Autumn a great time for foraging!
Autumn is a fantastic season for foraging in the UK, with an abundance of wild foods to be found.
I also find that my tendency after a busy summer is to want to begin to hide away, and yet there is so much to be outside for, yes there is a little nip in the air, but hey, I am not sure the summer ever really warmed up this year, so get out, take a breathe, make the most of the amazing colours and the freshness of the air, and enjoy this magical time. If you need a reason to go out, forage!
Here's a list of common wild foods you can forage and the best ways to use them:
1. Elderberries (Sambucus nigra)
Foraging: Found in hedgerows and woodland edges, elderberries ripen from late summer into autumn.
Uses: Best used for making elderberry syrup, jams, or infused in alcohol like elderberry wine. Elderberries are excellent for immune support and are high in antioxidants.
2. Blackberries (Rubus fruticosus)
Foraging: You’ll find blackberry brambles in hedgerows, woodland edges, and along pathways.
Uses: Perfect for making jams, crumbles, pies, or smoothies. They can also be frozen for later use or made into blackberry vinegar or wine.
3. Hazelnuts (Corylus avellana)
Foraging: Look for hazelnuts on hazel trees in woodlands and hedgerows from September to October.
Uses: Eat raw, roasted, or ground into flour. They can be added to baked goods, granola, or nut butters. Roasting enhances their flavor, making them ideal for snacking.
4. Hawthorn Berries (Crataegus monogyna)
Foraging: Found in hedgerows, hawthorn berries ripen in late September and are bright red.
Uses: These berries can be made into hawthorn jelly, sauces, or syrups, and are often used in herbal tinctures for heart health. They are mildly astringent, so they are best cooked before consumption.
5. Sloes (Prunus spinosa)
Foraging: Found on blackthorn bushes, sloes are small, dark purple berries that ripen in late autumn.
Uses: Traditionally used to make sloe gin by infusing them in alcohol with sugar. They can also be used in jams or jellies, though they are quite sour when raw.
6. Rosehips (Rosa canina)
Foraging: Found in hedgerows and along woodland paths, rosehips ripen in early autumn and are bright red or orange.
Uses: Rosehips are rich in vitamin C and are ideal for making rosehip syrup, which can be used as a cordial or cough remedy. They also make excellent jellies and herbal teas.
7. Chestnuts (Castanea sativa)
Foraging: Sweet chestnuts can be found in woodlands and parks. They fall to the ground from October.
Uses: Roasted chestnuts are a classic autumn treat. You can also boil them, mash them into puree for desserts, or use them in savory dishes like stuffing.
8. Wild Mushrooms
Foraging: Autumn is prime mushroom season in the UK. Common foraged species include chanterelles, puffballs, porcini, and field mushrooms.
Uses: Mushrooms can be sautéed and added to soups, stews, or risottos. Dried mushrooms are also a great way to preserve them for later use. Be sure to only forage mushrooms you can positively identify, as some are poisonous.
9. Beech Nuts (Fagus sylvatica)
Foraging: Found under beech trees from late September, beech nuts are small and enclosed in prickly casings.
Uses: After removing the shell, you can roast beech nuts and eat them as a snack or grind them into flour. They’re small but flavorful, with a slightly sweet, nutty taste.
10. Wild Apples and Crab Apples (Malus sylvestris)
Foraging: Wild apples and crab apples can be found in abandoned orchards, hedgerows, or woodland areas.
Uses: These small, tart fruits are ideal for making apple sauce, jellies, cider, or adding to chutneys. Crab apples are especially good for jelly due to their high pectin content.
11. Nettles (Urtica dioica)
Foraging: Although commonly associated with spring, nettles can be found well into autumn, especially in shady, damp areas.
Uses: Once cooked, nettles lose their sting and can be used in soups, stews, teas, or even made into a pesto. They are highly nutritious, rich in iron and vitamins.
12. Dandelion Roots (Taraxacum officinale)
Foraging: Dandelions grow almost everywhere. The roots are best harvested in autumn when they have stored up energy for the winter.
Uses: Dandelion roots can be roasted and ground to make a coffee substitute or used in herbal medicine for liver and digestive health.
Foraging Tips:
Identification: Always make sure you can confidently identify the plant or mushroom you're foraging. If in doubt, leave it out.
Sustainable Harvesting: Only take what you need and leave enough for wildlife and the plant to regenerate.
Local Laws: Be mindful of local laws and guidelines, as foraging may be restricted in certain areas like nature reserves.
Foraging in autumn is a wonderful way to connect with nature, enjoy seasonal foods, and make use of the natural bounty the UK countryside offers.
Here is the best recipe I have found for making this amazing elixir. It is what gets us through those winter colds in our home, and it tastes so good, that there are no arguments, even when the kids were young. Also tastes amazing as a warm drink with added honey, hmmmmm!
Elderberry Syrup Recipe
Ingredients:
2 cups fresh elderberries
4 cups water
1-2 cinnamon sticks
3-4 whole cloves
1 tablespoon fresh ginger root, grated or chopped
1/2 teaspoon ground turmeric (optional, for added immune support)
1 cup raw honey (or maple syrup for a vegan option)
1 tablespoon fresh lemon juice (optional)
Instructions:
Prepare the Elderberries: In a medium saucepan, combine the elderberries, water, cinnamon sticks, cloves, ginger, and turmeric (if using). Bring the mixture to a boil, then reduce the heat to low.
Simmer: Let the mixture simmer for about 45 minutes to an hour, or until the liquid has reduced by nearly half. Stir occasionally to prevent sticking.
Strain: Remove the pan from heat and allow the syrup to cool slightly. Using a fine mesh strainer or cheesecloth, carefully strain the mixture into a glass bowl, pressing the berries to extract all the juice.
Add Honey: Once the liquid is lukewarm (not hot), add the honey and stir well to combine. This preserves the raw enzymes in the honey. Add lemon juice if desired for a tangy note.
Bottle: Pour the syrup into a sterilized glass jar or bottle and seal tightly.
Storage: Store in the refrigerator for up to 3 months. Shake well before using.
Dosage:
For adults: Take 1 tablespoon daily for immune support, or 1 tablespoon every few hours at the first sign of a cold or flu.
For children (over 1 year): Use 1 teaspoon daily or as needed.
Health Benefits of Elderberry Syrup
Elderberries are known for their potent medicinal properties, particularly for supporting the immune system. Rich in vitamins A, B, and C, as well as antioxidants and flavonoids, elderberries have long been used in traditional medicine for their ability to reduce the severity and duration of colds, flu, and other respiratory infections.
Key Benefits:
Immune Boosting: Elderberries are rich in antioxidants that help the body fight off viruses and infections. Studies suggest that elderberry syrup may reduce the severity of cold and flu symptoms when taken early.
Anti-Inflammatory Properties: The presence of flavonoids like quercetin gives elderberries natural anti-inflammatory effects, which can help reduce swelling and irritation in the body.
Antiviral and Antibacterial: Elderberries are known to have antiviral properties, which can prevent viruses from entering cells. They also have antibacterial qualities, making them useful in fighting off infections.
High in Antioxidants: Elderberries are packed with anthocyanins, which protect cells from oxidative damage and promote overall health.
Digestive Health: The syrup can have mild laxative effects, helping to soothe digestive issues such as constipation.
A Note of Caution:
Raw elderberries contain a substance called cyanogenic glycosides, which can be toxic if ingested. Cooking elderberries thoroughly, as in this recipe, ensures they are safe to consume.
Not recommended for children under 1 year old (due to honey) or pregnant women without consulting a healthcare provider.
