October, with its crisp air and vibrant autumnal hues, is a fantastic time to explore the bounty of the British countryside – particularly when it comes to foraging for wild edibles. As the days shorten and temperatures drop, nature prepares for winter, offering a final wave of delicious and nutritious treats for those willing to explore.
But before you head out into the woods, it’s vital to remember that foraging responsibly is key. This means being absolutely certain of your identification, only taking what you need and respecting the environment. Never take more than 10% of any one plant and always leave enough for wildlife and future growth.
What to look for in October
October’s bounty is varied, offering a mix of fruits, nuts and fungi. Here are some of the delights you may encounter:
Rosehips: These vibrant red fruits are packed with vitamin C and can be used to make delicious jams, syrups and teas. Look for them on wild rose bushes throughout the countryside.
Hawthorn berries: These small, red berries are also a great source of vitamin C and can be used to make jellies, wines or ketchup. Be mindful that they’re best used in small quantities, as they can have a slightly astringent taste.
Blackberries: While the blackberry season is winding down, you may still find some lingering ripe berries in sheltered spots. These versatile fruits can be enjoyed fresh, made into jams or used in pies and crumbles.
Elderberries: You may still find some elderberries that haven’t yet been picked. These dark purple berries are a great addition to syrups, cordials, jams and wines. However, it’s crucial to only use cooked elderberries, as raw berries can be toxic.
Sloes: The small fruit of the blackthorn shrub. They can be added to autumn fruit jams, but they’re most famous for making sloe gin.
Mushrooms: October is peak mushroom season! Keep an eye out for field mushrooms, oyster mushrooms and wood blewit, however, only forage mushrooms if you’re absolutely certain of their identification. Never eat a mushroom you’re not 100% positive about. Consider joining a guided foraging walk with an expert to learn proper identification techniques.
Hazelnuts: Hazel trees are dropping their nuts this month, providing a tasty and nutritious snack. Be aware that squirrels often get there first!
Chestnuts: Look for sweet chestnuts in their spiky husks. They can be roasted, boiled, or made into delicious chestnut purée. Horse chestnuts cannot be eaten, but can be used to make a natural and eco-friendly laundry detergent.
Tips for a successful foraging trip
Dress appropriately: Wear sturdy footwear, waterproof layers and long trousers to protect yourself from scratches and insects.
Carry a guide book or app: A good foraging guide can help you identify plants and mushrooms safely.
Use a basket, bag or trug: Avoid using plastic bags, as they can damage fragile plants.
Respect the environment: Leave no trace of your visit and avoid disturbing wildlife.
Check for access: Ensure you have permission to forage on any land you visit.
Start small: Don’t overwhelm yourself with too many different plants at first. Focus on a few easy-to-identify species.
Foraging in the UK in October is a rewarding experience that allows you to connect with nature and enjoy the delicious fruits (and fungi) of the land. By following these tips and forging a respectful relationship with the natural world, you can ensure a safe and fulfilling foraging season.
Happy foraging!
Disclaimer: This blog post is for informational purposes only. Always consult with a qualified expert before consuming any wild edible plants or mushrooms. The author and publisher cannot be held responsible for any adverse effects resulting from foraging or consuming wild plants.
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.
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.
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.
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.
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!
Disclaimer: This blog post is for informational purposes only. Always consult with a qualified expert before consuming any wild edible plants or mushrooms. The author and publisher cannot be held responsible for any adverse effects resulting from foraging or consuming wild plants.
As the summer sun begins to soften, August offers a splendid opportunity for foraging enthusiasts in the UK. With a rich tapestry of flora thriving in the countryside, it’s the perfect time to explore the wild edibles that abound in the British landscape. In this guide, we’ll delve into some of the most exciting and tasty wild edibles to look for this month, along with tips on safe foraging practices and sustainability.
The joy of foraging
Foraging is not only a delightful outdoor activity, but also a way to connect with nature and discover the bounty our environment has to offer. The benefits of foraging extend beyond mere sustenance; it encourages mindfulness, hones one’s observational skills and provides a unique understanding of our ecosystem.
Key wild edibles to discover in August
August is a fruitful month for foragers. Here are some of the most common and accessible wild edibles to look out for:
1. Blackberries
Blackberries are perhaps one of the most loved wild fruits, and August marks their peak harvesting time. Found in hedgerows and bramble patches, these plump, juicy berries can be enjoyed fresh, made into jams or added to desserts. Remember to pick only the ripe, dark purple-black berries and avoid those that are red or shrivelled.
2. Elderberries
Elderberries are another delightful find during August. These small, dark purple berries are packed with antioxidants and vitamins. They can be turned into syrups, wines or used to make elderberry jelly. It’s important to note that elderberries should always be cooked before consumption to neutralise their toxic properties when raw.
