foraging

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6 Tasty Food & Foraging Experiences in Europe

At Orchardsnearme.com we only partner with the experts. From food filled adventures to local foraging experiences, each trip is designed to reflect the true landscape and production in a region. If you are a food and nature lover than there are some mouthwatering foraging experiences in Europe.

A Taste of Ireland: Coast to Coast

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We always start at home. As we are based in Ireland we can guarantee a fun time on this action packed food adventure. From coastal foraging along the Wild Atlantic Way to mountain walks to meeting the local historians, every activity on this excursion is unique.

WHEN TO GO: When you visit Ireland at any time of the year you can expect all four seasons in one. However, the tides do need to be considered when planning any coastal foraging adventure. We are planning expert guided tours for April and May 2020. If you want to organise a private group trip outside of these days please get in touch with us directly.

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Italian Foraging Experience

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Real foodies will be in heaven on this bespoke foraging experience. This day long tour is packed full of natures delights. You will enjoy learning about the wild produce of Italy, sample pasta making, taste the wines and meet the local experts.

WHEN TO GO: Italy can be extremely hot in the summer months so we are recommending the Spring and Autumn months for guided foraging adventures in Italy.

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Do Emporda Wine & Orchard Adventure

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The untouched beauty of Do Emporda region in Catalonia will leave you wanting more. From famous tapas to orchards bursting with fruits, this area is waiting to be discovered. Visit stunning apple orchards, taste the local wines and meet the fruit producers.

WHEN TO GO: Catalonia is blessed with the beautiful sea breeze from the Mediterranean. Even in the middle of summer if you are by the Costa Brava you should enjoy a nice summer temperature. Any month from March to September is good for this tasty adventure.

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A Taste of Slovenia: The Mountains are Calling

Untapped and ready to be explored, Slovenia is rich in nature, making the perfect partner for our team. From those who love to combine outdoor adventure and food filled trails, the Julian Alps is the perfect spot to sip the local wines and get a true taste of outdoor life.

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WHEN TO GO: There are snow capped peaks in the North west of Slovenia from December to March each year. From May to October you will enjoy warm weather and perfect conditions for getting outdoors, visiting the local food producers and experiencing the landscapes.

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Discover the Douro Valley

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Our friends in the Douro region of Northern Portugal are looking forward to welcoming you to one of the most famous wine regions in Europe. On this unique trip you will have the opportunity to visit an olive farm and several vineyards to get a true flavour of the land.

WHEN TO GO: The Douro Valley experiences warm summers and cold winters. From May to October you will enjoy sunshine, warm winds and the ideal months for witnessing the harvest activities of the region.

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A Taste of Croatia: Gourmet Adventure Break

Now renowned as the home of Game of Thrones, Croatia is a magical country to visit. From the crystal blue waters of the Adriatic coast to lush waterfalls of the interior, we will connect you with every aspect of nature. Truffles feature heavily in all aspects of this farm-to-table adventure.

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WHEN TO GO: From November to April many of the tourist accommodation and facilities close for the winter season. Between May and October you can expect dry, warm weather weather and lots of activity around all of the major towns.

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To book your next food filled adventure or learn more about the wonderful foraging experiences in Europe talk to a member of our team anytime.

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Wild Recipe: 3 Cosy Wild Tea Recipes for Winter

Nothing warms the heart like a hot cup of tea in the winter months. Sitting by the fire with a mug of your favourite wild tea will bring a smile to your evening. We love to forage for wild tea ingredients. From calming chamomile to energy boosting dandelions, there is inspiration everywhere in nature. Here are three of our favourite wild tea recipes to try out at home.

Sweet Rosehip Tea

Rosehips are a ripe winter fruit that contain large amounts of Vitamin C.

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Dandelion Delights

This little yellow weed never fails to surprise us. We use the flower heads for tea, starter snacks and additions to our pies. The leaves and root can also be used in your wild dishes. Dandelions contain anti-oxidants and are said to reduce cholesterol and inflammation.

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Soothing Yarrow Tea

Yarrow is a relaxing herb. It helps your muscles and improves blood circulation. Note: do not use this herb if you are on other medication or pregnant.

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To learn more about Wild herbal teas and make some delicious blends you can download your own Wild Herbal Tea Recipe Collection.

For more information about foraging for wild tea ingredients contact the team or join us on one of our foraging experiences.

