Foraging in December – Guide to wild food & Recipes (UK)
December is the start of winter and whilst it might look like there is very little to forage for, there are still plenty of plants, mushrooms and sea food to find, if you know where to look.
December is usually less cold than the rest of the winter, here in the UK, which means that you can still find plants and mushrooms that are available during late autumn.
The most common plants to forage for in December include horseradish, wild cabbage or nettle and you can find mussels, cockles and marsh samphire by the sea.
December foraging also overlaps with November foraging and January, so make sure you check out my other posts to see what’s in season.
RESOURCES
Marsh Samphire
Samphire is another sea treat you can sometimes find in specialist food shops, but it’s usually very pricey and worth the effort to pick your own. Foraging for marsh samphire can be little tricky as it not always easily spotted, because it’s found in sandy beaches and only during low tide.
Bring a sharp scissors (or you can pinch the tips with your fingers) and only cut the tips allowing the rest of the plant to re-grow and re-generate itself.
Samphire has beautifully crunchy texture with lovely salty flavour and you can eat it as it is, perhaps drizzled with a light salad dressing.
Horseradish
Horseradish leaves are easily recognisable, as they are tall and wavy. You can find wild horseradish along the sides of the roads and elevated banks of roads. Also check for your local scrublands like the end of parks or fields.
Where to find it: Horseradish (Armoracia rusticana) is a hardy perennial found throughout the UK. It is most commonly spotted along roadsides, railway embankments, riverbanks, and in “waste ground” or neglected edges of allotments. It thrives in deep, moist soil but is remarkably resilient and can grow almost anywhere once established.
What to pick: The long, tapering taproot is the primary part harvested for its famous pungent flavor. While the young leaves are technically edible in spring (though very bitter), November and December are the peak months for harvesting the roots, as the plant’s energy has retreated underground for the winter.
How to harvest: Look for the large, dying-back leaves to locate the plant. Because the roots can grow very deep—sometimes up to a meter—you will need a sturdy garden fork or a long spade. Dig a wide circle around the base of the plant to avoid snapping the root, then prize it gently out of the earth. Even a small piece of root left in the ground will grow into a new plant next year, making it a very sustainable (and sometimes invasive) species to forage.
How to use it: Horseradish is most famous as a fiery condiment. Scrub the root thoroughly and peel off the outer skin to reveal the white flesh inside. Grating the root releases volatile oils (isothiocyanates) that create a powerful, “nose-clearing” heat. It is traditionally grated into vinegar or mixed with cream or crème fraîche to make horseradish sauce for roast beef. It can also be added to bloody marys or used to spice up mashed potatoes. Note: The heat dissipates quickly when heated, so it is usually added at the end of cooking or served raw.
Storage: Whole, unwashed roots will keep for several weeks in the vegetable drawer of the fridge if wrapped in a damp paper towel. For longer-term storage, you can bury the roots in a bucket of moist sand in a cool cellar or shed, where they will stay fresh all winter. Grated horseradish can be preserved in white vinegar and stored in a jar for several months.
Identification: In summer, horseradish has massive, dock-like leaves that can reach a meter in height; they are wavy-edged and shiny. By early winter, these leaves usually look tatty or have turned yellow/brown and collapsed. The most reliable identification feature is the smell: if you snap a piece of the root, it should have an unmistakable, pungent, “hot” aroma that makes your eyes water.
Caution: Because horseradish is often found on roadsides, be wary of pollution and heavy metal accumulation; try to find plants at least 10 meters away from busy roads. Ensure you do not confuse the leaves with Broad-leaved Dock; the “sniff test” of the root is the best way to be 100% certain. Like many pungent plants, it can be an irritant to the skin and eyes when grated, so work in a well-ventilated area.
Mussels
Mussels are easily recognisable, you probably seen them in any seafood restaurant on the menu and you can also easily buy them in the shops. But it’s a good adventure to forage for your own and collect just enough to make your dinner next day.
You can find mussels on the rocky parts of beaches, they prefer a sunny sides of UK like Cornwall or Pembrokeshire, but I’ve also find them in Kent (which is our local area). Make sure that you check that the beach or area you are foraging in, it’s clean and free from any pollution.
