Your ultimate guide to finding free food. Whether you’re a seasoned prepper, an off-grid enthusiast, or simply someone looking to cut down on grocery bills, foraging offers an incredible opportunity to tap into nature’s pantry. Uncover the abundance of wild fruits, nuts, and berries available throughout the year and use them for free food. With our guidance, you can forage an abundance of free food by harvesting what nature provides. Grab your basket and let’s explore what awaits you every month!

See whats avialable each month below.

The cost of living continues to rise, and many of us are searching for ways to stretch our budgets further. But seeking out free food isn’t just about saving money—it’s also a fantastic way to:

• Reduce food waste
• Connect with nature and your local community
• Discover new flavours and ingredients
• Support a more sustainable food system

At CircusPam Coffee, we believe that everyone should have access to good food, regardless of their circumstances. That’s why we’ve put together this comprehensive guide to help you get started.

The countryside is bursting with edible treasures, from wild garlic in the spring to blackberries in the autumn. Foraging is a wonderful way to enjoy fresh, seasonal produce for free. Here are some tips to get you started:

• Learn to identify common edible plants such as wild garlic, nettles, elderflowers, blackberries, and sloes.
• Use a reputable field guide or join a local foraging group to stay safe.
• Only pick what you need and leave plenty for wildlife and other foragers.
• Respect private property and protected areas—always seek permission if you’re unsure.

Popular foraged foods (in the UK) include:

• Wild garlic (spring)
• Nettles (spring)
• Elderflowers (early summer)
• Blackberries (late summer)
• Hazelnuts and chestnuts (autumn)
• Mushrooms (autumn—be extra careful with identification!)

Full list of whats available in each month below (add your country).

You don’t need to head to the countryside to find free food. Many towns and cities are surprisingly rich in edible plants and fruit trees. Look out for:

• Fruit trees in parks, along streets, and in public spaces
• Community herb gardens and planters outside cafes or public buildings
• Edible weeds like dandelion, chickweed, and fat hen growing in unexpected places

Some local councils and community groups even run “edible map” projects to help residents find public fruit trees and foraging spots.

Thanks to technology, it’s easier than ever to connect with people and businesses who have surplus food to share. Here are some of the best ways to find free (or heavily discounted) food in your area:

• Olio – An app that connects neighbours and local businesses to share surplus food and household items. Simply browse listings, request what you need, and arrange a pickup.
• Too Good To Go – While not always free, this app lets you buy unsold food from cafes, restaurants, and shops at a fraction of the price—helping to reduce food waste.
• Community fridges – These are public fridges where individuals and businesses can donate surplus food for anyone to take. Find your nearest one at the Community Fridge Network (UK).
• Food banks and food shares – If you’re struggling, don’t hesitate to reach out to local food banks, food shares, or pay-as-you-feel cafes.

Gleaning is the age-old practice of collecting leftover crops from farmers’ fields after harvest. Today, organisations like The Gleaning Network coordinate volunteers to rescue surplus fruit and veg that would otherwise go to waste, donating it to charities and food banks.

Getting involved is a great way to meet new people, learn about farming, and take home some fresh produce.

While not for everyone, some people choose to rescue food from supermarket bins or skips. Perfectly edible food is often thrown away due to damaged packaging or passed “best before” dates. If you’re considering this route:

• Always prioritise safety and hygiene—never eat anything that looks or smells off.
• Be aware of local laws regarding trespassing and waste collection.
• Many “freegans” advocate for responsible, respectful behaviour and leaving the area tidy.

Don’t forget that you can grow a surprising amount of food with minimal investment:

• Save seeds from shop-bought fruit and veg
• Take cuttings from herbs or berry bushes
• Join local seed swaps or plant sharing groups
• Use windowsills, balconies, or shared spaces for container gardening

• Reusable bags and containers: Bring sturdy bags, tubs, or baskets to carry your finds.
• Gloves: Useful for picking nettles, brambles, or handling rough or dirty items.
• Small knife or scissors: Handy for harvesting herbs, wild greens, or fruit.
• Field guide or plant ID app: Essential for safe foraging—never eat anything unless you are 100% sure of its identity.
• Notebook or phone: Jot down good spots, seasonal discoveries, and recipe ideas.
• Hand sanitizer or wipes: For cleaning your hands before eating or after foraging.
• Water bottle: Stay hydrated, especially if you’re out for a while.