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What’s in Season? Foraging in Winter Months

Sometimes foraging in winter feels like a secret adventure. Wild foodie treasures don’t fully disappear after the fruitful summer months. Fresh green leaves, nuts and berries may be a little harder to identify but they are there for the taking. Sometimes it feels as though nature knows more about what we actually need than we do ourselves. You will find plenty of sources of vitamin C and other immune boosters during the winter months, helping you to keep cold and flu symptoms at a distance.

When the evenings are dark and there is frost in the air you have plenty of time for playing around with your wild food finds in the kitchen. Every season is a time to get back to nature and reconnect with the landscapes around you. When you look at the winter hedgerows, drooping, grey and glistening with frost, it’s hard to imagine there is much life around. But the truth is, even in the depths of winter, plenty of foodie treasures can be found.

Grab your hat and scarf and head out for a local forage with friends. Here are just a few of the wild treats you can hope to discover in winter.

BERRIES

Rosehips

One of our favourite food sources in winter is the Vitamin C packed rose hip. These are plentiful in parks and woodlands at this time of year. Be sure to wear your gloves as they come with thorns attached to the stems. Enjoy sipping rosehip tea and mixing them for syrups.

Hawthorns

Used as a herbal remedy to tackle high blood pressure in ancient times, the hawthorn berries and stems are high in antioxidants.

Juniper Berries

These tree berries are deep purple in colour. You can infuse them in drinks and the stems have a wonderful fragrance that can be used to clear any nasty odours in the house.

Sloe Berries

Gin infused with sloe berries is now one of the most popular drinks on the market and it is easy to see why. Sloes are sweet and pack a punch when it comes to flavour.

WILD GREENS

Pine Needles

These spiky needles that come from scots and spruce pine trees contain high amounts of vitamin C and are often used in winter herbal tea recipes.

Wood Sorrel

Available year round this healthy woodland green is a wonderful addition to warm salads in winter. They have a bitter but pleasing taste that will leave you wanting more.

Jack by the Hedge

Often known as garlic mustard, Jack by the Hedge is a winter gem. They have distinct heart shaped, hairless leaves that sometimes look like nettles but they won’t sting you. The leaves have a natural anti-freeze and so they are worth foraging in the winter months.

Honesty

With its radish flavoured leaves Honesty is a lovely little leaf to forage in winter. Try a taste of the root and the leaves.

Ground Elder

Smelling and tasting a little like parsley we can think of lots of dishes for this wild weed.

Dock

If they are picked young they have a nice lemon flavour that goes well with any fish dish.

MUSHROOMS

To our amazement the woods are still packed with different mushroom species this year but there are some types of mushrooms more commonly found in winter than others. These include wood blewits, velvet shank mushrooms and oyster mushrooms.

Join one of our next foraging tours or find out more about winter foraging with our free foraging guide.

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Wild Recipe: Pickled Plantain Seeds

Ever thought about cooking with plantain? This common weed is full of nutrients and so versatile. We are having a lot of fun experimenting with this wild weed and cooking up some tasty wild recipes.

WHAT IS PLANTAIN?

Broadleaf Plantain (aka Plantago Major) is a common weed, medicinal plant and natural herb. It can now be found growing in most parts of the world. It contains vitamins A, C and K. The oval shaped leaves can be eaten raw and the seeds are packed full of nutritious benefits.

HOW TO PREPARE AND USE PLANTAIN

Leaves can be added to salads and all parts of the plant can be mixed in with your homemade vegetable soups. Plantain seeds can be used in salads, stir-fry’s and curries. Today we are making pickled plantain seeds.

INGREDIENTS

  • Red Cabbage
  • Coriander
  • White wine vinegar
  • Salt
  • Sugar
  • Curly dock Seeds
  • Plantain seeds
  • Chilli
  • Garlic

INSTRUCTIONS

Carefully wash all of the ingredients.

Use a pestal and mortar to grin the chili, garlic cloves and sugar together.

Finely chop two handfuls of red cabbage.

Add all of the ingredients to a large jar, throw the seeds on top of the mixture. Add a pinch of salt and pour white wine vinegar over the mixture until it is fully covered.

Leave the closed jar to ferment for two to three days in the fridge.

Enjoy your pickled plantain goodness! If you have more sweet or spicy plantain recipes we would love to hear from you. To start planning your foraging adventures you can download a copy of our Foraging Workbook Planner here.

