Welcome to Circuspam.Coffee, your ultimate guide to finding free food in the UK. Whether you’re a seasoned prepper, an off-grid enthusiast, or simply someone looking to cut down on grocery bills, foraging offers an incredible opportunity to tap into nature’s pantry. Our blog is dedicated to helping you uncover the abundance of wild fruits, nuts, and berries available throughout the year in the UK. With our guidance, you can foreage an abundance of free food by harvesting what nature provides. Grab your basket and let’s explore what awaits you every month!
For any of these fruits nuts or berries use Ctrl+F to find the preperation guide below.
All Year Round Foraging Delights:
- January: Acorns, beech nuts, blackberries, chestnuts, crab apples, hawthorn berries, hazelnuts, pine nuts, rosehips, sloe berries, whitebeam berries.
- February: Alexanders (horse parsley), chickweed, dandelion, nettles, sweet violet, velvet shank mushrooms, wild garlic.
- March: Chickweed, dandelion, goosegrass, gorse, hawthorn, Japanese knotweed, nettles, wild garlic.
- April: Alexanders, bramble leaves, cow parsley, garlic mustard, hairy bittercress, mallow, wild garlic.
- May: Chickweed, hawthorn, lime, mallow, oxeye daisy, red clover, sorrel.
- June: Ash, elderflowers, elderberries, gooseberries, ground elder, honeysuckle, lime, rose, pineapple weed.
- July: Bilberries, chickweed, chanterelle, fat hen, gooseberries, mallow, meadowsweet, wild strawberries, yarrow.
- August: Blackberries, crab apples, damsons, elderberries, greater plantain, hazelnuts, rowan berries.
- September: Beech nuts, damsons, elderberries, hawthorn berries, rosehips, sloe berries, wild raspberries, wild strawberries.
- October: Bullace, beech nuts, crab apples, damsons, hazelnuts, medlars, rosehips, rowan berries, sloe berries, sweet chestnuts, walnuts.
- November and December: Bullace, hairy bittercress, hops, medlars, pine needles, pine seeds, sweet chestnuts.
Harvest Nature’s Bounty and Enjoy Free Food Year-Round
By embracing foraging, along with other techniques like dumpster diving and apps like Olio, you can significantly reduce your food expenses, while enjoying the freshest ingredients nature has to offer. This guide to free food in the UK is your gateway to a more sustainable and self-sufficient lifestyle even when you have no money. With each season bringing its own unique harvest, you can fill your pantry with nutritious, by canning and preserving free ingredients. At Circuspam.Coffee, we’re here to support you on your journey to living off the land and thriving off the grid.
Check out the guide for building your own insulated cabin:
Or the inspiration for creating your own food chain here:
Start foraging today and enjoy the freedom and security of a pantry stocked with nature’s gifts!
Preperation Guides
Acorns
Preparation Guide:
- Harvesting: Collect acorns from the ground in autumn. Choose those that are brown and free from holes.
- Leaching: Remove the shells and caps, then soak the acorns in water to leach out the tannins. Change the water several times until it runs clear.
- Drying: Once leached, dry the acorns thoroughly.
- Grinding: Grind the dried acorns into flour for baking or cooking.
Beech Nuts
Preparation Guide:
- Harvesting: Gather beech nuts in autumn when they fall from the trees. Look for nuts that are brown and firm.
- Shelling: Remove the outer husk and shell to reveal the edible nut inside.
- Roasting: Roast the shelled nuts in an oven at a low temperature until they are golden brown. This enhances their flavor.
- Eating: Enjoy them as a snack or use them in recipes like salads or baked goods.
Blackberries
Preparation Guide:
- Harvesting: Pick blackberries in late summer to early autumn when they are plump, dark, and juicy. They should come off the bush easily.
- Washing: Rinse gently under cold water to remove any dirt or insects. Be careful not to crush the berries.