• Some plants can be dangrous to eat: Only touch or eat a plant or mushroom if you are certain what it is. Learn from someone experienced who also eats the plant first, and dont rely on a single identification guide.
• Tell someone where you’re going: Especially if you’re foraging in remote areas or going alone.
• Check local rules: Some parks, woodlands, or councils restrict foraging or fruit picking. Always respect private property and protected areas.
• Be mindful of pollution: Avoid collecting food near busy roads, industrial sites, or where pesticides may have been used.
• Food hygiene: Wash all finds thoroughly before eating or cooking. Foraged mushrooms should only be eaten if identified with absolute certainty—many edible species have poisonous lookalikes.

• Take only what you need: Leave enough for wildlife and other foragers.
• Don’t uproot plants: Harvest leaves, fruit, or seeds without damaging the plant.
• Leave no trace: Take all litter home and leave the area as you found it.
• Respect wildlife and habitats: Avoid disturbing nesting birds, trampling wildflowers, or damaging habitats.

• Check the season: Know what’s in season and where to find it (see the month-by-month guide below).
• Timing: Early morning or late afternoon can be best for foraging, as popular spots may be picked over by midday.
• Local knowledge: Join local foraging groups, community gardens, or online forums to share tips and good locations.

• Wash and sort: Clean your finds as soon as possible. Discard anything that’s damaged or questionable.
• Store properly: Use breathable bags for greens, and keep berries or fruit cool to avoid spoilage.
• Preserve the surplus: Learn simple preservation techniques like freezing, drying, or making jams and pickles to make the most of your bounty.

• Apps and community resources: Use apps like Olio or Too Good To Go to find surplus food nearby. Community fridges, food banks, and gleaning groups can also help you access free food if you’re struggling.
• Food banks: If you’re in need, don’t hesitate to seek support from local food banks or community food shares. Many require a referral, which you can get from organisation like Citizens Advice, doctors, or social workers.

1. [ ] Bags/containers
2. [ ] Gloves
3. [ ] Knife/scissors
4. [ ] Field guide/plant ID app
5. [ ] Notebook/phone
6. [ ] Hand sanitizer/wipes
7. [ ] Water bottle
8. [ ] Check local rules
9. [ ] Tell someone your plans

Being prepared ensures your foraging or free food adventure is enjoyable, safe, and sustainable. Happy hunting!

• Be prepared: Carry bags or containers in case you stumble upon a bounty.
• Stay safe: If you’re unsure about a plant or food’s safety, leave it.
• Share the love: If you find more than you need, pass it on to friends, neighbours, or local food charities.
• Respect the environment: Forage and collect food sustainably, leaving no trace.

This section describes whats available in each month in each country. If you can please add your country.

For any of these fruits nuts or berries use the “Find” feature or Ctrl+F to find the preperation guide below.

• January: Acorns, beech nuts, blackberries, chestnuts, crab apples, hawthorn berries, hazelnuts, pine nuts, rosehips, sloe berries, whitebeam berries.
• February: Alexanders (horse parsley), chickweed, dandelion, nettles, sweet violet, velvet shank mushrooms, wild garlic.
• March: Chickweed, dandelion, goosegrass, gorse, hawthorn, Japanese knotweed, nettles, wild garlic.
• April: Alexanders, bramble leaves, cow parsley, garlic mustard, hairy bittercress, mallow, wild garlic.
• May: Chickweed, hawthorn, lime, mallow, oxeye daisy, red clover, sorrel.
• June: Ash, elderflowers, elderberries, gooseberries, ground elder, honeysuckle, lime, rose, pineapple weed.
• July: Bilberries, chickweed, chanterelle, fat hen, gooseberries, mallow, meadowsweet, wild strawberries, yarrow.
• August: Blackberries, crab apples, damsons, elderberries, greater plantain, hazelnuts, rowan berries.
• September: Beech nuts, damsons, elderberries, hawthorn berries, rosehips, sloe berries, wild raspberries, wild strawberries.
• October: Bullace, beech nuts, crab apples, damsons, hazelnuts, medlars, rosehips, rowan berries, sloe berries, sweet chestnuts, walnuts.
• November and December: Bullace, hairy bittercress, hops, medlars, pine needles, pine seeds, sweet chestnuts.

Please add your infomation.

Please add your information.

Please add your information.

