Foraging the autumn hedgerows - simple ways to connect with the season
There’s something magical about stepping outside in late autumn and realising the hedgerows are brimming with colour and life. Rosehips glowing red, sloes tucked in among blackthorn branches, hawthorn berries hanging in clusters - all of them part of the season’s bounty.
Foraging has always been part of life in Scotland, though it’s easy to forget in our supermarket age where strawberries and raspberries are available all year round.
Taking the time at this stage in the year to gather from hedgerows isn’t just about food – it’s about slowing down, noticing the small details of the season, and connecting to the beautiful land around us.
Why forage?
Foraging offers:
Seasonal connection - learning what grows when, and how nature’s calendar works.
Sustainability - eating local and reducing food miles.
Wellbeing - time outdoors, gentle exercise and mindful activity.
Creativity - turning raw ingredients into something delicious to eat.
Even a short walk with a pocketful of berries can be grounding and uplifting at this time of year.
What to forage in November (Scotland)
By November, many fruits are still edible - softened by the first frosts, which can also increase their sweetness.
Hawthorn berries (haws): Small, deep red berries often seen in hedgerows. Traditionally used for jellies, wines and ketchups. They’re rich in antioxidants and have been used in herbal medicine to support the heart.
Rosehips: Bright orange or red, these hips from wild roses are full of vitamin C. They can be turned into syrups, teas or jellies. Be careful to strain out the hairy seeds inside, as they are an irritant.
Crab apples: Small, tart apples that make beautiful jellies with a jewel-like colour. Often found in older hedgerows or parks.
Rowan berries: Vivid orange-red clusters that were traditionally used for jams and jellies. They should not ever be eaten raw, and should be cooked through before consuming.
Simple seasonal recipes
🍅 Hawthorn ketchup
Simmer 500g hawthorn berries with 300ml cider vinegar and a chopped onion until soft.
Push through a sieve, then return the pulp to the pan with 150g sugar, a pinch of cloves, and a little salt.
Simmer until thickened, then bottle.
🍇 Hedgerow jam
Use a mix of rosehips (with all hairs removed - best done through a strainer), rowan berries and crab apples.
Cover with water, simmer until soft, then strain.
Add sugar (roughly equal weight to the liquid), boil until set, jar and label.
🍵 Rosehip syrup
Halve rosehips (use gloves to avoid hairs touching your hands), simmer in water, double strain, then simmer the liquid again with equal weight of sugar.
Bottle and use for winter vitamin C, or drizzle over yoghurt and porridge.
How to forage responsibly
It’s important to forage with care - for your safety and for wildlife.
Know your plants - use a reliable guidebook or app, and don’t eat anything you’re unsure of. If in doubt, leave it where it is.
Ensure freshness - only pick berries that look fresh and glossy - avoid those with black spots or damage.
Pick lightly - take only what you’ll use, and leave plenty for birds and insects.
Avoid polluted spots - don’t forage beside busy roads or sprayed fields.
Respect the land - stick to public paths or get permission from landowners.
Beyond food: hedgerows as habitats
Remember that hedgerows are vital ecosystems. They provide food and shelter for countless species – birds, small mammals, insects. When you forage, you’re sharing space with them. Leaving some berries, seeds and shelter unpicked is part of gardening and living in harmony with nature.
Final thoughts
Foraging in November is less about filling baskets to the brim, and more about small, mindful harvests. A handful of rosehips simmered into syrup, a jar of hawthorn ketchup, a walk that ends with sticky fingers from crab apples – these are the simple pleasures of autumn.
In slowing down to gather from the hedgerows, we connect to something much bigger than ourselves: the rhythms of the season, the land we walk on, and the communities of plants and animals that call it home.
Always remember to forage responsibly (disclaimer).
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Nicola
The Bonnie Gardener
nicola@thebonniegardener.co.uk
