A seasonal guide to foraging in the Cotswolds

The Cotswolds, with all the rolling hills, ancient woodlands, and picture-perfect villages, is a forager’s paradise. This beautiful region offers a diverse range of habitats, from meadows and hedgerows to ancient forests and waterways, providing a rich and varied ecosystem for wild plants and fungi to thrive… all just waiting to be discovered.

So, why is the Cotswolds such a great place for foraging?

Diverse habitats ∙ The Cotswolds’ varied landscapes, including meadows, woodlands, hedgerows, and waterways, support a wide range of edible wild plants and fungi.

Abundant resources ∙ The region’s fertile soil and favourable climate create ideal conditions for the growth of many edible species.

Low pollution ∙ The Cotswolds’ relatively low levels of pollution ensure that the wild food you find is clean and safe to eat.

Ancient woodlands ∙ The Cotswolds is home to many ancient woodlands, which provide a unique habitat for a variety of edible plants and fungi.

Local knowledge ∙ The Cotswolds has a long history of foraging, and many locals have passed down their knowledge and traditions from generation to generation.

Foraging event with Lizzie Farmer at Heath Farm

Foraging workshops

Many of the hotels and venues in the Cotswolds are set in picturesque fields, lush meadows, and ancient woodlands, providing the perfect setting for exploring the local flora and fauna. As a result, foraging has become a popular activity in the region, with lots of them offering guided foraging tours and workshops as part of their guest and visitor experiences. These tours allow visitors to discover the hidden treasures of the Cotswolds countryside, learn about edible wild plants and fungi, and enjoy a unique and sustainable culinary adventure.

∙ FIND A FORAGING WORKSHOP HERE ∙

Going it alone

But you might be confident to go it alone, and the Cotswolds is a foraging paradise just waiting to be explored. With so many public spaces, hedgerows, and footpaths, you’re never far from a potential treasure trove of wild edibles. All you need is a foraging basket, a pair of scissors, sturdy walking shoes, and a waterproof jacket to embark on your foraging adventure. So grab your essentials, lace up your boots, and head out into the beautiful Cotswold countryside to discover the bounty nature has to offer.

Foraging event with Lizzie Farmer at Heath Farm

So, what’s out there and when?

From early spring to late autumn, you can find a variety of wild herbs, fruits, and mushrooms. In spring, look for nettles, wild garlic, and dandelion greens. Summer brings elderberries, blackberries, and raspberries, while autumn offers hazelnuts, sloes, and mushrooms like chanterelles and porcini. Remember to always forage responsibly, identify plants with certainty, and leave enough for wildlife to thrive.

A seasonal guide to what you can forage in the Cotswolds:

SPRING

Ramps ∙ These wild leeks have a pungent onion-like flavour and can be enjoyed raw or cooked.

Dandelion greens ∙ Young dandelion leaves can be added to salads or cooked like spinach.

Wild garlic ∙ The unmistakable aroma of wild garlic fills the air in spring. Its leaves can be used in pesto, soups, and sauces.

Nettles ∙ While they may sting, nettles are a nutritious wild food when cooked. They can be used to make soup, pesto, or tea.

SUMMER

Blackberries ∙ The Cotswolds are famous for their blackberries, which can be enjoyed fresh, in jams, or pies.

Elderflowers ∙ These delicate flowers can be used to make cordial, syrup, or a refreshing elderflower fizz.

Mushrooms ∙ The summer months bring a variety of edible mushrooms, including chanterelles and porcini. Important note: Mushroom foraging can be dangerous. Always be 100% certain of your identification before consuming any wild mushrooms.

AUTUMN

Hazelnuts ∙ Gather hazelnuts from the woodland floor to enjoy fresh or roasted.

Rowan berries ∙ While the berries themselves are bitter, they can be used to make a delicious and nutritious jelly.

Mushrooms ∙ Autumn is another great time for mushroom foraging. Look for oyster mushrooms, hedgehog mushrooms, and more.

Sloes ∙ These wild plums can be used to make sloe gin, a traditional British liqueur.

WINTER

Wild fennel ∙ The roots, bulbs, and leaves of wild fennel can be used in various dishes.

Nuts and fruits ∙ Acorns, beech nuts, blackberries, chestnuts, crab apples, and hawthorn berries are all edible in the winter. Chestnuts are a classic winter treat that are roasted after the trees have formed their spiky nut cases, called “burrs”.

Evergreens ∙ Pine needles, juniper berries, spruce leaves, and rosehips are all edible in the winter.

Nettles ∙ A great substitute for spinach, nettles can be used in curries, pasta sauces, tea, or as a side dish. Wear gloves when gathering nettles.

Chickweed ∙ A good salad plant with a mild flavour and pleasant texture, chickweed can also be added to soups and omelettes.

∙ FIND A FORAGING WORKSHOP HERE ∙

Remember: