Wild Teas and Trail Foods: Ancestral Foraging Traditions
Part of the series: Wild, Weedy, and In Your Yard: Late Summer Foraging
Key Takeaways
Late August offers a range of plants suitable for herbal teas and nutrient-dense trail foods.
Indigenous foodways and settler traditions relied on these plants for hydration, nutrition, and medicine during seasonal travel.
Many of these plants are still abundant today, with simple preparation methods that preserve their benefits.
Sustainable and respectful harvesting is essential, especially for culturally significant species.
Table of Contents
→ Introduction
→ Plants for Wild Teas
→ Plants for Trail Foods
→ Cultural and Historical Significance
→ Harvesting and Preparation Tips
→ Conclusion
By late August, Canada’s landscapes are brimming with plants that serve a dual purpose — they refresh and sustain. Along field edges, rosehips begin to redden, holding the promise of winter tea. In the north, fireweed flowers signal the last rush of the growing season, while in boggy lowlands, the leathery leaves of Labrador tea are ready for harvest. These plants, along with a host of berries, roots, and seeds, once filled travel packs, medicine bundles, and winter stores.
In Indigenous foodways, teas and portable foods were vital for survival. They carried hydration, calories, and medicinal compounds on seasonal journeys, during hunting expeditions, and in times of scarcity. Settlers arriving from Europe quickly adapted these practices, adding their own preservation techniques and tea traditions.
This guide looks at some of the most accessible wild tea and trail food plants available in late summer. It offers identification tips, preparation methods, and cultural context, weaving together historical knowledge and modern foraging practices. Whether you’re drying herbs for the winter months or preparing a pocketful of berry leather for a long hike, these foods connect you to the land and to traditions that stretch back centuries.
Rosehips (Rosa spp.)
Rosehips are the small, bright fruits that appear on wild and ornamental roses after the flowers have faded. By late August, they begin to turn red or orange, signalling their readiness for harvest. These fruits are exceptionally high in vitamin C and antioxidants, making them a valued winter tea ingredient in both Indigenous and settler traditions. Rosehip tea was often relied upon when fresh produce was scarce, helping to ward off winter illnesses.
To prepare, cut the hips in half and remove the seeds before drying — the seeds have fine hairs that can be irritating. The fruit can be air-dried in a shaded, well-ventilated space or gently dehydrated at a low temperature. A light simmer is enough to release their tangy, citrus-like flavour without destroying their nutrients.
Goldenrod (Solidago spp.)
Goldenrod’s tall stems and bright yellow flower plumes are a common sight in late-summer meadows and along roadside edges. In herbal traditions, it was brewed into a tea with a warm, slightly anise-like flavour. While some European settlers used it as a substitute for imported tea, it also played a role in Indigenous herbal medicine, particularly as a diuretic and for soothing sore throats.
The best time to harvest is just before full bloom, when the flowers hold the most aroma and colour. Cut the flowering tops and dry them in loose bundles out of direct sunlight. Goldenrod tea can be sipped on its own or blended with other herbs for a more complex flavour.
Yarrow (Achillea millefolium)
With its feathery leaves and flat-topped clusters of white or pale pink flowers, yarrow is easy to recognise. It has a long history in both Indigenous and European herbal medicine, where it was brewed as a tea for reducing fevers, easing digestion, and supporting wound healing.
The leaves and flowers can be harvested together and dried flat to preserve their shape and potency. Yarrow has a slightly bitter, aromatic flavour, so it’s often blended with sweeter herbs when used as a beverage.
Fireweed (Chamerion angustifolium)
Fireweed thrives in disturbed soils and open spaces, often being one of the first plants to colonise areas after wildfires. In northern communities, the young leaves have long been harvested for tea, while the flowers can be steeped for a subtly sweet, floral drink.
To make a fireweed tea, pick young, tender leaves before the plant blooms, or collect flowers at peak colour. Dry them gently to preserve flavour, and brew as a light, refreshing infusion.
Labrador Tea (Rhododendron groenlandicum)
Labrador tea is a culturally significant plant in many northern Indigenous foodways. Its leathery, evergreen leaves, which have a felted underside, are aromatic and flavourful when steeped. Traditionally, the tea was used to ease colds, sore throats, and digestive discomfort.
It grows in bogs and wetlands and should be harvested sparingly to protect its populations. The leaves can be used fresh or dried, but should be steeped gently — over-brewing can result in a strong, resinous taste.
Wild Mint (Mentha spp.)
Wild mint thrives in damp soils near creeks and ponds. Its cooling, refreshing flavour makes it one of the most popular wild teas. In addition to being enjoyed as a beverage, mint was traditionally used to settle upset stomachs and freshen breath.
Harvest mint leaves before the plant flowers for the best flavour, and dry them whole to preserve their essential oils. Mint blends well with other herbs, making it a versatile base for custom tea mixes.
Dried Berries
Berries have always been a cornerstone of portable wild foods. Blueberries, saskatoons, and chokecherries were dried whole on racks or hides in the sun, sometimes smoked lightly for preservation. Once dry, they could be eaten as is or rehydrated in soups and stews.
Chokecherries (Prunus virginiana)
Chokecherries, though astringent when raw, were processed by crushing the fruit and drying it into cakes that included the pit. This traditional preparation preserved the fruit’s nutrients and oils, making it a dense source of energy. These cakes were a key ingredient in pemmican, mixed with dried meat and fat for a long-lasting travel food.
Nuts and Seeds
Wild hazelnuts, where they occur, were collected in late summer and either eaten fresh, roasted, or stored in shells for winter. On the prairies, sunflower seeds were valued for their oil content, which could be eaten raw, roasted, or ground into meal.
Roots and Tubers
Roots like cattail rhizomes or wild carrots were dug in late summer when their starch content was high. These could be roasted fresh or sliced and dried for storage. Such foods added bulk and variety to otherwise berry-heavy travel diets.
Pressed Fruit Leathers
Crushed berries were spread thin on hides or bark and dried in the sun, sometimes with the addition of honey or other sweeteners. The result was a chewy, concentrated fruit leather that stored well and could be eaten on the move. Fruit leathers were not just snacks — they were also used as a base for sauces when rehydrated.
For Indigenous peoples, plant-based teas and trail foods were part of a larger seasonal pattern, moving from winter hunting to summer fishing, berry picking, and plant harvesting. Each plant had a role to play, not only in meeting nutritional needs but in maintaining cultural identity.
Settlers adopted many of these foods out of necessity, especially in remote areas where imported goods were scarce. Over time, some of these plants entered settler herbal medicine traditions, while others remained primarily in Indigenous use. The exchange of knowledge created a blended tradition of practical, portable, and healing foods.
Harvest on dry days when plants are free from morning dew to prevent mould during drying. Use clean, sharp tools to avoid damaging plants. For teas, dry herbs in a shaded, airy location, and store them in airtight jars away from sunlight. For berries, ensure they are fully dried before storage to prevent spoilage.
When harvesting culturally significant plants like Labrador tea, take only what you need and avoid sensitive areas. Never strip a patch entirely, and be aware of local regulations and traditional harvesting protocols.
Late summer is an ideal time to gather plants for both immediate enjoyment and long-term storage. Teas made from rosehips, goldenrod, or Labrador tea can brighten a winter day while offering a taste of the August landscape. Trail foods like dried berries or fruit leather carry energy and flavour into the months ahead.
These traditions — born from necessity and shaped by generations of knowledge — are as relevant now as they were centuries ago. They remind us that the land can nourish and sustain in ways that go beyond the plate, carrying both practical benefit and cultural meaning.
