What can we forage in November? As November unfolds, the UK landscapes transform, offering a diverse array of edible wild plants and fungi. Foraging becomes a particularly fruitful venture during this time. The shift from the vibrant life of summer to the serene dormancy of winter marks a period when nature’s bounty is at its most varied, providing a plethora of foraging opportunities.

This guide delves into the delights of foraging in November, offering insights and tips for both beginners and seasoned foragers.

Why Forage in November? November’s unique climate conditions in the UK create a perfect natural pantry. The cooler temperatures slow down the growth of plants, concentrating their flavours and nutrients. This month is characterized by the last of the autumnal fruits and the emergence of hardy winter greens, alongside a variety of nuts and fungi.

Foraging in November is not just about harvesting food; it’s an immersive experience that connects you with the seasonal cycles of nature. It’s a chance to observe the changing landscapes, understand the ecological patterns, and appreciate the subtle transitions in flora and fauna.

What can I Forage in November?

• Mushrooms: The damp, cool conditions make November ideal for mushroom foraging. Varieties such as chanterelles, oyster mushrooms, and hedgehog mushrooms are commonly found. It’s crucial to forage mushrooms with caution, as some species are poisonous. Joining a local foraging group or consulting with a mycologist can enhance safety and knowledge.
• Nuts and Seeds: This is the prime time for foraging nuts like hazelnuts and chestnuts. These nuts are not only delicious but also rich in energy and nutrients, perfect for the winter months. Foraging for nuts also offers an insight into the habitats of various wildlife, as these nuts form an essential part of their diet. They also form an essential part of our but don’t take more than you need.
• Berries: While many berries have passed their peak, late bloomers like rosehips and sloes are still available. Rosehips, high in vitamin C, are excellent for making syrups or teas. Sloes, the fruit of the blackthorn bush, are famous for their use in making sloe gin, a traditional winter liqueur.
• Wild Greens: Hardy greens like nettles and dandelion leaves are still available. These greens are often overlooked but are packed with vitamins and can add a unique flavour to dishes.

Mushrooms to Forage in November

Foraging for mushrooms can be both rewarding and challenging, especially for beginners. In November, the UK’s woodlands and fields offer a variety of mushrooms that are not only delicious but also relatively easy to identify. Here are three of those mushrooms to forage during this month: Some easier to find than others!

1. Field Mushrooms (Agaricus campestris): The field mushroom is one of the most familiar and widely consumed mushrooms. It resembles the cultivated white button mushrooms and can be found in pastures and grassy areas. These mushrooms have white caps that may develop a brownish hue as they mature. The key to identifying field mushrooms is their pink to brown gills and the pleasant, mushroomy smell. They are excellent in cooking, offering a mild and versatile flavour.
2. Oyster Mushrooms (Pleurotus ostreatus): Oyster mushrooms are easily recognizable due to their unique shape and growth pattern. They typically grow on the sides of trees, resembling an oyster in shape, and can be found in both deciduous and coniferous forests. Their caps range from white to a soft grey or light brown. These mushrooms have a delicate texture and a subtly sweet, anise-like flavour, making them a popular choice for culinary use.
3. Puffballs (Lycoperdon perlatum and others): Puffballs are a great choice for novice foragers due to their distinctive round shape and lack of gills. They are found in meadows, lawns, and woodland edges. When young, they are white and firm inside; as they age, they turn brown and develop a spore-filled cavity. Only collect puffballs that are pure white inside, as this indicates they are still young and edible. They have a mild taste and can be used in a variety of dishes, often as a substitute for tofu. They also make great Giant Puffball Burgers.

Foraging Tips for Mushrooms:

• Always be 100% sure of your identification before consuming any wild mushrooms. If in doubt, consult an expert.
• Use a field guide or a foraging app to help with identification. The Collin Fungi Guide is often regarded as the best.
• Remember that over-foraging can damage local ecosystems. Be mindful and sustainable in your approach.

