Foraging for wild foods is a great way to add some flavour to your outdoor adventures. With each season offering up an array of Mother Nature’s finest ingredients, we've teamed up with Coleman and The Yorkshire Gourmet to share with you some of the most popular foraging finds that are available throughout the UK. We've also shared some recipe ideas that can be prepared at home or cooked on the hill using a simple camping stove setup.
How to Forage Responsibly in the UK
Foraging in the UK is legal provided you’re in a public space or have the landowner’s permission. Follow Wild Food UK's Foraging Code to make sure you aren't in danger of harming yourself or the area where you're picking. Here is a list of the key things to remember.
• Make sure you know what you’re picking
• Seek permission from landowners on private property
• Minimise damage to the plant and surrounding area
• Only pick for personal consumption
• Only collect from an abundant source
• Don’t dig up or remove the plant
• Avoid roadsides and low-to-ground spaces where dogs are walked
In addition to respecting the land that you're foraging from, Paul (Yorkshire Gourmet) has the following advice for staying safe.
• Never pick or eat anything you're not sure about. If in doubt, leave it. You could be 99% certain about the ID of a mushroom, but 100% certainty is crucial.
• Start simple. Recognisable fruits are a good start such as brambles (wild blackberries). August is a great month as there's more of an abundance of wild fruits.
• When it comes to referencing, don't rely on just one book. Cross reference.
• Go out with an expert. Book a foraging course.
Spring | Summer | Autumn | Winter
Foraging in Spring (March, April, May)
Wild Garlic
Whilst on a springtime woodland walk, keep an eye – and a nose – out for this vibrant green plant that pops up all of a sudden in shady and damp areas. With bright white flowers and an unmistakable garlicky scent, it’s an easy one to spot. Both the flower and the leaves are edible, but it’s the leaves that are most popular amongst foragers.
The plant typically blooms between April and June, but the leaves appear around March. They taste best when picked young and can be used to make delicious soups and sauces. As well as its distinctive taste, wild garlic is lauded for its heart-healthy properties. The plant is believed to lower cholesterol and have a positive impact on blood pressure.
Once you’ve picked a large handful, have a go at Paul (The Yorkshire Gourmet)'s Wild Garlic Butter Chicken Kievs.
Dandelion
One of the best sights of late spring is the carpet of sunshine that floods parks and fields when Dandelions bloom. As well as being a sight for sore eyes, the entire plant is also edible. Its green leaves are even considered a herb and feature in many pasta, salad and risotto dishes.
Dandelion is full of potassium, which contributes to good kidney function and works to reduce water retention in the body.
One of the most popular uses, particularly in the North of England, is Dandelion and Burdock Cordial. To make this thirst-quenching drink, you’re going to need some Burdock, which can be foraged in Summer. Either dry your dandelion root and wait for Burdock to bloom, or buy some dried Burdock root from a health shop.
Chickweed
This widespread wildflower is a hardy plant that can be seen all year round but tends to be most prominent in spring. You’ll find it everywhere from coastal paths and cliffs to fields, farmyards and gardens. As you might have guessed, chickweed was traditionally used as chicken feed. Nowadays, it’s more common to see star-shaped plants in salads and stir-fries.
Chickweed has been used as a herbal remedy. It’s claimed that the plant helps to reduce inflammation and boost immunity by fighting off germs.
Give your steaks and grilled fish a bold punch of flavour with this Chickweed Chimichurri (Chickichurri) recipe. It has a spicy, herby taste that works perfectly as an accompaniment to meat. For a meat-free alternative, the sauce also adds a kick to roasted cauliflower or potatoes.
Foraging in Summer (June, July, August)
Elderflower
A signpost for the start of summer, a cloud of white elderflowers with vivid green leaves is a sight that’s bound to put a smile on your face. Found on elder trees and hedgerows all over the UK usually around the start of June, they give off a subtle yet pleasant scent.
The flowers are said to have antiseptic and anti-inflammatory effects, which help to soothe symptoms of the common cold as well as aches and pains.
Why not whip up a refreshing batch of Elderflower cordial to see you through summer? It tastes lovely with sparkling water or soda. Or, if you’re feeling extra fancy, add it to a glass of fizz with an elderflower for decoration. Go on, you've earned it!
Bilberries
Bilberries are a British native and nearly identical twin of the blueberry. They have a deeper, tangy flavour that makes them perfectly suited to jams and liqueurs. You’ll find them around mountains, moorland, heathland and woodland where the soil is slightly more acidic.
Bilberries are rich in nutrients and antioxidants and have even been cited as a means to improve your night vision. They are also linked to improving brain function and there is currently research being done to assess whether the super-fruit may be beneficial in treating or preventing Alzheimer's Disease.
Watch Paul (The Yorkshire Gourmet)'s recipe for Cheese Toasties with Macerated Wild Berries, a delicious twist on a classic post-hike snack cooked out in the open on a Colman gas stove.
Blackberries
It wouldn’t be a foraging guide without Blackberries. The most commonly foraged fruit in the UK, the first ripe berries usually appear on our hedgerows in August. They grow all over the British Isles and are unmistakable in their appearance. Just make sure to only pick the larger ripe berries, leaving any smaller or red-coloured berries to grow a bit longer.
