Seasonal Foraging in the UK

Foraging in January

While winter may seem barren, nestled between the abundance of autumn and the budding of spring, there are still treasures to be found in the form of winter fruits and nuts.

Acorns

Surprisingly, ripe acorns are edible. Learn about the tips and techniques for preparing and cooking them. Discover the potential of acorns as a culinary delight.

Beech Nuts

These nuts offer a delightful raw snack while you're out and about. Uncover the triangular seed within by removing the protective brown outer skin. A simple yet rewarding foraging treat.

Blackberries

A widely foraged wild fruit, blackberries may still be found in the winter hedgerows. Gather them for delectable pies, crumbles, liqueurs, or explore exciting recipes to make the most of these late-season gems.

Chestnuts

Embrace the classic wintry roasted treat. Keep an eye out for their spiny casings on the woodland floor. While sweet chestnuts are not native, they have thrived in the UK since their introduction by the Romans.

Crab Apples

Despite their small, sour nature, crab apples serve as key ingredients in a variety of amazing recipes. Their intense tartness and tanginess can elevate your culinary creations.

Hawthorn Berries (Haws)

These berries are best suited for cooking rather than raw consumption. Their flesh is dry and starchy, but they shine in recipes such as jams, jellies, vinegar, ketchup, and hedgerow liqueurs.

Hazelnuts

If you can beat the squirrels to them, hazelnuts provide a delightful nibble. Explore foraging tips and a scrumptious hazelnut butter recipe to fully savor these winter gems.

Pine Nuts

Extract pine nuts from open pine cones or, in the case of closed cones, roast them near a fire for a few days. These versatile nuts can be eaten raw but are often roasted or toasted to enhance their flavor.

Rosehips

Rosehips are perfect for crafting wines, jellies, jams, and delicately flavored rosehip syrup. Discover the art of making and using raw rosehip syrup in various culinary creations.

Sloes

The blue-black berries of the blackthorn are ready for picking from September to December.

Whitebeam Berries

These berries can be used similarly to rowan berries, ideal for making jellies and jams. Experiment with their unique flavors in your culinary creations.

Foraging in February

As winter still has its grip, early signs of spring emerge in February, offering foragers an opportunity to explore these fresh finds.

Alexanders (Smyrnium olusatrum)

Also known as horse parsley, this non-native biennial plant offers an early spring treat.
Every part of this plant is edible, with the succulent stem being a popular choice.
Widespread in coastal regions of the south of England, best foraged when the first flower buds appear from late March to April. Take care not to confuse it with toxic umbellifers.

Chickweed (Stellaria media)

Often overlooked, chickweed is a weed packed with vitamins and minerals, boasting cleansing and healing properties.
Enjoy its tender leaves in salads, pesto, or to enhance fish and chicken dishes.
Spot chickweed from February in various locations, including waste ground and gardens.

Dandelion (Taraxacum officinale)

This well-known plant features slightly bitter edible parts and is steeped in folklore and herbal medicine.
Utilize young leaves in salads, sandwiches, or pies, and explore a range of culinary possibilities, from risotto to beer.
Recognizable and widely available, dandelions start appearing in February.

Nettles (Urtica dioica)

Known for their versatility and nutritional value, nettles are abundant and rich in iron, vitamins A and D, and minerals.
Choose the tender tips to enjoy their flavor, and consider using gloves to avoid stings.
You'll find nettles almost everywhere and can start foraging from late February to early June.

Sweet Violet (Viola odorata)

Early spring brings fragrant sweet violets, used in perfumes and sweets, but their over-picking has made them less common.
Experiment with crystallizing the flowers or infusing milk puddings, and discover the edible young leaves.
Sweet violets prefer open habitats, and their flowering starts as early as February.

Velvet Shank Mushroom (Flammulina velutipes)

This species, commonly known as velvet shank, features orange-brown caps and velvety stems.
Look for it on dead hardwood trees, especially ash, beech, and oak, from November to March.
Exercise caution when identifying, as it may resemble other species; however, their growing seasons usually differ.

Wild Garlic (Allium ursinum)

Wild garlic, also known as ramsons, grows in dense clusters in woodland and along shaded hedgerows.
Use the leaves and flowers to enhance a variety of dishes, including soups, sauces, and omelettes.
While common in England and Wales, it's less frequent in Scotland. Spot leaves from February, best picked before the flowers bloom in April.

Foraging in March

Spring has sprung, and nature's larder is abundant with early spring greens for the forager.