Mushrooms are not just a culinary delight; they are also a gateway to understanding the complex ecosystems of the UK’s forests and fields. Foraging them responsibly can add an exciting and educational dimension to your outdoor adventures this November.

Nuts to Forage in November

Nuts are a forager’s treasure in the autumn months, providing nutritious and delicious rewards for those willing to search the UK’s woods and hedgerows. In November, several types of nuts reach their peak and are relatively easy to identify and harvest. Here are three of the most accessible nuts to forage during this time:

1. Sweet Chestnuts (Castanea sativa): Sweet chestnuts are a classic autumnal find, easily distinguishable by their spiky green husks. These nuts are typically found in both wild and cultivated chestnut trees across the UK. Once the husks open, revealing the brown, shiny nuts inside, they are ready to be harvested. Sweet chestnuts are versatile in cooking, known for their sweet, earthy flavour and can be roasted, used in stuffings, or incorporated into desserts.
2. Hazelnuts (Corylus avellana): Hazelnuts, also known as cobnuts or filberts, grow in the UK’s woodlands and hedgerows. They are housed in a fibrous husk which splits open as the nut matures. Hazelnuts are ready when the shell turns a deep brown. Rich in protein and unsaturated fats, they are a nutritious snack and can be eaten raw, roasted, or used in baking.
3. Walnuts (Juglans regia): While not as common as hazelnuts or chestnuts, walnuts can still be foraged in the UK, particularly in parks and gardens with mature walnut trees. The nuts are encased in a green, fleshy husk that splits and blackens as they ripen. Once the husk is removed, the hard, wrinkled walnut shell inside can be cracked to reveal the edible nut. Walnuts are known for their distinctive, rich flavour and are excellent in both savoury and sweet dishes.

Foraging Tips for Nuts:

• Nuts are best foraged after they have fallen to the ground.
• Wear gloves when handling chestnuts and walnuts as their husks can be prickly and can stain hands.
• Be mindful of wildlife that relies on these nuts for their winter food supply. Harvest sustainably by taking only what you need.

Foraging for nuts in November is not only a delightful way to connect with nature, but it also provides a sustainable source of food that can be enjoyed in various culinary creations. The experience of gathering nuts in the crisp autumn air is as rewarding as the harvest itself.

Berries to Forage this Autumn

Berry foraging in November offers a delightful experience as the cooler temperatures bring out the best in some late-season varieties. These berries not only add a burst of flavour to various dishes but are also rich in vitamins and antioxidants. Here are three easily identifiable berries that are ripe for foraging in the UK during this time:

1. Rosehips (Rosa spp.): Rosehips, the fruit of the wild rose plant, are a foraging favourite in November. These small, red-orange berries can be found on rose bushes in hedgerows and woodlands. Rich in Vitamin C, they are perfect for making syrups, teas, and jams. Rosehips have a tangy, slightly sweet flavour, making them an excellent addition to both sweet and savoury dishes.
2. Sloes (Prunus spinosa): Sloes, the fruit of the blackthorn bush, are small, dark blue-purple berries with a sharp, sour taste. They are traditionally used to make sloe gin but can also be used in jellies, sauces, and desserts. Sloes are best foraged after the first frost, which softens their skin and reduces their astringency.
3. Hawthorn Berries (Crataegus monogyna and Crataegus laevigata): Hawthorn berries, or ‘haws,’ are another common find in the UK during November. These small, red berries grow on hawthorn trees and are known for their mild, nutty flavour. Hawthorn berries can be used in jellies, chutneys, and wine, and are reputed to have various health benefits.

Foraging Tips for Berries:

• Always ensure correct identification of berries to avoid inedible or toxic varieties.
• Use a foraging guide or app for assistance, especially if you’re new to foraging.
• Harvest berries sustainably, leaving some for wildlife and future growth.