They are bursting with Vitamin C, helping to maintain healthy skin and bones. They also contain a generous amount of fibre, Vitamin K and manganese.
The fruits are exceptionally versatile and are commonly used in jams, pies, crumbles and juices. For something a bit different, have a go at Paul (Yorkshire Gourmet)'s Wild Apple, Tansy, Blackberry and Cobnut Crumble Muffins. They’re a delicious treat to take with you on a late summer walk.
Foraging in Autumn (September, October, November)
Sloes
As the leaves fall from the trees in Autumn, sloe berries found on Blackthorn plants begin to ripen and become a rich bluey-purple colour. They appear all over the UK, but you’ll need to be quick to beat the hordes of gin fanatics looking to pick a few for this year’s vintage of homemade Sloe Gin.
Some say you shouldn’t pick a sloe until after the first frost when using them for gin, as this is what breaks the skin and allows the berry to infuse. However, 24 hours in the freezer will mimic the frost so feel free to pick away as soon as the sloes turn ripe.
A great tip my grandfather once gave me for sloe gin is to add a couple of crushed almonds. They give the spirit a delicate marzipan aftertaste. It’s also a good idea to leave the sloes infusing for as long as possible, turning the jar as often as you remember – if you can wait six months your gin will have a wonderful deep berry flavour.
Hazelnuts
Hazelnuts are an autumnal classic. When you notice the leaves of a nearby hazel tree change in colour around September to October, look out for the ripe nuts. You’ll know they’re ready when they’re a lovely brown shade and the paper-like wrapping peels away from the nut easily. Alternatively, pick them when they’re still green and ripen them at home in a warm, dark space.
Hazelnuts are another heart-healthy food that help to lower cholesterol. They’re also rich in Vitamins B and C as well as magnesium and iron.
You can use hazelnuts to make butter and spreads or bake them into these Apricot and Apple Chocolate Bars. You’ll need a few additional ingredients, but the bars make a great energy-boosting snack to take with you on your next walk or hike.
Apples
There are a few varieties of wild apples in the UK, with some early and late varaints. Most apples are picked in October when they are pleasantly sweet and not too old to give them a floury, dry taste. You'll know an apple is ready for picking when it comes away easily from the tree branch. Avoid any apples that have already fallen – the local wildife can have those!
The old adage 'an apple a day keeps the doctor away' might just have some truth in it. They are vitamin-rich and full of fibre. They are also thought to lower cholesterol and improve bone strength.
You can do allsorts with apples, but when cooking outdoors we highly recommend this Stewed Apples with Granola recipe. It's quick, easy and so tasty. It will also give you a big energy fix before or after a day of hiking in the hills.
Winter (December, January, February)
Oyster Mushrooms
Oyster Mushrooms are found most commonly in winter months in the UK and can be found in large numbers in woodland areas. They grow in shelf-like clusters on deciduous trees, particularly beech, and also can be found on fallen wood and stumps. It's important to be sure when identifying mushrooms, so check out Wild Food UK's guide to identifying an Oyster Mushroom.
As well as being one of the best-tasting varieties of native mushrooms, the Oyster mushroom is also a heart-healthy food. It contains statins which are thought to lower cholesterol.
Cooking these mushrooms is simple and can be done at the campsite or mid-hike with a Coleman camping stove and gas canister. Keep it simple with this Pan Fried Oyster Mushrooms recipe with garlic and thyme.
Pine Nuts
Without pine nuts there would be no pesto. And without pesto, life just wouldn’t be the same. Okay, maybe a bit dramatic, but these little heroes are an essential part of Italian cuisine. They are quite expensive when bought in shops due to the time and labour required to harvest them by hand, but if you know where to find a mature pine tree you might just get lucky!
Pine nuts are rich in monounsaturated fatty acids and fat-soluble vitamins, all of which can help improve heart health as part of a balanced diet.
If you fancy trying something other than a homemade pesto, this Pasta with pine nuts, broccoli, sardines and fennel recipe brings out the best of the humble pine nut.
Pine Needles
If your pine nut foraging hasn’t been as fruitful as you’d hoped, don't fret. You can still come away with some foraged pine needles. Pine is what gives forests their distinctive smell – a fresh, earthy scent that’ll fill you with Christmas cheer. Winter is a great time to take some home and whip up some homemade herbal tea.
Studies have linked pine with an organic compound called alpha-Pinene, which is said to alleviate stress and anxiety. The needles also release Vitamin C when infused in water.
Pine trees are evergreen, so if you get addicted to Pine Needle Tea then there’s nothing stopping you from going back for more.
Cooking Wild Food Outdoors
Cooking outdoors is a great way to take your foraging experience one step wilder. Coleman offers great range of camping stoves and gas cartridges that can be used with your choice of pan to cook outdoors. Read our Lightweight Cooking Gear for Outdoor Gourmets blog for to make sure you have all the kit you need, whether you're backpacking or enjoying a family camping trip.
If you're interested in learning more about outdoor cooking, read our article with Paul Robinson, The Yorkshire Gourmet, where we spent a weekend foraging and cooking with him in the Peak District using Coleman cooking equipment.
We hope this guide has inspired you to give foraging a go. If it has, share your foraged finds on social media and tag Blacks, Coleman and The Yorkshire Gourmet.