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Why eating local is the future!

Do you know where the food that you eat comes from? If not than maybe its time to find out. Eating locally produced food has benefits for both us and our fragile eco-system.

By 2050 the UN experts predict that we will  have 2.5 billion more people living on our planet. The UN believes that we will have to double our food production but wait, let’s take a closer look at our current system and see if there are some areas of improvement. If one third of the food we grow is never eaten than there is surely room for lots of improvements in how we consume our foods and the way we learn about the food around us.

This is one of the primary reasons foraging for food became a passion for us. We wanted to see how the plants were growing, what environments they lived in and how other plants interact with them before we decide to use them in our dishes. Experimenting with food has to be one of my biggest passions and heading out into the wild to source invasive wild produce is like going to a toy store as a child.

WHY WE SHOULD EAT LOCAL

NUTRITION

If you buy locally grown food than the food should arrive on your plate shortly after it is produced, thereby holding more of its nutritional value. The quality of the food will be better and we will eat more seasonal produce.

INVEST IN THE LOCAL COMMUNITY

As well as helping your local environment you are also helping the local economy. Buying local means that the money you spend on food goes back into the local economy, spreading the wealth around the local area.

REDUCE FOOD WASTE

This is something that we are all guilty of and with the prolific use of plastics in our supermarkets it is difficult to avoid all waste after you do your shopping. However if we begin to shop locally and organically we can significantly cut down on our weekly waste.

In addition to composting we can find alternative uses for our food waste and this is starting to become a hot topic of conversation. Farms are experimenting, using compost as feed and biofuel.

SAVING ESSENTIAL WATER RESOURCES

Our natural water sources are being depleted. A sustainable future requires a collective appreciation of all of our water sources.

WHAT CAN I DO?

Here are four simple changes that you can make to your daily routine to help secure a brighter, sustainable, local future for your community.

  1. Take time to understand where your food is coming from and how it is produced.
  2. Adopt a composting culture. Recycling has become the norm for most households today, composting needs to be the same.
  3. Save water whenever possible.
  4. Join us for a foraging adventure and learn about the wild edible species around you.

Some people are concerned that foraging or extracting sources of wild food could damage the environment. However, let me introduce you to invasive plants. Everywhere you look you will stumble upon an invasive plant species. Not all are edible but some are simply delicious and not only is it okay to forage these wild plants, you are assisting the environment by tackling the large amounts of these non-native species and allowing the true natives to flourish.

After a number of years in the making, the Invasivore Movement is catching up and people are starting to realise that eating local doesn’t have to be expensive. Eating local may mean both organic farm produce and wild invasive species like some weeds that can easily replace a number of our refrigerated green leaves. Using weeds as a source of food can be nutritious and benefit the environment at the same time.

In fact many environmental groups agree that invasive species can damage and change a landscape. According to the Woodland Trust “invasive non-native species are one of the main drivers of biodiversity loss” and over 30% of important plant areas contain invasive species. How do we tackle this issue? Well, will I be so bold as to suggest foraging! Yes, foraging is one way that we can help to reclaim the natural eco-system and improve the quality of life for our native plants and trees.

Let’s think about other ways that we can begin to think locally, eat locally and create a sustainable environment that feeds future populations. Do you eat your local fruits and plants? If you have a local food story to share we would love to hear from you.

Feel free to listen to the podcast version of this article on our YouTube channel

Join in our wild food experiences and come foraging for invasive plant species on one of our guided foraging experiences.

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10 Unusual Mushrooms to find in the Woods

We are always fascinated by nature and the wild world around us. Mushrooms provide an extra element of surprise as you never know where exactly they will turn up.

Yes, there are certain trees that are associated with certain species of mushroom but they may not always appear. This is what makes hunting for mushrooms an extra special foraging activity. People who specialise in the study of mushrooms are called Mycologists and these guys are the experts. Paul Stamets would be considered an expert in all things mushroom related and we would highly recommend a watch of his Ted Talk if you get some time.

As amateurs who have only been studying mushroom for a few years we would never claim to be experts in this area. However, we have identified some wonderful mushroom and we know enough about the popular types to put some delicious dishes together.

1. Cep AKA porcini

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We love stumbling upon Ceps. This is one of the more famous mushrooms around the world and a regular feature in Italian cuisine. Ceps are fairly common from late summer to the end of Autumn but they are often hidden in the high grass. These popular mushrooms taste is delicious.

