As we head into November the autumn is closing on us and the abundance of fruit, herbs and berries is slowing down. Saying that there are still fresh plants to pick as garnish for your salads, there are plenty of mushrooms to forage for and then there are sweet chestnuts!
November foraging also overlaps with October and December, so make sure you check out my other posts to see what’s in season.
To get you started
Navelwort
You can find navelwort growing on a sunny side of a stone wall or in a meadows. The thick looking leaves are edible and best used as a garnish or to add to salads.
What to pick
- leaves
notes
harvest through the autumn, winter and early spring, best to pick the leaves after a good rain as the leaves absorb a lot of water, which makes them crunchy.
how to use
salads, garnishes
Recipes
Winter Cress
Lovely and colourful, winter cress is great addition to your winter salads, garnish for sandwiches or topping decoration for soups or stews. Winter cress grows in the meadows.
What to pick
- Top flower part, leaves
notes
harvest any time during autumn/winter
how to use
salad garnish, sprinkle on an omelette or anywhere where you’d use normal watercress
Recipes
winter chanterelles
Easy to spot, these yellow mushrooms are a great addition to your winter food planning. Winter chanterelles grow usually in a mixed or coniferous forests and your can find them bunched up next to the bottom of the trees. They usually grow together and even the smallest chanterelles are worth picking as they add extra crunch to your food. It’s best to pick these early in the morning before the slugs and other forest creatures start nibbling on them.
What to pick
- yellow upper part of the mushroom (leave the roots part in the ground)
notes
harvest through the autumn and into winter
how to use
use as any other mushrooms – add to soups, omelettes, stews or pickle with other mushrooms for later
Recipes
Chickweed
Chickweed is great addition to your winter salad or as a garnish on top of egg omelettes, stews or stews.
What to pick
- flowers, young healthy leaves
notes
how to use
salads, garnishes, can be dried and uses as a tea in the winter
Recipes
Sweet chestnuts
I love chestnuts and everything about them. The way how you need to hunt for them in the forest and pick the plumpy ones (leave the thin ones), the smell when you roast them and the lightly nutty flavour when you eat them. There are so many uses for these and the best thing is that they are gluten-free.
Chestnut trees are easily spotted and you’ll see chestnuts already on the ground. Take a thick gloves with you to pick the chestnuts as the green outer layer is very prickly. If you have the time, it’s best to pick the chestnuts without the green layer, as you’ll carry home only what you need.
What to pick
- brown chestnuts without the green
notes
harvest from late October to – late winter
how to use
roast and eat as it its, or add to stuffing, nut roasts or anywhere where you’d use nuts in baking, make into flour and use in baking (gluten-free)
Recipes
Stay in touch
Hope this post inspires you and of course, I’d love to know what you think! Let me know in the comments below or find me on Instagram, Facebook or Twitter and add the hashtag #practicalfrugality so that I can see your post.
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Magdalena
Other plants that are in season in november
Rowan Berries, Hawthorn, Oak (Acorns), Burdock, Wild Rosehips, Beech, Blackthorn (sloe), Cleavers,
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