Foraging for berries in November not only provides a sustainable source of nutritious food but also an enjoyable way to engage with the natural environment. These berries offer a glimpse into the rich diversity of the UK’s flora and invite foragers to explore and appreciate the bounty of nature.

Click Here for The Foragers Calendar:

A Month by Month Guide to What You Can Harvest

Safety and Sustainability

Foraging in November responsibly is paramount. Understanding the importance of correct identification cannot be overstated, especially with fungi. Utilize field guides, apps, or local foraging experts to ensure safety.

Ethical foraging also involves being mindful of the environment. This means foraging in a way that allows plants to regenerate and sustain their populations whilst also leaving enough for the local wildlife. Do not over-harvest. This is the last fruits and seeds of the season and they have a job to do.

Adhering to local laws and regulations regarding foraging is also crucial, as some areas have restrictions to protect the ecosystem at certain times of the year.

Finally, practising the principle of taking only what you need ensures that there is plenty left for wildlife and other foragers.

Foraging in November offers a unique opportunity to engage with the natural world in a deeply meaningful way. It’s a time to appreciate the abundance of nature, learn about the local ecosystem, and enjoy the seasonal offerings.

What are you Foraging This November?

Whether you’re a beginner or have years of foraging in your basket, share your harvests and thoughts in the comments below.

The post What to Forage In November in the UK appeared first on UK Foraging Network.

Introduction In the rich and diverse landscapes of the UK, mushroom foraging is a captivating pursuit, offering a unique blend of nature exploration and culinary adventure. The activity not only connects enthusiasts with the great outdoors but also promises a reward of delicious and nutritious finds. However, the key to successful foraging lies in understanding and respecting the natural world, emphasizing the importance of safety and responsible practices.

Understanding the UK’s Mushroom Varieties The UK’s woodlands and meadows are home to a wide range of edible mushrooms, such as the nutty-flavoured Chanterelles, meaty Porcini, and delicate Morels. Yet, this bounty is also accompanied by the risk posed by toxic species. The Death Cap, for instance, is highly poisonous and bears a deceptive resemblance to some edible varieties. Learning to distinguish between safe and harmful mushrooms is crucial and often requires a detailed study of their features, such as cap shape, colour, gills, and spore prints.

Best Times and Places for Mushroom Foraging While autumn, with its damp and cool climate, is the peak season for mushroom foraging in the UK, spring also offers a variety of species. Prime foraging spots are often found in mixed woodlands, where the combination of different trees provides a suitable environment for various mushroom species. Open fields and grasslands can also be fruitful, especially for finding field mushrooms. However, it’s vital to avoid potentially contaminated areas, such as those near roads or agricultural fields treated with chemicals.

Essential Equipment for Mushroom Foraging Effective foraging requires more than just keen observation skills; the right tools can greatly enhance the experience. A woven basket or mesh bag is ideal for collecting mushrooms, as it allows spores to spread, promoting growth for future seasons. A small, sharp knife is useful for cleanly cutting mushrooms, minimizing damage to the fungi and the surrounding environment. Additionally, a comprehensive field guide, like the “Collins Fungi Guide” by Stefan Buczacki, is an invaluable resource for identification.

The ONLY Mushroom Field Guide you will Need!

Safety Tips for Mushroom Foraging The cardinal rule for mushroom foragers is never to consume a mushroom unless its identity is absolutely certain. Never munch on a hunch! This caution is especially crucial for novices, who should avoid species with certain characteristics commonly associated with poisonous mushrooms. Joining a local foraging group or participating in a guided foray can provide hands-on learning opportunities. Additionally, workshops and courses offered by mycology experts can deepen your understanding and enhance safety.

Sustainable Foraging Practices Sustainable foraging is about more than preserving today’s mushroom populations; it’s about ensuring the health and viability of ecosystems for years to come. This includes practices like harvesting only a portion of what you find, avoiding damage to the mycelium (the vegetative part of a fungus), and respecting wildlife habitats. Foragers should also be mindful of local laws and regulations regarding foraging, as some areas may have restrictions to protect sensitive environments.