• Harvesting: Collect acorns from the ground in autumn. Choose those that are brown and free from holes. Acorns are extremely abundant at certain times of year, but not many realise that they are a free food.
• Leaching: Remove the shells and caps, then soak the acorns in water to leach out the tannins. Change the water several times until it runs clear.
• Drying: Once leached, dry the acorns thoroughly.
• Grinding: Grind the dried acorns into flour for baking or cooking.

• Harvesting: Gather beech nuts in autumn when they fall from the trees. Look for nuts that are brown and firm.
• Shelling: Remove the outer husk and shell to reveal the edible nut inside.
• Roasting: Roast the shelled nuts in an oven at a low temperature until they are golden brown. This enhances their flavor.
• Eating: Enjoy them as a snack or use them in recipes like salads or baked goods.

• Harvesting: Pick blackberries in late summer to early autumn when they are plump, dark, and juicy. They should come off the bush easily.
• Washing: Rinse gently under cold water to remove any dirt or insects. Be careful not to crush the berries.
• Using: Eat blackberries fresh, add them to cereals or yogurt, or use them in baking for pies, tarts, and muffins. They are also great in jams, jellies, and sauces.
• Preparation: Lightly mash or puree blackberries if using them for baking or cooking. Cook them with sugar and pectin for jams and jellies.
• Preserving: Freeze blackberries by spreading them in a single layer on a baking sheet and then transfer them to a freezer bag once frozen. Make them into jams or jellies and store in sterilized jars.

• Harvesting: Collect chestnuts in autumn. Choose those that are shiny and firm, avoiding any with holes.
• Scoring: Score the shells with an “X” to prevent them from bursting during cooking.
• Roasting: Roast in an oven at 200°C (400°F) for about 20-30 minutes until the shells peel back.
• Peeling: Once roasted, peel off the shell and inner skin while still warm.
• Eating: Enjoy roasted chestnuts as a snack or use them in stuffing, soups, or desserts.

• Harvesting: Pick crab apples in late summer to early autumn when they are firm and brightly colored.
• Washing: Rinse thoroughly under cold water to remove any dirt or debris.
• Cooking: Due to their tartness, crab apples are best cooked. Use them to make jellies, sauces, or cider.
• Preserving: Crab apple jelly is a popular way to preserve them, providing a sweet and tangy spread.

• Harvesting: Collect hawthorn berries in late autumn when they are bright red and soft.
• Washing: Rinse the berries under cold water to clean them.
• Cooking: Use hawthorn berries to make jellies, wines, or syrups. Dry them for teas.
• Preserving: Make a hawthorn berry jelly or syrup to enjoy their unique flavor year-round.

• Harvesting: Gather hazelnuts in late summer to early autumn when they fall from the trees.
• Drying: Allow the nuts to dry in a warm, airy place for a few weeks to improve their flavor.
• Shelling: Crack open the shells to access the nut inside.
• Roasting: Roast the shelled nuts in an oven at 180°C (350°F) for about 10-15 minutes to enhance their flavor.
• Eating: Enjoy as a snack, or use in baking and cooking.

• Harvesting: Collect pine cones from pine trees in late summer. Look for cones that are starting to open.
• Extracting: Place the cones in a warm, dry area to allow them to open fully and release the seeds.
• Shelling: Remove the seeds from the cones and crack open the hard shells to access the pine nuts.
• Roasting: Lightly roast the pine nuts in a dry pan over low heat until golden for added flavor.
• Eating: Use in salads, pesto, or as a topping for dishes. Pine nuts are a luxury free food.

• Harvesting: Collect rosehips in late autumn, ideally after the first frost, which sweetens them.
• Washing: Rinse thoroughly under cold water to remove any dirt or insects.
• Using: Use rosehips to make syrups, jams, jellies, or teas. They are rich in vitamin C.
• Preparation: Remove the seeds and hairs inside the rosehips before using, as these can be irritating. Do this by cutting the hips in half and scooping out the insides.
• Preserving: Dry rosehips for tea or make into syrup and store in sterilized jars.

• Harvesting: Pick sloe berries in late autumn, preferably after the first frost, which reduces their astringency.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Using: Use sloe berries, in the traditional way, to make sloe gin, jams, or jellies. They are very tart and usually require sweetening.
• Preparation: Prick each berry with a needle or fork to help release the juices when making sloe gin or preserves.
• Preserving: Freeze sloe berries for later use or make them into sloe gin and store in bottles.

