What to Forage in August: Blackberries & Late Summer Finds
August is blackberry season. This is the month foragers have been waiting for all year—when the hedgerows turn dark with fruit, when you can fill basket after basket with plump, juicy blackberries, and when the countryside offers its most generous harvest.
The abundance is overwhelming. Everywhere you look, there are blackberries—hanging heavy on brambles, spilling over hedgerows, growing wild in every corner of the countryside. And alongside them, the first elderberries are ripening, early sloes are appearing, and the last of the summer berries are ready to pick.
This is peak foraging season. The waiting is over. The hedgerows are bursting. And for foragers, August is the month of plenty.
What to Forage in August
1. Blackberries (Rubus fruticosus) – Peak Season
Where to find them: Everywhere—hedgerows, woodland edges, waste ground, scrubland, parks, railway embankments. Blackberries are one of the UK's most abundant wild fruits.
How to identify them: You already know what blackberries look like—clusters of dark purple-black berries growing on thorny brambles. In August, they're at their peak—plump, glossy, and ready to pick.
Why August is perfect: August is the heart of blackberry season. The berries are ripe, sweet, and abundant. You can fill baskets in minutes.
Why they're brilliant: Blackberries are the gateway fruit for foragers—easy to identify, abundant, delicious, and versatile. They're sweet, juicy, and packed with vitamins and antioxidants.
What to make: Eat them fresh, make blackberry crumble, blackberry jam, blackberry cordial, blackberry pie, add to summer puddings, freeze for winter baking, or make blackberry gin.
Foraging tip: Only pick berries that are fully black and glossy. If they're red or dull, they're not ripe yet. Avoid berries growing below knee height near dog-walking routes. And watch out for the thorns—wear long sleeves and bring gloves.
How much to pick: A medium-sized basket will hold 1-2kg of blackberries—enough for a crumble and a jar of jam.
The folklore: There's an old tradition that says you shouldn't pick blackberries after Michaelmas (29th September) because the devil spits on them. The real reason is that by late September, blackberries are past their best—they become mushy, moldy, and less sweet.
2. Elderberries (Sambucus nigra)
Where to find them: Hedgerows, woodland edges, riverbanks, waste ground. The same elder trees that gave you flowers in May now offer berries in August.
How to identify them: Large, flat clusters (umbels) of tiny dark purple-black berries hanging from elder trees. The berries are small (about 5mm) and grow in umbrella-shaped clusters.
Why August is perfect: Elderberries start ripening in late August and continue into September. Pick them when the whole cluster is dark purple-black.
Why they're brilliant: Elderberries are packed with vitamins and antioxidants. They're traditionally used to make immune-boosting syrup for winter colds and flu.
What to make: Elderberry syrup (the classic immune booster), elderberry wine, elderberry jam, elderberry cordial, or add to blackberry crumble for extra depth.
IMPORTANT SAFETY NOTE: Never eat elderberries raw—they contain compounds that can cause nausea. Always cook them first. The heat breaks down the toxins and makes them safe to eat.
Foraging tip: Cut the whole cluster with scissors, then strip the berries off the stems at home (use a fork to make it easier). Discard the stems—they're toxic.
3. Early Sloes (Prunus spinosa)
Where to find them: Hedgerows, scrubland, woodland edges. Blackthorn bushes are common throughout the UK.
How to identify them: Small, dark blue berries with a dusty bloom, growing on thorny blackthorn bushes. They look like tiny plums (blackthorn is related to plums and cherries).
Why August is early: Sloes are traditionally picked after the first frost (October/November), which softens the skins. But if you're impatient, you can pick them in late August and freeze them overnight to mimic the frost.
Why they're brilliant: Sloes are far too tart to eat raw, but they make the most delicious sloe gin—a British hedgerow classic.
What to make: Sloe gin (the classic—but you'll need to wait until October for the best results), sloe vodka, sloe jelly, or sloe wine.
Foraging tip: If you pick sloes in August, freeze them for 24 hours before using. This breaks down the cell walls and helps release the flavor.
4. Rosehips (Rosa canina)
Where to find them: Hedgerows, woodland edges, scrubland. The same wild roses that flowered in summer now offer bright red hips.
How to identify them: Bright red, oval-shaped fruits (hips) growing where the rose flowers were. They're about 1-2cm long and feel firm when ripe.
Why August is good: Rosehips start ripening in late August, though they're at their best in September and October.
Why they're brilliant: Rosehips are packed with vitamin C—more than oranges. During WWII, rosehip syrup was given to children as a vitamin supplement.
What to make: Rosehip syrup (the classic), rosehip tea, rosehip jelly, or rosehip wine.
Foraging tip: The hairs inside rosehips can irritate your skin and throat, so always strain rosehip syrup through muslin to remove them.
5. Bilberries / Blaeberries (Vaccinium myrtillus)
Where to find them: Upland areas, moorland, heathland. Still abundant in August.
Why August is good: Bilberries are still at their peak in August, though they're starting to wind down by the end of the month.
What to make: Bilberry pie, bilberry jam, bilberry muffins, or freeze for winter baking.
Foraging tip: Bilberries stain everything purple—wear old clothes.
6. Crab Apples (Malus sylvestris)
Where to find them: Hedgerows, woodland edges, parks, old orchards.
How to identify them: Small apples (2-4cm diameter) growing on wild apple trees. They're usually yellow-green or red, and very tart.
Why August is good: Crab apples start ripening in late August and continue into September.
