Ontario Wildflowers website

Wildflowers - Edible Species

This is a list of edible species found on this site, in order by the Common Name that is used for each species on this site. Click Here for a list of Poisonous Species

PLEASE NOTE: **YOU**, and ONLY YOU, are responsible for determining whether a particular species of plant is edible, what parts are edible and when, and how to safely prepare/cook it.

When considering whether to eat a particular plant, you need to be very sure of its identification. Many poisonings have happened due to misidentification!

The indications on this website as to edibility should be considered an overall summary only, and NOT a definitive source of information about edibility of various species.
To see all  Edible Plants  in order by Common Name     START HERE
  • Artichoke, Jerusalem (Helianthus tuberosus) - The tubers are edible and delicious, either eaten raw or cooked like potatoes.
  • Baked-apple Berry (Rubus chamaemorus) - The berries are edible.
  • Bunchberry (Cornus canadensis) - The berries are edible, but hardly worth it due to the single hard seed at the center to which the edible part clings tenaciously.
  • Burdock, Common (Arctium minus) - The deep taproot root is edible cooked. Best in the first year.
  • Carrot, Wild (Daucus carota) - Root is edible - tastes like carrots.
  • Cattail, Common (Typha latifolia) - Most parts of are edible: roots, young shoots, pollen.
  • Chives (Allium schoenoprasum) - Yes, this is the usual chives that is grown in gardens.
  • Cranberry, Large (Vaccinium macrocarpon) - Berries are edible. Best if cooked.
  • Cranberry, Small (Vaccinium oxycoccos) - The berries are edible, although best if cooked first.
  • Cucumber Root, Indian (Medeola virginiana) - Roots are edible raw or cooked. Taste like cucumber. However, they are very small.
  • Dandelion, Common (Taraxacum officinale) - The roots are edible, when dried and used as a coffee substitute. The young leaves are good salad and cooked greens.
  • Leek, Wild (Allium tricoccum) - The leaves and bulbs are edible. raw or cooked.
  • Lily, Trout (Erythronium americanum) - The corms (tubers) are edible raw.
  • Lily, White Trout (Erythronium albidum) - The corms (tubers) are edible raw.
  • Mayapple (Podophyllum peltatum) - The ripe fruits are edible. CAUTION: Do not eat the fruit until it is ripe. Ripe fruits are yellow and soft. Unripe fruits are greenish and not soft. They are slightly poisonous when unripe: green fruits are strongly cathartic.
  • Milkweed, Common (Asclepias syriaca) - The flower heads can be fried in batter and eaten.
  • Mustard, Garlic (Alliaria petiolata) - is edible raw or cooked like a vegetable green. A fairly decent pesto can be made from the leaves. was originally brought to North America as a food plant!
  • Onion, Nodding Wild (Allium cernuum) - Eminetnly edible, but this plant should never be harvested due to its rarity.
  • Parsnip, Water (Sium suave) - Edible, but best avoided due to its similarity to the deadly piosonous Water Hemlock (Cicuta maculata)
  • Partridgeberry (Mitchella repens) - The berries are edible, but not very flavourful.
  • Pokeweed (Phytolacca americana) - The young shoots are edible.
  • Purslane (Portulaca oleracea) - is very good in a salad, or cooked.
  • Rhubarb (Rheum rhabarbarum) - The leaf stalks are edible after being cooked.
  • Snowberry, Creeping (Gaultheria hispidula) - Berries are edible; taste mildly of wintergreen.
  • Wintergreen (Gaultheria procumbens) - Berries are edible. Leaves may be chewed for the wintergreen taste.
To see all  Edible Plants  in order by Common Name     START HERE