• Harvesting: Collect whitebeam berries in autumn when they are fully ripe and have turned a deep red or orange color.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Using: Cook whitebeam berries for use in jellies or sauces. Avoid eating them raw as they have a mealy texture.
• Preparation: Cook the berries with sugar and water to make a jelly or sauce.
• Preserving: Store whitebeam berry jelly in sterilized jars.

• Harvesting: Gather Alexanders in early spring when the shoots are young and tender.
• Washing: Rinse the shoots under cold water to clean them.
• Cooking: Use the shoots in salads, soups, or as a cooked vegetable. They have a flavor similar to celery.
• Preserving: Pickle Alexanders or use fresh in recipes.

• Harvesting: Collect chickweed in spring and summer when the leaves are fresh and tender.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Eating: Eat chickweed raw in salads, or use as a garnish. It has a mild, slightly sweet flavor.
• Preserving: Best used fresh, but can be dried for tea.

• Harvesting: Pick dandelion greens in early spring when the leaves are young and tender. They are another extremely abundant free food.
• Washing: Rinse thoroughly under cold water to remove any dirt or insects.
• Cooking: Use the greens raw in salads or cook them like spinach. They can also be sautéed or added to soups.
• Preserving: Dandelion greens can be blanched and frozen for later use.

• Harvesting: Pick young nettle tops in spring while wearing gloves to avoid stings.
• Washing: Rinse the nettles thoroughly under cold water.
• Cooking: Cooking nettles neutralizes their sting. Use them in soups, teas, or as a spinach substitute.
• Preserving: Dry nettles for tea or freeze them for later use in free food recipes.

• Harvesting: Collect sweet violet flowers and leaves in early spring.
• Washing: Rinse gently under cold water to remove any dirt or insects.
• Eating: Use the flowers to decorate desserts or salads. Incorporate leaves in salads or use them as a garnish.
• Preserving: Sweet violet flowers can be candied or used to infuse syrups.

• Harvesting: Gather velvet shank mushrooms in late autumn to winter. Make sure to correctly identify them as edible.
• Cleaning: Brush off any dirt or debris. Avoid washing mushrooms directly under water as they can become soggy.
• Cooking: Velvet shanks can be sautéed, added to soups, or used in stir-fries.
• Preserving: They can be dried for later use in soups and stews.

• Harvesting: Gather wild garlic in spring when the leaves are young and tender. Look for their distinctive broad leaves and white flowers.
• Washing: Rinse the leaves thoroughly to remove any dirt.
• Cooking: Use wild garlic leaves in salads, pestos, or as a seasoning in soups and stews. The flowers can also be used as a garnish.
• Preserving: Blend wild garlic into a pesto or infuse it in oil for later use.

• Harvesting: Collect goosegrass in spring when the shoots are young and tender.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Eating: Use goosegrass in soups or as a green vegetable. Juice it or use it in herbal teas.
• Preserving: Best used fresh, but can be dried for tea.

• Harvesting: Collect gorse flowers in spring when they are bright yellow and fragrant.
• Washing: Gently rinse the flowers under cold water to remove any dirt or insects.
• Eating: Use gorse flowers to make teas, syrups, or infuse them in spirits. They are an abundant and commonly foraged free food. They have a mild coconut-like aroma.
• Preserving: Use gorse flowers fresh or dry them for tea.

• Harvesting: Pick hawthorn leaves and flowers in spring, and berries (haws) in autumn when they are bright red.
• Washing: Rinse thoroughly to remove dirt or insects.
• Cooking: Use leaves and flowers in teas. Make berries into jellies, wines, or syrups.
• Preserving: Hawthorn berries can be dried or made into preserves.

• Harvesting: Collect young shoots in spring when they are less than 30 cm tall.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Cooking: Japanese knotweed can be used in pies, jams, or chutneys. It has a tart, rhubarb-like flavor.
• Preserving: Knotweed can be cooked and frozen for later use.

• Harvesting: Pick young bramble shoots and leaves in spring.
• Washing: Rinse thoroughly to remove any dirt.
• Using: Make herbal teas with bramble leaves, they are a common free food. They have a slightly astringent taste.
• Preserving: Leaves can be dried for tea.

• Harvesting: Collect cow parsley in spring when the leaves are young and tender. Ensure proper identification to avoid confusion with toxic plants like hemlock.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Cooking: Use the leaves in salads or as a garnish. They can also be used in soups for a parsley-like flavor.
• Preserving: Best used fresh, but can be dried for later use.