3. Hedge garlic (Alliaria officinalis)
Also known as Jack-by-the-hedge, hedge garlic is a wild green with a flavour reminiscent of garlic and is usually found along hedgerows. The leaves can be harvested and used in salads, pestos and cooked dishes, offering a wonderful garlicky kick.
This succulent plant thrives in moist, shaded areas. Its fleshy leaves have a mild, slightly tangy flavour that is perfect for salads or as a garnish. It’s rich in Omega-3 fatty acids and is a wonderful addition to summer meals.
5. Stinging nettle seeds
While often avoided due to their sting, nettles are a nutritional powerhouse. Picked cautiously with gloves, nettles can be used in soups, teas or as a spinach substitute when cooked. August is a great time to harvest the seeds from the female plant. Nettle seeds are the most nutritious part of the plant, containing vitamins A and C, iron, calcium and magnesium. They support nail and hair health, enhance your kidneys and adrenal system and boost energy levels. Sprinkle over salads or add to bread dough when kneading.
6. Mushrooms
August is also the start of mushroom foraging season. Some edible varieties that may appear include chanterelles and hedgehog mushrooms. However, mushroom foraging requires great caution; it’s crucial to be confident in your identification skills or to forage with an expert.
Safe foraging practices
As you embark on your foraging adventure, it’s essential to keep safety in mind:
Identify properly: Always make sure to positively identify any plant or mushroom before consuming it. Use reputable foraging guides, apps, or go with experienced foragers during your initial explorations.
Sustainability: Practice responsible foraging by taking only what you need and leaving plenty for wildlife. Avoid overharvesting and always follow local regulations regarding foraging.
Hygiene: Wash any wild edibles thoroughly before consumption to remove dirt or contaminants.
Avoid polluted areas: Steer clear of foraging in areas near roadsides, industrial sites or places that may be contaminated with chemicals. Also, be aware if foraging along dog-walking paths; male dogs, especially, love to help with watering the wild plants!
Conclusion
Foraging in the UK in August presents an exciting opportunity to reconnect with nature and discover delicious wild edibles. With a basket in hand and a spirit of adventure, you’ll not only find nutritious ingredients for your kitchen but also deepen your appreciation for the diverse ecosystems that thrive all around us. Be safe, be respectful of nature and enjoy the bounty of the wild! Happy foraging!
Disclaimer: This blog post is for informational purposes only. Always consult with a qualified expert before consuming any wild edible plants or mushrooms. The author and publisher cannot be held responsible for any adverse effects resulting from foraging or consuming wild plants.
We’re lucky enough to have lots of wild garlic growing in parts of our garden. Before moving, we used to carefully forage in the wild for a few leaves to make pesto and garlic butter. Now that we have so much of it, we’ll be using it to make so much more… beginning with this wild garlic & goats cheese soda bread.
This year, for some reason, we’ve left it a little late to harvest. Leaves should be picked before the flowers come into bloom; which generally happens in early May. If you’re picking in the wild, try to pick only a couple of leaves from each plant. Don’t exhaust the plant or leave massive bald patches in the woodland floor; don’t pick more than you need. For this recipe, you only need a handful… only about a dozen or so leaves.
The goats cheese I used was quite a wet, gooey one, but you could always use a more crumbly-textured kind. The flavours of the wild garlic and goats cheese really complement each other. While it was cooking, the cheesy, garlicky smell engulfing the kitchen was mouth-watering!
I like it still warm from the oven, with just a bit of butter spread over – melting into the crumb. Justin thinks it’s delicious as an accompaniment to poached eggs, bacon or cooked ham.
Click here or on the image below to save my wild garlic & goats cheese soda bread recipe to Pinterest
350ml/12fl oz buttermilkor 330ml/11½fl oz full cream milk with the juice of a lemon stirred in
200g/7oz wholemeal flour
200g/7 oz plain flour
1tspbicarbonate of soda
1tspsalt
100g/3½oz goats cheesecubed
handful of wild garlic leavesfinely chopped
Instructions
Preheat the oven to 190ºC/375ºF/Gas mark 5
Grease & line a baking sheet with parchment paper
In a large mixing bowl, combine the flours, bicarb and salt
Add the cubed goats cheese and chopped wild garlic leaves and toss to combine. Make a well in the middle
Pour in the buttermilk and bring the dough together. Don't overwork
Empty the dough out on to a well-floured work surface and form into a ball. Again don't overwork
Put the dough ball on to the prepared baking sheet. Score with a deep cross on top
Bake for 25-30 minutes until the top is a lovely golden brown
Take off the baking sheet on to a wire rack and allow to cool for a few minutes
Slice and serve warm
If you don't have buttermilk, make something similar by stirring the juice of a lemon into full fat milk and allowing it to sit for about ½ an hour before use
Keyword bread, cheese,, forage, goats cheese, soda bread
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