Foraging is a wonderfully rewarding outdoor activity. Not only does it get you out and about and enjoying the fresh air, but it’s also a great way to feel connected to nature. It helps us pause, appreciate the beauty of our world, and get adventurous in the kitchen. Plus, we can gather fresh, seasonal, and delicious ingredients without spending a penny.
While summer is a great time to start foraging, you can forage throughout the year. Even in the darkest days of winter, there are tasty treasures in Britain’s trees, bushes, and hedgerows. That said,responsible foraging is important, and you should always leave enough for birds and animals to eat. You can read about how to forage responsibly on the Woodland Trust website.
It’s equally important to know exactly what you’re picking. You shouldn’t pick any plants or fungi unless you’re certain what it is. It might be protected, inedible, or even toxic. Fungi can be especially challenging to identify, so if you’re not sure, it’s safest to leave them alone.
But, if you do your research, you may be surprised at what you can find. To get you inspired, here are 11 recipes made with foraged foods.
Important: For more information on safe foraging, including what not to eat, have a read of this advice from the Food Standards Agency.
Summer recipes made with foraged foods
Early summer is a wonderful time to go foraging. You can spend warm, sunny days and long, light evenings hunting for edible plants and leaves, while getting plenty of vitamin D.
As summer progresses, berries and crab apples start appearing on hedgerows all across the country, so there are all kinds of sweet treats on the menu too.
1. Elderflower fritters
The fragrant scent of elderflower is synonymous with early summer, and June tends to be the best month to pick these frothy white flowers. You can find elder trees in woodland, hedgerows, and scrub, and often in wasteland too.
Try to avoid picking flowers that are close to traffic fumes, and pick them when the buds are freshly opened on a dry, sunny day. Give the flowers a shake to remove any insects and rinse them in cold water before using.
When it comes to using your elderflower, cordial is the obvious choice – so check out our article, 14 floral recipes to find out more about making elderflower cordial.
If you’re interested in doing something different, however, why not make elderflower fritters? Not only do they look pretty, but they taste great too, and make a lovely summer snack. You can enjoy them sweet or savoury. Try this elderflower fritter recipe from Wild Walks.
2. Chanterelle pasta
If you’re a mushroom fan, you’ll definitely want to take a woodland walk from July onwards. Chanterelle grows in all kinds of woodland, from pine to mixed, and these trumpet-shaped mushrooms are a delight.
They have a firm flesh (making them one of the only mushrooms that can stand washing), and a slightly fruity, peppery taste. Their wavy shape differentiates them from false chanterelle, which are similar in colour, but look and smell more like normal mushrooms.
Because of the deep golden colour, chanterelles are often associated with eggs, and they’re delicious in omelettes. You can always cook them in a little oil or butter and enjoy them on toast too. But why not make chanterelle pasta? Though it’s a simple dish, it’s special enough to serve to guests.
This chanterelle spaghetti in a roasted garlic wine sauce recipe from Forager Chef is excellent, and surprisingly quick to knock up. Or keep things plant-based with this creamy chanterelle pasta recipe from Healthie Nut.
Important: There are around 15,000 types of wild fungi in the UK, and it’s essential that you never pick or eat any of them unless you’re 100% sure they’re edible. You should never use one single source for mushroom identification either. For more information on identifying fungi, have a look at Wild Food UK’s mushroom guide, or Countryfile’s wild mushroom and fungi guide.
3. Mini blackberry bakewells
Blackberrying is probably the most popular foraging activity today, and it’s a pastime that’s deeply embedded in British culture and history. These unmistakable berries grow in woods, hedges, heathland, and wasteland just about everywhere, and they’re ready to be picked from late July onwards when they’re a deep purple-black.
Packed with vitamin C, they’re tasty eaten raw, but are especially good in desserts and sweet treats. A classic blackberry crumble is one of our most iconic puddings, although why not make something a bit different with your blackberries this year?
This mini blackberry bakewells recipe from BBC Good Food pairs the tanginess of the berries with the sweetness of frangipane filling. Or why not make this vegan bakewell tart with blackberries from Lazy Cat Kitchen?
Autumn recipes made with foraged foods
Autumn is peak harvest season, and if you go foraging, you’ll find an abundance of edible wild food.