Preparing and Storing Foraged Mushrooms Proper preparation and storage are key to enjoying your foraged mushrooms. They should be cleaned gently to remove debris and inspected for insects. Some mushrooms, like Morels, need thorough cooking to eliminate toxins. Drying is an excellent way to preserve mushrooms, enhancing their flavour and extending their shelf life. Some species, however, are best enjoyed fresh and can be stored in a refrigerator for a short period.

Learning More: Resources and Communities For those looking to delve deeper into the world of foraging mushrooms in the UK there is a wealth of resources and communities available. Books like “The River Cottage Mushroom Handbook” by John Wright provide in-depth knowledge, while online forums and social media groups offer platforms for sharing experiences and advice. Additionally, local nature centers and botanical gardens often host talks and workshops on foraging and mycology.

Further Reading

Mushroom foraging in the UK is a delightful and enriching activity that brings you closer to nature’s wonders. With the right knowledge, preparation, and respect for the environment, it can be a safe and sustainable pursuit. Whether you’re a seasoned forager or a curious beginner, the world of mushrooms offers endless opportunities for discovery and enjoyment.

The post Foraging for Mushrooms in the UK: Safety Tips and Best Practices appeared first on UK Foraging Network.

In the UK, the month of May brings forth a plethora of edible delights, from vibrant wildflowers to succulent mushrooms.

Whether you’re an avid forager or new to this captivating pursuit, this comprehensive guide will walk you through the diverse array of foragable treasures that await you in May.

So put on your walking shoes, grab your foraging basket, and let’s explore the bountiful delights of foraging in the UK this spring!

Wild Garlic (Allium ursinum)

May is the perfect time to seek out the aromatic leaves and white blossoms of wild garlic (Ransoms).

Often found in damp woodland areas, wild garlic adds a pungent and garlicky flavour to various dishes.

The tender leaves can be used to make pesto, soups, or added to salads.

Just be sure to positively identify it by its distinct garlic smell and lily-of-the-valley-like flowers.

Stinging Nettles (Urtica dioica)

While their stinging reputation may deter some, stinging nettles offer a wealth of culinary possibilities.

Packed with nutrients, these versatile greens can be harvested throughout May.

Remember to wear gloves when picking them and choose young, tender leaves.

Once cooked, they lose their sting and can be used in soups, teas, or even as a substitute for spinach in various recipes.

Elderflowers (Sambucus nigra)

May heralds the arrival of the fragrant and delicate elderflowers.

These creamy-white blossoms are often found on the elder tree and are used to infuse syrups, cordials, and even sparkling beverages.

The floral and slightly sweet flavour of elderflowers can be a delightful addition to cakes, fritters, and desserts.

Ensure you harvest the flowers during dry weather for the best flavour

Morel Mushrooms (Morchella species)

May is a peak time for foraging morel mushrooms, and they are highly prized among mushroom enthusiasts.

These distinctive, honeycomb-textured mushrooms have a rich, earthy flavour that pairs well with creamy sauces or in risottos.

Morels tend to grow in woodland areas, particularly near elm, ash, and apple trees.

Exercise caution when identifying them, as there are poisonous look-alike species.

Hawthorn Leaves and Flowers (Crataegus species)

The blossoming hawthorn trees in May offer a double treat. The young leaves have a unique flavour that can be used in salads or cooked as a vegetable.

The fragrant white flowers, known as “Mayflowers,” can be infused in syrups or used to add a subtle floral note to baked goods.

Additionally, the hawthorn berries, which appear later in the year, are rich in antioxidants and can be harvested in the autumn.

Dandelion (Taraxacum officinale)

Although often dismissed as a pesky weed, dandelions have a range of culinary applications.

The young leaves can be harvested in May and used in salads or sautéed as a nutrient-rich side dish.

Dandelion flowers can be transformed into delightful and flavourful syrups, wines, or even infused into oils.

