Whether you live near a forest, a field or a fell, nature has much to offer this season…
Foraging in autumn
Foraging is a great way to add a new focus to your walks this autumn, and see the outdoors from a new perspective. It’s also a good way to explore new, healthy foods and add variety to your diet (and your microbiome).
Whether you live near a forest, a field or a fell, nature has much to offer this season.
Am I legally allowed to forage?
As long as you’re in a public space, and you’re only picking food for personal consumption, you’re legally allowed to forage. Just make sure you leave something behind for the birds and squirrels, and to keep nature a biodiverse as possible.
What do I need to be aware of before I start foraging?
You must always err on the side of caution when foraging, and only pick and eat foods you’re 100% certain are edible – especially because some foods have very toxic twins. It’s advised to take at least a couple of foraging books with you that have clear visuals of the foods you’re hoping to find, and reference these before picking anything.
Also, some foods are harmful when they’re raw, but are okay to consume when cooked – so it’s important you know not only what you can eat, but how to prepare it.
You’ll also need a pair of stiff gloves and a knife for any thistles and nettles you come across.
What can I forage this autumn?
There are many nuts and berries ripening in the woods this autumn. Here’s a guide to some of the natural wonders you’re most likely to find – for when you’re starting out, and when you’re becoming more confident with foraging.
For beginners
Nettles are a good place to start if you’re new to foraging, because they’re really easy to identify, and there’s a lot you can do with them. The hardest part is picking them (this is where the gloves will come in handy). But bear in mind: you must only pick and consume young leaves. Neutralise the sting with heat before adding the leaves into soups, pesto or stews, or use as nutritious side dish.
Dandelions are another great one for beginners to start, as not only are they easily recognisable, they’re also incredibly versatile in the kitchen. The young leaves can be eaten raw or cooked, and the unopened flower buds can be used to make capers. Once they’re open, remove the green parts, and the young petals can be used to make jams, marmalade, cordial, or even wine.
Wild raspberries are also very easy to identify, and can be found in hedgerows, woodland and heathland. If you’re going to confuse them with something else, it will be an unripe blackberry, which won’t do you any harm.
If you’re looking for something with a crunch – you can keep your eyes peeled for hazelnut trees, which are common in woods and hedgerows, and bear hazelnuts from late August. This means they’re usually ripe by September – but you’ll be hard-pressed to beat the birds.
As such, it’s more likely you’ll find hazelnuts when they’re still green. But you can take them home and let them ripen in a warm, dry, dark place – just remember to move them often. And before tucking in, remember to remove the hard outer shell.
When you’re feeling a bit more confident
There are plenty more treasures to find on your foraging missions, once you’ve got the hang of it. Some require a bit more work to identify, or turn into something edible at home.
If you’re looking for ways to spruce up an autumnal salad, the leaves and flowers of common sorrels can be added raw into salads, or used to replace lemon or lime in dishes, due to their zingy taste.
Beech nuts are a good addition to salads, too, and will still be ripening into October. When you spot some, you can scrape off the skin to get to the triangular seed inside. These nutrient-dense nuts are best used like pine nuts – toast them in the oven for five minutes, then sprinkle them onto pasta dishes or salads, or use in a pesto. But be careful – beech nuts can be slightly toxic if consumed in large quantities.
If you want forage for some nuts to add to salads and other autumnal dishes, late autumn is the perfect time to look out for walnuts. You can crack open the shells are eat them raw.
If you’re looking for something sweeter, to make into jams, for example, keep your eyes peeled for rowan berries. These little berries are full of vitamin C – and autumn is the best time to forage for them. They have a bitter taste, so it’s best to cook them with sugar (try combining with crab apples to make jam). And make sure you do cook them, because otherwise they can cause an upset stomach if eaten raw.
Also be on the lookout for the bullace tree, which can be spotted in hedgerows, woodlands and parks. The tree’s fruit resembles a plum, and tastes rather acidic until it’s ripe. It can be eaten raw, if it’s fully ripe, but it can also be cooked and used to make jam, added into ketchup, or used to make crumbles.
Continuing on the sweet theme, sloes can be found on a blackthorn bushes and trees, which are abundant throughout the UK. They’re best picked in late autumn, leading into winter.
You can eat them raw, but they’re very bitter. They’re better known for being infused with gin to make sloe gin – but they can also be used to make jams, vinegar and whisky, too.
