December Foraging

As winter settles fully across the landscape, the wild larder becomes quieter — but far from empty. December offers a surprising array of hardy greens, vitamin-rich berries, and a final flush of cold-weather fungi for those willing to wrap up warm and explore.

Crab Apples

This is a month for crisp air, low sun, and the simple pleasure of discovering life persevering through the frost. While growth slows, the hedgerows, woodlands, and even urban edges still hold edible treasures.

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.
Oyster Mushroom

Warming Winter Mushroom & Barley Stew

This wholesome, rustic stew makes the most of December’s wild mushrooms — with barley adding texture and thyme bringing comforting aroma. Perfect after a cold walk.

Ingredients:

  • 300g mixed winter mushrooms (velvet shank, oyster, blewits — cleaned and sliced)
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 carrot, finely chopped
  • 1 stick celery, chopped
  • 150g pearl barley
  • 1 litre vegetable stock
  • 2 tbsp olive oil
  • 1 bay leaf
  • A handful of chopped parsley or thyme
  • Salt and pepper
  • Optional: a splash of cream or a knob of butter to finish

Instructions


    Prepare the mushrooms
    Brush clean and slice. Never wash mushrooms directly in water.
    Sauté the vegetables
    Heat the oil in a heavy pot. Cook onion, celery, and carrot for 5 minutes until soft. Add garlic for one minute more.
    Add the mushrooms

    Stir in the mushrooms and cook until golden and fragrant.

    Add the barley. Sprinkle in the barley and stir to coat.
    Simmer
    Pour in the stock, add the bay leaf, and simmer for 35–40 minutes, or until the barley is tender.
    Finish and serve
    Season well, stir in herbs, and add cream or butter if using.
    Serve with crusty bread after a frosty foraging walk.

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.