Foraging follows the year, not the clock. The Forager’s Calendar offers a seasonal overview of wild food commonly found across Britain — from woodland fungi and hedgerow fruits to shoreline plants and seaweeds.
Rather than a checklist, this calendar reflects natural rhythms. What appears, when it appears, and how abundant it is will always depend on weather, location, and habitat. Observation comes before harvesting, and restraint is part of the practice.
Each month highlights what may be available from:
- Wild plants and hedgerows
- Shoreline plants and seaweeds
- Fungi
Over time, this calendar will grow into a deeper resource, with links to identification pages, courses, and seasonal retreats.
How to Use This Calendar
- Use it as a seasonal guide, not a guarantee
- Always confirm identification before harvesting
- Follow ethical and sustainable foraging principles
- When in doubt, observe rather than collect
MONTHLY OVERVIEW
(Each month can later become its own page)
JANUARY
Winter woods and low tides
Plants & Hedgerows
Chickweed, hairy bittercress, early nettle shoots (sheltered sites)
Shoreline
Kelp species (sugar kelp, oarweed), wracks, dulse, Irish moss
Fungi
Velvet shank, oyster mushroom, wood ear
January is a month for careful observation and making use of stored or preserved food.
FEBRUARY
Subtle movement beneath the soil
Plants
Wild garlic (early growth), nettles, lesser celandine (leaves only, early)
Shoreline
Sea lettuce, wracks, kelps
Fungi
Velvet shank, oyster mushroom, wood ear
Light increases, but foraging remains slow and selective.
MARCH
The return of green
Plants
Wild garlic, hogweed shoots (very young), cow parsley shoots, dandelion leaves
Shoreline
Sea lettuce, early marsh samphire (southern sites)
Fungi
Late oyster mushroom flushes (location dependent)
Spring greens arrive quickly — accurate identification is essential.
APRIL
Tender growth and spring fungi
Plants
Hogweed shoots, fat hen (young leaves), mustards, wild garlic (peak)
Hedgerows
Hawthorn leaves
Fungi
St George’s mushroom, morels (where present)
Shoreline
Sea beet, sea lettuce
A month of excitement and caution as growth accelerates.
MAY
Leaves, flowers, and balance
Plants
Fat hen, sorrel, plantain, lime leaves
Hedgerows
Elderflower
Fungi
Late St George’s mushroom
Shoreline
Marsh samphire, sea purslane
May offers abundance — take lightly and thoughtfully.
JUNE
The green pause
Plants
Meadowsweet, nettle tops, wild fennel (coastal)
Hedgerows
Early berries in sheltered areas
Shoreline
Sea kale leaves, sea beet, sea purslane
Fungi
Occasional early boletes (weather dependent)
A month for observation rather than heavy harvesting.
JULY
Heat and hedgerows
Hedgerows
Early blackberries, wild currants
Plants
Maturing greens and seed heads
Shoreline
All common edible seaweeds at low tide
Fungi
Early chanterelles, early boletes (good years)
Timing and weather play a strong role.
AUGUST
The awakening of fungi
Hedgerows
Blackberries, elderberries
Fungi
Chanterelle, hedgehog mushroom, bay bolete, early cep, cauliflower fungus
Shoreline
Full range of edible seaweeds
The foraging year begins to gather momentum.
SEPTEMBER
Peak season
Hedgerows
Blackberries, rose hips, hawthorn berries
Fungi
Cep, parasol, puffballs, chanterelle, birch boletes, bay bolete
Shoreline
Late marsh samphire, seaweeds
Abundance is high — restraint matters most now.
OCTOBER
Deep autumn
Fungi
Hen of the woods, horn of plenty, shaggy inkcap, saffron milkcap, wood blewit
Hedgerows
Crab apples, sloes
Plants
Roots (where permitted)
Autumn rains bring diversity and urgency.
NOVEMBER
Late fruiting and storage
Fungi
Winter chanterelle, oyster mushroom, late blewits
Hedgerows
Rose hips
Shoreline
Wracks and kelps
A month for drying, preserving, and reflection.
DECEMBER
Stillness
Fungi
Velvet shank, wood ear, oyster mushroom
Shoreline
Kelps and wracks
Plants
Limited — observation only
The year closes quietly, returning attention to the winter shore.
Footer Note
This calendar reflects typical seasonal patterns and is not exhaustive. Availability varies by location, climate, and year. Always forage ethically, legally, and with care.
