September Foraging
As summer fades into autumn, September is a month of transition and abundance. Many summer fruits are still available, while autumn crops, nuts, and fungi start to appear.
Cooler mornings, misty days, and changing foliage signal that it’s time to gather, preserve, and enjoy nature’s bounty.
Whether you’re exploring hedgerows, woodlands, or parklands, September offers a rich variety of wild foods to forage. Here’s what’s in season, how to use it, and some recipes to make the most of your finds.
1. Hazelnuts (Corylus avellana)
Where to Find:
Woodland edges, hedgerows
What to Pick:
Best gathered as they drop from their husks
How to Use:
- Eaten raw or roasted
- Ground into flour or nut butter
- Used in baking, granola, and desserts
High in healthy fats, vitamin E, magnesium, B vitamins, and fibre; may help reduce cholesterol levels
2. Hawthorn Berries (Crataegus monogyna)
Where to Find:
Hedgerows, woodland edges, field margins
What to Pick:
Deep red, ripe berries late in September
How to Use:
- Jams and jellies (high pectin content)
- Added to preserves or sauces
Rich in antioxidants and vitamin C; traditionally supports heart and circulatory health
Hawthorn Berry Jelly
Ingredients:
- 500g hawthorn berries, cleaned
- 500ml water
- 250g sugar
- Optional: lemon juice
Instructions:
- Simmer berries in water for 20–30 minutes until soft.
- Strain through muslin or a fine sieve to extract juice.
- Add sugar (equal weight to juice) and optional lemon juice.
- Boil until it reaches the setting point.
- Pour into sterilised jars, seal, and cool.
Use:
Spread on toast, pair with cheese, or add to preserves.
3. Sloes (Prunus spinosa)
Where to Find:
Hedgerows and woodland edges
What to Pick:
Small, tart fruits after the first frost in late September
How to Use:
- Sloe gin
- Flavoured vinegars
- Jams and preserves
Health Benefits:
High in antioxidants; traditionally used to support digestion
Sloe Gin
Ingredients:
500g sloes, washed and pricked250g sugar
500ml gin
Instructions:
- Place sloes and sugar in a sterilised jar.
- Pour in gin, ensuring sloes are covered.
- Seal and store in a cool, dark place for at least 3 months.
- Shake gently weekly. Strain before serving.
4. Sweet Chestnuts (Castanea sativa)
Where to Find:
Parks and woodlands with mild, lime-free soil
What to Pick:
Nuts in spiny husks
How to Use:
- Pierce skins and roast
- Peel and enjoy with butter and salt
- Used in stuffing, baking, or seasonal dishes
Rich in fibre, vitamin C, and complex carbohydrates
5. Beech Nuts (Fagus sylvatica)
Where to Find:
Beech trees in woodlands
What to Pick:
Nuts that have fallen from trees; appear every 4–5 years
How to Use:
- Eaten raw or roasted
- Added to baking or seasonal dishes (in moderation due to tannin content)
Source of healthy fats, protein, and minerals
Beech Nut Granola
A crunchy, autumnal granola perfect for breakfast or snacking.
Ingredients:
- 200g rolled oats
- 2–3 tablespoons honey or maple syrup
- 2 tablespoons vegetable oil
- 50g roasted beech nuts
- 50g dried fruit (raisins, cranberries, or apricots)
Method:
- Preheat the oven to 150°C (130°C fan).
- In a bowl, mix the oats, honey, and oil until evenly coated.
- Spread the mixture onto a lined baking tray.
- Toast in the oven for 20–25 minutes, stirring halfway through, until golden and fragrant.
- Remove from the oven and allow to cool.
- Stir in the roasted beech nuts and dried fruit.
- Store in an airtight container and enjoy with yoghurt, milk, or as a snack.
6. Blackberries (Rubus fruticosus)
Where to Find:
Hedgerows, woodland edges, railway banks
What to Pick:
Glossy, plump berries that come away easily
How to Use:
- Fresh eating, jams, crumbles, or smoothies
- Infusions with gin or vinegar
Health Benefits:
Rich in vitamin C, antioxidants, and fibre; supports digestion and immunity
7. Rosehips (Rosa canina)
Where to Find:
Hedgerows and wild areas
What to Pick:
Bright orange or red hips; September to November
- How to Use:
- Syrups and jellies
- Teas and infusions
- Added to jams or preserves
Very high in vitamin C; supports immune health and skin
8. Hedgehog Mushrooms (Hydnum repandum)
Where to Find:
Woodlands and mossy areas under broadleaf trees
What to Pick:
Young, firm mushrooms with spiny undersides
How to Use:
- Sautéed as a side or in soups
- Used as a meat substitute in vegetarian dishes
Health Benefits:
Rich in protein, fibre, and antioxidants; supports overall health
9.Walnuts (Juglans regia)
Where to Find:
Non-native trees in parks, gardens, or old orchards
What to Pick:
Green outer layer encasing a hard shell with the familiar nut inside
How to Use:
- Eaten raw or roasted
- Used in baking, salads, and granola
High in omega-3 fatty acids, antioxidants, and protein; supports brain and heart health
Walnut Pesto
A rich, nutty twist on classic pesto, perfect for pasta, sandwiches, or drizzling over roasted vegetables.
Ingredients:
- 100g walnuts, toasted
- 50g fresh basil leaves (or a mix of herbs like parsley and spinach)
- 1–2 garlic cloves
- 50g Parmesan or hard cheese, grated
- 100ml olive oil
- Salt and pepper to taste
- Juice of ½ lemon (optional)
Instructions:
- Toast the walnuts in a dry pan over medium heat for 3–5 minutes until fragrant.
- Allow to cool slightly.
- In a food processor, blend the walnuts, basil, garlic, and cheese until finely chopped.
- Slowly add olive oil while blending until a smooth paste forms.
- Season with salt, pepper, and lemon juice if using.
- Store in an airtight jar in the fridge for up to 1 week or freeze in portions for later use.
10. Poppy Seeds (Papaver rhoeas)
Where to Find:
Fields, gardens, and roadsides
What to Pick:
Grey-brown seed heads with small holes under the flat top
How to Use:
Shake seeds into a paper bag for collection
Sprinkle on bread, cakes, and rolls
Health Benefits:
Source of calcium, magnesium, and healthy fats.
September is perfect for late-summer berries, nuts, hardy fruits, and wild mushrooms.
From sloe gin to roasted chestnuts, collecting hazelnuts, walnuts, blackberries, and rosehips connects you more closely to the changing seasons.
From sloe gin to roasted chestnuts, collecting hazelnuts, walnuts, blackberries, and rosehips connects you more closely to the changing seasons.
Happy foraging!
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