Ensure you pick dandelions from an area free from pesticides and contamination.

Wild Strawberries (Fragaria vesca)

May marks the beginning of the wild strawberry season, and there’s nothing quite like the sweet and aromatic taste of these tiny fruits.

Keep an eye out for them in woodland clearings, hedgerows, or meadows.

Enjoy them fresh, as a topping for desserts, or in jams and preserves.

Common Sorrel (Rumex acetosa)

Common Sorrel is a perennial herb with distinct arrow-shaped leaves that add a tangy and lemony flavour to dishes.

Found in grasslands, meadows, or along riverbanks, this herb can be harvested throughout May.

Use the young leaves sparingly in salads or as a zesty addition to soups, sauces, or omelettes.

Foraging in the UK during the month of May is a captivating experience that allows us to engage with nature, explore our surroundings, and savour the abundance of wild edibles.

From the pungent aroma of wild garlic to the delicate flavours of elderflowers, the culinary possibilities are endless.

By responsibly foraging and respecting the environment, we can enjoy the freshest and most unique ingredients while fostering a deeper connection to the natural world.

What are you foraging this May? Tell us or even better show us in the comments below.

The post What Can I Forage In The UK In May appeared first on UK Foraging Network.

The presence of wild asparagus in the UK can be attributed to a combination of factors, including naturalization, historical cultivation, suitable environmental conditions, and human activity.

Naturalization of Asparagus in the UK

Asparagus, scientifically known as Asparagus officinalis, is a perennial vegetable native to Europe, North Africa, and West Asia.

Over time, it has established itself in different parts of the world, including the UK, through a process called naturalization.

Naturalization occurs when a non-native species becomes established and reproduces in the wild, adapting to local environmental conditions.

In the case of asparagus, certain wild populations have successfully taken root and flourished in the UK.

Historical Cultivation Of Asparagus

Historically, asparagus cultivation in the UK dates back centuries, with records of its cultivation found as far back as the Roman period.

This long history of cultivation has contributed to the presence of wild asparagus in the country.

Over time, cultivated asparagus plants can escape cultivation, either through intentional or unintentional means, and establish self-sustaining populations in the wild.

This can occur through the dispersal of seeds by wind, animals, or human activity, leading to the establishment of new asparagus plants in the wild.

Suitable Conditions For Wild Asparagus

The UK’s climate and soil conditions are also favourable for the growth of asparagus, both in cultivation and in the wild.

Asparagus thrives in well-drained soils and prefers regions with mild winters and moderate rainfall.

The UK offers a range of environments with these characteristics, particularly in areas such as Kent, which has a long history of asparagus cultivation.

These suitable conditions provide an environment conducive to the growth and spread of asparagus plants, contributing to their presence in the wild.

Human Activity Contributed to Wild Asparagus

Furthermore, human activity has played a role in the presence of wild asparagus in the UK.

In addition to historical cultivation, intentional planting for cultivation purposes or accidental introductions can lead to the establishment of wild populations.

Humans may have intentionally introduced asparagus seeds or plants into the wild, or accidental seed dispersal may have occurred through activities such as trade, transport, or the movement of animals.

These human-mediated introductions have likely contributed to the diversity and spread of wild asparagus populations across the UK.

However, it is important to note that while wild asparagus can be found in the UK, most of the asparagus consumed commercially or domestically is cultivated in specialized asparagus fields.

Cultivated asparagus fields provide optimal conditions for growth, harvest, and quality control, allowing for a consistent supply of asparagus throughout the growing season.

In conclusion, the presence of wild asparagus in the UK is the result of naturalization, historical cultivation, suitable environmental conditions, and human activity.

This perennial vegetable has adapted and established itself in various regions, adding to the natural flora of the country.

The cultivation and consumption of asparagus continue to be an important part of agriculture and culinary traditions in the UK, both in its cultivated form and as a fascinating component of the country’s wild plant life.

Have you ever found Wild Asparagus in the UK. Tell us in the comments below.

