© Shutterstock

American beech -

The small, edible nuts of the American beech serve as a delicious treat. If foraging in spring, young leaves can be picked and cooked as a green.

© Shutterstock

Linden -

Likewise, the spring leaves from the Linden tree are very tasty eaten raw or lightly cooked. The flowers, meanwhile, can be made into a soothing and healthy tea.

© Shutterstock

Sugar maple -

The sugar maple tree is world famous for being the primary source of maple syrup and for its brightly colored fall foliage. Its edible sap can be tapped, while the inner bark (cambium) of maples can be eaten raw or cooked. What's more, even the seeds and young leaves are edible.

© Shutterstock

Mulberry -

Mulberries deliver a deliciously succulent fruit. But did you know that the twigs of this deciduous tree can be harvested in spring when they are sweet, and eaten raw or boiled?

© Shutterstock

Bur oak -

Oaks bear acorns, but raw acorns are only edible after boiling or soaking to remove the tannins. Once you've safely leached the tannins, you can roast them for 15 to 20 minutes and sprinkle them with salt for a crunchy snack. The bur oak often bears chestnut-like flavored acorns.

© Shutterstock

Aspen and poplar -

The inner bark of aspen and poplar trees is sweet and starchy, and edible either raw or cooked. And for added value, quaking aspen catkins (pictured) can also be eaten.

© Shutterstock

Sassafras -

The fragrant leaves of the sassafras tree have for centuries been used to make tea. The viscous twigs can be chewed, and the green buds and young leaves are also delicious, especially as a fresh salad ingredient.

© Shutterstock

Slippery elm -

Slippery elm has various traditional medicinal uses, its thick and fragrant inner bark providing nourishment either raw or boiled. Sometimes the leaves are dried and ground into a powder, then made into a tea.

© Shutterstock

Willow -

The inner bark of the willow tree is edible and can be eaten raw, though it's preferable to cook it in strips like spaghetti. It can also be ground and turned into flour. Willow bark is also widely available as a herbal tea preparation.

© Shutterstock

Conifers -

Conifers, and especially members of the pine family (Pinaceae), yield some of the most important wild edibles in the world. The nutritious inner bark and sap of conifers is high in vitamins A and C, and other nutrients.

© Shutterstock

Korean pine -

Several species of pine provide appetizing pine nuts, or seeds, among them the Korean pine (pictured). Pine nuts are delicious when shelled and roasted.

© Shutterstock

Cedars -

Indigenous peoples have a long tradition of harvesting the inner bark of the western red cedar (pictured) and eastern white cedar. They grind it into a powder for a nutritional boost.

© Getty Images

Wild mushroom -

There are dozens of different types of edible mushroom that can be safely foraged, including the much prized hem-of-the-woods (Grifola frondosa). But there are other varieties that can cause serious adverse health effects and even death if ingested. Be sure to truly know what you are doing when seeking out wild fungi.

© Shutterstock

Chickweed -

Chickweed is a favorite among foraging aficionados. Its young, tender shoots are best eaten raw as a salad green, or cooked like spinach as a potherb.

© Shutterstock

Common dandelion -

The common dandelion is an eat-all wonder. The leaves are edible, best picked from March to October and eaten raw, while the flowers, which bloom from April to September, can be fried or used for making tea. The roots, meanwhile, can be enjoyed raw or cooked anywhere between September and March.

© Shutterstock

Broadleaf plantain -

A species of flowering plant, the broadleaf plantain is an excellent food source and grows almost everywhere. The young, tender leaves can be eaten raw, while the older, stringier leaves can be savored by boiling in stews.

© Shutterstock

Wild garlic -

Wild garlic packs a healthy punch; it has been credited with many medicinal qualities and is a popular homeopathic ingredient. Parts of this perennial flowering plant that are edible include the leaves, flowers and buds, seeds, and bulb. Its spicy, intense, and aromatic qualities makes it a favorite ingredient in salads and soups.

© Shutterstock

Stinging nettle -

Take care when picking this flowering plant. The hairs on the stem can leave a nasty rash. Nettle leaves are rich in vitamins and minerals, and are a popular ingredient in soups. You can also make a puree out of them.

© Shutterstock

Ground elder -

The leaves of ground elder have been used since antiquity as a spring leaf vegetable. A member of the carrot family, ground elder is great in soups, though younger leaves are preferred as a potherb.

© Shutterstock

Wood sorrel -

Possessed of a slightly sour taste, wood sorrel is an edible wild plant that's been used for hundreds of years by Native American Indians such as the Kiowa and Iroquois. The leaves are a valuable source of vitamin C, and are best eaten raw. They can also be used to make a lemony-tasting tea when dried.

© Getty Images

Wild daisy -

The leaves, buds, seeds, and flowers of the common daisy are all edible. Furthermore, the entire plant is packed full of vitamins, minerals, and essential oils. When roasted, daisy seeds are especially palatable.

© Getty Images

Hazelnut -

The hazelnut is the fruit of the hazel tree. September is the best time to collect hazelnuts, and they are absolutely delicious either raw or roasted. Additional treats stemming from the hazel tree include the leaves and flower catkins. 

© Shutterstock

Walnut -

Walnuts are consumed worldwide. Bursting with fats and carbohydrates, the seeds are not the only bounty. Sap from the tree can be collected in April by tapping the trunk.

© Shutterstock

Beech nut -

Beech nuts are tasty, nutrient-dense nuts produced in the fall by beech trees. They taste slightly of almonds, and are full of healthy calories. The nuts need to be roasted though, as eating them raw can induce stomach ache and nausea.

© Getty Images

Wild carrot -

Foraging for wild carrot is to seek out a carb hit: this is a plant sought-after for the sugar stored in its roots. If you harvest wild carrot when it is soft and fresh, it can be eaten raw. If it is already hard, better to boil it.

© Shutterstock

Bulrush -

Bulrush flourishes near water, a woodland lake, perhaps, or a flowing river. The root is packed with starch and makes for a substantial meal. Cut into small bite-sized pieces before cooking. Bulrush root can also be roasted, maybe using a campfire as a source of heat and flame.

© Shutterstock

Common chicory -

Baked, ground chicory has been used as a coffee substitute and food additive for years. But the roots of this perennial herbaceous plant can also be cooked as a toasty and nutty-flavored vegetable.

© Shutterstock

Garlic mustard -

It's the roots of the garlic mustard plant that are the spiciest, and carry the most energy. But the shoots and leaves of this pungent delight are also pleasing to the palate and taste delicious raw as well as cooked.

© Shutterstock

Thistle -

There are several parts of the crested and cabbage thistle that you can eat. The trick is to harvest the tender roots in the fall and winter of the first year of growth. When they're this young, you can eat them raw. Picked later, it's wiser to cook them. Alternatively, dry them and make a vegetable powder.

© Getty Images

Forest strawberry -

The wild strawberry, also known as the forest or woodland strawberry, is a strongly flavored fruit that can be eaten raw, cooked, squeezed as a juice, or dried as tea. Along with the blackberry and raspberry, the forest strawberry is one of the most abundant of wild berries.

Sources: (National Geographic) (MasterClass) (The Survival Mom) (Sustainable America) (Healthline)

See also: Beautiful wild berries you can pick and eat

© Getty Images