5 tips for autumnal foraging

By Poppy Okotcha, Horticulturist & regenerative grower

 

Wild foraging brings endless benefits. Not only does it help you lean into seasonal cooking, but it also has a significant impact on your wellbeing, shown to reduce stress and anxiety levels. However, it can be tricky to know what to seek and prioritise with the changing seasons. Author of award-winning book, ‘A Wilder Way: how gardens grow us’, and horticulturalist Poppy Okotcha shows us how to enjoy an abundant autumn ahead.

 

1. Practice ethical autumn harvesting 

Many wild creatures are fattening up on nuts and berries before winter, so leave plenty behind for them. Don’t take the first or last specimen you find; only gather what you need, and never waste.

2. Stock up on herbs & leaves

With its mild weather, autumn often brings a second flush of green growth from plants we forage in spring, especially those cut back in summer. Stock up on nettles (Urtica silica) for teas, soups, curries and stews; meadowsweet leaves (Filipendula ulmaria) - a calming herb excellent in tea; and cleavers (Gallium aparine), a classic detox herb.

3. Try scarlet hips

Tradition suggests picking rosehips after the first frost, which softens them, but frosts now arrive later. Instead, harvest scarlet hips in late summer or autumn and freeze overnight before turning them into syrup, jelly, jam or even cakes.

4. Create a strengthening syrup

Rosehips are exceptionally high in Vitamin C and have long been used to ward off colds. Why not try this delicious rosehip syrup recipe, perfect as either a naturally nourishing medicine or added to hot or cold drinks.

Ingredients

• 1kg rosehips

• 2 litres of water

• 500g sugar

• A handful of rosemary sprigs

• A thumb of grated ginger.

Method

1. Boil the rosehips, rosemary and ginger in water for 30 minutes.

2. Mash and strain through fine muslin.

3. Return the liquid to the pan and boil for a further 20 minutes, and then add the sugar.

4. Pour into sterilised jars.
   
   

5. Make the most of a mast year

This autumn is especially abundant with fruits and nuts because it’s a mast year - when fruit and nut trees synchronously produce huge crops. No one knows exactly when or why mast years occur, but they’re a gift for foragers. This year we are seeing rich harvests of apples, hazelnuts, and more!

 

Looking for other ways to embrace the change in season? Discover more with our guide to seasonal eating, Autumnal equinox: 6 ways to flourish this season, and Founder & Formulator Henrietta’s must-haves for winter.