As summer gives way to autumn, the British landscape transforms into a vibrant tapestry of colours and textures, offering a bounty of wild edibles just waiting to be discovered. Foraging has surged in popularity over recent years, not only as a means to connect with nature, but also as a way to enjoy fresh, seasonal ingredients. September is a particularly fruitful month for foragers in the UK, marking the transition into a rich harvest season. Whether you’re a seasoned forager or a curious newcomer, we’ll help you navigate the wonderful world of wild edibles available this month.

Here’s our guide to foraging in the UK in September.

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1. Chickweed (Stellaria media)

Chickweed is a small flowering plant that is often found in gardens, fields and disturbed areas. It’s characterised by its delicate, star-like white flowers and bright green leaves.

Chickweed can be consumed raw in salads, added to soups or used as a garnish. It has a mild flavour and is rich in vitamins and minerals, including vitamin C and iron.

Traditionally, chickweed has been used in herbal medicine for its anti-inflammatory and soothing properties. It has been applied topically for skin irritations, burns, and insect bites. Some herbalists recommend it for respiratory issues and digestive health. Chickweed serves as a valuable food source for various pollinators, including bees and butterflies.

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2. Damsons

Damsons are a specific variety of plums that belong to the Prunus genus, known for their small size, tart flavour and deep purple or dark blue skin. They’ve been cultivated for centuries in the UK.

Typically smaller than standard plums, damsons usually measure about 1–2 inches in diameter. The skin is smooth with a waxy coating that can give it a slightly bluish appearance. The flesh is yellow-green, firm and juicy, with a unique tartness that sets them apart from sweeter plum varieties.

The fruit ripens on the tree but can be picked slightly under-ripe to avoid bruising, as they’re more delicate than other plum varieties.

The flavour of damsons is characteristically tart and slightly astringent, making them ideal for cooking and preserving rather than eating fresh. Damsons are commonly used to make jams, jellies and fruit preserves. The naturally high pectin content helps with gelling. They can also be used in pies, tarts and crumbles, offering a delightful contrast to sweeter ingredients.

Damsons are also used to produce damson gin or liqueurs, where their tartness adds depth and complexity to the drink.

Damsons are nutritious fruits offering several health benefits. They are a good source of vitamins C, K, and certain B vitamins and contain antioxidants that combat oxidative stress and may contribute to overall health. They’re also high in dietary fibre, which can aid digestion and promote good gut health.

3. Nuts – hazelnuts and walnuts

During this month, hazelnuts are among the first nuts to reach their peak ripeness. By late September, these small, round treasures are typically ready for harvesting, offering their rich, sweet flavour and nutritional benefits. The sight of these nuts, often nestled within their spiky husks, signals the onset of autumn and invites eager foragers to gather them.

Meanwhile, walnuts begin their journey towards maturity, although they may still appear green and unripe, surrounded by their protective shells. As the month progresses, these nuts continue to develop and will eventually be ready for harvest in the coming weeks. Their robust flavour and versatility in cooking make them a highly sought-after nut for both snacking and culinary applications.

Foraging for nuts can be a delightful outdoor activity during this time, and one might find dropped nuts scattered on the ground beneath trees. These fallen gems provide a perfect opportunity for those treasure hunters looking to fill their bags with seasonal bounty. However, foragers should always be mindful of their surroundings, as these natural snacks are also crucial food sources for local wildlife. Squirrels and birds often rely on nuts as a primary source of sustenance during the colder months, so sharing the harvest is essential for the ecosystem.

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4. Wild apples and pears

You may stumble upon wild apple and pear trees in hedgerows or old orchards during your foraging adventure. The fruits may be smaller and more tart than cultivated varieties, but they make delightful preserves, cider, or simply a fresh snack straight from the tree.

The fruits harvested from these wild trees often displaying a vibrant and varied array of colours and shapes. Their flavours tend to lean toward the more tart and crisp side, offering a refreshing contrast to the sweetness we commonly associate with supermarket varieties.

For those with a passion for preserving, wild apples and pears can be transformed into delightful preserves or jellies, capturing their essence and allowing you to savour their flavour long after the foraging season has ended. The natural tartness of these fruits lends itself wonderfully to the art of cider-making as well; homemade cider crafted from wild apples can carry distinct and complex flavours, making it a rewarding endeavour for any foraging enthusiast.

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5. Rock samphire (Crithmum maritmum)

Rock samphire is a coastal plant that thrives in salt marshes and on rocky shorelines. Known for its crunchy texture and slightly salty flavour, rock samphire has gained popularity in culinary circles, where it is often used to enhance seafood dishes, salads and various appetisers.

The plant features fleshy, green stems that can grow up to 30 centimetres in height, and it typically blooms with small yellow-green flowers during the summer months.

In addition to its culinary uses, rock samphire has a rich history of traditional medicinal applications. It’s been used to treat a variety of ailments due to its high mineral and vitamin content, including vitamin C and various antioxidants. Rock samphire is often praised for its sustainability and eco-friendliness.
<h2″>Foraging ethics and safety
When foraging, it’s vital to practice responsible and sustainable harvesting. Here are some key guidelines:

Leave the environment intact: Only take what you need, and leave enough for wildlife and future growth.

Know your sources: Make sure you’re foraging in areas that haven’t been treated with pesticides or chemicals.

Don’t disturb wildlife: Steer clear of nesting sites and habitats when collecting wild edibles.

Always identify: Make certain of the identification of any plant or mushroom before consuming it. Use reputable guides or apps, and when in doubt, consult an expert.

Conclusion

September is a spectacular month for foraging in the UK, inviting both seasoned enthusiasts and beginners to explore nature’s larder. From sweet orchard fruit to salty rock samphire, there’s a wealth of wild edibles to discover. Not only does foraging provide an exciting outdoor adventure, but it also fosters a deep connection with the land and its seasons.

Gather your foraging basket, don your walking boots and set out to uncover the rich tapestry of flavours waiting for you in the wild. Remember to bring along a field guide, take your time identifying plants and, most importantly, enjoy every bite of the natural world… Happy foraging!