- Using: Blackberries can be eaten fresh, added to cereals or yogurt, or used in baking for pies, tarts, and muffins. They are also great in jams, jellies, and sauces.
- Preparation: If using for baking or cooking, blackberries can be lightly mashed or pureed. For jams and jellies, they are often cooked with sugar and pectin.
- Preserving: Blackberries can be frozen by spreading them in a single layer on a baking sheet and then transferring to a freezer bag once frozen. They can also be made into jams or jellies and stored in sterilized jars.
Chestnuts
Preparation Guide:
- Harvesting: Collect chestnuts in autumn. Choose those that are shiny and firm, avoiding any with holes.
- Scoring: Score the shells with an “X” to prevent them from bursting during cooking.
- Roasting: Roast in an oven at 200°C (400°F) for about 20-30 minutes until the shells peel back.
- Peeling: Once roasted, peel off the shell and inner skin while still warm.
- Eating: Enjoy roasted chestnuts as a snack or use them in stuffing, soups, or desserts.
Crab Apples
Preparation Guide:
- Harvesting: Pick crab apples in late summer to early autumn when they are firm and brightly colored.
- Washing: Rinse thoroughly under cold water to remove any dirt or debris.
- Cooking: Due to their tartness, crab apples are best cooked. Use them to make jellies, sauces, or cider.
- Preserving: Crab apple jelly is a popular way to preserve them, providing a sweet and tangy spread.
Hawthorn Berries
Preparation Guide:
- Harvesting: Collect hawthorn berries in late autumn when they are bright red and soft.
- Washing: Rinse the berries under cold water to clean them.
- Cooking: Hawthorn berries are often used to make jellies, wines, or syrups. They can also be dried for teas.
- Preserving: Make a hawthorn berry jelly or syrup to enjoy their unique flavor year-round.
Hazelnuts
Preparation Guide:
- Harvesting: Gather hazelnuts in late summer to early autumn when they fall from the trees.
- Drying: Allow the nuts to dry in a warm, airy place for a few weeks to improve their flavor.
- Shelling: Crack open the shells to access the nut inside.
- Roasting: Roast the shelled nuts in an oven at 180°C (350°F) for about 10-15 minutes to enhance their flavor.
- Eating: Enjoy as a snack, or use in baking and cooking.
Pine Nuts
Preparation Guide:
- Harvesting: Collect pine cones from pine trees in late summer. Look for cones that are starting to open.
- Extracting: Place the cones in a warm, dry area to allow them to open fully and release the seeds.
- Shelling: Remove the seeds from the cones and crack open the hard shells to access the pine nuts.
- Roasting: Lightly roast the pine nuts in a dry pan over low heat until golden for added flavor.
- Eating: Use in salads, pesto, or as a topping for dishes.
Rosehips
Preparation Guide:
- Harvesting: Collect rosehips in late autumn, ideally after the first frost, which sweetens them.
- Washing: Rinse thoroughly under cold water to remove any dirt or insects.
- Using: Rosehips can be used to make syrups, jams, jellies, or teas. They are rich in vitamin C.
- Preparation: Remove the seeds and hairs inside the rosehips before using, as these can be irritating. This can be done by cutting the hips in half and scooping out the insides.
- Preserving: Rosehips can be dried for tea or made into syrup and stored in sterilized jars.
Sloe Berries
Preparation Guide:
- Harvesting: Pick sloe berries in late autumn, preferably after the first frost, which reduces their astringency.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Using: Sloe berries are traditionally used to make sloe gin, jams, or jellies. They are very tart and usually require sweetening.
- Preparation: Prick each berry with a needle or fork to help release the juices when making sloe gin or preserves.
- Preserving: Sloe berries can be frozen for later use or made into sloe gin and stored in bottles.
Whitebeam Berries
Preparation Guide:
- Harvesting: Collect whitebeam berries in autumn when they are fully ripe and have turned a deep red or orange color.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Using: Whitebeam berries are best cooked and can be used in jellies or sauces. They have a mealy texture and are not typically eaten raw.