Chickweed (Stellaria media)

A commonly overlooked weed with cleansing and healing properties, rich in vitamins and minerals.
Tender leaves are perfect for salads, pesto, or adding zest to fish and chicken dishes.
Abundant throughout the UK from spring to late autumn, with tiny, star-like white flowers appearing in February.

Dandelion (Taraxacum officinale)

All parts of the dandelion are edible, offering a slightly bitter taste.
Young leaves can enhance salads, sandwiches, or pies, while flowers can be used in various dishes.
A familiar and easily identifiable plant, with young leaves emerging in February.

Goosegrass or Cleavers (Galium aparine)

Known for its square stem and tiny hooks, goosegrass is abundant and best picked when young.
Young shoots are suitable for cooking, whether in soups, stews, or as a vegetable.
Keep an eye out along hedges, paths, roadsides, and waste ground in February and March.

Gorse (Ulex europaeus)

A dense evergreen shrub with prickly leaves and fragrant, coconut and almond-flavored flowers.
Use gorse flowers in salads or fruit teas, and explore unique creations like gorse ice-cream or gorse wine.
Blooms best from late autumn to early summer.

Hawthorn (Crataegus monogyna)

Recognized as one of the first awakening trees after winter, hawthorn provides young leaves and flower buds.
These parts have a pleasant nutty taste and can be added to salads, sandwiches, and more.
Often found in woods, hedges, heaths, and downs, with tender leaves in March and April.

Nettle (Urtica dioica)

A superfood rich in iron, vitamins A and D, and minerals. Nettles begin to sprout in early February.
Preferably pick the tender tips, using gloves to avoid stings, and enjoy them in a range of dishes.
An unmistakable plant found almost everywhere, best foraged from late February to early June.

Wild Garlic (Allium ursinum)

Recognized as wild garlic or ramsons, this native bulb exudes a distinctive scent.
Use the leaves and flowers to enhance your soups, salads, and various dishes.
Abundant in English and Welsh woodlands, with leaves ready for picking from February until early May.

Foraging in April

As April arrives, the natural world springs to life, offering a fresh array of leaves, shoots, buds, and flowers for the eager forager.

Alexanders (Smyrnium olusatrum)

Known as horse parsley, alexanders provides succulent stems, fresh flower heads, and tender leaf tips that are delectable.
Taste described as similar to angelica and parsley.
Use it in various dishes, such as steaming or boiling with butter.
Best picked in late March and April, especially in coastal regions in southern England.

Bramble Leaves (Rubus fruticosus)

Beyond its beloved berries, the bramble offers edible leaves packed with antioxidants and vitamin C.
Leaves have astringent properties, ideal for soothing mouth ulcers and sore throats.
Use fresh or dried leaves to make a fruity wild tea.
Look for the young, green leaves in April.

Cow Parsley (Anthriscus sylvestris)

Also known as wild chervil, cow parsley's leaves have a delicate, aniseed-like flavor.
A member of the carrot family, it can be used like parsley in cooking.
Found along roadsides, woodland rides, hedgerows, and waste ground.
Abundant from late winter into spring.

Garlic Mustard (Alliaria petiolata)

Known as hedge garlic, this plant's leaves offer a mild, peppery garlic flavor.
Ideal for adding a unique taste to soups, dressings, casseroles, and more.
Common along hedgerows and verges, with young leaves best for picking in spring.

Hairy Bittercress (Cardamine hirsuta)

This rosette-shaped herb is known for its peppery, tangy flavor.
All parts of the plant are edible when young, suitable for salads, soups, and more.
Found in gardens, on bare soil, gravel, cracks in paths, and hedgerows.
Best from January to May.

Mallow (Malva sylvestris)

Edible leaves and stems, rich in protein, calcium, iron, and vitamin C.
Traditionally used to treat various ailments, including constipation, dry throat, and chesty cough.
Leaves are slightly furry with a gummy texture, suitable for soups and salads.
Can be found in open and sunny habitats along hedgerows, roadsides, pastures, and wasteland from now until mid-summer.

Wild Garlic (Allium ursinum)

Also known as ramsons, wild garlic is a native bulb with a distinct scent.
Use leaves and flowers in dishes like soups, sauces, omelettes, or garlic bread.
Common in English and Welsh woodlands, appearing from February to early May.

Foraging in May

As May unfolds, discover the possibilities of your local flora while enjoying nature's bounty this season.

