January Winter Foraging and Preserving for Allotment Communities

Hazel: Nuts, Twigs, and Winter Buds

Why forage for hazel in January?
Even after most hazelnuts have fallen, some can still be found hidden in leaf litter or squirrel caches. Young twigs and buds can be made into tinctures, which some people use traditionally to support digestion and circulation.

Where to find it:
Woodland edges, hedgerows, and allotment boundaries.

Preserving ideas:

Burdock Root: A Deep Winter Staple

Why forage it?
Burdock roots are earthy and starchy, and some people use tinctures made from the root in traditional herbal practices for digestive support or liver health. Roots can also be roasted as a caffeine-free alternative to coffee.

Where to find it:
Road verges, rough ground, field margins, and uncultivated corners of allotments.

Preserving ideas:

• Burdock root pickle: Thinly slice cleaned roots and pickle in vinegar with ginger and garlic.
• Burdock root tincture: Steep cleaned roots in alcohol for several weeks; some traditional uses suggest small doses may support digestion.

Pickles and tinctures alike are perfect for swapping among plot holders, keeping winter food and herbal traditions alive.

Evergreen Herbs: Rosemary, Bay, and Sage

Why forage them?
Evergreen herbs have concentrated oils in winter, ideal for culinary use, infusions, or tinctures. Rosemary and sage tinctures are sometimes used traditionally to support digestion and overall wellness.

Where to find them:
Old allotments, abandoned gardens, churchyards, and village edges.

Preserving ideas:

• Herbal salt: Chop herbs finely and mix with sea salt.
• Infused oil: Gently warm herbs in oil for long-lasting flavour.
• Herbal tincture: Steep fresh or dried leaves in alcohol to capture active compounds, sometimes used traditionally as a gentle winter tonic.

Herbal tinctures and preserved oils are easy to share, fostering community learning and skill exchange.

Pine and Spruce Needles: Winter Vitamin Boost

Why forage them?
Pine and spruce needles are rich in vitamin C and resinous oils. Syrups or tinctures made from needles are traditionally used by some to support general winter wellness, digestion, or as a warming drink.

Where to find them:
Forestry edges, parks, shelterbelts, and windbreaks near allotments.

Preserving ideas:

• Pine needle syrup: Simmer chopped needles with water and sugar. Great in tea or drizzled over porridge.
• Pine needle tincture: Steep needles in alcohol for a concentrated winter tonic, traditionally used by some to support general wellness.

Sharing syrups or tinctures is a perfect way to introduce others to new flavours and traditional remedies.

Crab Apples: The Last of the Winter Fruit

Why forage them?
Crab apples cling on into January and are excellent for jelly, vinegar, and tinctures. Some people use crab apple tinctures traditionally to support digestion and circulation.

Where to find them:
Hedgerows, old orchards, roadside trees, and allotment boundaries.

Preserving ideas:

• Crab apple jelly: Sweet and tart, perfect on toast or as a gift.
• Crab apple vinegar: Fermented for weeks for cooking or mild tonics.
• Crab apple tincture: Alcohol extracts of the fruit, traditionally used by some in small doses.

Preserves and tinctures encourage swaps among plot holders, creating connections and passing on traditional knowledge.

A Quiet Month, Well Used

January may appear dormant, but it’s rich with opportunity. Foraging now is about slowing down, observing nature, and connecting with others. Through syrups, preserves, and tinctures — and the exchange of knowledge and jars among plot holders — winter becomes a time of community, creativity, and seasonal enjoyment.