Foraging Lodge
The benefits of foraging
Foraging isn’t merely about finding free food. “It feeds us on multiple levels,” explains professional forager Robin Harford.
“Why go to all the trouble of foraging when you can get everything in a supermarket?
The answer to that is very simple – “Satisfaction in more ways than means the eyes!”
Foraging, the age-old practice of gathering wild edible plants, fruits, nuts and herbs, which offers a multitude of benefits from being able to eat them to using them for medicinal purposes, that resonate with both individuals and the environment. A time old tradition, foraging has been around since the dawn of time. Back in the day, our ancestors foraged nearly all of their food and even made tinctures or remedies to cure many aliments. Up until recently however, hunting and gathering has fallen by the wayside with the introduction of agricultural revolutions, convenience stores not to mention large pharmaceutically companies. Nowadays and especially in the last decade, foraging has made a steady comeback.
Foraging, in simple terms has the following benefits:
- It helps reconnects and promotes a deeper connection to nature, not only by nourishing the body but also nurturing the soul and strengthens the bond between humanity and the natural world, fostering an appreciation for the Earth’s bountiful offerings.
- It helps to improve mental and physical health,
- It helps to reduce the carbon footprint associated with food transportation and packaging, and promotes sustainability.
- It provides nutritious food for free.
- It also encourages people to engage with their local ecosystems, enhancing their understanding of their environment and the changes in the seasons.
- Beyond its environmental and health advantages, foraging serves as a gateway to cultural heritage and traditional knowledge, preserving the wisdom of indigenous and local communities.
- There are at least 700 recorded edible wild plants in the UK, which is just mindboggling.
- Being outside, helps to break the daily routine, we can all find ourselves in. It also allows quality time with loved ones. Time to unwind and refocus on what’s important in life.
- You will learn a new skill.
- And lastly, foraged foods are often more nutritious and diverse than store-bought produce, they are organically grown, free from pesticides and other harsh chemicals used nowadays in farming and food production.
What have you got to lose?
If you are thinking of giving foraging ago, Autumn time would be one of the best seasons for novices to learn the ropes. There is much a plenty in the Autumn months.
We hope the fact sheets in each section, will give you all the information you need to take you on a journey through the every changing landscape, providing you with valuable information on each of the foods that you might come across. As you venture on your foraging adventures don’t forget to remember the DO’s & DON’T’s which are listed below. Your safety and that of anyone with you is paramount, as well following the ethical practices, and sustainable foraging principles.
Remember – That when foraging, you need to take personal responsibility for yourself, the people you are with (children especially) and your surroundings. If you are in doubt, please don’t pick it, climb it, or eat it. Always consult an expert or GP if you have doubts.
Foraging Toolkit – What you need to get started
First and foremost:
- Clothing: Regardless of the time of year, long sleeves and long trousers are a most have. If you can’t wear them, make sure you have them in your backpack. Also needed are sturdy gloves and boots.
Secondly:
- Navigation & Identification: A compass, map, pencil and foraging guide are you next most haves. It would also be very handy to learn what the weather plans to do on the day you have chosen.
Thirdly:
- Foraging equipment: Once you have identified, you will need to pick your items. Secateurs or scissors will come in handy not to mention something that you can hook high branches with. Once you have picked your item, you will need to carry them. Baskets, plastic boxes with lids or extra carry bags are always good.
Extra items:
- Plenty of bottled water to drink, a packed lunch (please remember to take your litter home), snacks for little ones and plenty of sun cream. You will be amazed at how long you will be out there foraging. Time will simply fade away.
Foraging Do’s and Don’ts
- Do get permission from the landowner if you are planning on foraging on private land.
- Do avoid areas of high contamination such as fields sprayed with pesticides, dog walking, or near to road pollution.
- Do be cautious about the food/plants are you picking. If in doubt, don’t pick it.
- Do share you knowledge and experience with others.
- Don’t pick endangered species.
- Don’t pick more than you need. Or dig up roots and take a whole plant home with you.
- Don’t disturb habitats and always be respectful of your surroundings.
- Don’t enter any Sites of Special Scientific Interest (SSSI’s) – These are protected sites for a reason.
And finally, DO have fun and enjoy being in the beautiful countryside.
With all this in mind, grab your walking boots, and pack your backpack and join the world of foraging, as we delve into the enchanting world of discovery, appreciation, and delectable flavours as we embrace the seasonal abundance that nature has to offer.
Foraging by Season
Autumn Foraging
Autumn foraging is a captivating journey into the bountiful treasures of nature’s pantry during this transitional season. As the leaves turn from their vibrant greens to warm shades of red and gold, the woods and fields come alive with a cornucopia of edible delights. The keen forager can expect to find an abundance of nuts like hazelnuts, walnuts and chestnuts, apples and even some pears if you are lucky enough to come across them, as well as an array of wild mushrooms.