• Harvesting: Pick garlic mustard leaves in spring and early summer.
• Washing: Rinse the leaves thoroughly under cold water.
• Cooking: Use raw in salads or as a garnish. Use the leaves in pestos or as a seasoning in soups and stews.
• Preserving: Garlic mustard can be made into a pesto and frozen.

• Harvesting: Collect hairy bittercress in spring and autumn when the leaves are young.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Eating: Use fresh in salads or as a garnish. It has a peppery flavor similar to cress.
• Preserving: Best used fresh, but can be dried for tea.

• Harvesting: Gather mallow leaves and flowers in spring and summer.
• Washing: Rinse thoroughly under cold water to remove any dirt or insects.
• Cooking: Use leaves in salads, soups, or as a thickening agent. Flowers can be used as a garnish.
• Preserving: Leaves can be dried for later use in soups or teas.

• Harvesting: Collect lime (linden) leaves and flowers in late spring to early summer.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Using: Use the leaves in salads or wrap other foods with them. Make a soothing herbal tea with the flowers.
• Preserving: Flowers can be dried for tea.

• Harvesting: Pick young leaves and flower buds in spring and early summer.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Cooking: Use young leaves in salads. Pickle flower buds or use them as a garnish.
• Preserving: Buds can be pickled for later use.

• Harvesting: Collect red clover flowers in late spring to early summer.
• Washing: Rinse gently under cold water to remove any dirt or insects.
• Using: Use flowers in salads, teas, or garnishes. They have a sweet, mild flavor.
• Preserving: Flowers can be dried for tea.

• Harvesting: Pick sorrel leaves in spring and early summer when they are young and tender.
• Washing: Rinse the leaves thoroughly under cold water.
• Cooking: Use sorrel in salads, soups, or sauces. Its lemony flavor adds a bright note to dishes.
• Preserving: Sorrel can be pureed and frozen in ice cube trays for later use in soups and sauces.

• Harvesting: Collect young ash keys (seeds) in late spring to early summer.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Cooking: Ash keys can be pickled or used in salads. They have a slightly nutty flavor.
• Preserving: Best pickled for later use.

• Harvesting: Gather elderflowers in late spring to early summer when they are fully open and fragrant.
• Washing: Shake gently to remove insects, but do not wash to preserve the pollen.
• Using: Elderflowers can be used to make cordial, wine, or fritters.
• Preserving: Make into syrup or dry for later use in teas.

• Harvesting: Pick elderberries in late summer to early autumn when they are dark purple and ripe.
• Washing: Rinse thoroughly under cold water to remove any dirt or insects.
• Cooking: Use elderberries in jams, jellies, wines, or syrups. Cook them before consumption as raw berries can cause stomach upset.
• Preserving: Cooked elderberries can be frozen or made into preserves.

• Harvesting: Collect gooseberries in early to mid-summer when they are firm and ripe.
• Washing: Rinse thoroughly under cold water.
• Cooking: Use gooseberries in pies, jams, or sauces. They have a tart flavor that pairs well with sweet dishes.
• Preserving: Gooseberries can be frozen or made into jams.

• Harvesting: Pick young ground elder leaves in spring and early summer.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Cooking: Use leaves in salads, soups, or as a cooked green. They have a mild, celery-like flavor.
• Preserving: Best used fresh, but can be blanched and frozen.

• Harvesting: Collect honeysuckle flowers in late spring to early summer.
• Washing: Rinse gently under cold water to remove any dirt or insects.
• Using: Use flowers to make syrups, teas, or garnishes. They have a sweet, floral flavor.
• Preserving: Honeysuckle flowers can be infused in syrups or dried for tea.

• Harvesting: Pick rose petals in late spring to early summer when they are fresh and fragrant.
• Washing: Rinse gently under cold water to remove any dirt or insects.
• Using: Use rose petals in syrups, jams, or as a garnish. You can also use them to make rose water.
• Preserving: Petals can be dried for tea or infused in syrups.

• Harvesting: Collect pineapple weed flowers in late spring to early summer.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Using: Use the flowers to make tea or as a flavoring in desserts. They have a pineapple-like aroma.
• Preserving: Flowers can be dried for tea.

• Harvesting: Pick bilberries in mid to late summer when they are dark blue and ripe.
• Washing: Rinse gently under cold water to remove any dirt or debris.
• Using: Eat bilberries fresh, use them in pies, for jams, or add them to desserts.
• Preserving: Bilberries can be frozen or made into jams.

