offers a wide variety of wild edibles—especially in the Northeast U.S.—including berries like raspberries and blackberries, fragrant herbs like mint and yarrow, and nutrient-packed greens like lambsquarters and purslane. These plants thrive in sunny meadows, damp stream banks, roadsides, and gardens. In this guide, I’ll walk you through what I personally forage each July, how I use these ingredients at home, and safety tips every forager should know.
Raspberries
Wild raspberries are one of summer’s simplest joys. I usually find them along sunny forest edges and overgrown trails. Look for plump, red berries that easily come off the stem. I love tossing them into yogurt, freezing them for shrubs, or just eating them warm from the sun.
Learn more: Wild Black Raspberry Jam Recipe
Elderflowers
These delicate, umbrella-shaped blossoms smell almost like honey and bloom in early summer. I’ve foraged elderflowers for cordials and homemade sodas—they grow near wet meadows and along creeks. Just be sure you’re 100% confident in your ID, as elder has some toxic lookalikes.
Mint
I love finding mint growing wild along stream banks—it’s one of the most recognizable herbs, thanks to that bright, cooling scent. I dry it for teas, muddle it into drinks, and even add it to summer salads.
Learn More: How to Dry Mint
Mullein
Mullein is hard to miss with its tall stalks and fuzzy leaves. I often use it in homemade teas when I’m feeling congested—just the leaves, never the roots. You’ll usually spot it in disturbed areas or field edges.
Blackberries
Blackberries ripen a little later than raspberries and have a darker, more wine-like flavor. I use them in everything from simple syrups to infused vinegars and cocktails. If they’re shiny and black and come off easily, they’re ready to pick.
Purslane
This low-growing plant is packed with omega-3s and has a bright, lemony flavor. I like to toss the leaves into salads or sauté them like spinach. Purslane loves disturbed soil—think sidewalk cracks, garden beds, and open fields.
Yarrow
Yarrow is one of my favorite herbs to forage—and use. I make a simple tincture with the leaves and flowers that I turn to for wound care or when I’m feeling kind of yucky. You’ll find yarrow blooming with small white or pale pink flowers, often in meadows or along roadsides.
Pine Needles
Pine needle tea is my wintertime favorite, but you can forage them year-round. Long green needles (from species like white pine) are rich in vitamin C and give off a clean, citrusy scent. I avoid yew or ornamental evergreens—they’re toxic.
St. John’s Wort
This bright yellow flower blooms right around the summer solstice, and I love seeing it pop up in sunny meadows. Look for tiny black dots on the petals—that’s a key ID marker. I use it to make infused oil for sore muscles or skin support.
Lambsquarters
Sometimes called wild spinach, lambsquarters are a nutrient-rich green I sauté like chard or kale. The leaves have a slightly chalky coating and grow in disturbed soil, especially near gardens.
A Note About Foraging Safety
Foraging is joyful and empowering—but it’s not without risks. Just because a plant is growing wild doesn’t mean it’s edible. Some plants, like giant hogweed or hemlock, can be dangerous or even deadly.
I’ve never gotten sick from anything I’ve foraged, but that’s because I double-check everything. If you’re unsure about what you’re picking, leave it alone or ask a trusted local expert.
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