The cooler temperatures and fallen leaves also reveal earthly delights such as root vegetables and tubers, if your luck is in, wild carrots and burdocks are ready to be unearthed.
Autumn foraging not only offers a diverse and delicious range of seasonal ingredients, but if offers the forager a unique opportunity to experience the vibrant colours and crisp air of one of the most enchanting seasons, making it a time to connect with nature in a profound and really satisfying way.
There is nothing finer than picking, preparing, cooking and eating a delicious mouth watering crumble or pie made from freshly picked apples and blackberries or spreading freshly made elderberry or raspberry jam on warm toast. And better still for the adults against us, sipping a freshly made glass of Sloe Gin to wash the crumble down with.
Remember to leave plenty for the wildlife. Autumn months can be hard going on the wildlife like badgers, foxes and small birds. They all feast on these fruits in autumn, and they provide a valuable source of energy and nutrients.
Wild Spices and Herbs to look out for:
Black Mustard, Burdock Root, Chamomile, Chickweed, Cleavers (Goosegrass), Crow Garlic, Dandelion, Wild Fennel, Garlic Mustard, Red Clover, Round Leafed Mint, Rock Samphire, Rose Hips, Spearmint, St Johns Wort, Wild Chicory, Wild Marjoram, Wild Mint, Wild Thyme, Winter Cress, Yarrow.
Safe leaves to eat:
Common Comfrey, Common Sorrel, Fat Hen, Heather Flowers, Nettle, Poppy Seeds, Sheep’s Sorrel, Wild Cabbage, Wood Sorrel (in moderation).
Click on the Fact sheets below to find out more about each plant: (Coming soon)
Blackberries Cranberries Elderberries
Wild Strawberries Rowan Berries
Sloe Berries Hawthorn Berries
Wild Damsons Rosehips
Hazelnuts Walnuts
Sweet Chestnuts Beechnuts
Autumn Foraging Recipes
Spring Foraging
As the long drawn out Winter months melt away, the countryside becomes alive with the reawakening of life with the arrival of Spring, bringing with it many edible treats and symphonies of flavours and textures, enough to fulfil every sense.
Spring really is the most perfect time to revel in the joy of connecting with the land and learning the age-old practice of gathering wild food.
No one can miss the distinctively enchanting wild garlic that covers the woodland floors and paths. A gastronomic treasure as foragers can harvest the tender leaves and delicate white flowers of this versatile herb, infusing their culinary creations with its robust, garlicky essence.
Many people find nettles a garden nuisance but to the forager, the young leaves can be used for nourishing soups, revitalising teas and even flavoursome pesto’s.
Another forager’s favourite is cleavers, also known as sticky weed or goosegrass. This humble plant offers its succulent leaves, ready to add a nutritious twist to salads, stir-fries, or even be used as an herbal infusion with potential detoxifying properties.
Tucked away in the woodlands and maybe in the hedgerows, jack-by-the-hedge can be found, an intriguing wild plant characterised by its distinctive garlic and mustard flavour. It’s delicate flower buds can be transformed into tangy pickles, adding a touch of zing to any dish.
As the Spring gets under way, wild sorrel finds it’s way into every forager’s basket. Its arrow-shaped leaves, with their delightful tang reminiscent of lemon, lend themselves to salads, soups, or as a refreshing garnish for fish dishes.
And not to be forgotten are the delicate blossoms of the hawthorn tree, adorning hedgerows, and woodlands with their ethereal beauty. These fragrant blooms offer a subtle floral taste, perfect for infusing syrups or vinegars, imparting a hint of springtime enchantment to culinary creations.
As you venture on your foraging adventures don’t forget to remember the DO’s & DON’T’s which are listed above. And with all that said, grab your boots and your basket, and head out into the newly awoken fresh air and see which plants are coming alive after their long winter’s nap.
Wild Spices and Herbs to look out for:
Black Mustard, Burdock Leaves, Carragheen, Chickweed, Chives, Cleavers, Cow Parsley, Crow Garlic, Dandelion Leaves, Garlic Mustard, Horseradish, Milk Thistle, Mint, Morel, Red Clover, Red Goosefoot, Rock Samphire, Sheep Sorrel, Spearmint, Wild Mint, Wild Thyme, Yarrow.