Where to find it: Common Mussels (Mytilus edulis) are found in abundance all around the UK coastline. They are most commonly found in the intertidal zone, where they attach themselves to hard surfaces such as rocks, pier pilings, harbour walls, and even other shells. They prefer areas with strong water movement, such as rocky shores exposed to the surf or the mouths of estuaries where the tide flows quickly.
What to pick: The entire live shellfish is the edible part. Only collect mussels that are firmly closed. If a mussel is slightly open, tap it sharply; if it doesn’t snap shut immediately, it is dead or dying and must be discarded. Look for mussels that are a decent size (usually over 5cm), as they offer a better meat-to-shell ratio and ensure that younger specimens are left to maintain the colony.
How to harvest: Foraging for mussels is best done at low tide when the “mussel beds” are exposed. Mussels attach themselves to rocks using strong, hair-like structures called “byssus threads” (the beard). To harvest, grasp the mussel and give it a sharp twist and pull to break these threads. It is better to pick individual large mussels rather than scraping away whole clumps, which can damage the smaller ones and the surrounding ecosystem. Wear sturdy gloves, as mussel shells and the barnacles often growing on them can be razor-sharp.
How to use it: Like cockles, mussels must be cleaned and “de-bearded” before cooking. Scrub the shells under cold running water to remove barnacles and seaweed, and pull off the hairy “beard” poking out from the side of the shell. Mussels are traditionally steamed in a large pot with aromatics—such as garlic, shallots, and white wine—for about 4–5 minutes until they have all opened. They have a rich, slightly sweet, and creamy flavor. Discard any mussels that remain closed after cooking.
Storage: Mussels are highly perishable and should be cooked as soon as possible, ideally within 24 hours of picking. Store them in a bowl in the fridge covered with a damp cloth or seaweed to keep them cool and moist. Never store them in a sealed container or in fresh water, as they need to breathe and will die in tap water.
Identification: Mussels have a very distinctive elongated, asymmetrical, “teardrop” shaped shell. The shell is typically a dark blue, black, or sometimes deep purple, often with a pearly interior. They grow in dense, crowded mats or “beds,” often looking like a carpet of dark stones covering the rocks.
Caution: Crucial: Mussels are filter feeders and are highly susceptible to water pollution and “red tides” (harmful algal blooms). Only harvest from areas with “Class A” water quality ratings. Check the Food Standards Agency or local council websites for any seasonal health warnings or temporary bans. Additionally, be very careful of “rogue waves” when foraging on exposed rocky shorelines, and always be aware of the rising tide behind you.
Wild Cabbage
Wild cabbage comes in many varieties and is the ancestor of cultivated vegetables like kale, broccoli, and cauliflower. Foraging for wild cabbage is easy – you’ll find it growing on steep sea cliffs, rocky shorelines, and coastal ledges, particularly on the limestone and chalk cliffs of southern and western England and Wales, where it thrives in salty air and poor soil.
The leaves are the main edible part—in winter and early spring they’re tough and purple-tinged for protection against cold, while spring’s new growth is more tender. You can also harvest young flowering shoots in late spring before they bloom.
Wild cabbage tastes much stronger and more peppery than shop-bought cabbage, so it’s best for slow-cooking in stews, soups, or stir-frys. For a gentler dish, blanch the leaves first to soften them, then sauté with butter and garlic. Young flower heads can be steamed like sprouting broccoli.
You’ll recognize wild cabbage by its tall, spindly appearance with large, thick, waxy blue-green or purple-veined leaves that have wavy edges. In its second year, it produces a tall spike of bright yellow four-petaled flowers.
Pine Tree Needles
Where to find it: Pine trees (Pinus species), such as the native Scots Pine, are found across the UK in vast coniferous forests, mixed woodlands, and as ornamental trees in parks and large gardens. Scots Pine is particularly dominant in the Scottish Highlands, but various species like Corsican Pine and Lodgepole Pine have been widely planted in forestry commissions throughout England, Wales, and Northern Ireland.