Chickweed (Stellaria media)

This vigorous weed can be harvested for its edible leaves, stems, and flowers.
Incorporate it into salads, pesto, or dishes to add a unique taste and a pretty salad garnish.
Chickweed is abundant from spring to late autumn.

Hawthorn (Crataegus monogyna)

In May, hawthorn bushes are in full bloom, and their young leaves, flower buds, and flowers are all edible.
Use these in green salads or grated root salads for added flavors.
Hawthorn can be found in hedgerows, woodlands, waste ground, and urban areas during May and June.

Lime (Tilia cordata)

The young, heart-shaped leaves of small-leaved lime and other species are edible and offer a sweet, succulent flavor.
Use them in salads or sandwiches to add variety.
You can find lime growing wild across the UK, especially in country parks, avenues, and urban areas.

Mallow (Malva sylvestris)

Mallow leaves, stems, and flowers are edible and nutritious, with various culinary uses.
Enjoy these in salads, garnishes, desserts, and summer cocktails.
Look for mallow in open and sunny habitats along hedgerows, roadsides, pastures, and wasteland, available from spring to mid-summer.

Oxeye Daisy (Leucanthemum vulgare)

Recognizable and easy to find, oxeye daisies offer edible leaves, flower buds, and flowers.
Enjoy their sweet young leaves in salads, dressings, and herbal teas.
Find them in grassy places, verges, hedgerows, and meadows, blooming from late spring to September.

Red Clover (Trifolium pratense)

Red clover is prevalent and beloved by bees. Harvest a few for their sweet, delicious flower heads.
These edible blooms make a delightful salad garnish.
Seek out red clover in open, sunny places along hedgerows, pastures, and wasteland, with flowers appearing from May to September.

Sorrel (Rumex acetosa)

Resembling spinach, sorrel boasts tender, arrow-shaped leaves with a tangy, tart taste.
Add it to a variety of hot and cold dishes, such as soups, sauces, pies, quiches, or salads.
Sorrel can be brewed into tea for a unique herbal experience.
Find wild sorrel amongst meadow grasses and flowers in spring and summer, but pick only fresh young leaves. Older leaves may taste bitter.

Foraging in June

As midsummer brings warmth and long daylight hours here is some wisdom on foraging for edible wild plants in June. Delight in fragrant honeysuckle flowers, crisp ash seeds, and much more.

Ash (Fraxinus excelsior)

Young green ash seeds, known as keys, are edible when picked early.
Boil and pickle them to extract bitterness or explore various recipes online.
Identify young, green seeds before they develop fibrous textures.

Elder (Sambucus nigra)

Enjoy the fragrant elderflowers in late May to June.
After shaking and rinsing to remove insects, use them fresh to flavor cordials, wine, teas, liqueurs, and more.
Identify creamy-white, freshly opened buds away from traffic fumes.

Ground Elder (Aegopodium podagraria)

Embrace this perennial herb and enjoy its parsley-like flavor.
Utilize young leaves and shoots in salads, soups, stews, and various dishes.
Recognize it in shady places, gardens, woodlands, and along lanes, looking for serrated, oval leaves in groups of three on a grooved stalk.

Honeysuckle (Lonicera periclymenum)

Capture the essence of honeysuckle's sweet, honeyed flavor with just a few flowers.
Infuse them in water for tea, cordials, jams, jellies, cocktails, and more.
Avoid the mildly toxic berries, especially in garden varieties.

Lime (Tilia cordata and other species)

Lime blossoms are aromatic and have calming properties.
Use fresh flowers in salads or dry them for baking and herbal teas.
Gather lime flowers in June and July when they're in full bloom.

Rose (Rosa species)

Petals from all rose types, like dog rose, are edible with a slightly fruity flavor.
Use them in salads, infuse in vinegar, make jam, crystallize, or incorporate them into dishes.
Look for dog rose in hedges and scrub, with pink flowers from June to July. Field rose is similar but smaller with white flowers. Pick the flowers as they start to drop.

Pineapple Weed (Matricaria discoidea)

This wild chamomile with a pineapple scent and flavor grows on poor, compacted soil.
Pick young flower heads before they become bitter, and use them fresh or dried for herb tea, salads, or nibbling.
Recognize it by its feathery leaves and daisy-like flowers with yellow-green domes.

Foraging in July

Embrace your inner hunter-gatherer in July and discover seasonal edible wild plants.

