December Foraging

1. Mushrooms

December may feel too cold for mushrooms, but several species thrive in wintry conditions. The damp, cool air and decaying wood of the forest floor provide ideal habitats for hardy fungi that fruit well into early winter.

Look for:

Velvet Shank (Flammulina velutipes): A classic winter mushroom with bright orange caps and dark velvety stems. Often found clustering on dead or dying elm, ash, or willow. This is the wild cousin of enoki mushrooms.

Wood Blewits (Lepista nuda): A beautiful mushroom with lilac gills and a mauve-tinged cap. They appear after the first frosts in woodlands and compost heaps. Must be well-cooked before eating.

Oyster Mushrooms (Pleurotus ostreatus): Still plentiful in December. Pale grey, fan-shaped, and growing in shelves on deadwood — perfect for stir-fries and risottos.

Safety Tip: Frost doesn’t deter poisonous lookalikes — so it’s essential to identify winter fungi with absolute certainty. Avoid orange-capped species with white spores unless you’re fully confident, and always use a trusted field guide.

2. Berries

Though many berries are long gone by December, several stalwart species cling on well into winter, providing essential food for wildlife — and a nutritious resource for foragers.

Rosehips (Rosa canina)
Often sweetest after frost. Packed with vitamin C and ideal for syrups, jellies, and teas.

Hawthorn Berries (Haws)
Though softer now, they remain edible and can still be used for chutneys or jellies.

Sea Buckthorn (Hippophae rhamnoides)
Found along coastal areas. The vivid orange berries remain on the branches through winter and are famously sharp and citrusy — wonderful in syrups and sauces.

Crab Apples
Some remain clinging to branches or lying firm on the ground. Their tartness mellows with cold weather.

Foraging Tip:
Pick berries sparingly and avoid taking all the fruit from any one shrub — they’re vital winter food for birds.

3. Nuts and Seeds

December is the tail-end of nut season. Most will have fallen earlier, but you may still find usable remnants if conditions have been mild.

Sweet Chestnuts
Late-fallen ones can still be collected beneath mature trees, though check carefully for mould or insect damage.

Beech Nuts (Beechmast)
Some remain hidden under leaf litter. They’re tiny but tasty — eat lightly toasted.

Pine Nuts
Scots pine cones sometimes still hold a few viable seeds in early winter. You’ll need patience!

Foraging Tip:
Nuts left on the ground feed woodland mammals — take only what’s clean and fresh.

4. Wild Greens

Winter foraging truly shines when it comes to hardy greens. Many species grow fresh foliage even under frost and provide a welcome burst of nutrients.

Chickweed (Stellaria media)
Abundant all winter. Mild, tender, and perfect in salads or wilted like spinach.

Wintercress (Barbarea vulgaris)
Peppery leaves growing in rosettes. Great in salads or cooked like watercress.

Nettles (Urtica dioica)
Young tips can still appear in sheltered spots — ideal for soups and teas.

Garlic Mustard (Jack-by-the-Hedge)
Early leaves often appear again mid-winter. Mildly garlicky and delicious.

Alexanders (Smyrnium olusatrum)
Coastal areas may show early winter growth. Aromatic and celery-like.

Tip: Focus on young leaves — winter growth is often the most tender.

5. Foraging for Decorations

Express your love for nature this Christmas and turn your home into a winter woodland wonderland. Winter foraging isn’t just about food — it’s also a chance to bring the outdoors inside, creating festive décor that’s both beautiful and sustainable. Even the simplest bare branch or handful of pinecones can be transformed into stunning decorations. And in these challenging financial times, making your own décor from foraged materials is a satisfying, thrifty way to add seasonal flair.

Where and what to collect
The best hunting grounds are gardens, woods, hedgerows, verges, and field edges. Always ensure you have the landowner’s permission and follow responsible foraging guidelines. Look for evergreen foliage, twigs, branches, berries, seed heads, and anything with interesting colours or textures.

Wreaths and wall décor
Weave bendy branches or twigs like hazel, willow, and ivy around a circular frame or freehand for a rustic look. Add ribbons, stars, or hearts and hang them on doors, windows, or mirrors. Smaller bundles of stems tied with twine or ribbon make charming over-door decorations. Mistletoe and holly remain classics, but don’t hesitate to experiment with conifers, eucalyptus, rosemary, or bay.

Centrepieces and vases
Stand long twigs or branches — birch works particularly well — in glass, tin, or ceramic vases. Decorate with fairy lights or baubles for an enchanting winter display.

Hanging branches
For a dramatic alternative to a Christmas tree, suspend medium-sized branches from the ceiling using ribbon or string. Decorate with baubles and lights to create a cost-effective, eye-catching focal point over a dining table or in a hallway.

Christmas cake decorations
Top your cake with culinary herbs like rosemary and bay, or crystallise edible berries with egg whites and sugar. Avoid poisonous species — even festive foliage can be harmful if used incorrectly.

Table settings and gift wrapping
Bring the foraged outdoors to your Christmas table with vases of twigs, pinecones, or sprigs of evergreen down the centre. Tie napkins with ribbon and tuck in a small sprig of greenery for an elegant touch. Similarly, enhance gift wrapping with plain paper and a pop of holly, berries, or foliage for an eco-friendly, personalised finish.

Garlands and fireside décor
Drape boughs of holly, ivy, or eucalyptus along mantelpieces, bannisters, or windowsills. Place pinecones in baskets or bowls by the fire — not only do they look festive, but dried ones make excellent firelighters.

Foraging for decorations is a wonderful way to connect with nature, add warmth and beauty to your home, and create truly unique, sustainable festive décor.