What to Forage in May: Elderflower, Hawthorn & Wild Herbs
May is the month foragers dream about all year. This is when the hedgerows turn white with elderflower and hawthorn blossom, when the air smells sweet and heady, and when you can fill basket after basket with fragrant flowers and tender herbs.
This is elderflower season—the star of May foraging. Those creamy white umbrellas of flowers that appear on elder trees are the reason people pull on their boots and head to the hedgerows. They're the reason kitchens smell of honey and lemon, and why bottles of homemade cordial line pantry shelves all summer.
But May offers so much more than elderflower. The hedgerows are at their most generous, the meadows are dotted with edible flowers, and everywhere you look there's something new and delicious. So grab your largest basket—you're going to need it.
What to Forage in May
1. Elderflower (Sambucus nigra) – The Star of May
Where to find it: Hedgerows, woodland edges, riverbanks, waste ground. Elder trees are everywhere in the UK—once you start looking, you'll see them constantly.
How to identify it: Elder trees have compound leaves (5-7 leaflets arranged opposite each other) and distinctive corky bark with deep fissures. In May and June, they produce large, flat clusters (umbels) of tiny cream-white flowers that smell sweet and slightly muscat-like.
Why May is perfect: Elderflowers are at their peak in late May and early June. Pick them on a dry, sunny day when the flowers are fully open but still fresh—they should smell sweet and fragrant, not musty.
Why they're brilliant: Elderflowers have a unique flavour—floral, sweet, slightly citrusy, with hints of honey and lychee. They're the foundation of one of the UK's most beloved wild food traditions: elderflower cordial.
What to make: Elderflower cordial (the classic), elderflower champagne (lightly sparkling), elderflower fritters, elderflower syrup for cocktails, elderflower ice cream, or infuse in cream for panna cotta.
Foraging tip: Pick flower heads when they're fully open but still creamy white (not browning). Give them a gentle shake to dislodge any insects, but don't wash them—you'll lose the pollen that gives elderflower its flavour. Use within 24 hours for the best flavour.
How much to pick: A good-sized garden trug will hold 20-30 flower heads—perfect for a batch of cordial. The Highgrove Garden Trug
Safety note: Make sure you're picking elder (Sambucus nigra), not hemlock (which is deadly). Elder has compound leaves and corky bark; hemlock has fern-like leaves and smooth, purple-spotted stems. When in doubt, smell the flowers—elder smells sweet, hemlock smells unpleasant.
2. Hawthorn Blossom (Crataegus monogyna) – "May Blossom"
Where to find it: Hedgerows, woodland edges, scrubland. Hawthorn is one of the most common hedgerow plants in the UK.
How to identify it: Clusters of white (occasionally pink) flowers with five petals, growing on thorny branches. The flowers have a strong, sweet scent (some people love it, others find it cloying). The leaves are small and deeply lobed.
Why it's called "May blossom": Hawthorn traditionally flowers in May (though climate change means it sometimes appears in late April now).
Why it's brilliant: Hawthorn blossom is edible and has been used traditionally for heart health. The flavour is mild and slightly sweet.
What to make: Hawthorn blossom tea, infuse in syrup or vinegar, add to salads, or make hawthorn blossom wine.
Foraging tip: Only pick a few flowers from each tree—leave plenty for the bees and for the tree to produce berries (haws) in autumn. The berries are also edible and make excellent jelly.
3. Wild Roses (Rosa canina and others)
Where to find them: Hedgerows, woodland edges, scrubland.
How to identify them: You know what roses look like—five-petalled flowers (usually pink or white) with a sweet scent. Wild roses are simpler and more delicate than garden roses.
Why May is perfect: Wild roses start flowering in late May and continue through June.
What to make: Rose petal syrup, rose petal jam, rose water, crystallised rose petals, or infuse in vinegar or honey.
Foraging tip: Pick petals in the morning after the dew has dried. The darker pink petals usually have more flavour than pale ones.