Bilberry (Vaccinium myrtillus)

A delightful berry found on heathland and moorland.
Uses: Enjoy bilberries raw or in jams, yoghurt, cream, ice cream, pies, tarts, or crumbles.
Identification: Look for small blueberry-like fruit on low shrubby plants from July to September.

Chickweed (Stellaria media)

An underrated weed with cleansing and healing properties, packed with vitamins and minerals.
Uses: Incorporate tender leaves into salads, homemade pesto, or use to enhance fish or chicken dishes. The edible white flowers make a lovely garnish.
Identification: Abundant throughout the UK, with small white flowers and a low, creeping growth habit.

Chanterelle (Cantharellus cibarius)

A yolk-colored fungus with a delightful taste and apricot-like aroma.
Uses: These trumpet-shaped mushrooms are versatile and can be cooked in oil or butter, added to pasta, or steeped in vodka for a unique liqueur.
Identification: Look for golden chanterelles from July onwards, easily distinguishable from false chanterelles.

Fat Hen (Chenopodium album)

A common and nutritious plant, once a staple food of our ancestors.
Uses: Cook its spinach-like leaves or blend them into a dressing. Create soups or unique dishes with this versatile ingredient.
Identification: Recognize fat hen by its diamond- or goose foot-shaped leaves, typically found in gardens.

Mallow (Malva sylvestris)

The leaves, flowers, and seeds of mallow are edible and have traditional medicinal uses.
Uses: Enjoy the slightly furry leaves in Arabic soup, molokhia, or use the purple-mauve flowers in salads. The seeds have a delicate nutty flavor.
Identification: Find mallow in open and sunny habitats, along hedgerows and roadsides.

Meadowsweet (Filipendula ulmaria)

Meadowsweet, with a rich herbal history, was instrumental in the development of aspirin.
Uses: Incorporate leaves and flowers in homemade wines, teas, cordials, and sorbets.
Identification: Look for meadowsweet in ditches and wetland areas, with full flowering in July.

Wild Strawberry (Fragaria vesca)

Also known as Alpine or woodland strawberry, these tiny fruits are bursting with flavor.
Uses: Enjoy wild strawberries raw, as a delicacy, or with a sprinkle of sugar. Their superior taste surpasses cultivated strawberries.
Identification: Look for low-growing plants with 3-lobed leaves and miniature strawberry-like fruits in deciduous woods and along hedgerows from June to August.

Yarrow (Achillea millefolium)

Yarrow, with a long history of medicinal use, was popular as a vegetable in the 17th century.
Uses: Yarrow leaves are edible with a slightly bitter taste. Use young leaves in salads or cook them like spinach. They can also be dried and used as an herb.
Identification: Find yarrow in grassy habitats from June to September, recognized by its feathery leaves and umbels of white to pink flowers. Exercise caution when picking, as it can cause allergic reactions in some individuals.

Foraging in August

August is a prime time for discovering a variety of edible wild plants.

Blackberry (Rubus fruticosus)

Blackberry picking, a historical and beloved foraging activity, still thrives today. Look for these fruits in bramble hedgerows.
Uses: Enjoy blackberries raw or cooked in pies, crumbles, wines, jams, jellies, and vinegar. There are numerous micro-species with subtly different flavors.
Identification: Find the unmistakable, prickly shrubs in woods, hedges, heathland, and wasteland almost everywhere. Pick deep purple-black berries from late July throughout autumn.

Crab Apple (Malus sylvestris)

Crab apple, an ancestor of cultivated apples, offers a unique taste. The name's origin may be from Scottish "scrab" or "scrabbe" or from "crabbed," referring to its sour taste.
Uses: Craft stunning crab apple jelly ideal for bread or meat accompaniments due to its high pectin content. Add crab apples to other jams and jellies.
Identification: Widespread crab apple trees yield ripe fruit from late summer to autumn (August to October), appearing in red, yellowish-green, or orange.

Elderberry (Sambucus nigra)

Recognizable late summer fruit with a name derived from the Anglo Saxon word "aeld" meaning fire, related to its hollow stems for fire-blowing.
Uses: Elderberries, packed with vitamins, are perfect for cordials, fruity wine, pies, crumbles, and hedgerow jam.
Identification: Easily spotted elder trees in woodland and hedgerows produce small, dark red-black berries ready for harvest in August and September.