What to pick: The young, bright green needles are the best part to harvest. While needles can be picked year-round, the fresh growth in spring is most tender. However, in November and December, the older needles remain a reliable source of vitamins when other greens are scarce. Only pick needles that are still attached to the tree and look vibrant and healthy.
How to harvest: Foraging for pine needles is straightforward and can be done at any time of year. Simply snip or pull small clusters of needles from the branches. Be mindful not to strip an entire branch, especially on younger trees. It is often easiest to harvest from lower-hanging branches or from trees that have recently been felled in managed forests. Always ensure you have permission to forage if you are on private land or a Forestry England site.
How to use it: Pine needles are most commonly used to make a refreshing, citrusy herbal tea that is exceptionally high in Vitamin C (reputedly several times more than an orange). To make the tea, finely chop a handful of cleaned needles to release the oils, place them in a mug, and pour over hot—but not boiling—water (boiling water can destroy the Vitamin C). Let it steep for 5–10 minutes. The needles can also be used to infuse vinegar, syrups, or even salts to add a “forest” aroma to savory dishes and cocktails.
Storage: Pine needles are best used fresh to retain their high vitamin content and volatile oils. However, they can be stored in a sealed bag in the refrigerator for 1–2 weeks. You can also dry the needles in a cool, dark place and store them in an airtight jar for several months, though they will lose some of their bright, citrusy notes over time.
Identification: Look for trees with needles that grow in bundles (fascicles) of two, three, or five, depending on the species (Scots Pine always has needles in pairs). The needles are long, slender, and pointed. Unlike the flat needles of Yew or Fir, Pine needles are generally rounded or semi-circular in cross-section. The bark of older Scots Pines is also a distinctive orange-brown toward the top of the tree.
Caution: Crucial: Proper identification is vital. You must avoid the Yew tree (Taxus baccata), which has flat needles and is highly toxic (deadly) if ingested. Pine needles grow in bundles, whereas Yew needles grow individually along the stem. Additionally, pregnant women are generally advised to avoid consuming pine needle tea, as some species (specifically Ponderosa Pine, though less common in the UK) have been linked to potential complications. As always, consume in moderation.
Cockles
Cockless are more difficult to find, because they are buried under the tip layer of a sand. You can find them on sandy (and sunny) beaches in the UK, but you need to go at low tide, when the sand, which is normally under water, is exposed.
Be careful not to go to far and always look out for the tide going back as you really don’t want to find yourself stranded too far from the beach. A small garden rake or trowel and a bucket or a strong bag comes very handy when searching for cockles.
Where to find it: Cockles (Cerastoderma edule) are found in the intertidal zones of sandy beaches, mudflats, and estuaries all around the coast of the UK. They live just beneath the surface of the sand or mud, typically between the high and low tide marks. Famous hotspots include the Gower Peninsula in Wales, the Morecambe Bay in Lancashire, and the Thames Estuary.
What to pick: The entire live mollusc is what you are looking for. Focus on shells that are tightly closed or those that snap shut immediately when tapped. A shell that stays open is dead and must be avoided. Look for larger specimens; while there is no national minimum size for personal consumption, it is best practice to leave small, juvenile cockles to mature.
How to harvest: Foraging for cockles is best done at low tide. You don’t need to dig deep, as they usually sit just 1–3cm below the surface. Use a small hand rake or a sturdy trowel to gently disturb the top layer of sand. You can also “tread” for them by shuffling your feet in the wet sand—you will feel the hard, round shells under your soles. Be sure to check local bylaws, as some areas have bag limits or specific seasons to prevent overfishing.
How to use it: Before cooking, cockles must be “purged” of sand and grit. Soak them in a bucket of clean seawater (or salted tap water) for at least 2 hours, or ideally overnight in a cool place. To cook, simply steam them in a large pot with a splash of water, white wine, or cider for 2–3 minutes until the shells pop open. They have a sweet, salty, and distinctly “oceanic” flavor. They are excellent in chowders, tossed through pasta with garlic and parsley, or eaten cold with a dash of vinegar and white pepper.