- Preparation: Cook the berries with sugar and water to make a jelly or sauce.
- Preserving: Whitebeam berry jelly can be stored in sterilized jars.
Alexanders (Horse Parsley)
Preparation Guide:
- Harvesting: Gather Alexanders in early spring when the shoots are young and tender.
- Washing: Rinse the shoots under cold water to clean them.
- Cooking: Use the shoots in salads, soups, or as a cooked vegetable. They have a flavor similar to celery.
- Preserving: Alexanders can be pickled or used fresh in recipes.
Chickweed
Preparation Guide:
- Harvesting: Collect chickweed in spring and summer when the leaves are fresh and tender.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Eating: Chickweed can be eaten raw in salads or used as a garnish. It has a mild, slightly sweet flavor.
- Preserving: Best used fresh, but can be dried for tea.
Dandelion
Preparation Guide:
- Harvesting: Pick dandelion greens in early spring when the leaves are young and tender.
- Washing: Rinse thoroughly under cold water to remove any dirt or insects.
- Cooking: Use the greens raw in salads or cook them like spinach. They can also be sautéed or added to soups.
- Preserving: Dandelion greens can be blanched and frozen for later use.
Nettles
Preparation Guide:
- Harvesting: Pick young nettle tops in spring while wearing gloves to avoid stings.
- Washing: Rinse the nettles thoroughly under cold water.
- Cooking: Cooking nettles neutralizes their sting. Use them in soups, teas, or as a spinach substitute.
- Preserving: Nettles can be dried for tea or frozen for later use in recipes.
Sweet Violet
Preparation Guide:
- Harvesting: Collect sweet violet flowers and leaves in early spring.
- Washing: Rinse gently under cold water to remove any dirt or insects.
- Eating: The flowers can be used to decorate desserts or salads. Leaves can be used in salads or as a garnish.
- Preserving: Sweet violet flowers can be candied or used to infuse syrups.
Velvet Shank Mushrooms
Preparation Guide:
- Harvesting: Gather velvet shank mushrooms in late autumn to winter. Make sure to correctly identify them as edible.
- Cleaning: Brush off any dirt or debris. Avoid washing mushrooms directly under water as they can become soggy.
- Cooking: Velvet shanks can be sautéed, added to soups, or used in stir-fries.
- Preserving: They can be dried for later use in soups and stews.
Wild Garlic
Preparation Guide:
- Harvesting: Gather wild garlic in spring when the leaves are young and tender. Look for their distinctive broad leaves and white flowers.
- Washing: Rinse the leaves thoroughly to remove any dirt.
- Cooking: Use wild garlic leaves in salads, pestos, or as a seasoning in soups and stews. The flowers can also be used as a garnish.
- Preserving: Wild garlic can be blended into a pesto or infused in oil for later use.
Goosegrass (Cleavers)
Preparation Guide:
- Harvesting: Collect goosegrass in spring when the shoots are young and tender.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Eating: Goosegrass can be used in soups or as a green vegetable. It can also be juiced or used in herbal teas.
- Preserving: Best used fresh, but can be dried for tea.
Gorse
Preparation Guide:
- Harvesting: Collect gorse flowers in spring when they are bright yellow and fragrant.
- Washing: Gently rinse the flowers under cold water to remove any dirt or insects.
- Eating: Gorse flowers can be used to make teas, syrups, or infused in spirits. They have a mild coconut-like aroma.
- Preserving: Gorse flowers can be used fresh or dried for tea.
Hawthorn
Preparation Guide:
- Harvesting: Pick hawthorn leaves and flowers in spring, and berries (haws) in autumn when they are bright red.
- Washing: Rinse thoroughly to remove dirt or insects.
- Cooking: Leaves and flowers can be used in teas. Berries can be made into jellies, wines, or syrups.
- Preserving: Hawthorn berries can be dried or made into preserves.