2. Collared Earthstar

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This is the strangest looking mushroom we have ever stumbled upon. Usually found under hardwood trees. When the rain falls on this mushroom the spores escape, creating an errie smoke.

3. Giant Funnel Fungi – Giant leucopax

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These grow plentiful in Britain and Ireland during the Autumn months. The cap is white and funnel shaped. It is known as an edible mushrooms but all mushrooms should be eaten in small portions.

4. Shaggy Inkcap

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AKA The Lawyers Wig. This tasty mushroom should be eaten very soon after it is picked. They are common in Ireland and often found on the edges of pathways or open woodlands.

5. Puffballs

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AKA Lycoperdon perlatum, the common puffball is a friendly looking mushroom and edible when young. They are found in all types of woodland and only the young ones are edible as the spores turn a horrid mustard colour as they grow.

6. Stinkhorn

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You will spot this crazy looking mushroom from afar. We found two this year. One standing up straight and one flopped over towards the end of Autumn. He was obviously said that the season was finishing up. It smells disgusting and you would want to have a very strange palette to even consider eating it.

7. Amethyst Deceiver

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This is one of my favourite types of mushroom and they are deceivingly delicious to taste. These small purple mushrooms are easy enough to find in mixed woodlands, often under beech trees.

8. Winter Chanterelles

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A firm favourite of all who have tried these delicious mushrooms and often easier to find than their sought after cousin. Winter chanterelles are a tasty treat in Autumn.

9. Honey Fungus

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In Eastern European countries this yellow stained mushroom, aka Armillaria, is one of the most prized mushrooms. It has a distinct nutty flavour but be careful of look-a-like species.

10. The Fly Agaric

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Aka Amanita Muscaria, these mushroom appear in Autumn and add a spot of brightness to the damp woods. They are a vibrant red colour and often produce white spots on their caps. Both Alice and Wonderland and the Super Mario Brothers game feature these magical mushrooms. These guys are considered poisonous and have hallucinogenic properties.

Fun Facts About Mushrooms

  • Mushrooms are neither a plant or an animal.
  • Some species of mushrooms have psychedelic properties that will make you hallucinate.
  • The chicken of the woods mushroom feels and tastes like fried chicken.
  • Over 200 species of mushrooms contain Psilocybin, the ingredient that causes hallucinations.
  • Different species of mushroom can be used to produce dyes and vivid colours.

To join us on one of our foraging adventures and learn more about mushrooms please contact our team.

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Healthy Herbal Roots: 3 Roots to Harvest in Autumn

Here is why Autumn and Winter are the perfect seasons for getting back to your roots. Firstly, the cold will convert some of the sour starches to sugar, making the roots a little sweeter. Secondly, they are easier to pull out of the ground as they have stopped growing. Thirdly, it is a great time for foraging and working with roots as some take time to harvest.

Autumn isn’t just mushroom heaven, it is also the perfect time to get to grips with your healthy roots. Here are three of our favourite roots to harvest in Autumn:

Yellow Dock Root

This invasive plant is great for Autumn. You don’t have to be concerned about picking yellow dock because it is an invasive species. Hence, why foragers love it. Yellow dock is your friend if you are lacking iron. It helps us to get our necessary dosages of iron. It is actually more efficient at producing iron in our system. If you suffer from constipation and other cramps Yellow dock will help you through the day.

Wash the roots gently under water. Your immune system should be used of the scraps of dirt that are left over and if they are not than you may need some more wild herbs in your diet.

Just like tumeric, this root will stain your hands yellow. Best to use gloves when you are working with yellow dock and all roots. Pull off the hairy substance around the root.

To make a basic tincture chop up the roots and pour a high alcohol vodka over the top. The tincture should turn bright yellow. Leave the mixture to extract all of the properties over a period of approximately 3 weeks and you are good to go. One Yellow dock tincture coming up!

Dandelion Root

If you have read any of our previous material you will know that we love all things Dandelion. From the leaf to the root, each part of the Dandelion is nutritious and edible. Containing vitamins A, C and K these humble flowers are more than just a garden weed. As foragers we feel that it is part of our mission to disclose all of the nutritious benefits of these underestimated plants.

The roots specifically contain anti-oxidents that can help to fight bacteria and help to fight inflammation. It’s safe to say that we love Dandelions.