Storage: Cockles are highly perishable and should ideally be eaten the day they are gathered. If necessary, you can store them in a bowl covered with a damp cloth in the coldest part of the fridge for up to 24 hours. Do not store them in airtight containers or fresh water, as this will kill them. Once cooked, the meat can be removed from the shells and frozen in its own juice for up to 3 months.
Identification: Cockles have distinctive, heart-shaped shells when viewed from the side. The shells are thick, ribbed, and usually off-white, yellowish, or light brown in color. Unlike the smooth shell of a clam, a cockle has prominent radiating ridges (ribs) that fan out from the hinge. They are generally rounder and more “inflated” than most other bivalves found in the sand.
Caution: Crucial: Only forage for cockles from areas with high water quality. Shellfish are filter feeders and can concentrate toxins or bacteria from the water. Always check the FSA (Food Standards Agency) or local council websites for “Shellfish Harvesting Classifications” or temporary bans due to algal blooms. Additionally, be wary of “quick-sand” in estuaries and always keep a close watch on the tide to ensure you have a safe exit route to dry land.
Blackthorn (Sloe)
Where to find it: Blackthorn (Prunus spinosa), also known as sloe, is native to Europe, western Asia, and northwest Africa. In the UK, it is commonly found in hedgerows, woodlands, and scrublands. Blackthorn thrives in well-drained soils and can tolerate a variety of conditions, from full sun to partial shade.
What to pick: The berries (known as sloes) and the young leaves of blackthorn are both edible. Sloes are best picked after the first frost in autumn, which helps to reduce their natural bitterness. The young leaves can be harvested in spring and early summer.
How to harvest: Use gloves and scissors to carefully pick the sloes, as blackthorn branches are covered in sharp thorns. The berries should be firm and dark purple when harvested. The young leaves can be gently plucked by hand, taking care not to damage the plant.
How to use it: Sloes are traditionally used to make sloe gin, a popular liqueur. They can also be used in jams, jellies, and syrups. The berries are quite tart and are usually not eaten raw. The young leaves can be used to make herbal teas. Sloes can also be added to sauces and desserts for a unique, tangy flavor.
Storage: Sloes can be stored in the refrigerator for a few days after harvesting. For longer storage, they can be frozen, which also helps to soften their tartness. The young leaves are best used fresh but can be dried and stored in an airtight container for later use in teas.
Identification: Look for a dense, spiny shrub with dark, rough bark. The leaves are small, oval, and serrated, with a dark green color. In early spring, blackthorn produces masses of small, white flowers with five petals. The sloes, which appear in late summer to autumn, are small, round, and dark purple to black in color. The plant can grow up to 7 meters in height.
Caution: Blackthorn sloes and leaves are generally safe to eat. The raw berries are very tart and astringent, so they are usually processed before eating.
Acorns (Oak)
Where to find it: Acorns are the nuts of oak trees (Quercus species), which are native to the Northern Hemisphere and widely distributed across Europe, North America, and Asia. In the UK, oak trees are commonly found in woodlands, parks, and hedgerows. Oak trees thrive in a variety of soils and conditions, from full sun to partial shade.
What to pick: The acorns are the edible part of the oak tree. They are best harvested in autumn when they fall to the ground. Look for acorns that are brown and free from mold or insect damage. Avoid green acorns, as they are not fully mature.
How to harvest: Foraging for acorns can be done any time of the day. Gather acorns from the ground, selecting those that are healthy and free from cracks or holes. You can also gently shake the branches of the oak tree to release any remaining ripe acorns. Be sure to collect only what you need and leave some for wildlife.
How to use it: Acorns need to be processed to remove tannins, which make them bitter and potentially harmful if consumed in large quantities. The most common method is to shell the acorns, then leach them in water (either cold water over several days or boiling water with repeated changes) until the water runs clear. The processed acorns can then be dried and ground into flour, which can be used in baking bread, pancakes, and other dishes. Acorn flour has a nutty flavor and can be mixed with other flours for baking.