Safe leaves to eat:
Alexanders, Birch Sap, Bistort, Beech, Borage, Bramble leaves (dried), Brooklime, Common Comfrey, Common Mallow, Common Sorrel, Corn Salad, Dandelion Roots, Dead Nettle, Dog Rose, Elderflowers, Fat Hen, Good King Henry, Gooseberry, Goosegrass, Gorse Flowers, Ground Elder, Hawthorn Leaves, Hogweed, Hop Shoots, Jack by the Hedge, Lime Leaves, Magnolia Flowers, Meadowsweet, Nettle, Pignut, Perennial Wall Rocket, Primroses (Garden), Ramsons, Redcurrant flowers, Sweet Cicley, Sweet Violet, Tansy Leaves, Watercress, Wild Cabbage, Wild Chicory, Wild Fennel, Wild Garlic, Wild Rocket Leaves, Wood Sorrel, Winter Cress, Winter Cabbage.
Spring Foraging Recipes
Winter Foraging
Venturing out into the wild during the cold and damp winter may seem like a daunting task, even for the keenest of foragers. And you might even be wondering whether there is much to be had. But be rest assured there is plenty a foot in the countryside. If you pay particular attention you will find more than just foraged foods to provide a meal or two. The winter months offer an opportunity to appreciate and embrace the wintery scenery, to observe the subtleties of a winter’s landscape and take wonder at how hidden foods can grow amidst the frost and cold. A true chance to slow down and unwind while deepening your connection with the nature.
Despite the landscape giving the appearance of being baron, foragers can still find plenty of edibles, from the remaining Sloe and Rowan berries to the vitamin-rich rosehips to the remaining hardy greens, that lurk underneath the fallen leaves. These wild edibles remind us of the abundance and resourcefulness of the natural world.
Wild Spices and Herbs to look out for:
Black Mustard, Chickweed, Chives, Cleavers (Goosegrass Flowers), Cow Parsley, Crow Garlic, Dandelion, Wild Garlic, Winter Cress, Yarrow.
Safe leaves to eat:
Alexanders, Burdock Leaves, Common Mallow, Common Sorrel, Dandelion Leaves, Dandelion Root, Fat Hen, Ground Elder, Hogweed, Hop Shoots, Nettle, Perennial Wall Rocket, Garden Primroses, Sheep’s Sorrel, Sweet Cicely, Sweet Violet, Watercress, Wood Sorrel (in moderation),Wild Cabbage
Click on the Fact sheets below to find out more about each plant: (Coming soon)
Sloe Berries Rowan Berries
Rosehips Beechnuts
Hazelnuts Sweet Chestnuts
Winter Foraging Recipes
Summer Foraging
Well you can’t get a better time of the year to kick start your foraging journey. The countryside, meadows and woodlands are simply awash with colour, fragrance and plenty of wild edible food to find.
Not only is there an array of wild edibile food, but you will find all the trees and plants in full blossom. Meaning two things, honey is on the horizon and the bees, butterflies and other insects are working their magic to help pollinate each flower. Remember to leave the wild flowers were they are to allow the bees to continue to work.
Along your journey of foraging why not stop and take notes or even drawings of all the flowers or birds you see along the way.
Wild Spices and Herbs to look out for:
Black Mustard, Burdock Leaves, Chamomile, Carragheen, Chickweed, Chives, Cleavers, Cow Parsley, Crow Garlic, Dandelion Leaves, Garlic Mustard, Horseradish, Milk Thistle, Mint, Morel, Red Clover, Red Goosefoot, Rock Samphire, Round Leafed Mint, Sheep Sorrel, Spearmint, St Johns Wort, Wild Mint, Wild Marjoram, Wild Thyme, Yarrow.
Safe leaves to eat:
Alexanders, Birch Sap, Bistort, Beech, Borage, Bramble leaves (dried), Brooklime, Common Comfrey, Common Mallow, Common Poppy, Common Sorrel, Corn Salad, Dandelion Roots, Dead Nettle, Dog Rose, Elderflowers, Fat Hen, Field Rose, Japanese Rose, Good King Henry, Green Walnut, Goosegrass, Gorse Flowers, Ground Elder, Hawthorn Leaves, Heather Flowers, Hogweed, Honeysuckle flowers, Hop Shoots, Jack by the Hedge, Lesser Burdock, Lime Blossom, Lime Leaves, Magnolia Flowers, Marsh Samphire, Meadowsweet, Nettle, Pignut, Perennial Wall Rocket, Primroses (Garden), Ramsons, Redcurrant flowers, Red Goosenut, Sweet Cicley, Sweet Violet, Summer Truffle, Tansy Leaves, Watercress, Water Mint, Wild Cabbage, Wild Chicory Flowers, Wild Fennel, Wild Garlic, Wild Rocket Leaves, Wild Rose Flower, Wood Sorrel, Winter Cress, Winter Cabbage.
Click on the Fact sheets below to find out more about each plant: (Coming soon)
Bilberry Elderberries
Damsons Rowan Berries
Rosehips Gooseberry
Sloe Berries Blackcurrent
Redcurrent Raspberry
Plums Wild Cherries
Wild Strawberry Hazlenuts
Crab Apples