• Stinging Nettle – high in minerals, great for teas and soups.
• Mint (wild varieties like spearmint or mountain mint) – dries beautifully for tea.
• Yarrow – aromatic herb often used medicinally.
• Labrador Tea – used by Indigenous peoples for calming tea.
• Wild Bergamot (bee balm) – minty and citrusy, lovely in tea.
• Dandelion leaves & roots – leaves for tea, roots roasted for a coffee sub.
• Plantain (broadleaf or narrowleaf) – medicinal uses when dried.

• Chamomile – calming, classic tea flower.
• Fireweed flowers – makes a slightly sweet, earthy tea.
• Goldenrod – helpful in allergy season (yes, it’s edible!).
• Red clover – soft and mild; often used in blends.
• Elderflowers – delicate floral notes, also used in syrups before drying.

• Morels – dry and rehydrate beautifully for soups, risottos, etc.
• Chanterelles – delicate, apricot-scented; drying intensifies flavor.
• Boletes (some species) – thick-fleshed types like King Boletes dry well.

⚠️ Always triple-check mushroom IDs—misidentification can be dangerous.

• Saskatoon berries (serviceberries) – taste like blueberries + almonds.
• Wild cherries – tart and bold when dried.
• Highbush cranberries – intense flavor, great in small doses.
• Rose hips – high in vitamin C, perfect for tea or jam.
• Blueberries, huckleberries, lingonberries – dry into chewy snacks or add to oatmeal.

• Spruce tips – citrusy and resinous; great dried and ground into spice blends.
• Pine needles – high in vitamin C, can be dried for tea.
• Chaga (a fungus found on birch trees) – dried and simmered as a medicinal tea.