September and October are the best times to start gathering, and as the leaves begin to turn, the hedgerows and trees become heavy with jewel-coloured fruits and nuts. Things peter off in November, but you can still find some natural delicacies hidden among the branches.
4. Sloe gin
From the end of September to December, blackthorn trees all around the country become heavy with fruit. These trees are commonly found along hedgerows and fields, and their blue-black berries look like big blueberries. The berries are tart and acidic tasting, but they work well in liqueurs, jams, and vinegars.
It’s best to pick the berries after the first frost, as the skin softens, which helps release the juices. You can always freeze them at home, though, if you want to pick your berries early!
Sloe gin is the most popular way to use blackthorn berries. This deep-red wintry drink isn’t only a special festive tipple, but it also makes a lovely personalised gift for friends and family. It’s also easy to make, although it does take a couple of months to mature. If you pick your berries by mid-October at the latest, your sloe gin should have developed a richly rounded, fruity flavour by Christmas!
To make sloe gin, try this recipe by BBC Good Food.
5. Wild plum jam
In autumn, bullace fruits can be so abundant that they weigh down the hedgerow. Similar to damsons but smaller, bullace is a type of wild plum. It ripens after most other fruits, usually peaking in October and November.
The oval fruits can vary in colour, and while there are white and green versions, the most common are blue, purple or black. They taste rather acidic until they’re ripe, and then are used similarly to damsons, in crumbles, preserves, wine, and liqueurs.
Bullace jam is especially tasty, however, and just like sloe gin, it makes a special gift to give at Christmas. Because the fruits are small, cutting them to remove the stones can be quite fiddly. So, to save time, you can just heat the fruits up and pick the stones out as they cook and fall apart.
To make wild plum jam, try this recipe from Mrs Portly’s Kitchen. Bear in mind that the colour of your jam will vary depending on the colour of the fruit you’re using.
6. Rosehip linzer biscuits
From September to November, UK hedgerows and woodland fringes are often packed with rose plants – and when the flowers have wilted, the rosehips remain. These bright red and orange pods are packed with vitamin C, and commonly used to stave off winter colds.
Inside the shiny pods are seeds. These contain tiny hairs that can be irritating when ingested or touched; historically, children used these hairs to make itching powder! However, you don’t need to remove the seeds if you’re cooking the pods, as the seeds lose their itching qualities when cooked.
Rosehips are especially delish in wines, jams, syrups, and teas. These days rosehip jam is considered something of a delicacy, and it’s usually only found in specialty shops. However, making it yourself is easier than you might think. Not only is it delicious on toast, pancakes, or waffles, or spooned into cereal or yoghurt, but it’s also a fabulous filling for Linzer biscuits.
Why not make this rosehip jam recipe from Our Gambled Home, then use it to make delicious rosehip Linzer cookies from Tea Time?
Winter recipes made with foraged foods
Winter might not be the best time for foraging – but there are still edible plants to be found.
Try not to let the short days and damp, cold weather stop you from going out, as you can still find winter fruits on the trees. This time of year is great for nuts and seeds, too, so why not stock up in time for Christmas?
7. Roasted chestnuts
Chestnuts are a Christmas classic. Though they’re synonymous with traditional British festive cheer, chestnut trees were introduced to the UK by the Romans, and these days you can find them everywhere.
The trees begin dropping their nuts in October, and this continues into December and sometimes January. For the best crop, have a look around the bottom of big, old trees.
You can bake, roast, boil or microwave chestnuts – but whatever cooking method you choose, be sure to score a cross in them first. Otherwise, they might explode as they cook!
Once the chestnuts are cooked and peeled, you can eat them as they are – and snacking on chestnuts, warm from the oven, is uniquely comforting. But you can also use them in desserts and stuffings, or even candy them for a snackable sweet treat.
To roast chestnuts in the oven, try this recipe from Foolproof Living.
8. Hawthorn tea
To use your foraged treasures to make a festive, non-alcoholic drink, you might want to make hawthorn tea. Hawthorn berries may not be very tasty raw, but they contain major health benefits.
Rich in antioxidants, they’re believed to help lower blood pressure and cholesterol, reduce inflammation, support digestion, and improve skin health, and have been used in Chinese medicine since at least 659 A.D. They’re found in hedgerows, woodland, and shrubs all throughout winter.