Greater Plantain (Plantago major)

Often considered a weed, greater plantain grows almost anywhere. Its name comes from "planta," referring to the foot-shaped leaves.
Uses: Blanche and sauté the tough leaves with butter or eat them fresh in salads.
Identification: Find this rosette-shaped plant in fields, lawns, roadsides, waste ground, parks, and disturbed areas. Look for broad, oval leaves with parallel veins, with young leaves best for consumption.

Hazelnut (Corylus avellana)

Hazelnuts, also known as cobnuts and filberts, grow on common trees in woods, hedgerows, and gardens.
Uses: Enjoy hazelnuts as a tasty early-season nibble, roasted, or transformed into hazelnut butter.
Identification: Collect young, green hazelnuts from late August to mid-September before squirrels claim them.

Rowan Berries (Sorbus aucuparia)

Rowan trees, also called mountain ash or "fid na ndruad" (wizards' tree), have a long association with magic and witches.
Uses: Bitter and inedible when raw, rowan berries can be cooked into delicious jams, jellies, or preserved in syrup. They are traditionally served with game and used for rowan schnapps in Europe.
Identification: Look for widespread rowan trees with distinctive pinnate, ash-like leaves and clusters of bright red to orange berries in late summer.

Foraging in September

September offers a bountiful array of edible wild plants and berries. Embrace the beauty of ripening fruits and nuts in hedgerows and trees.

Beech Nuts (Fagus sylvatica)

Beech trees yield a generous nut crop every 4-5 years, though wildlife may compete for them.
Uses: Enjoy raw as a tasty nibble or use them similarly to pine nuts, such as in salads and risottos. Beware of their slight toxicity in large quantities due to tannins and alkaloids.
Identification: Look for three-sided nuts in bristly cases from mid-September throughout October.

Hawthorn Berries (Crataegus monogyna)

Hawthorn berries, also known as haws, are traditionally linked to 'bread and cheese,' reflecting their basic culinary qualities.
Uses: Avoid consuming raw haws due to their large stone and dry flesh. Cook them for jams, jellies, vinegar, or try hawthorn schnapps.
Identification: Look for round, small apple-like fruits with a single seed when they turn deep red and fully ripe.

Rosehip (Rosa canina)

Rosehips, the red and orange seed pods of rose plants, boast high vitamin C content and cold-fighting properties.
Uses: The outer layer of rosehips is vitamin C-rich and suitable for wines, jellies, jams, or a delicately flavored rosehip syrup.
Identification: Seek bright red rosehips in hedgerows and woodland fringes from September to November. Handle with care to avoid prickly thorns.

Sloes (Prunus spinosa)

Blackthorn trees are famous for their tart, acidic fruits, ideal for making sloe gin and other delights.
Uses: Typically picked after the first frost to soften the skins, sloes are used for sloe gin, whisky, jams, and vinegar.
Identification: Blue-black berries are ready for picking from late September to December, with some years producing abundant fruit.

Wild Raspberry (Rubus idaeus)

Discover a treasure trove of wild raspberries with their sharper flavor, especially in open woodlands and hedgerows.
Uses: Enjoy them as a handful snack or use them like store-bought raspberries, particularly for sorbets. Raspberry plant leaves can be turned into herbal teas for their medicinal properties.
Identification: Found in open woodlands, scrub, heathland, and sometimes hedgerows, wild raspberries are smaller than cultivated varieties.

Wild Strawberry (Fragaria vesca)

Our native wild strawberry differs from its cultivated counterpart, with smaller fruits and surface-set seeds.
Uses: Savor the fragrant, scented flavor of wild strawberries on their own or, if you gather enough, with sugar and cream. They also enhance desserts like crème brûlée or panna cotta.
Identification: Look for these tiny delights from July onward in deciduous woodlands and shady scrub on chalky soil. Protect local populations, as over-picking can harm these delicate treasures.

Foraging in October

In October, as autumn sets in and leaves begin to change, nature offers a bountiful selection of forage-worthy nuts and berries.

Bullace (Prunus domestica)

Bullace is a wild variety of plum, and in a good year, the hedgerows are laden with these fruits.
Uses: Bullace fruits, similar to damsons, can be used in crumbles, jams, preserves, fruit wine, and liqueurs like sloe gin.
Identification: Look for small, oval fruits that vary in color but are usually blue, purple, or black. They tend to be acidic until ripe, typically from October to November.

