Foraging in January – Guide to wild food & Recipes (UK)

Where to find them: Dandelion roots can be found wherever dandelion plants grow – in lawns, parks, gardens, meadows, and at the side of roads. They are widespread and common across most of the UK.

When to harvest: The best time to harvest dandelion roots is in late fall through early spring when the plants have sent their energy down into the taproot for winter storage. The roots are less bitter during this time.

How to harvest: Use a garden fork to loosen the soil around the taproot and pull the entire plant up. Then trim off the leaves and cut off the taproot. The root can grow quite long.

How to use them: Dandelion roots have a bitter, earthy flavor. They can be roasted and used as a coffee substitute or added to stews and soups. The raw roots can be sliced and added to salads. They can also be dried and ground into powder to use as a tea or supplement. The roots are high in inulin, a prebiotic fiber.

Other uses: Dandelion root tea may act as a diuretic. Some studies show it can improve digestion and have detoxifying effects for the liver. More research is still needed on these

RECIPE

• Dandelion Coffee >>

Black mustard

Black mustard is similar to yellow mustard, but it has darker stems and leaves. The seeds are black and have a peppery taste to them.

You can find black mustard in the meadows, sides of open spaces or parks and most scrublands. You’ll probably not find the plant by it’s flowers, so instead look for pods filled with black seeds.

What to pick: Leaves, black seeds

How to use: Use in salads to add a peppery taste to them or spice up your cooking. If you prefer cooked greens, try wilting the leaves in salty water, rinsing them, and then sautéing them with garlic and olive oil for a tasty side dish. The seeds can also be harvested and used as a spice; you can grind them to make your own mustard or add them whole to pickles and curries for an extra burst of flavor.

Cattail

Found growing in and around ponds and stagnant water, cattail is easily recognised with it’s brown, thick ‘cigars’ like tops.

Make sure that you ask permission of the land or pond owner before you pick any cattail. Or you can ask if any of your friends have some in their garden as many people keep it as ornamental plant to decorate the sides of their water features or small ponds.

What to pick: white parts towards the bottom (lower) part of the plant, Roots or rhisons

How to use: Pull out the plant and use the white parts at the bottom as a ‘leeks’ in recipes and the roots (or risons) for making flour.

Cattails are super cool because you can eat almost every part of the plant! In spring, you can harvest the young shoots, which are often called “cattail hearts” or “cossack asparagus.” Just peel away the outer leaves and eat the tender white core raw or sautéed.

In early summer, the green flower spikes can be boiled and eaten like corn on the cob—just add some butter and salt. The pollen from the flower heads can be collected and used as a flour substitute in baking. Even the roots can be dug up, cleaned, and cooked or dried and ground into flour. Just make sure to harvest from clean water sources to avoid contamination.

WILD FOOD CALENDAR

• Foraging in February – Guide to wild food & recipes >>

Three cornered leeks

Where to find them: Three cornered leeks, also known as wild garlic plant, can be found growing in woodlands, hedgerows, roadsides, churchyards and gardens across the UK. They prefer shady, moist areas and they are widespread across England and Wales.

What to pick: Harvest the leaves, flowers and bulbs. The long, triangular leaves have a distinctive garlic scent when crushed. The flowers bloom in spring and the small bulbs can be dug up year-round.

How to use them: The leaves and flowers have a mild garlic flavor and can be used raw in salads, pesto or as a garnish. The bulbs can be pickled, used in soups or sautéd as a vegetable. The bulbs get stronger in flavor after curing. 

Sow thistle

Where to find it: Sow thistle grows widely in many different habitats including gardens, roadsides, fields, waste grounds and hedgerows. It is found throughout the UK and is considered an invasive weed in some areas.

What to pick: The young leaves can be picked and eaten raw or cooked. Choose leaves before the plant flowers for the best flavor. The stems, flowers and roots are also edible but more bitter.

How to use it: The leaves have a flavor similar to lettuce but with a slightly bitter taste. They can be added raw to salads, sandwiches, wraps and tacos. The leaves can also be cooked like spinach or used in soups and stews. They get more bitter with age so use young leaves.