The post Why Does Wild Asparagus Grow In The UK appeared first on UK Foraging Network.

Autumn has finally arrived and we can now see the leaves turning wonderful reds and golden browns. We are excited as Autumn brings with it an abundance of wild edibles, some of our favourites for this time of year are the fungi and nuts and berries.

So lets take a look at some tasty Autumn edibles that you can forage.

Beech Nuts ( Fagus Sylvatica )

Beech Nut Foraging In October

Beech trees are found growing in woodlands and forests and damp hedge ways. Beech nuts are a tasty snack at the best, as you would need a lot of them to make a decent meal.

It is advised that you roast the nuts before consuming, as if eaten raw it can potentially cause stomach upsets and they can be slightly toxic when in the raw state due to the tannins and alkaloids present in the nut.

Beech nuts are high in fat and protein and full of dietary fiber and antioxidants making them a very nutritious nut to forage. These nuts also help strengthen the immune system.

Field Mushroom ( Agaricus Campestris )

Field Mushroom Foraging In October

Field mushrooms are commonly found growing in grasslands and meadows and sometimes lawns. These specific fungi are white with a brown or tan coloured gills and they smell distinctively of mushrooms. When the flesh is bruised it will turn a light reddish brown colour. When sliced in half it should be white in colour all the way through the mushroom.

Field mushrooms are rich in fibre, protein and antioxidants which are great for fighting off nasties that want to attack your immune system.

These mushrooms need to be cooked to enjoy best. You can add these to soups or stews or just have them pan fried in butter and garlic on toast.

Sweet Chestnut ( Castanea Sativa )

Sweet Chestnut Foraging In October

The Sweet Chestnut is found in woodlands and its nut is encased in a spikey protective ball. These nuts are highly nutritious and pack a lot of vitamins and minerals into them making them an excellent food source. These are best enjoyed roasted or you can use them to make stuffing or nut roasts. Always remember to slit the chestnuts before roasting as they will explode.

Bullace Plum

Bullace Plum Foraging In October

The Bullace is from the plum family and is an edible fruit which can be eaten raw but can be rather sour. The Bullace is the perfect plum to make jams, jellies and preserves with as it has a high pectin content. They have a very typical fruity, plum taste.

Bullace are commonly found in woodlands and hedgerows. Why not have a go at making some jams or preserves…

Acorns, Oak

Acorn Foraging In October

Acorns can be found growing on the majestic Oak tree which is commonly found growing in deciduous woodlands.

Acorns are a very good source of fiber and are great for stomach health. Acorns have been used to make flour and can be eaten whole after the tannins have been removed.

The post What Can I Forage In October? appeared first on UK Foraging Network.

We are coming up to the autumn equinox at the end of this month and already the leaves have started to change colour and some trees have started to drop their leaves.

We have compiled some edibles here that you can easily find and forage and preserve ready for the colder autumnal and winter months.

Cauliflower Fungus (Sparassis crispa)

Cauliflower Fungus Foraging in September

The Cauliflower fungus is usually available between the months of August to November. Generally found at the base of scots pine or other conifer tree roots and tree stumps.

The Cauliflower fungus is a great fungus to eat as it has a mild nutty flavour and its texture after cooking is like tagliatelle. When foraging for the Cauliflower fungus always gather only the young specimens as the old ones are abit tough and bitter.

Cauliflower fungus is known for its anti-fungal and antibiotic properties because of a nutrient called sparassol which resides in the fungus.

You can dry out Cauliflower fungus in slices in a dehydrator or oven and use them later in cooking after rehydrating or you can make a lovely fresh Cauliflower mushroom stuffing to have with your roast dinner.

Rosehips

Rosehip Foraging in September

Rosehips are commonly found all over, from beach sides to woodlands, parks to irrigation ditches. They appear to grow well anywhere.

Rosehips are ripe between August through to December.

