Wild Raspberries: These juicy berries can be found in forested areas and along streams. They are perfect for making jams, desserts, or simply enjoying fresh.

Wild Currants: These small, tart berries are packed with vitamin C and antioxidants, making them excellent for jellies, sauces, and baked goods.

Chokecherries: While a bit tart, chokecherries are excellent for making syrups and preserves. They grow in large clusters on bushes found in the plains and foothills.

Serviceberries (Juneberries): These sweet berries can be found in late spring and early summer. They are great for snacking or adding to pies and muffins.

Dandelion Greens: Often considered a weed, dandelions are rich in vitamins and can be used in salads or cooked as greens.

Wild Spinach (Lamb’s Quarters): This plant is a nutritional powerhouse and can be used like spinach in any recipe.

Sheperd’s Purse: The young leaves, flowering shoots and seedpods of Shepherd’s purse are all edible.

Nettles: Found in moist, shady areas, nettles are packed with vitamins and minerals. Be sure to handle them with gloves to avoid the sting, and cook them to neutralize the stinging hairs.

Burdock: Pick the young, tender leaves in early spring.

Wild Mustard: The young leaves are best harvested in early spring before the plant flowers. Older leaves become more bitter. The leaves can be eaten raw in salads, sautéed, steamed, or added to soups and stews. They have a peppery, slightly bitter flavor.

Wild Mint: This fragrant herb grows near water sources and can be used to flavor teas, desserts, and savory dishes.

Yarrow: Found in open fields, yarrow leaves can be used as a spice in soups and stews, while the flowers can be used to make herbal teas.

Sagebrush: The iconic sagebrush of Wyoming is not just for scenery. Its leaves can be used sparingly in teas.

Violets: These delicate flowers are found in shaded, moist areas and can be added to salads or used as a garnish.

Red Clover: Found in meadows and fields, red clover flowers can be used to make a sweet tea or added to salads.

Wild Roses: The petals of wild roses can be used to make rose water or added to desserts for a floral note.

Prickly Pear: Prickly pear flowers, which bloom in beautiful shades of yellow, orange, or red, are also edible. They can be used fresh in salads, added as a garnish, or dried and steeped to make tea. When foraging for prickly pear cacti, be sure to handle them carefully to avoid the spines and glochids, using gloves and tools to safely harvest and prepare the edible parts.

Wild Mustard: The flowers can be used as an edible garnish in salads, or they can be cooked briefly and added to dishes for a splash of color and a mild mustard flavor.

Yucca: The flowers of yucca glauca are edible and can be consumed raw or cooked. They have a slightly sweet taste and can be added to salads for a decorative touch or used in stir-fries and other dishes.

Pine Nuts: Harvested from pine cones, these small nuts are delicious raw or toasted and can be added to a variety of dishes.

Acorns: Found in oak trees, acorns can be processed into flour for baking. They require some preparation to remove the tannins, but the result is a versatile ingredient.