Other uses: Sow thistle has been used traditionally as a medicinal herb. The milky sap was used to treat warts. The leaves were made into a tea or poultice for inflammatory ailments. The root was used as a diuretic. However, there is limited scientific evidence to support these medicinal uses.

Identification: Sow thistle has spiny, deeply lobed leaves with white veins and milky sap. The flower buds look similar to dandelions but sow thistle has many small yellow flowers on branched stems.

Common Nettles

Where to find it: Common nettle grows in abundance across the UK. It thrives in nitrogen-rich soils and is commonly found along hedgerows, stream banks, around barns, in gardens and disturbed sites.

What to pick: The young leaves and shoots can be picked before the plant flowers in spring. Choose the top 4-6 leaves from each plant. Wear gloves and long sleeves to avoid getting stung. The leaves get bitter with age so select young growth.

How to use it: Nettle has a flavour similar to spinach when cooked. The leaves can be blanched, sautéed, or added to soups, pesto, pizza, pasta, etc. Nettle is high in iron, vitamin C and other nutrients.

Drying/freezing: Nettle can be dried or frozen for later use. Blanch leaves before drying or freezing to remove the sting. The dried leaves make a nourishing tea.

Other uses: Nettle has been used traditionally as a medicinal plant to treat joint pain, gout, anemia and urinary issues. Recent research shows nettle may reduce inflammation and enlargement of the prostate. More studies are needed on its efficacy.

Identification: Look for toothed, heart-shaped leaves with pointed tips. The underside of leaves and stems have stinging hairs. Clusters of small green leaves

Chickweed

Where to find it: Chickweed is abundant and widespread across the UK. It grows in gardens, farmlands, disturbed ground, woodlands, hedgerows, and roadsides. It prefers moist, nutrient-rich soils.

When to harvest: Chickweed can be foraged all year round but is best harvested in spring and early summer when the plants are young and tender.

What to pick: The leaves, stems, flowers and buds are all edible. Pick the younger top parts of the plant. Older growth becomes stringy and tough.

How to harvest: Chickweed stems are delicate. Gently pick leaves and stems with your fingers rather than cutting. Don’t pull up the whole plant, leave the roots so it regrows.

How to use it: Chickweed has a refreshing, mild flavor. The leaves and stems can be eaten raw in salads. It can also be lightly cooked as a green vegetable like spinach. Chickweed is high in vitamins and minerals.

Other uses: Chickweed is used in herbal medicine to treat skin irritations and joint pain when applied topically as an infused oil, ointment or poultice. There is some scientific evidence for its anti-inflammatory effects.

Identification: Chickweed has small white star-shaped flowers with five petals. The oval leaves are arranged in pairs along the succulent, creeping stems.

Spruce Needles

Where to find it: Spruce trees are commonly found in coniferous forests, parks, and urban areas throughout Great Britain. They thrive in well-drained soils and are often planted in both public and private spaces. Look for them in woodlands, along trails, and sometimes even in large gardens.

What to pick: Focus on the young, tender tips of the branches, which are bright green and have a citrusy flavour. These tips are best harvested in the spring when they are fresh and soft.

Identification: Spruce needles are sharp, stiff, and four-sided, which can be confirmed by rolling them between your fingers. They are attached to the branches on small, woody pegs called sterigmata, and grow around the entire branch, unlike the flat needles of fir trees. Common species in Great Britain include the Norway spruce and Sitka spruce.

How to use it: Spruce needles are versatile and can be brewed into a fragrant tea rich in vitamin C, which is both refreshing and nutritious. The needles can also be added to soups and stews to impart a unique, aromatic flavour. You can also infuse them into syrups and vinegars for culinary use, or even used to flavour desserts.

Cleavers (goose grass)

Where to find it: Cleavers or goosegrass plant is a common weed found throughout the UK. It grows in hedgerows, along stream banks, in gardens, farms, disturbed ground and woodland areas.

When to harvest: The best time to harvest cleavers is in early spring before it flowers and sets seed. Late spring and early summer is also fine.

What to pick: The young, green stems and leaves are edible. Avoid picking once the stems become thick and fibrous.

How to harvest: Gently pluck the young shoots, leaves and stems by hand. Don’t uproot the plant so it continues to grow.