Why they're brilliant: Crab apples are too tart to eat raw, but they make the most beautiful jelly—clear, amber, and delicious with roast pork or cheese.
What to make: Crab apple jelly (the classic), crab apple chutney, or add to blackberry jam for extra pectin (helps it set).
Foraging tip: Pick crab apples when they're firm and just starting to soften. Avoid any that are bruised or have worm holes.
7. Hazelnuts (Corylus avellana)
Where to find them: Hedgerows, woodland edges, hazel coppices.
How to identify them: Small, round nuts growing in clusters, surrounded by leafy green husks. In August, the nuts are still green—they'll turn brown in September.
Why August is early: Hazelnuts are traditionally picked in September when they're fully ripe and brown. But if you pick them in late August while they're still green, you can eat them fresh—they're milky, sweet, and delicious.
What to make: Eat fresh hazelnuts raw (they're a delicacy), roast ripe hazelnuts, make hazelnut butter, or add to baking.
Foraging tip: You're competing with squirrels for hazelnuts. If you want any, pick them early.
8. Wild Plums / Damsons (Prunus domestica / Prunus insititia)
Where to find them: Hedgerows, old orchards, woodland edges. Wild plums and damsons grow on small trees.
How to identify them: Small plums (2-4cm) ranging from yellow to dark purple. Damsons are smaller and darker than wild plums.
Why August is good: Wild plums and damsons ripen in late August and September.
Why they're brilliant: Wild plums are tart and delicious. Damsons are even more tart but make incredible jam and gin.
What to make: Damson jam, damson gin, wild plum crumble, or plum chutney.
Foraging tip: Taste before you pick—some wild plums are sweet enough to eat fresh, others are too tart.
Choosing the Right Basket for August Foraging
August is the month when you'll really appreciate having the right basket. Blackberries are abundant, but they're also delicate and easily crushed.
For blackberries and elderberries:
You need a basket that's easy to carry through brambles and won't crush your berries.
For larger harvests (crab apples, plums, mixed foraging):
If you're collecting heavier fruits or doing a big foraging session, you'll need something more substantial.
What You'll Need for August Foraging
A Good Basket
August is the busiest foraging month of the year. You'll be bringing home kilos of blackberries, clusters of elderberries, and armfuls of late summer finds. A proper basket makes all the difference.
Long Sleeves and Gloves
Blackberry brambles are thorny. Protect your arms and hands.
Scissors or Secateurs
For cutting elderberry clusters and fruit stems.
A Foraging Guide
Even though blackberries are easy to identify, it's always good to have a field guide for reference.
Sun Protection
August can still be sunny—bring a hat and sunscreen.
Water Bottle
Stay hydrated, especially if you're out for a few hours.
Recipe: Classic Blackberry Jam
The ultimate August recipe. Simple, traditional, and absolutely delicious.
Ingredients:
- 1kg blackberries (washed and picked over)
- 800g granulated sugar
- Juice of 1 lemon
Equipment:
- Large, heavy-bottomed pan
- Wooden spoon
- Sugar thermometer (optional but helpful)
- Sterilized jars
Method:
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Put the blackberries and lemon juice in a large pan. Cook over medium heat for 10 minutes, stirring occasionally, until the berries break down and release their juice.
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Add the sugar and stir until completely dissolved.
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Bring to a rolling boil and cook for 10-15 minutes, stirring frequently to prevent sticking.
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Test for setting point: Put a small plate in the freezer. After 10 minutes of boiling, drop a teaspoon of jam onto the cold plate. Leave for 30 seconds, then push it with your finger. If it wrinkles, it's ready. If not, boil for another 5 minutes and test again. (Or use a thermometer—setting point is 105°C.)
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Once it's reached setting point, take the pan off the heat and let it cool for 10 minutes (this stops the fruit floating to the top).
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Pour into sterilized jars, seal, and label.
Yield: About 1.2kg jam (3-4 jars)
Storage: Keeps for up to a year in a cool, dark place. Once opened, store in the fridge and use within a month.
The result: Deep purple, glossy, and tasting like summer in a jar. Perfect on warm scones, toast, or stirred into porridge.
The Joy of August Foraging
August foraging feels like the reward for all the patience of the year. This is the month when the hedgerows finally deliver on their promise—when you can fill basket after basket with blackberries, when the countryside offers its most generous harvest, when you can spend hours wandering the hedgerows and still not pick everything that's ripe.
There's an abundance to August that's almost overwhelming. Blackberries are everywhere—spilling over hedgerows, growing wild in every corner, hanging heavy on brambles. And alongside them, elderberries, sloes, rosehips, crab apples, and wild plums are all ripening at once.
It's the month when foraging stops being a quiet, solitary activity and becomes something joyful and communal. You'll see families out picking blackberries, children with purple-stained hands, baskets overflowing with fruit. Everyone's making jam, freezing berries, and planning for winter.
And perhaps most of all, August reminds us that the best things are often free, abundant, and growing right under our noses. We just have to slow down enough to notice them.
So this August, take a walk. Fill your basket with blackberries. Make jam. Freeze berries for winter. And see what the late summer hedgerows have to offer.
Next month: What to Forage in September: Autumn Berries & Mushrooms (coming 1 September 2026)
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Disclaimer: This guide is for educational purposes. Always be 100% certain of plant identification before consuming wild food. The Timeless Trading Co. is not responsible for misidentification or adverse reactions. When in doubt, consult an expert forager or field guide.