Here is a simple recipe for Dandelion tea: 3 teaspoons of dried dandelion roots, 1 teaspoon of butter, 1 cinnamon stick and 2 cups of boiling water.

Burdock Root

This is a firm favourite for herbalists and foragers who like to work with their natural environments. There hasn’t been much scientific research done on this wild plant but it is said to lower blood sugar levels and has been used in traditional chinese medicine for centuries.

Burdock root should not be consumed raw. You can roast it or slice it up and use it alongside your carrots in a healthy stir-fry.

If you are in need of some natural roots feel free to get in touch with us, we stay pretty close to the roots and have being drying for some time. If you want to learn more about wild plants you can team up with us for a foraging adventure in Europe.

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Natural Skincare: 9 Wild Plants That are Good for Your Skin

At one time or another we all suffer with some skin irritation. Whether its a small rash or periodic eczema or dermatitis, your skin needs taking care of and there are some herbs that can help with your natural skincare routine. Plant based skin care isn’t a new phenonemon. Extracts from wild plants combined with essential oils and beeswax are one of the oldest ways to treat skin irritations.

We are all familiar with the beautiful Aloe plant that grows in tropical climates and soothes inflammation but if you are from Europe then you may find more plants with botanical compounds that are closer to home.

Here are just a few of the many wild herbs that have been found to be good for your overall skin health.

Lavendar

Antiseptic and anti-inflammatory, lavender is a superb skin herb. You can use dried flowers to make a lavender oil and apply it gently to cuts and sores to help them heal.

Burdock Root

This is a detox plant. It cleanses the body and if you take it regularly it is said to help with acne and eczema.

Dog Rose Petals

Try a rose water toner to cleanse and hydrate the skin. Rose is a mild astringent and helps to hydrate mature skin. Another useful tip is to use the rosehips that come from this plant. Rosehip oil is commonly found in natural food stores and pharmacies these days but you can try to make your own. It absorbs quickly and is often used in anti-aging products.

Thyme

If you suffer from spots and acne than thyme is your friend. Take a small amount of Thyme mixed with alcohol and apply it to the affected areas. Let nature do the rest.

MarshMallow

Use the root of this common plant as an extra daily moisturiser.

Plaintain

This common weed found along the woodland footpaths is a natural tonic. This one is great for moisturising the skin.

Chamomile

This pretty daisy like flower is a powerful wild herb. It has been used for centuries to treat inflammation and muscle pain. It can help to clear up acne and even out the skin tone.

Basil Balm

Basil is known for its cleansing ability and can be used as your super natural skin cleanser. Like most of our favourite herbs basil has lots of anti-oxidants and is also said to help with dark circles so instead of cucumber why not try out some fresh basil leaves.

Chickweed

This tiny flowering plant is bursting with properties that contain natural skin benefits. It is an anti-inflammatory, antiseptic and anti-fungal. It is a popular ingredient in salves as it has a calming, cooling effect on the skin.

If you are interested in recording your herb knowledge and getting creative with the herbs around you feel free to download our Herb Planner Pack.

There are many plant extracts with natural skincare benefits and the above are just a handful to keep a close eye out for. If you any skincare tips please send them to our team at info@orchardsnearme.com

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What’s in Season? Foraging in November

Mushrooms, Chestnuts, Sheep Sorrel and wild herbs are still available when foraging in November for those wild food lovers who don’t mind braving the elements. Winter is an undiscovered and under utilised time of year to spend in the woods. Rosehips, sloes, crab apples and of course mushrooms are still widely available in November.

By now you may have been out discovering all of the Autumn fruits but wild herbs are still plentiful and you can stock up on your winter tea herbs too.

What you could find

Rose Hips

Bright red rose hips reach out from the bushes in the months of October and November. It is like they are telling us to stock up on our Vitamin C for the winter. Make delicious rosehip syrup or rose water to clean those pores.

Chestnuts

Sweet chestnuts fall from the trees throughout this month. Be careful to avoid the common conker which can have a similar looking shell to your chestnuts. Sweet chestnuts come in packs of three when you open the nut casing.

Crab Apples

This sweet fruit is often overlooked, maybe its the name that puts people off but making crab apple jelly is a great way to use this fruit. Add some cinnamon to your jelly recipe for an extra kick or why not try a winter chutney for Christmas time. Okay maybe its a little early to start talking about Christmas but with all of these wild goods you will want to show off your wild knowledge around the Christmas dinner table.