How to use it: Cleavers has a fresh, grassy taste when young. It can be eaten raw in salads and sandwiches or lightly cooked as a vegetable. It’s also used for teas and herbal infusions.

Storage: Cleavers doesn’t store well and is best eaten immediately. It can also be blanched and frozen for later use.

Identification: Cleavers has whorls of thin, sprawling stems with small goosefoot-shaped leaves. The stems have tiny hooked hairs that cling to fabric and animal fur.

Medicinal uses: Traditionally used as a spring tonic, diuretic, and to treat skin conditions

Oyster Mushrooms

Where to find it: Oyster mushrooms (Pleurotus ostreatus) are one of the most rewarding finds for a January forager in the UK. They are saprophytic, meaning they grow on dead or decaying wood. Look for them on standing dead trees, fallen logs, and stumps, particularly of broadleaf trees like Beech, Oak, and Ash. They are remarkably hardy and can often be found in parks, woodlands, and even urban green spaces throughout the winter months.

What to pick: The entire fruiting body (the cap and the short stem) is edible. In January, look for clusters that are firm to the touch and have a fresh, moist appearance. Avoid specimens that are overly large, leathery, or have begun to turn yellow or brown at the edges, as these will be tough and may harbor maggots.

How to harvest: Oyster mushrooms usually grow in overlapping, shelf-like clusters. Use a sharp knife to cut the mushroom close to the wood, taking the whole cluster or individual large caps. Because they are often one of the few fungi active during a January frost, they are easy to spot. Be careful not to damage the bark of the tree more than necessary. It is best to leave the very small “pins” (baby mushrooms) to grow for a later harvest.

How to use it: Oyster mushrooms have a mild, nutty flavor and a meaty texture that holds up well during cooking. They should always be cooked before eating. Sauté them in butter with garlic and herbs, or add them to winter stews and risottos. Because they contain a high amount of water, it is often best to “dry fry” them in a hot pan first to release their moisture before adding oil or butter. Their name comes from their shell-like shape, but some also detect a very faint, subtle scent of anise or seafood.

Storage: Unlike many wild mushrooms, Oysters are quite robust. They can be stored in a paper bag in the vegetable drawer of the fridge for up to 5–7 days. For longer-term storage, they can be sautéed and then frozen, or dried in a dehydrator. Note that dried oyster mushrooms can become somewhat chewy, so they are best used in soups or ground into a mushroom powder.

Identification: The caps are shell or fan-shaped, usually ranging from 5cm to 20cm across. In winter, they are typically a soft blue-grey, charcoal, or “oyster” white. The most important identifying feature is that the gills are “decurrent,” meaning they run all the way down the short, often off-center stem and merge into it. They have a white to pale lilac spore print.

Caution: While Oyster mushrooms are relatively safe for beginners, you must distinguish them from the Pleurocybella porrigens (Angel Wings), which are thinner, whiter, and grow on coniferous wood (and have been linked to toxicity in specific cases). Also, be aware of the Luminous Knight, though it is rare in winter. Always ensure the mushroom is growing on wood and has the characteristic decurrent gills. If you are foraging in urban areas, ensure the wood hasn’t been treated with preservatives or located near heavy pollution.

Hairy Bittercress

Where to find it: Hairy bittercress (Cardamine hirsuta) is one of the most common and accessible wild greens in the UK. It is a “pioneer” plant, meaning it is often the first thing to grow in disturbed soil. You can find it year-round in garden borders, flowerpots, allotment paths, and cracks in pavement. In January, it is particularly valuable as it stays vibrant and green even after a hard frost, often forming lush rosettes when other garden plants have died back.

What to pick: The entire plant above ground is edible, including the leaves, stems, and tiny white flowers. The most desirable part is the central rosette of leaves before the plant sends up its flowering stalk. In late winter and early spring, the leaves are at their most tender and succulent.

How to harvest: Harvesting is very simple; you can either pull the entire small plant out of the loose soil (snipping off the roots later) or use scissors to cut the rosette at the base. Because it is often considered a garden weed, most gardeners are more than happy for you to “weed” their flowerbeds for them. Be careful when harvesting later in the season; the seed pods are famous for “exploding” at the slightest touch, launching seeds up to a meter away—often right into the eyes of the forager!