4. Meadowsweet (Filipendula ulmaria)
Where to find it: Damp meadows, riverbanks, ditches, wet woodland. Meadowsweet loves moisture.
How to identify it: Tall stems (up to 1.5m) with clusters of creamy-white flowers that smell strongly of almonds and honey. The leaves are dark green and serrated, with a silvery underside.
Why it's brilliant: Meadowsweet has a beautiful almond-honey scent and was traditionally used to flavour mead (hence "meadowsweet"). It's also the plant aspirin was originally derived from.
What to make: Meadowsweet cordial, meadowsweet ice cream, infuse in cream or milk for desserts, or make meadowsweet tea.
Foraging tip: Pick the flowers when they're freshly opened and smell their strongest. The scent fades quickly once picked, so use them the same day.
5. Chamomile (Matricaria chamomilla – wild chamomile)
Where to find it: Waste ground, field edges, paths, disturbed soil.
How to identify it: Small daisy-like flowers with white petals and a raised yellow centre. The leaves are feathery and fern-like. Crush a flower and it smells strongly of apples (that's how you know it's chamomile).
Why it's brilliant: Wild chamomile makes the most soothing, apple-scented tea. It's been used for centuries as a calming herb.
What to make: Chamomile tea (the classic), chamomile honey, chamomile syrup, or infuse in oil for skincare.
Foraging tip: Pick the flower heads when they're fully open. Dry them on a tray in a warm, airy place, then store in an airtight jar for tea all year.
6. Wild Strawberries (Fragaria vesca)
Where to find them: Woodland clearings, grassy banks, hedgerows, sunny spots with well-drained soil.
How to identify them: Tiny strawberries (about the size of your little fingernail) growing low to the ground. The plants have the characteristic three-lobed strawberry leaves and small white flowers.
Why May is perfect: Wild strawberries start ripening in late May and continue through June and July.
Why they're brilliant: Wild strawberries are intensely flavoured—they taste like concentrated summer. One tiny berry has more flavour than a whole punnet of supermarket strawberries.
What to make: Eat them fresh (they're too small and precious for much else), add to summer puddings, infuse in gin or vodka, or scatter over ice cream.
Foraging tip: You'll need patience—wild strawberries are tiny, and you'll need quite a few to fill even a small basket. But the flavour is worth it. A smaller basket, like The Hedgerow Berry Picking Basket, is perfect for collecting these delicate treasures without crushing them.
7. Sorrel (Rumex acetosa)
Where to find it: Meadows, grassland, woodland edges. Still abundant in May.
What to make: Sorrel soup, add to salads, wilt into omelettes.
Foraging tip: Pick the younger leaves—they're less acidic.
8. Ground Elder (Aegopodium podagraria)
Where to find it: Gardens, woodland edges, hedgerows. Still going strong in May.
What to make: Use like spinach in soups, stir-fries, or pasta.
Foraging tip: Pick before it flowers for the best flavour.
9. Cleavers / Goosegrass (Galium aparine)
Where to find it: Hedgerows, woodland edges, waste ground.
What to make: Cleavers tea, cleavers juice, or add young shoots to smoothies.
Foraging tip: Pick the young, tender shoots before the plant gets too long and stringy.
10. Dandelion Flowers (Taraxacum officinale)
Where to find them: Everywhere—lawns, meadows, waste ground.
What to make: Dandelion wine, dandelion fritters, dandelion honey (syrup), or add petals to salads.
Foraging tip: Pick from areas that haven't been sprayed or walked on by dogs.
How to Make Perfect Elderflower Cordial
This is the recipe everyone wants in May. It's simple, traditional, and absolutely delicious.
