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American plane · American tulip tree · Apple · Bee balm · Birch · Black tupelo · Burdock · Cattail · Common chicory · Common plantain · Common self-heal · Common tansy · Common yarrow · Crabapple · Curly dock · Dandelion · Echinacea · European beech · Evening primrose · Fragrant sumac · Goldenrod · Ground ivy · Honey locust · Hydrangea · Juniper · Lamb's quarters (Chenopodium album) · Linden · Mugwort · Northern bayberry · Oak · Pin oak · Red clover · Red osier dogwood · Red pine · Rose · Shagbark hickory · Siberian crabapple (Malus baccata 'Street Parade') · Siberian elm · Silver maple · Spruce · Swamp white oak · Sweet potato · Violet · White oak · Wild carrot · Witherod · Wood sorrel · Yaupon holly · ginkgo
📍 MP5G+CX Portland, ME, USA
🗓 Season: August · September · October · November · May · June · July
🔍 When is it ripe?
Apple: Background colour changes from green to yellow or cream (variety determines final colour). Seeds inside should be brown. Flesh yields slightly to thumb pressure. A ripe apple releases with a gentle upward twist — no pulling. Check the ground for natural drops.
Cattail: Multiple edible parts across the season: young shoots (spring), green flower spikes (May–June, boil like corn), yellow pollen (June–July, shake into a bag), and starchy root (year-round). Green spikes are ripe when fully formed but still bright green.
Crabapple: Small apples ripen from green to red, yellow, or orange by variety. Very tart raw but excellent for jelly and cider. Ripe when the colour is fully developed and the fruit lifts off with a gentle twist.
Honey locust: Long, flat, brown seed pods (up to 40 cm). Ripe when fully dark brown and slightly leathery. The sweet pulp between the seeds is edible raw — tastes like a mild molasses-honey. Seeds require cooking. Avoid pods from thornless cultivars (often bitter). Distinguished from black locust: honey locust pods are long and flat; black locust pods are short and thin.
Linden: Harvest fragrant yellow flowers in clusters when freshly open. Dry immediately for tea. Young leaves in April–May are edible raw. Flowers make a mild, honey-scented tea reputed as a relaxant.
Rose: Rose hips (swollen seed pods) ripen to red or orange after flowering. Pick when fully coloured and slightly soft. Remove the seeds and hairs inside (irritating). Very high in vitamin C; excellent for syrup, tea, and jelly. Leave some for birds in winter.
Shagbark hickory: Thick green husk splits into four sections when ripe. Nuts fall; gather from the ground. Rich, sweet, buttery flavour — worth the effort of cracking the very hard shell. Dry for 2–3 weeks.
ginkgo: Female trees only: fleshy, apricot-like fruit falls when ripe, emitting a very unpleasant rancid-butter smell. Wear gloves — the outer flesh causes dermatitis. The inner nut is edible; roast or boil after removing shells. Limit intake (toxins at high dose).
Purple loosestrife
Katsura tree
Elephant ear (Taro)
Sweet fern
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