How to use it: Despite the name, Hairy Bittercress is not particularly “hairy” or “bitter.” It actually has a delicious, mild peppery flavor that sits somewhere between watercress and rocket. It is best used raw to preserve its delicate crunch and vitamin content. Add it to salads, use it as a garnish for soups, or pile it into sandwiches and egg mayonnaise rolls. It can also be whizzed into a winter pesto or finely chopped into a herb butter.

Storage: Like most delicate salad greens, it wilts quickly once picked. It is best eaten immediately. If you need to store it, place the unwashed rosettes in a sealed container with a damp piece of kitchen paper in the fridge; it should stay crisp for 2–3 days.

Identification: Look for a small, neat rosette of leaves hugging the ground. The leaves are pinnate (divided into pairs of leaflets) with a larger, rounded lobe at the tip. Despite the “hairy” name, the hairs are very fine and mostly found on the upper surface of the leaves and at the base of the stalks. It produces tiny, four-petaled white flowers on straight, thin stems, followed by long, thin, vertical seed pods.

Caution: Hairy Bittercress is exceptionally safe and has no dangerous lookalikes. However, because it often grows in garden soil or pavement cracks, ensure you harvest from areas that have not been treated with chemical weedkillers and are away from popular “dog-walking” heights. Always wash the rosettes thoroughly in a bowl of water to remove any grit or soil trapped in the base of the leaves.

Pennywort

Where to find it: Navelwort (Umbilicus rupestris), often commonly called Pennywort due to its coin-shaped leaves, is a distinctive succulent found predominantly in the west and south of the UK. In January, it is a prized find because it thrives in the damp, cool winter months. Look for it growing in the crevices of dry-stone walls, on mossy rocks, and occasionally on the trunks of old trees in shady, humid environments like Cornwall, Devon, Wales, and western Scotland.

What to pick: The fleshy, succulent leaves are the edible part. In January, the leaves are often at their best—plump, juicy, and full of moisture. Select the medium-sized leaves that feel firm to the touch; the very large ones can sometimes become a bit fibrous, while the tiny ones are best left to grow.

How to harvest: Harvesting is very easy as the leaves snap away cleanly from the plant. Use your thumb and forefinger to pinch the stalk near the base where it meets the rock or wall. Be careful not to pull the entire plant out of its crevice, as Navelwort is slow-growing and relies on its shallow root system to stay anchored in the stone. Always leave the central “growing point” intact so the plant can continue to produce new leaves throughout the spring.

How to use it: Navelwort has a mild, refreshing, and slightly sweet flavor, with a watery “crunch” similar to a cucumber or a firm pea pod. Because of its high water content and delicate flavor, it is best used raw. It makes an excellent addition to winter salads, providing a textural contrast to bitter winter greens. It is also perfect as a “living cracker” for hors d’oeuvres or simply eaten as a refreshing snack during a winter hike. Some foragers also use the juice of the leaves topically to soothe minor scratches, similar to Aloe Vera.

Storage: Thanks to their succulent nature, the leaves store better than most wild greens. Place them in a sealed container or a reusable beeswax wrap in the fridge, where they will stay crisp and juicy for up to 5 days. If they begin to look slightly limp, a quick soak in a bowl of ice-cold water will often revive their “snap.”

Identification: Navelwort is unmistakable. The leaves are perfectly circular with a slight depression in the center where the stalk attaches—resembling a belly button (hence the name “Navelwort”). The edges of the leaves are usually scalloped or wavy. In January, the plant stays low to the rock surface in a rosette form; it does not produce its tall flowering spikes until much later in the summer.

Caution: Navelwort has no toxic lookalikes in the UK, making it very safe for beginners. However, because it grows on walls and rocks, always check that the area hasn’t been treated with chemical moss-killers. Also, be mindful of where you harvest; avoid picking from the very bottom of walls near busy roads or areas frequently used by livestock or dogs. Wash the leaves thoroughly to remove any moss or grit trapped in the central “navel.”

