Discover over forty wild food plants you can forage and harvest in November.
Availability should only be seen as a rough guide. Variations in climate and location will make a difference to what’s available.
Alexanders – Smyrnium olusatrum
Leaf stalk: Raw, cooked.
Root: Cooked.
Blackthorn sloe – Prunus spinosa
Fruit: Raw, cooked.
Beech – Fagus sylvatica
Leaf: Tea.
Burdock – Arctium spp.
Root: Raw, cooked.
Chickweed – Stellaria media
Leaf: Raw, cooked.
Chicory – Cichorium intybus
Root: Cooked
Cleavers – Galium aparine
Tips: Raw, cooked.
Creeping thistle – Cirsium arvense
Root: Raw, cooked.
Daisy – Bellis perennis
Leaf: Cooked
Dittander – Lepidium latifolium
Root: Cooked
Fennel – Foeniculum vulgare
Seed: Raw, cooked.
Garlic mustard – Alliaria petiolata
Root: Raw, cooked.
Ground ivy – Glechoma hederacea
Leaf: Raw, cooked.
Guelder rose – Viburnum opulus
Fruit: Cooked.
Hairy bittercress – Cardamine hirsuta
Leaf: Raw, cooked.
Hawthorn – Crataegus monogyna
Fruit: Raw, cooked.
Hedge bedstraw – Galium mollugo
Tips/Shoots: Raw, cooked.
Hogweed – Heracleum sphondylium
Seed: Raw, cooked.
Horseradish – Armoracia rusticana
Root: Raw, cooked.
Juniper – Juniperus communis
Fruit: Cooked.
Meadowsweet – Filipendula ulmaria
Root: Cooked.
Navelwort – Umbilicus rupestris
Leaf: Raw, cooked.
Nipplewort – Lapsana communis
Leaf: Raw, cooked.
Oak – Quercus spp.
Seed: Cooked
Orache – Atriplex spp.
Seed: Raw, cooked.
Orpine – Sedum telephium
Leaf: Raw, cooked.
Red valerian – Centranthus ruber
Root: Cooked.
Red dead nettle – Lamium purpureum
Leaf: Raw, cooked.
Rosehip – Rosa canina
Fruit: Raw, cooked.
Rough hawkbit – Leontodon hispidus
Root: Cooked.
Rowan – Sorbus aucuparia
Fruit: Cooked.
Saxifrage – Chrysosplenium alternifolium
Leaf: Raw, cooked.
Sea buckthorn – Hippophae rhamnoides
Fruit: Raw, cooked.
Sea kale – Crambe maritima
Root: Raw, cooked.
Sea purslane – Atriplex portulacoides
Seed: Raw, cooked.
Silver birch – Betula pendula
Twigs: Cooked.
Sorrel – Rumex acetosa
Leaf: Raw, cooked.
Spear thistle – Cirsium vulgare
Seed: Raw, cooked.
Stinging nettle – Urtica dioica
Leaf and tips: Cooked.
Sweet chestnut – Castanea sativa
Seed: Raw, cooked.
White stonecrop – Sedum album
Leaf: Raw, cooked.
Wild angelica – Angelica sylvestris
Root: Raw, cooked.
Seed: Raw, cooked.
Wild carrot – Daucus carota
Root: Raw, cooked.
Wild celery – Apium graveolens
Root: Cooked.