Take a lot of care when using mushrooms as free food. It can be dangerous to pick the wrong ones.

• Harvesting: Collect chanterelle mushrooms in summer to early autumn. Ensure proper identification to avoid confusion with toxic look-alikes.
• Cleaning: Brush off any dirt or debris. Avoid washing directly under water; instead, use a damp cloth.
• Cooking: Chanterelles can be sautéed, added to soups, or used in sauces. They have a rich, nutty flavor.
• Preserving: They can be dried or cooked and frozen for later use.

• Harvesting: Pick young leaves of fat hen in summer.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Cooking: Use leaves in salads, soups, or as a cooked green similar to spinach.
• Preserving: Best used fresh, but can be blanched and frozen.

• Harvesting: Collect meadowsweet flowers in mid to late summer.
• Washing: Rinse gently under cold water to remove any dirt or insects.
• Using: Use flowers to flavor desserts, or make syrups, or teas. They have a sweet, almond-like aroma.
• Preserving: Flowers can be dried for tea or infused in syrups.

• Harvesting: Pick wild strawberries in summer when they are small, red, and ripe.
• Washing: Rinse gently under cold water to remove any dirt.
• Eating: Eat wild strawberries fresh, use them in desserts, or make them into jams.
• Preserving: They can be frozen or made into jams.

• Harvesting: Collect yarrow leaves and flowers in summer.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Using: Use leaves in salads or as a seasoning. Incorporate flowers into teas or use them as a garnish.
• Preserving: Leaves and flowers can be dried for tea.

• Harvesting: Pick damsons in late summer to early autumn when they are dark blue and ripe.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Cooking: Use damsons in jams, jellies, or desserts. They have a tart flavor.
• Preserving: Damsons can be frozen or made into preserves.

• Harvesting: Collect greater plantain leaves in summer.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Using: Use leaves in salads, soups, or as a cooked green.
• Preserving: Best used fresh, but can be dried for tea.

• Harvesting: Collect rowan berries in late summer to early autumn when they are bright red.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Cooking: Rowan berries make excellent jellies, wines, or syrups. Cook them before consumption as they are very tart.
• Preserving: Cooked rowan berries can be made into preserves or frozen.

• Harvesting: Pick bullace in autumn when they are ripe and slightly soft.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Cooking: Bullace can be used in jams, jellies, or desserts. They have a tart flavor.
• Preserving: Bullace can be made into preserves or frozen.

• Harvesting: Collect medlars in late autumn when they are soft and ripe.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Using: Eat medlars when they are bletted (overripe and soft) for the best flavor. Use them in jellies or desserts.
• Preserving: Medlars can be made into jelly or preserves.

• Harvesting: Gather fresh pine needles year-round, but they are most aromatic in winter.
• Washing: Rinse thoroughly under cold water to remove any dirt.
• Using: Use pine needles to make tea or infuse them in syrups. They have a refreshing, citrus-like flavor.
• Preserving: Pine needles can be dried for later use in teas.

• Harvesting: Collect pine cones in late autumn to winter and extract the seeds.
• Washing: Remove the seeds from the cones and rinse under cold water.
• Using: Pine nuts can be eaten raw, roasted, or used in pesto and other dishes.
• Preserving: Store pine nuts in an airtight container in a cool, dry place.

• Harvesting: Gather sweet chestnuts in autumn when they fall from the trees.
• Washing: Remove the outer husks and rinse the nuts under cold water.
• Cooking: Sweet chestnuts can be roasted, boiled, or used in stuffing and desserts.
• Preserving: Store roasted chestnuts in an airtight container or freeze them.

• Harvesting: Collect walnuts in autumn when they fall from the trees.
• Washing: Remove the outer husks and rinse the nuts under cold water.
• Using: Eat walnuts raw, roasted, or use them in baking and cooking.
• Preserving: Store walnuts in an airtight container in a cool, dry place.

• Harvesting: Gather hop flowers (cones) in late summer to early autumn when they are fully developed and aromatic.
• Washing: Shake gently to remove insects, but avoid washing to preserve the essential oils.
• Using: Primarily, people use hops for brewing beer, but they can also make herbal teas or use them as a flavoring in cooking.
• Preserving: Dry the hop cones in a cool, dark place and store in airtight containers.

• Source: Circuspam article on UK Wild Foods each month
• Community Fridge Network (UK)
• The Gleaning Network