Sheep Sorrel

This tiny green plant grows nearly year round and packs a punch when it comes to its sour flavour. It contains oxalic acid which gives it a tangy flavor but it is a great addition to salads and soups. Sheep Sorrel is a great extra leaf to add to any green dish.

Gorse Flowers

This is the flower that just keeps on giving. In Springtime and late Autumn the yellow flowers burst to life and it is hard to walk through a mountainside in Ireland without stumbling upon it. This bright yellowed flower makes a tasty coconut flavored wine. Don’t believe us? Give it a try. This is home brew not to be missed.

Hen of the Woods mushrooms

Often found at the bottom of an oak tree, Hen of the Woods is also known as Maitake mushrooms.  When you find a Hen of the Woods it is likely you will find more around the same tree. Look out for giant oak trees and you could be in luck. Clean them, roast them and enjoy the flavors of the Earth. We want to point out that there are several poisonous species of mushrooms so always try to go hunting for mushrooms with an expert.

Pine

The smell of pine trees is just an inviting as any berry during summertime. This plant is rich in vitamins and used to prevent scurvy in the 18th century. It is the perfect addition to your tea recipes in winter time Be careful not to confuse this wild treat with needles from a Yew tree.

Sloe Berries

Everyone has heard of sloe gin but have you ever tasted the berries. They are delicious. November is a great time to forage for your sloes. They make delicious jam, jelly and add an extra spark to any winter cocktail.

Herb Robert

Herb Robert (aka Geranium robertianum) is easy to miss as it is so small along the edges of the woods but once you find it you will keep stumbling upon it. All parts of this tiny herb, the flower, the leaves and the root have been used to cure ailments in the past. Make tea with the leaves, add the pretty pink flowers to your flowers. The herb contains ellagic acid and is a natural source of germanium.

Other wild edibles to keep an eye out for in the month of November include: Oyster mushrooms, Navelwort, winter chanterelles, hawthorn berries, wood sorrel and dandelions.

When and where to go foraging in November

Coastal foraging is popular in the Spring and Summer months but the woodlands is the place to be for the Autumn and winter months. This is where most of the wild plants stay dry in the winter months. Head out for a walk in the local woods. Avoid foraging in local parks as many of the plants may have been sprayed. Never pick something that you cannot identify, especially mushrooms. People are aware that their are poisonous mushrooms out there but often people don’t realise that they can grow next to the edible species and look quite similar. Always go foraging with an expert who knows the local land.

What to Bring Foraging Adventure

  • A pair of scissors, or a good pocket knife for mushroom hunting.
  • A wicker basket or a reusable container.
  • Gloves
  • Sturdy shoes or boots
  • Long sleeves and pants (trousers) to protect from nettles, thorns and poison ivy
  • A small notebook for keeping track of all of your finds.

Resources

Get our Free Foraging Tips: A 6 week guide for beginner foragers!

Don’t let the damp days put you off getting out into the wild. There are wild treasures to be found all year round.

Join us for some foraging adventures to learn about the Wild plants around you.

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Wild Recipe: Beech Nut Butter

If you love peanut butter on toast than beech nut butter is the recipe just for you! It is the healthy wild food alternative to this delicious snack.

Ingredients

  • Beech Nuts
  • Oil
  • Sugar or Honey

How to make Beech Nut Butter

The trick with all wild food preparation is patience and this is especially true when working with wild food.

  • Gather your nuts. Now is the perfect time to gather your nuts. You will find them scattered on the forest floor, in your local park and woodlands.
  • Shell nuts. This can be tricky as beech nuts have small spikes on them but take your time and enjoy the process.
  • Roast on a low heat for 15 minutes. Be careful not to burn the nuts.
  • Rub off skins. Give the nuts a gentle rub. If you put the nuts into a tea towel and rub them together you will get off a lot of the excess skin.
  • Blitz in blender until the nuts become a paste. This is the fun part where you see the nuts turn into a golden paste.
  • Add small quantity of oil. Be careful not to add too much oil as it won’t keep that buttery texture.
  • Add sugar or honey & a pinch of salt
  • Add whole nuts for a few seconds at the end if you like it crunchy
  • Spoon into jars & store in refrigerator

If you don’t have the time but would love to try some delicious beech nut butter please get in touch with us or you can join one of our foraging adventures to collect your own sometime.contact-us-button-orchards-near-me

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