The Forager's Calendar: A Seasonal Guide to Nature’s Wild Harvests

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Blackthorn berriesare usually ripe enough by the end of the month (it’s these that are used for sloe gin).

There are few better ways to immerse yourself in the great outdoors than to forage, which, when done responsibly, offers a unique chance to connect with nature. Popularised by a number of top chefs, it’s a practice that’s seen a huge surge in interest in recent years, in line with a greater focus on both what we eat and where it comes from. Foraging for food in the wild is quite an arduous hobby, and if you are looking for an excuse for hanging up your boots, John Wright’s book might be the answer. There is also tonnes of practical advice to get you started or as handy reminders, from chapters on the law around foraging, what kit you’ll need and safety; as well as fungi, seaweeds and preserving – to name a few.

Hairy bittercress grows all year and it’s now you’ll also find chickweed growing very close to the ground in rich soils, including garden lawns.

Sweet chestnuts are synonymous with this time of year, too, and are usually roasted before eating to bring out their distinctive sweet taste.

John Carey * The Sunday Times * Praise for A Natural History of the Hedgerow: A beautifully presented field guide. Head to the coast, as this is also a good time of year for seafood, including clams, mussels and mackerel — but be sure to fish in the cleanest waters possible (Blue Flag beaches are best). Burdock root is best dug at this time of year and is known for its medicinal qualities, while earthy morel mushrooms will start to come into season. Christopher Hart * The Sunday Times * Under his expert guidance foraging just sounds like a gas, a kind of foody treasure hunt with a bracing hint of Russian roulette. Look out of your window, walk down a country path or go to the beach in Great Britain, and you are sure to see many wild species that you can take home and eat.

Travel A year-round foraging calendar: what to pick and where in the UK The UK is a nutrient-packed treasure trove of wild food, from fruits and flowers to greens and mushrooms.Rose petals, including those from dog roses — which grow profusely in hedgerows — have myriad uses, too.

Sweet honeysuckle is common in woodlands (although the berries are toxic) and bright purple mallow flowers also begin to bloom; their taste is mild, but they add a pop of colour to the plate. I’ve had it on my shelves since last January and it has been one I’ve picked up often throughout the year and dipped in and out of it as the months come and go. Thanks to our variable climate and rich variety of ecosystems, the UK offers ample opportunity to source your own food in the wild throughout the year. The sweet scent taste of yarrow leaves makes them a popular choice for desserts and drinks, while borage, with its blue, star-shaped flowers, is everywhereand makes a nice — and, in fact, traditional — addition to a pitcher of Pimm’s.As a newbie at foraging, I have found the photographs and month guide particularly useful in identifying what we have come across on our nature walks. Woodlands Awards This colourful guide provides a comprehensive introduction to the UK's wild food, from the meaty-tasting hen of the woods mushroom to salty marsh samphire. You’ll learn the stories behind the Latin names, the best way to tap a Birch tree, and how to fry an ant, make rosehip syrup and cook a hop omelette.