Beginner-friendly to forage now
Golden leaves, crisp mornings, baskets of nuts, and the magic of fungi — October is the season of earthy flavors and cozy firesides.
Sweet Chestnuts
- Gather freshly fallen nuts; shiny brown shells.
- Roast for sweet, warming snacks.
- Peel while warm.
- Great for soups, flour, or simple roasting.
Walnuts
- Crack open fallen green or brown husks.
- Rich in omega oils and brain food.
- Eat fresh or store dried.
- Leaves can be used as mild herbal tea.
Acorns
Gather fallen acorns; remove caps.
Leach in water to remove bitterness.
Use for acorn flour or roasted snacks.
Rich in starch, traditional survival food.
Giant Puffball
Huge white ball (sometimes football-sized).
Edible when interior is pure white and firm.
Slice thick and fry like steak, or cube into soups.
Discard if yellow/green inside (too old).
Quick kitchen ideas
Simple herbal projects
Walnut leaf tea – mild cleansing infusion.
Acorn coffee – roasted & ground acorns.
Ginger Turmeric Honey Infusion – Anti-inflammatory, warming, and immune boosting
Rosehip honey – chopped hips infused in honey.
Hawthorn tincture – berries + brandy, 6 weeks.
Market & garden (in season now)
Veg: pumpkin, squash, kale, carrots, leeks, beets.
Fruit: apples, pears, quinces, grapes, crab apples.
With kids
Chestnut roasting – let kids peel & taste warm chestnuts.
Leaf lanterns – glue pressed leaves on jars, add candle → autumn lights.
Nut hunt – collect & count walnuts/chestnuts in baskets.
Safety & etiquette
Only eat giant puffballs that are white all the way through.
Acorns: must be leached before safe to eat.
Don’t over-harvest nuts/berries → wildlife relies on them.
Mushrooms: never pick if unsure of identity.
Looking ahead to next month
Evergreen branches (pine, spruce) for tea & winter decorations.
Mistletoe berries appear (symbolic, not edible).
Roots like burdock & dandelion ready for digging.