Japanese Knotweed
Preparation Guide:
- Harvesting: Collect young shoots in spring when they are less than 30 cm tall.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Cooking: Japanese knotweed can be used in pies, jams, or chutneys. It has a tart, rhubarb-like flavor.
- Preserving: Knotweed can be cooked and frozen for later use.
Bramble Leaves
Preparation Guide:
- Harvesting: Pick young bramble leaves in spring.
- Washing: Rinse thoroughly to remove any dirt.
- Using: Bramble leaves can be used to make herbal teas. They have a slightly astringent taste.
- Preserving: Leaves can be dried for tea.
Cow Parsley
Preparation Guide:
- Harvesting: Collect cow parsley in spring when the leaves are young and tender. Ensure proper identification as it can be confused with toxic plants like hemlock.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Cooking: Use the leaves in salads or as a garnish. They can also be used in soups for a parsley-like flavor.
- Preserving: Best used fresh, but can be dried for later use.
Garlic Mustard
Preparation Guide:
- Harvesting: Pick garlic mustard leaves in spring and early summer.
- Washing: Rinse the leaves thoroughly under cold water.
- Cooking: Use raw in salads or as a garnish. The leaves can also be used in pestos or as a seasoning in soups and stews.
- Preserving: Garlic mustard can be made into a pesto and frozen.
Hairy Bittercress
Preparation Guide:
- Harvesting: Collect hairy bittercress in spring and autumn when the leaves are young.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Eating: Use fresh in salads or as a garnish. It has a peppery flavor similar to cress.
- Preserving: Best used fresh, but can be dried for tea.
Mallow
Preparation Guide:
- Harvesting: Gather mallow leaves and flowers in spring and summer.
- Washing: Rinse thoroughly under cold water to remove any dirt or insects.
- Cooking: Use leaves in salads, soups, or as a thickening agent. Flowers can be used as a garnish.
- Preserving: Leaves can be dried for later use in soups or teas.
Lime (Linden)
Preparation Guide:
- Harvesting: Collect lime (linden) leaves and flowers in late spring to early summer.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Using: The leaves can be used in salads or as a wrap for other foods. The flowers are often used to make a soothing herbal tea.
- Preserving: Flowers can be dried for tea.
Oxeye Daisy
Preparation Guide:
- Harvesting: Pick young leaves and flower buds in spring and early summer.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Cooking: Young leaves can be used in salads. Flower buds can be pickled or used as a garnish.
- Preserving: Buds can be pickled for later use.
Red Clover
Preparation Guide:
- Harvesting: Collect red clover flowers in late spring to early summer.
- Washing: Rinse gently under cold water to remove any dirt or insects.
- Using: Flowers can be used in salads, teas, or as a garnish. They have a sweet, mild flavor.
- Preserving: Flowers can be dried for tea.
Sorrel
Preparation Guide:
- Harvesting: Pick sorrel leaves in spring and early summer when they are young and tender.
- Washing: Rinse the leaves thoroughly under cold water.
- Cooking: Use sorrel in salads, soups, or sauces. Its lemony flavor adds a bright note to dishes.
- Preserving: Sorrel can be pureed and frozen in ice cube trays for later use in soups and sauces.
Ash
Preparation Guide:
- Harvesting: Collect young ash keys (seeds) in late spring to early summer.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Cooking: Ash keys can be pickled or used in salads. They have a slightly nutty flavor.
- Preserving: Best pickled for later use.
Elderflowers
Preparation Guide:
- Harvesting: Gather elderflowers in late spring to early summer when they are fully open and fragrant.
- Washing: Shake gently to remove insects, but do not wash to preserve the pollen.
- Using: Elderflowers can be used to make cordial, wine, or fritters.
- Preserving: Make into syrup or dry for later use in teas.
Elderberries
Preparation Guide:
- Harvesting: Pick elderberries in late summer to early autumn when they are dark purple and ripe.