Storage: Once processed, acorn flour can be stored in an airtight container in a cool, dry place for several months. Whole, shelled acorns can also be dried and stored for later use, but they should be kept in a cool, dry environment to prevent mold and spoilage.
Identification: Look for oak trees, which have distinctive lobed leaves and produce acorns. The acorns are typically oval-shaped with a smooth, hard shell and a cap that covers one end. Oak trees can grow to be very large, with stout trunks and spreading branches. The leaves vary in shape depending on the species but are generally lobed and arranged alternately along the branches.
Caution: Acorns must be properly processed to remove tannins before they are safe to eat. Eating raw, unprocessed acorns can cause stomach upset and other health issues. Ensure proper identification before consuming acorns, as some parts of the oak tree (such as the leaves and bark) contain higher levels of tannins and are not suitable for consumption. As with any wild foraged food, consume in moderation, especially when first trying it.
Douglas Fir (Needles)
The Douglas Fir, introduced to Britain in the 1800s, is now found across the UK in forests and woodlands and is one of the tallest trees in the country.
Identify Douglas Fir by its flat, soft needles with blunt tips, two white stripes underneath, and a citrus smell when crushed.
To make tea, pick soft, bright green needles year-round, especially in December when they have extra vitamin C.
Foraging for Douglas Fir needles is easy because the needles are soft and won’t prick your skin—just snip small twigs from the lower branches or pick up fallen branches, avoiding areas near busy roads. Chop a tablespoon of fresh needles finely, then steep them in hot water (about 80°C) for 5–8 minutes until the water turns pale yellow.
The tea tastes citrusy, like grapefruit or lime. Use the needles fresh for the best flavour, or store them in the fridge for up to two weeks.
Juniper Berries
Juniper (Juniperus communis) is one of only three native conifers in the UK and grows mainly on the chalk downs of southern England and the moorlands and pine forests of northern England and the Scottish Highlands in open, sunny spots with well-drained soil. Due to declining numbers, you’ll mostly find it in protected nature reserves and wild upland areas.
Foraging for juniper berries is best in November and December, when you need to look for the ripe, dark purple-blue berries, which are actually small, fleshy seed cones. Since juniper takes two to three years to ripen, you’ll see both green unripe berries and mature purple ones on the same branch—only pick the dark ones.
Juniper berries are famous for flavouring gin but also work brilliantly as a culinary spice with a strong, resinous, slightly citrusy taste. Lightly crush them before use to release their oils, and add just 5-10 berries to dishes with rich meats like venison, pork, or goose, or use in sauerkraut, pickling brines, and compotes. Dry fresh berries in a warm place until wrinkled and hard, then store in an airtight jar in a dark cupboard for over a year.
Other plants that are in season in December
Rowan Tree, Nettle, Rosehips, Beech, Blackthorn (sloe), white mistletoe, Burdock, Hawthorn
Alexanders, Black Mustard, Brooklime, Burdock (roots), Chickweed, Cleavers (young shoots), Common Sorrel, Cow Parsley, Crab Apples, Dandelion (leaves and roots), Douglas Fir (needles for tea), Garlic Mustard, Ground Elder (young leaves), Hairy Bittercress, Hawthorn Berries, Horseradish (roots), Juniper Berries, Lady’s Smock, Mallow, Navelwort, Nipplewort, Oxeye Daisy (leaves), Pine Needles, Plantain, Rock Samphire, Salad Burnet, Scurvygrass, Sea Aster, Sea Beet, Sea Buckthorn, Sea Purslane, Sowthistle, Stinging Nettle, Stonecrop, Sweet Chestnuts, Walnuts, Winter Cress, Wood Avens (roots), Wood Sorrel, Yarrow.
Amethyst Deceiver (early Dec), Branched Oyster, Field Blewit, Hedgehog Fungus (early Dec), Herald of Winter, Jelly Ear (Wood Ear), Oyster Mushrooms, Scarlet Elf Cup (late Dec), Trooping Funnel, Velvet Shank, Winter Chanterelle (Trumpet Chanterelle), and Wood Blewit.
This blog post was originally written on 19 December 2020 and last updated on 25 December 2025