Rosehips have many medicinal properties some of which include: High in antioxidants, vitamin C,E and B. Rosehips reduce inflammation. Rosehips can boost the immune system and they may even prevent heart disease along with many other medicinal properties.

There are many recipes online of things which one can make with Rosehips but one of the most common recipes is Rosehip syrup. Rosehip syrup is great for fighting off common colds and flu symptoms throughout the winter and as a general tonic.

Hedgehog Mushroom (Hydnum repandum)

Hedgehog Mushroom Foraging in September

The Hedgehog Mushroom is commonly found hiding in grass or moss near beech,birch,pine and spruce trees.

The Hedgehog Mushroom can be found from September to December.

Hedgehog Mushrooms have a sweet, nutty and crunchy texture which makes them a great edible mushroom.

Hedgehog Mushrooms are delicious in soups or just sauteed in butter. They can also be dehydrated and stored in jars to use throughout the year.

Meadowsweet

Meadow Sweet Foraging in September

Meadowsweet is generally found in damp meadows or by bodys of water. You can normally smell it before you see it as it has a very strong sweet smell.

Meadowsweet can be found from June until September.

Meadowsweet has been used to treat joint pains and gout aswell as colds and bronchitis.

There are a few things you can do with Meadowsweet and some that I like are Meadowsweet cordial or a nice Meadowsweet liqueur.

                                                                                         Cobnuts (Hazelnuts)

Cobnut Foraging in September

Cobnuts or more commonly known as Hazelnuts come from the Hazel tree. These can be found in woodlands, hedgerows and scrubland.

Cobnuts are usually ripe between September and Ocrober.

The humble Cobnut is packed full of protein, vitamins and fibre, which makes it an excellent choice to forage to keep you going through the colder months.

You can make some delicious meals with Cobnuts, like a Cobnut nut roast or plum and cobnut crumble or even a nice nutty cake the list is endless.

The post 5 edible foods to forage in September appeared first on UK Foraging Network.

It’s been super warm here the past few weeks since the last article was published and we are hoping for the weather to cool down soon so the plants can have a break from the intense heat.

We have been working together to create a new article for you to enjoy this month and we have compiled just a few of the more commonly foraged edibles.

BlackBerries

Blackberry Foraging in August

The Blackberry Rubus fruticosus or ‘Bramble’ as known by most people, can be found from late July up until late October.

Blackberries can be found almost anywhere, you may even have them growing in your garden. But typically they grow in hedges and heaths and on roadside verges.

You can make some wonderful and delicious recipes with Blackberries. How about blackberry and apple crumble or some homemade blackberry jam?

Parasol Mushroom

Parasol Mushroom Foraging in August

The Parasol Mushroom Macrolepiota procera is commonly found growing in grasslands between August to October. This fungi tends to grow in rings or as some may call them ‘Fairy Rings’.

Parasol mushrooms grow to an incredible 30cm wide and I have personally seen them the size of dinner plates, it’s a true delight to see.

One of the best ways to enjoy them is pan-fried in butter with plenty of garlic, salt and black pepper served on toasted, crusty bread. Mmmmm delicious!

Meadow Sweet

Meadow Sweet Foraging in August

Meadow Sweet is commonly found growing alongside canals and damp meadows and also rivers and lakes.

Meadow Sweet can be harvested from May up until September.

You can use all parts of the plant. These can be cooked in stews and soups or cooked with fruit for a delicious added flavor.

Crab Apple

Crab Apple Foraging in August

The famous and well-known Crab Apple is generally found in woods and hedges and on roadsides.

Crab Apples are rather sharp in flavor and high in pectin which makes them an excellent choice if you would like to make preserves such as jams and chutneys.

The seeds of the Crab Apple have a more sinister side and contain a toxin called hydrogen cyanide and should not be eaten in large quantities. I prefer to not eat the seeds at all if it can be helped.

Elderberry

Elderberry Foraging in August

Elderberries come from the Elder tree. These grow in woodlands and wastelands, hedgerows, and in gardens. The berries, when ripe is a dark purple color and are ready to harvest in August up until October.

The berries are safe to eat and have many uses in medicine and cookery. Stay away from the leaves, stems, bark, and roots as these are toxic.

Elderberries have been used to treat common colds and have antioxidant properties alongside many other health-boosting benefits.

Why not make some Elderberry syrup to store in your fridge for the coming colder months to have some daily to ward off seasonal colds and flu or just a tasty and nutritious syrup to drizzle over porridge or rice pudding. Another option is a homemade elderberry and almond pie.

The post 5 Edible Things To Forage In August appeared first on UK Foraging Network.

Summer is well and truly in the air and looks like its going to get very hot in the coming weeks. Lets hope for a bit of rain at least.

There are so many great things to forage around this time of year and i have listed some of my favorites here.

Two of the early summer berries, Wild Strawberries and Bilberry which are always worth looking for, Giant puffball and Chanterelle mushrooms for the fungi lovers like me and the abundant and easy to find Pineapple weed.

Lets get stuck in with 5 edible things to forage in the UK in July

Wild Strawberries

Wild Strawberry Foraging In July

Wild strawberries are much smaller than the strawberries you may be used to, but they pack in far more flavor than the ones you may buy in the supermarkets and they are free.

Wild strawberries (also called woodland strawberries) are commonly found in hedgerows and woodland between April to July. As mentioned they are much smaller and have small white flowers which can help identify them.

Wild strawberries can be eaten however you like. In salads, in deserts, with ice cream. Wild strawberries are so full of flavor why not just enjoy them on their own.

Giant Puffball

Giant Puffball Foraging In July

The giant puffball is the king of all puffball mushrooms. They can grow up to a colossal 90cm in Diameter but most puffballs found will be between 10cm and 60cm.

Giant puffball mushrooms are mostly found in meadows, fields, and deciduous woodland and forests. Expect to find them at their best between summer through to late autumn

It is the large, white, young giant puffballs to look out for as this is when they are edible when the interior is still white. More mature puffball’s interiors will start to turn yellow/green/brown. It can be dangerous to eat them at these points due to the spores.

Giant puffball mushrooms should be cooked after the skin has been removed.

Bilberry

Bilberry Foraging In July

Bilberry are a great early summer berry to pick if you can find them. You will have more luck in the North and West of the UK where they seem to be more abundant.

Bilberry is a low-growing plant than can be found in moorland, woodland, and mountains at higher levels.

bilberry can be identified as a dark purple/blue berry with red flesh on the inside. The top of the bilberry has a kind of crown or cog sitting on it as seen in the pictures.

Bilberry can be eaten raw when they are fully ripened. They can also be cooked with, made into preservatives, made into bilberry smoothies, and even made into gin.

Chanterelle mushrooms

Chanterelle Mushroom Foraging in July

Chanterelle mushrooms are one of the favorites amongst foragers and July brings us to the start of the Chanterelle mushroom season.

Chanterelles can be found mostly in coniferous or beech woodland, and prefer mossy, damp, low-lying environments.

Chanterelle mushrooms are fairly easy to identify with their funnel-shaped caps and golden skin color. They smell slightly of apricots and have false gills running down the outside shaft.

These mushrooms have a great mushroomy texture with a peppery taste which makes them perfect for cooking with.

Pineapple Weed

Pineapple Weed Foraging in July

Pineapple weed is in abundance this time of year. This is a very common plant that is known for not only being edible and tasty but also for its medicinal benefits.

Pineapple weed can be identified by its yellow pineapple-shaped flowerheads feathery bright green leaves and its wonderful aroma.

Pineapple weed, also called wild chamomile, grows on rough bare ground such as gravel driveways, roadsides, and tracks.

Pineapple weed can be eaten raw and is often used in salads, dressings, preservatives, infused tea, and many more uses.

If you have found any of these please comment below preferably with pictures

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