- Washing: Rinse thoroughly under cold water to remove any dirt or insects.
- Cooking: Elderberries can be used in jams, jellies, wines, or syrups. They must be cooked before consumption as raw berries can cause stomach upset.
- Preserving: Cooked elderberries can be frozen or made into preserves.
Gooseberries
Preparation Guide:
- Harvesting: Collect gooseberries in early to mid-summer when they are firm and ripe.
- Washing: Rinse thoroughly under cold water.
- Cooking: Gooseberries can be used in pies, jams, or sauces. They have a tart flavor that pairs well with sweet dishes.
- Preserving: Gooseberries can be frozen or made into jams.
Ground Elder
Preparation Guide:
- Harvesting: Pick young ground elder leaves in spring and early summer.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Cooking: Use leaves in salads, soups, or as a cooked green. They have a mild, celery-like flavor.
- Preserving: Best used fresh, but can be blanched and frozen.
Honeysuckle
Preparation Guide:
- Harvesting: Collect honeysuckle flowers in late spring to early summer.
- Washing: Rinse gently under cold water to remove any dirt or insects.
- Using: Flowers can be used to make syrups, teas, or as a garnish. They have a sweet, floral flavor.
- Preserving: Honeysuckle flowers can be infused in syrups or dried for tea.
Rose
Preparation Guide:
- Harvesting: Pick rose petals in late spring to early summer when they are fresh and fragrant.
- Washing: Rinse gently under cold water to remove any dirt or insects.
- Using: Rose petals can be used in syrups, jams, or as a garnish. They can also be used to make rose water.
- Preserving: Petals can be dried for tea or infused in syrups.
Pineapple Weed
Preparation Guide:
- Harvesting: Collect pineapple weed flowers in late spring to early summer.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Using: The flowers can be used to make tea or as a flavoring in desserts. They have a pineapple-like aroma.
- Preserving: Flowers can be dried for tea.
Bilberries
Preparation Guide:
- Harvesting: Pick bilberries in mid to late summer when they are dark blue and ripe.
- Washing: Rinse gently under cold water to remove any dirt or debris.
- Using: Bilberries can be eaten fresh, used in pies, jams, or added to desserts.
- Preserving: Bilberries can be frozen or made into jams.
Chanterelle Mushrooms
Preparation Guide:
- Harvesting: Collect chanterelle mushrooms in summer to early autumn. Ensure proper identification as they can be confused with toxic look-alikes.
- Cleaning: Brush off any dirt or debris. Avoid washing directly under water; instead, use a damp cloth.
- Cooking: Chanterelles can be sautéed, added to soups, or used in sauces. They have a rich, nutty flavor.
- Preserving: They can be dried or cooked and frozen for later use.
Fat Hen
Preparation Guide:
- Harvesting: Pick young leaves of fat hen in summer.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Cooking: Use leaves in salads, soups, or as a cooked green similar to spinach.
- Preserving: Best used fresh, but can be blanched and frozen.
Meadowsweet
Preparation Guide:
- Harvesting: Collect meadowsweet flowers in mid to late summer.
- Washing: Rinse gently under cold water to remove any dirt or insects.
- Using: Flowers can be used to flavor desserts, syrups, or teas. They have a sweet, almond-like aroma.
- Preserving: Flowers can be dried for tea or infused in syrups.
Wild Strawberries
Preparation Guide:
- Harvesting: Pick wild strawberries in summer when they are small, red, and ripe.
- Washing: Rinse gently under cold water to remove any dirt.
- Eating: Wild strawberries can be eaten fresh, used in desserts, or made into jams.
- Preserving: They can be frozen or made into jams.
Yarrow
Preparation Guide:
- Harvesting: Collect yarrow leaves and flowers in summer.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Using: Leaves can be used in salads or as a seasoning. Flowers can be used in teas or as a garnish.
- Preserving: Leaves and flowers can be dried for tea.