The best – and simplest – way to make the most of these nutrient-rich berries is to make hawthorn tea. To do this, you need to dry the berries out: simply rinse your freshly picked berries with cold water and remove the stems, then spread them out in a single layer on a dry surface for several days, until they’re completely dehydrated.
Bring to a boil, then simmer for 20 minutes or so, until the water is infused. You might want to add cinnamon sticks to improve the taste. After, you can sweeten it with a touch of honey or agave nectar. To make hawthorn tea, try this recipe by Nicole Gardner.
Spring recipes made with foraged foods
The arrival of spring sees the country’s woods and hedgerows fill up with edible spring greens, shoots, buds, and flowers.
Adding these to your cooking gives it a lovely springtime boost – and a welcome dose of extra nutrients! Plus, the longer days and warmer weather make getting out easier, and the countryside is arguably at its prettiest.
9. Nettle soup
Nettle leaves are rich in iron, vitamins, and many minerals, and they’ve been used to treat inflammatory conditions for hundreds of years. They also grow pretty much everywhere. New leaves usually appear from February, so early spring is a great time to forage for them.
The best leaves to pick are the tips, which are the most flavourful. Just remember to wear gloves if you don’t want to get stung!
The most popular way of cooking with nettles is to make soup. This nettle soup recipe from Forager Chef is warm and inviting, and differs from many other recipes. While most call for blanching and shocking the leaves in ice water, this recipe steams the nettles instead, which means none of the taste is lost in the water. By adding boiled potatoes rather than raw, the flavour of the nettle is brought to the forefront too.
10. Wild garlic pesto
Between February and May, wild garlic is found throughout woodland and shaded hedgerows in England and Wales. Its delicate smell is unmistakable, and its taste is more mellow than regular garlic – but just as moreish.
Both the leaves and flowers are edible, and there are many ways you can use them in cooking. Why not add them to omelettes, sauces, soups, or sandwiches, or use them to make garlic bread?
The most versatile thing you can make, however, has got to be wild garlic pesto. It’s quick and easy, offers a unique twist to traditional basil pesto, and is absolutely delicious. You can stir it through pasta dishes, use it as a dip, spread it on bread or crackers, or use it as a marinade.
Try this wild garlic pesto recipe from Riverford, or make a cheese-free version like this recipe from Lazy Cat Kitchen.
11. Sorrel tart
Sorrel is a perennial herb that looks rather like spinach, with tender, arrow-shaped leaves and succulent stalks. It’s found in late spring amongst meadow grasses and flowers, and has a tangy, tart, lemony taste.
If you see wild sorrel, try to pick young, fresh leaves, as the older ones can taste bitter. You can add sorrel leaves and stalks to sauces, pies, soups, and quiches, or eat them fresh in salads.
Sorrel works particularly well with pastry. This sorrel and onion tart recipe from Riverford uses homemade shortcrust pastry, but you can buy ready-rolled pastry to save time. The refreshing, lemony, slightly sour taste of the sorrel perfectly cuts through the tart’s creamy filling.
Alternatively, you might want to make this spring quiche recipe from The French Barn, which uses both sorrel and spinach.
Final thoughts…
There is something wonderful about cooking with ingredients you’ve foraged yourself.
Seeing plants, herbs, and flowers growing in the wild and gathering them responsibly can help you feel connected to nature – and getting fresh air and being outdoors is a great way to boost your mood.
Plus, foraged food just seems to taste better. It’s fresh, seasonal, healthy, and free, and making a delicious meal or thoughtful gift from your ingredients feels uniquely rewarding.
That said, it’s incredibly important to forage responsibly. You should always leave enough food for animals and birds to eat, so avoid stripping a plant of all its produce.
You should always forage safely too. If you’re not 100% sure what a plant is, never try a tiny amount to see if that helps you identify it. If you’re not certain you can identify a plant, you should leave it where it is. It’s not worth risking a trip to the hospital (or worse).
You may want to take a bit of time to familiarise yourself with other safety precautions too. Have a read of this foraging guide by Forage London to find out more.
Do you enjoy foraging? Or are you tempted to give it a go after reading this article? If so, which plants are you hoping to find? We’d love to hear about your foraging experiences and culinary adventures in the comments below.