Rosehips<\/h3>\n![\"\"](\"https:\/\/blog.cwf-fcf.org\/wp-content\/uploads\/2026\/10\/rosehips_SarahCoulber-640x427.jpg\")
\u00a9Sarah Coulber | CWF<\/figcaption><\/figure>\nThere are many species of native roses<\/a> in Canada. After pollination, the flowers form rosehips, the fruit that contains a few seeds within. Rosehips are famous for their vitamin C content but they are packed with many other nutrients as well. They are ready to be harvested when they turn a deep orange or red but you may wish to wait until after a light frost to improve their sweetness. Rosehips can be used in jellies, syrups, teas, desserts and more and you can use them fresh or dry and store them for later. There are varying methods to do this and some include keeping and using the seeds, as they are edible and contain vitamin E. Due to their hairs which have an irritating effect, people typically tend to scoop out the seeds.<\/p>\nJerusalem Artichokes<\/h3>\n
While the large blooms of annual sunflowers are a favourite for so many of us, Canada has many native sunflowers. They are instead perennial, coming back each year and their flowerheads are smaller. One of these is the Jerusalem Artichoke. It has a starchy tuber similar to a potato that can be found both in stores and fancy restaurants alike. You can use them in salads, soups and stews, baked in their skin or even make a dip out of them. Jerusalem Artichoke patches quickly spread outwards and so don\u2019t hesitate to dig up lots of tubers. It\u2019s best to wait until late fall after a light frost to help make them more digestible and if the ground doesn\u2019t freeze where you live, you can harvest up to spring.<\/p>\n
Nuts<\/h3>\n![\"\"](\"https:\/\/blog.cwf-fcf.org\/wp-content\/uploads\/2026\/10\/Black-Walnuts-640x457.jpg\")
Black Walnuts \u00a9Sarah Coulber | CWF<\/figcaption><\/figure>\nSquirrels and Blue Jays are busy hiding nuts away for the winter, but people have used nuts, too. Our native oaks form edible acorns but they contain tannins, some more than others, and need to be carefully prepared before being made into flour or meal or roasted as a snack. There are two native species of hazelnuts which can be used in sweets, desserts or even soups. First, however, you have to negotiate sharing with your neighbourhood squirrels and then, once you have a few within your possession, remove the sheath and shell to get to the nut within. A few of our native hickories can be eaten and are versatile, being used in desserts and other sweets, the way pecans, a similar nut, are used. Lastly, we have two native walnuts, the Butternut and Black Walnut. The Butternut tree is listed as Endangered federally and in most provinces where it occurs, so harvesting the nuts is to be avoided and actually illegal in many places. Black Walnuts are reputed to be yummy and as versatile as the commercially bought walnut. Black Walnuts are famous for being hard to crack open to get the nut inside. Be warned that they also have a dark brown dye inside that will likely stain your hands when handling them!<\/p>\n
And there are a couple of introduced plants worth mentioning, too.<\/p>\n
Dandelion Roots<\/h3>\n![\"\u00a9Sarah](\"https:\/\/blog.cwf-fcf.org\/wp-content\/uploads\/2026\/10\/dandelionroot_SarahCoulber-640x480.jpg\")
\u00a9Sarah Coulber | CWF<\/figcaption><\/figure>\nWhile some people are embracing dandelions for their use to pollinators, (although it is important to note that they don\u2019t have the same nutritional value as our native plants that bloom at that time) there is another reason not to hate them or even allow them on our lawns. Dandelions are full of vitamins and minerals that are good for our liver, eyes and overall health. You can even find dandelion leaves, sold for salads, in grocery stores nowadays. But dandelion roots are good for us, too, and along with the leaves are an important detoxifier. It is best to harvest the roots in fall or early spring when the energy of the plant is at its maximum. You can wash, chop and add to soups and stews or you can dry them to later make a tea by gently simmering chopped roots in water for about 30 minutes, straining and drinking.<\/p>\n
There are many species of native roses<\/a> in Canada. After pollination, the flowers form rosehips, the fruit that contains a few seeds within. Rosehips are famous for their vitamin C content but they are packed with many other nutrients as well. They are ready to be harvested when they turn a deep orange or red but you may wish to wait until after a light frost to improve their sweetness. Rosehips can be used in jellies, syrups, teas, desserts and more and you can use them fresh or dry and store them for later. There are varying methods to do this and some include keeping and using the seeds, as they are edible and contain vitamin E. Due to their hairs which have an irritating effect, people typically tend to scoop out the seeds.<\/p>\n While the large blooms of annual sunflowers are a favourite for so many of us, Canada has many native sunflowers. They are instead perennial, coming back each year and their flowerheads are smaller. One of these is the Jerusalem Artichoke. It has a starchy tuber similar to a potato that can be found both in stores and fancy restaurants alike. You can use them in salads, soups and stews, baked in their skin or even make a dip out of them. Jerusalem Artichoke patches quickly spread outwards and so don\u2019t hesitate to dig up lots of tubers. It\u2019s best to wait until late fall after a light frost to help make them more digestible and if the ground doesn\u2019t freeze where you live, you can harvest up to spring.<\/p>\n Squirrels and Blue Jays are busy hiding nuts away for the winter, but people have used nuts, too. Our native oaks form edible acorns but they contain tannins, some more than others, and need to be carefully prepared before being made into flour or meal or roasted as a snack. There are two native species of hazelnuts which can be used in sweets, desserts or even soups. First, however, you have to negotiate sharing with your neighbourhood squirrels and then, once you have a few within your possession, remove the sheath and shell to get to the nut within. A few of our native hickories can be eaten and are versatile, being used in desserts and other sweets, the way pecans, a similar nut, are used. Lastly, we have two native walnuts, the Butternut and Black Walnut. The Butternut tree is listed as Endangered federally and in most provinces where it occurs, so harvesting the nuts is to be avoided and actually illegal in many places. Black Walnuts are reputed to be yummy and as versatile as the commercially bought walnut. Black Walnuts are famous for being hard to crack open to get the nut inside. Be warned that they also have a dark brown dye inside that will likely stain your hands when handling them!<\/p>\n And there are a couple of introduced plants worth mentioning, too.<\/p>\n While some people are embracing dandelions for their use to pollinators, (although it is important to note that they don\u2019t have the same nutritional value as our native plants that bloom at that time) there is another reason not to hate them or even allow them on our lawns. Dandelions are full of vitamins and minerals that are good for our liver, eyes and overall health. You can even find dandelion leaves, sold for salads, in grocery stores nowadays. But dandelion roots are good for us, too, and along with the leaves are an important detoxifier. It is best to harvest the roots in fall or early spring when the energy of the plant is at its maximum. You can wash, chop and add to soups and stews or you can dry them to later make a tea by gently simmering chopped roots in water for about 30 minutes, straining and drinking.<\/p>\nJerusalem Artichokes<\/h3>\n
Nuts<\/h3>\n
Dandelion Roots<\/h3>\n
![\"\"](\"https:\/\/blog.cwf-fcf.org\/wp-content\/uploads\/2026\/10\/Megan-Dark-burdock-leaf-inat-640x480.jpg\")