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.
That’s a wonderful video. Simple and informative. Love it. Thank you very much Robin.
Hello Robin,
I’m pleased to say that I’ve received your book, Edible and Medicinal Wild Plans of Britain and Ireland. It’s actually a Christmas present for my son, who loves foraging, but I’m reading it first and might even invest in a copy for myself. It’s superb.
Very best wishes
Susie
Thank you for your beautiful video. Do you have an extended, version (longer shots of each plant)? It would make a wonderful meditation ????
And thank you for selling your book yourself. It was for my sister, but I’ll be getting another copy as I read it covet to cover and will be using it myself.
With love.
Susan
Glad you like my book. You can always pick up a second copy here.
Maybe next year.
I played the video at half speed (adjusting the settings), the bird songs were still lovely and each of the images lasted twice as long!
Thank you