Traditionally November marked the end of the harvest season and the beginning of winter, but there’s still space to head out foraging in November. It’s really the foragers last chance to collect and preserve ingredients to last throughout the winter. In some parts of the country snow will already have fallen and it’s dark by 4pm but there’s still plenty of edibles to find.
So what can you forage in November? Here are our top five picks for the month.
Ivy-leaved toadflax
A lovely, common and easy to ID plant, you’ll find it clinging to walls and rocky outcrops. All parts of the plant are edible and if the weather is mild don’t be surprised to find it in flower, which add a mild mustard flavour to dishes.
Click here for the ID guide for Ivy-leaved toadflax.
Wood Sorrel
When I show this plant to people on walks it tends to be one of everyone’s favourites, the small leaves pack some serious flavour. Spring and summer is when the plant puts most of its growth but it can be found nearly all year round. It’s quite delicate so I rarely cook with it, instead add it to salads, desserts or it makes a lovely gin ingredient.
Click here for the ID guide for Wood Sorrel.
Amethyst deceiver
A beautiful mushroom that can be found in huge quantities, they can be used fresh, dried or are particularly good pickled. Look for them near deciduous trees, they can be quite small and tough to spot at first but once you get your eye in you’ll hopefully find many more.
Click here for the ID guide for Amethyst Deceiver.
Cowberry
Very similar to cranberries and they can be used in the same way. In Scandinavia they are called lingonberries and are stewed and served as an accompaniment to roast meats and meatballs. Look for them on mountain sides and more, quite often I find them growing alongside Bilberry. The berries can be eaten raw or cooked but avoid the leaves as they are mildly toxic.
Click here for the ID guide for Cowberry.
Winter chanterelle
These little mushrooms can sometimes be found in huge numbers in November. They are mycorrhizal with broad leaved and conifer trees and I normally find them where the ground is damp and mossy. They can be used in a variety of recipes and have a deep earthy flavour.
Click here for the ID guide for Winter Chanterelle.
Recipe of the month when Foraging in November
Cowberry jam
A simple recipe that works perfectly with your Christmas turkey or any roasted meat. It only takes around 10 minutes to make and kept in a jar in the fridge will last a couple of months at least, definitely long enough for Christmas day and all the turkey sandwiches in the weeks after!
Ingredients:
- 100g Cowberries
- 1 small red onion (diced)
- 30ml apple cider vinegar
- 10g brown sugar
- salt and pepper
Method:
- In a pan fry off the red onion for 5 minutes until soft, then add the brown sugar and cook for a further 5 minutes until the onion starts to caramelise
- Pop in the rest of the ingredients and let it simmer for a further 5 minutes (if you’d like the consistency a little more runny add a little water)
- All done… that was quick – pop in a jar an enjoy with you next roast.
Click here for more Autumn recipes.
What to Forage in October.
Foraging in October is one of my favourite months to forage in, there’s fungi everywhere and it’s still mild enough for fresh greens and herbs. The weather can be really variable in October, some days it’s sunny and warm and the next day it’s an amber weather warning. The days are getting shorter and plants are getting ready for the cold months ahead.
What to forage in December.
We’re all getting ready for the Christmas festivities but there’s still some space to get out foraging in December. This month also features the Winter Solstice which celebrates the shortest day and the longest night of the year. There may be less to forage but there are a few species that prefer these colder temperatures.
