The Year-Round Forager: A Month-by-Month Wild Food Guide for the UK

At UKSN, we believe that reconnecting with nature is a fundamental part of outdoor adventure, self-sufficiency, and family-friendly learning. One of the most rewarding ways to do this is through foraging. The UK is rich in edible plants, fruits, fungi, and seaweeds that change with the seasons, offering something unique every month.

This month-by-month guide covers the key wild foods available across hedgerows, woodlands, and coastlines in the UK. It focuses on safe, legal, and sustainable foraging practices, making it perfect for UKSN members, families, bushcrafters, and beginners alike.

January: Winter Roots and Coastal Greens

Winter foraging may seem sparse, but hardy greens and coastal treasures abound.

• Nettles (young shoots): Found in sheltered areas; great in soups or teas.

• Cleavers (Goosegrass): Early shoots are tender and edible raw or cooked.

• Chickweed: Nutritious and mild-flavoured, great in salads.

• Bladderwrack & Dulse (Coastal): Resilient seaweeds that thrive in winter. Rinse, dry, and use in soups or as a salt replacement.

February: Signs of Life

As the days lengthen, the first spring greens start to appear.

• Hairy Bittercress: A peppery cress substitute found in gardens and woodland edges.

• Wild Garlic (Ramsons): The leaves appear this month in damp woods.

• Seaweed (Laver) (Coastal): Perfect for making traditional Welsh laverbread.

March: Early Spring Greens

March sees an explosion of vibrant greens and shoots.

• Ramsons: Abundant now; leaves, flowers, and bulbs are all edible.

• Sea Beet (Coastal): Young leaves are rich in nutrients, similar to spinach.

• Periwinkles and Limpets (Coastal): Found on rocks; edible when cooked properly.

April: Fresh Flavours

The wild larder opens up with herbs, greens, and edible flowers.

• Jack-by-the-Hedge (Garlic Mustard): A mild garlic flavour, lovely in salads.

• Dandelion: Flowers, leaves, and roots are all useful.

• Stinging Nettle: A spring superfood. Wilt to remove sting.

• Sea Kale & Rock Samphire (Coastal): Steam or stir-fry young shoots. Rock samphire has a strong flavour.

May: Peak Spring

One of the best months for foraging across the board.

• Hawthorn Flowers: Used in teas or eaten raw (sparingly).

• Elderflower: Ideal for cordials and syrups.

• Wild Strawberry Leaves: Dry for a fruity herbal tea.

• Wild Coastal Garlic & Sea Purslane (Coastal): Both add flavour and nutrients.

June: Summertime Abundance

The landscape is lush with green edible plants, herbs, and fruits.

• Meadowsweet: Floral and sweet, great for syrups.

• Red Clover: Edible flowers with a mild taste.

• Bilberries: Wild relatives of the blueberry.

• Samphire (Glasswort) (Coastal): Best picked fresh from estuaries. Salty and crunchy.

July: Fruits and Fungi

With warm weather, woodland and hedgerow fruits become abundant.

• Wild Raspberries: Tangy and bright.

• Bilberries: Continue through the month.

• Chanterelle Mushrooms: Look for golden caps near birch trees.

• Sea Purslane & Wild Fennel (Coastal): Excellent paired with fish or added to summer salads.

August: Hedgerow Delights

A bumper month for hedgerow fruits and wild flavour.

• Blackberries: Classic for jam, pie, or eaten raw.

• Elderberries: Immune-supporting but must be cooked.

• Rowan Berries: Sharp and colourful, best in jelly.

• Sea Kale & Samphire (Coastal): Continue to thrive along the seashore.

September: The Classic Forager’s Month

Autumn brings rich textures and earthy flavours.

• Hazelnuts: Gather before squirrels do!

• Sloes: Wait until after the first frost for gin.

• Crab Apples: Great for jelly.

• Sea Buckthorn Berries (Coastal): Bright orange and tart, packed with vitamin C.

October: Autumn Abundance

The forests and hedges are alive with colour and food.

• Sweet Chestnuts: Roast them over a fire.

• Rosehips: High in vitamin C; great for syrup.

• Field Mushrooms: Found in grassy fields.

• Kelp & Wrack (Coastal): Collect fresh or after a storm.

November: Root Season

As above-ground plants die back, roots take centre stage.

• Dandelion Root: Use dried for tea or roasted as coffee alternative.

• Horseradish: Found on disturbed land.

• Dock Seeds: Nutty and nutritious when toasted.

• Ground Ivy: Aromatic and minty.

• Laver & Dulse (Coastal): Still harvestable on clean shorelines.

December: The Quiet Month

Slim pickings, but still rewarding for the dedicated forager.

• Pine Needles: Make a citrusy tea rich in vitamin C (avoid yew!).

• Hairy Bittercress: Grows in sheltered, frost-free spots.

• Seaweed (Nori, Bladderwrack) (Coastal): Year-round, if the seas are calm.

• Birch Bark (inner layer): Used medicinally and for emergency sustenance (harvest ethically and with care).

Why Foraging Fits the UKSN Ethos

Foraging isn’t just a fun way to spend time outdoors – it embodies UKSN’s core values:

• Self-reliance: Learning to identify and harvest wild food builds vital life skills.

• Family-friendly: Foraging walks are great for children to learn, explore, and connect with nature.

• Preparedness: Wild food knowledge is part of long-term resilience.

• Community: Charter-led foraging walks or seasonal challenges bring members together.

Coastal Foraging: A Word of Caution

Coastal areas are rich in wild edibles, but they also demand extra care:

• Check tidal times before exploring rockpools or gathering seaweed.

• Only harvest from clean, unpolluted areas.

• Respect marine conservation zones and bylaws.

• Seaweed harvesting is generally legal if kept to reasonable personal amounts and from public land.

Final Thoughts

Whether you’re in a woodland glade, hedgerow footpath, or salty coastal cove, there’s something to forage in every month of the year. At UKSN, we encourage all members to learn about their environment, embrace sustainable harvesting, and share their knowledge with the next generation.

So next time you head out for a walk, bring a foraging bag, a field guide, and your curiosity – and remember, with the right knowledge and a little respect for nature, the wild larder is always open.

Disclaimer: Always forage responsibly. Be 100% certain in your identification before consuming any wild plant or fungi. Some species are toxic or protected. If in doubt, leave it out. Use reliable ID books and acquire the relevant training.