Ingredients:
- 20-25 elderflower heads (freshly picked, gently shaken to remove insects)
- 1.5kg granulated sugar
- 1.5 litres boiling water
- 2 unwaxed lemons (thinly sliced)
- 50g citric acid (available from pharmacies or online)
Equipment:
- Large bowl or bucket
- Muslin cloth or clean tea towel
- Sterilised bottles (swing-top bottles work beautifully)
- A large garden trug for collecting elderflowers—
The Wisley Trug The Sussex Trug is perfect for this, with its generous size and sturdy construction
Method:
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Pick your elderflowers on a dry, sunny day. Give them a gentle shake to dislodge insects, but don't wash them (you'll lose the pollen).
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Make the syrup: Put the sugar in a large bowl. Pour over the boiling water and stir until the sugar dissolves completely.
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Add the flavourings: Add the sliced lemons and citric acid to the sugar syrup. Stir well.
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Add the elderflowers: Gently submerge the elderflower heads in the syrup. Make sure they're fully covered.
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Cover and leave: Cover the bowl with a clean tea towel and leave in a cool place for 24-48 hours. The longer you leave it, the stronger the flavour (but don't go beyond 48 hours or it can become bitter).
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Strain: Line a sieve with muslin and strain the cordial into a jug, squeezing the flowers gently to extract all the liquid.
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Bottle: Pour into sterilised bottles. Store in the fridge.
How to use: Dilute with still or sparkling water (about 1 part cordial to 4-5 parts water), add to Prosecco for an elderflower fizz, drizzle over ice cream, or use in cocktails.
Storage: Keeps in the fridge for up to 3 months, or freeze in ice cube trays for up to a year.
Yield: About 2 litres of cordial.
Choosing the Right Basket for May Foraging
May is the month when you'll really appreciate having the right basket for the job. Different finds need different carriers.
For elderflower and hawthorn blossom:
You need a large, sturdy basket that won't crush delicate flower heads. The Kew Trug or The Sussex Trug
For wild strawberries and delicate herbs:
A smaller basket is better—you don't want tiny strawberries getting lost at the bottom of a large trug.
For mixed foraging (flowers, herbs, and greens):
The Highgrove Garden Trug strikes the perfect balance—large enough for a good haul of elderflowers, but not so big that small finds get crushed.
All our willow baskets are handwoven from sustainable materials, designed to last for years, and beautiful enough to leave on display when you're not foraging.
What You'll Need for May Foraging
A Large Garden Trug
May is the month for big harvests—you'll be bringing home armfuls of elderflower, bunches of herbs, and handfuls of wild strawberries. A proper garden trug makes all the difference.
Scissors or Secateurs
For cleanly cutting elderflower stems and herb sprigs.
A Foraging Guide
Even though elderflower is easy to identify, it's always good to have a field guide for reference.
Sun Protection
May can be gloriously sunny—bring a hat and sunscreen.
Water Bottle
Stay hydrated, especially if you're out for a few hours.
Muslin or Clean Tea Towels
If you're planning to make cordial the same day, bring something to cover your elderflowers on the way home.
The Magic of May Foraging
May foraging feels different from any other month. This is when the hedgerows are at their most fragrant, when the air smells of elderflower and hawthorn, when you can wander for hours and come home with baskets full of flowers that smell like summer.
There's something almost magical about making elderflower cordial—about taking those creamy white flowers and transforming them into bottles of golden liquid that taste like sunshine. It's alchemy of the simplest, most satisfying kind.
And May reminds us that the best things often come from the most ordinary places. Elder trees grow in car parks and along railway lines. Hawthorn fills every hedgerow. Wild strawberries hide in the grass by the footpath. You don't need to go anywhere special—the magic is already there, growing wild, waiting for you to notice it.
So this May, take a walk. Look for the white umbrellas of elderflower. Pick a few wild strawberries. Make a batch of cordial. And see what the late spring countryside has to offer.
Next month: What to Forage in June: Wild Strawberries & Summer Greens (coming 1 June 2026)
Last month: What to Forage in April: Spring Herbs & Early Blossoms
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.
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