Wood Ear (Jelly Ear)

Where to find it: Jelly Ear mushrooms (Auricularia auricula-judae) are a year-round find in the UK, but they are particularly abundant and easy to spot in January. They thrive in the damp, misty weather of mid-winter. They grow almost exclusively on the dead or dying branches of Elder trees, though they can occasionally be found on other broadleaf trees like Beech or Ash. Look for them in hedgerows, woodland edges, and neglected garden corners.

What to pick: The entire rubbery, ear-shaped fruiting body is edible. In January, look for specimens that are translucent, flexible, and velvety to the touch. Avoid those that have dried out into hard, black shriveled masses or those that feel excessively slimy or “mushy,” which indicates they are beginning to decay.

How to harvest: These mushrooms are easily harvested by hand. Simply grasp the mushroom at its point of attachment to the wood and give it a gentle tug or twist. They often grow in clusters, so you can gather a good quantity quickly. Because they are 90% water, they can freeze solid during a January frost and thaw out perfectly intact, meaning they can be harvested even in freezing conditions.

How to use it: Jelly Ears are prized more for their unique, crunchy-yet-gelatinous texture than for a strong flavor, as they are relatively tasteless on their own. This makes them “flavor sponges” that excel in liquids. They are a classic ingredient in Asian-style soups, broths, and stir-frys, where they absorb the surrounding spices and stocks. You can also slice them thinly into salads or even dip them in chocolate for a surprising, gummy-bear-like treat. Note: If frying them, be careful—they contain so much water they tend to “pop” and jump out of the pan like popcorn.

Storage: These are among the easiest mushrooms to store. While they stay fresh in the fridge for about 5 days, they are best preserved by drying. Simply string them together or leave them in a warm, dry place. They will shrivel into hard, black flakes but will rehydrate perfectly to their original size and texture when soaked in warm water for 20 minutes.

Identification: The mushroom is unmistakable due to its shape, which remarkably resembles a human ear. It is reddish-brown to tan in color, translucent when held up to the light, and has a velvety or “downy” outer surface with a smooth, wrinkled inner surface. It feels like soft cartilage or cold skin.

Caution: While Jelly Ear has no deadly lookalikes, beginners should ensure they are not picking the Silverleaf Fungus, which is much thinner and has a purple hue, or various “cup fungi” that grow on the ground. The most reliable ID feature is its growth on Elder wood. As with all wild fungi, ensure they are gathered away from areas of high pollution, and always wash them thoroughly to remove any grit or small insects trapped in the folds of the “ear.”

Other edible plants & mushrooms that are also in season in January

Common Gorse Flowers, beech nuts, blackberries, chestnuts, acorns, crab apples, hawthorn berries, white mistletoe, hazelnuts, pine nuts, white dead nettle, bittercress, oyster mushrooms, meadow waxcap mushroom, hedge garlic, velvet shank mushroom, glistening ink cap mushroom,

Alexanders, Brooklime, Chickweed, Common Sorrel, Cow Parsley (young growth), Dandelion (roots and leaves), Douglas Fir (needles), Fat Hen (early shoots), Garlic Mustard, Gorse Flowers, Ground Elder (young shoots), Hairy Bittercress, Hawthorn Berries (late shriveled), Horseradish (roots), Juniper Berries, Lady’s Smock, Mallow, Navelwort (Pennywort), Nettle (young tops), Oxeye Daisy (leaves), Pine Needles, Plantain, Rock Samphire, Rose Hips (bletted), Salad Burnet, Scurvygrass, Sea Aster, Sea Beet, Sea Buckthorn, Sea Kale (shoots), Sea Purslane, Shepherds Purse, Sloes (bletted), Sowthistle, Stonecrop, Sweet Chestnuts (late fallen), Watercress, Winter Cress, Wood Avens (roots), Wood Sorrel, and Yarrow.

Branched Oyster, Field Blewit, Hedgehog Fungus (late survivors), Herald of Winter, Jelly Ear (Wood Ear), Oyster Mushrooms, Scarlet Elf Cup (appearing late January), Trooping Funnel, Velvet Shank, Winter Chanterelle (Yellowlegs), and Wood Blewit.

This blog post was originally written on 23 December 2020 and last updated on 25 December 2025