Welcome to our first quarterly foraging recipe post for paid subscribers! Thank you so much for your support, it means we can keep doing what we love and sharing it with you, for which we are so grateful. The PDF version of this post can be downloaded at the bottom of the page. If you have any comments, questions or other, then leave a comment or reply to this post and we’ll be sure to respond!
Autumn is the time of nuts, berries and seeds. A time to collect and preserve ahead of the coming cold weather, when few things grow and Nature takes a rest in preparation for the next growing season.
It’s a time of abundance in hedgerows and woodlands with haws, elderberries, rosehips, guelder rose, sloes, hazelnuts, acorns and more, all ready to be gathered by foraging creatures, including us humans.
There’s something so comforting about the deep red and purple colours of the berries and the sweet smell of them bubbling on a stove top to be turned into jams, syrups and shrubs, like a warm hug from a friend who you’ve not seen in a while.
Packed full of goodness the berries are a great source of nutrients to help nourish us through the winter. Rosehips in particular contain high levels of vitamin C, and elderberries contain antioxidants and can help keep colds at bay if taken regularly. Both make delicious syrups, which I’ve included the recipes for here. Along with the syrups, I’ve given some suggested tea combinations for autumnal brewing.
Remember - before taking anything from Nature, be sure to ask permission from, and give thanks to the plant, you can do this in your head, or say it out loud, but it’s an important part of the foraging process. Have fun gathering and making!
Emma x
Keep reading with a 7-day free trial
Subscribe to Misc Adventures Digest to keep reading this post and get 7 days of free access to the full post archives.