Beech Nuts (Fagus sylvatica)

Beech nuts continue to ripen through October, and while they may be small in number, they make a tasty nibble during an autumn walk.
Uses: Remove the outer brown skin to reveal the triangular seed, which can be sprinkled on salads and risottos after roasting. Be cautious, as they can be toxic in large quantities due to tannins and alkaloids.
Identification: Look for pairs of three-sided nuts in bristly cases from mid-September through October.

Hazelnut (Corylus avellana)

Hazelnuts start ripening when the leaves on the trees change color, typically in late August.
Uses: Early-season green hazelnuts can be enjoyed as a snack. Ripe nuts can be roasted or used to make hazelnut butter.
Identification: Harvest young green hazelnuts in late August to mid-September, with most ripe nuts available in September and October, depending on the weather.

Rosehip (Rosa canina)

Rosehips, the red and orange seed pods of rose plants, are commonly found in hedgerows and have multiple culinary uses.
Uses: Rosehips can be used in wines, jellies, jams, or to make rosehip syrup, packed with vitamin C and known for warding off winter colds.
Identification: Look for bright red rosehips from September to November along hedgerows and woodland fringes.

Sloes (Prunus spinosa)

Sloes from the blackthorn tree are famous for making sloe gin and other delightful concoctions.
Uses: Best picked after the first frost, they can be used to make sloe gin, whisky, jams, and vinegar. Freezing can help soften the skins.
Identification: Blue-black berries are ready for picking from the end of September to December, with some years yielding abundant fruit.

Sweet Chestnut (Castanea sativa)

Sweet chestnut trees, a favorite in autumn and a Christmas classic, produce delectable nuts.
Uses: Roast, boil, microwave, candy, puree, or store the nuts in syrup for various culinary applications.
Identification: Look for the best crop at the base of large established trees, with trees dropping nuts from October into late autumn and early winter.

Walnut (Juglans regia)

Walnut trees, introduced to the UK by the Romans, yield nuts with a range of culinary possibilities.
Uses: Crack open the shells to access the nuts, which can be eaten raw (when 'wet'), dried, or pickled, and used in both sweet and savory dishes.
Identification: Walnut trees can be found throughout the UK, often in large gardens and parks. The nuts are covered with a green, fleshy husk that starts to split as they ripen. Pick them in late autumn.

Foraging in November & December

Foraging in November and December offers delightful winter treats, including edible wild plants. Don't be deterred by the short days and chilly weather; you can still discover a variety of edible treasures, including fresh leaves.

Bullace (Prunus domestica)

Bullace, a wild plum variety, similar to damson, can be found straining hedgerows in fruitful years.
Uses: Make crumbles, jams, preserves, fruit wine, and fruit liqueurs similar to sloe gin from these fruits.
Identification: Look for small, oval fruits that are typically blue, purple, or black. They tend to be acidic until fully ripe, making them a great late-season find from October to November.

Hairy Bittercress (Cardamine hirsuta)

This common annual herb features rounded leaves and a peppery, tangy flavor. It often grows in a compact rosette form close to the ground during winter.
Uses: Add peppery leaves to winter salads, soups, salsa, or pesto. Combine with ingredients like goat's cheese and beetroot for a tasty salad.
Identification: Look for it growing on bare soil in flower beds and vegetable patches during the winter.

Hop (Humulus lupulus)

Hop, a climbing plant in the cannabis family, offers edible parts at specific times of the year.
Uses: The bitter, zesty flowers from female plants are used in beer-making and can also be used to make teas, tinctures, infusions, or even stuffed inside pillows to induce sleep.
Identification: Find it in hedgerows, clambering up small trees, fences, and poles, with ripe female flowers (strobiles) ready to pick from mid-September into winter.

Pine (Pinus species)

Pine trees provide both edible needles and seeds for winter foraging, offering nutritional benefits.
Uses: Pine needles make a vitamin C-rich anti-cold remedy when brewed into tea. They also contain vitamin A and beta-carotene. Seeds can be dislodged from open pine cones and eaten raw, roasted, or toasted.
Identification: Look for young pine trees, but be cautious not to mistakenly harvest yew needles.

Sweet Chestnut (Castanea sativa)

Sweet chestnut trees, introduced to the UK by the Romans, yield delightful nuts that are a winter favorite.
Uses: Bake, roast, boil, microwave, candy, puree, or store the nuts in syrup. Remember to score a cross on the nuts to prevent explosions during cooking.
Identification: The best chestnut crops can be found at the base of large established trees, with trees dropping nuts from October into late autumn and early winter.