Blackberries
Preparation Guide:
- Harvesting: Pick blackberries in late summer to early autumn when they are plump, dark, and juicy. They should come off the bush easily.
- Washing: Rinse gently under cold water to remove any dirt or insects. Be careful not to crush the berries.
- Using: Blackberries can be eaten fresh, added to cereals or yogurt, or used in baking for pies, tarts, and muffins. They are also great in jams, jellies, and sauces.
- Preparation: If using for baking or cooking, blackberries can be lightly mashed or pureed. For jams and jellies, they are often cooked with sugar and pectin.
- Preserving: Blackberries can be frozen by spreading them in a single layer on a baking sheet and then transferring to a freezer bag once frozen. They can also be made into jams or jellies and stored in sterilized jars.
Damsons
Preparation Guide:
- Harvesting: Pick damsons in late summer to early autumn when they are dark blue and ripe.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Cooking: Damsons can be used in jams, jellies, or desserts. They have a tart flavor.
- Preserving: Damsons can be frozen or made into preserves.
Greater Plantain
Preparation Guide:
- Harvesting: Collect greater plantain leaves in summer.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Using: Leaves can be used in salads, soups, or as a cooked green.
- Preserving: Best used fresh, but can be dried for tea.
Rowan Berries
Preparation Guide:
- Harvesting: Collect rowan berries in late summer to early autumn when they are bright red.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Cooking: Rowan berries can be used to make jellies, wines, or syrups. They are very tart and should be cooked before consumption.
- Preserving: Cooked rowan berries can be made into preserves or frozen.
Bullace
Preparation Guide:
- Harvesting: Pick bullace in autumn when they are ripe and slightly soft.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Cooking: Bullace can be used in jams, jellies, or desserts. They have a tart flavor.
- Preserving: Bullace can be made into preserves or frozen.
Medlars
Preparation Guide:
- Harvesting: Collect medlars in late autumn when they are soft and ripe.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Using: Medlars are best eaten when bletted (overripe and soft). They can be used in jellies or desserts.
- Preserving: Medlars can be made into jelly or preserves.
Pine Needles
Preparation Guide:
- Harvesting: Gather fresh pine needles year-round, but they are most aromatic in winter.
- Washing: Rinse thoroughly under cold water to remove any dirt.
- Using: Pine needles can be used to make tea or infused in syrups. They have a refreshing, citrus-like flavor.
- Preserving: Pine needles can be dried for later use in teas.
Pine Seeds (Pine Nuts)
Preparation Guide:
- Harvesting: Collect pine cones in late autumn to winter and extract the seeds.
- Washing: Remove the seeds from the cones and rinse under cold water.
- Using: Pine nuts can be eaten raw, roasted, or used in pesto and other dishes.
- Preserving: Store pine nuts in an airtight container in a cool, dry place.
Sweet Chestnuts
Preparation Guide:
- Harvesting: Gather sweet chestnuts in autumn when they fall from the trees.
- Washing: Remove the outer husks and rinse the nuts under cold water.
- Cooking: Sweet chestnuts can be roasted, boiled, or used in stuffing and desserts.
- Preserving: Roasted chestnuts can be stored in an airtight container or frozen.
Walnuts
Preparation Guide:
- Harvesting: Collect walnuts in autumn when they fall from the trees.
- Washing: Remove the outer husks and rinse the nuts under cold water.
- Using: Walnuts can be eaten raw, roasted, or used in baking and cooking.
- Preserving: Store walnuts in an airtight container in a cool, dry place.
Hops
Preparation Guide:
- Harvesting: Gather hop flowers (cones) in late summer to early autumn when they are fully developed and aromatic.
- Washing: Shake gently to remove insects, but avoid washing to preserve the essential oils.
- Using: Hops are primarily used in brewing beer, but they can also be used to make herbal teas or as a flavoring in cooking.
- Preserving: Dry the hop cones in a cool, dark place and store in airtight containers.