January might feel like a dormant month for nature, with bare trees and frosted ground suggesting the natural world is fast asleep. But look a little closer, and you’ll find the hedgerows and woodlands are still offering up hidden treasures.

Foraging in winter is a brisk, rewarding way to reconnect with the outdoors. It shakes off the cabin fever of the festive season and offers a fresh perspective on the landscape. Instead of lush green canopies, you focus on the structural beauty of fungi, the resilience of hardy greens, and the last clinging berries of the season.

Whether you are an experienced gatherer or just looking for a reason to pull on your wellies and get some fresh air, January foraging offers a unique kind of bounty. Here is a guide to what you can find across the UK this month, and how these winter gems can brighten your kitchen and your mood.

Why Forage in Winter?

Venturing out in the cold might seem counterintuitive when the fire is roaring at home, but winter foraging has distinct advantages.

First, the lack of foliage makes it easier to spot certain plants and fungi that would usually be hidden by summer’s thick undergrowth. The landscape is stripped back, revealing shapes and colours you might otherwise miss.

Secondly, the cold acts as a natural refrigerator. The few edible plants that survive the frost are often sweeter and more tender than their summer counterparts. The frost converts starches into sugars in many plants, enhancing their flavour profile.

Finally, it’s about mindfulness. Walking slowly, scanning the ground and the trees, forces you to slow down. It turns a standard winter walk into a treasure hunt, engaging your senses and grounding you in the present moment.

What to Forage in January

While the variety is smaller than in spring or autumn, January still provides a respectable harvest if you know where to look. Here are some of the best species to seek out this month.

1. Velvet Shank (Flammulina velutipes)

One of the few mushrooms that genuinely thrives in the cold, the Velvet Shank is a brilliant find on a grey winter day.

Identification: Look for clusters of bright orange-yellow caps growing on decaying wood, particularly elm, willow, and poplar. The stems are distinctive—tough and covered in a velvety, dark brown fuzz near the base (hence the name).

Benefits: This mushroom is known as Enokitake in Japan and is highly prized in East Asian cuisine. It has a sweet, nutty flavour and a pleasant texture.

Use: Because they grow on dead wood, they are usually quite clean. Discard the tough stems and sauté the caps in butter, or add them to a warming winter miso soup.

Caution: As with all fungi, ensure you are 100% certain of your identification. The deadly Funeral Bell mushroom can look similar, though it has a ring on the stem which the Velvet Shank lacks.

2. Hairy Bittercress (Cardamine hirsuta)

This common garden weed is often overlooked, but it is a fantastic source of fresh greens when little else is growing.

Identification: You will likely find this growing in rosette shapes on bare soil, pathways, and even in plant pots. It has small, rounded leaflets and, later in the season, tiny white flowers.

Benefits: Despite its name, Hairy Bittercress isn’t unpleasantly bitter. It has a peppery kick, similar to rocket or watercress, and is packed with Vitamin C and beta-carotene—perfect for boosting your immune system during flu season.

Use: Treat it as a micro-green. It’s excellent scattered over a salad, tucked into a sandwich, or stirred into mashed potatoes for a peppery twist (a dish known as colcannon).

3. Jelly Ear (Auricularia auricula-judae)

Walking through woods with elder trees? Keep an eye out for these strange, gelatinous fungi.

Identification: True to their name, they look remarkably like human ears. They are rubbery, tan-brown, and usually found growing on dead or dying elder branches.

Benefits: While they don’t have a strong flavour, they are valued for their texture and their ability to absorb other flavours. In traditional herbal medicine, they were used to treat sore throats.

Use: They are a staple in Chinese cooking (often called Wood Ear). Slice them thinly and add them to stir-fries or soups for a fascinating, slightly crunchy texture.

4. Alexanders (Smyrnium olusatrum)

An ancient pot herb introduced by the Romans, Alexanders is one of the first plants to shoot up in the new year, often appearing near the coast.

Identification: Look for glossy, bright green leaves that look a bit like celery or parsley. They often grow in large patches on roadside verges (avoid busy roads) and cliff tops.

Benefits: Every part of the plant is edible. The flavour is intermediate between celery and parsley, with a slight bitterness that pairs well with rich winter stews.

Use: In January, the fresh shoots are at their best. Steam the stems like asparagus, or chop the leaves to use as a garnish.

5. Gorse Flowers (Ulex europaeus)

“When gorse is out of bloom, kissing is out of season.” Luckily, gorse blooms almost year-round, and you can often find bright yellow patches even in deep winter.

Identification: A spiky, dense shrub with vibrant yellow, pea-like flowers. You will often smell it before you see it—the flowers have a distinct aroma of coconut and vanilla.

Benefits: The flowers add a splash of colour and a subtle floral sweetness to dishes.

Use: Pick the flowers carefully (the spines are sharp!). They can be steeped to make a tea, used to flavour gin, or simply sprinkled over a winter salad for a burst of yellow brightness.

6. Three-Cornered Leek (Allium triquetrum)

Often considered invasive, foraging this plant is actually doing the local ecosystem a favour.

Identification: Look for grass-like leaves that have a distinct triangular cross-section (feel the stem between your fingers). They smell strongly of onion/garlic when crushed. They also have drooping white flowers with a green stripe.

Benefits: It offers a milder flavour than garlic but stronger than chives. It’s a great antibacterial plant and helps ward off winter colds.

Use: Use the whole plant. The leaves can be chopped into omelettes, made into pesto, or used anywhere you would use spring onions.

Responsible Foraging Rules

Before you head out with your basket, remember the golden rules of foraging to keep yourself safe and nature thriving.

  • Be 100% Sure: Never eat anything unless you are completely certain of its identity. Use a good field guide or a reliable identification app. If in doubt, leave it out.
  • Forage Sustainably: Take only what you need and leave plenty behind for wildlife. Birds and mammals rely on winter food sources far more than we do.
  • Know the Law: In the UK, you are generally allowed to forage for the “4 Fs”—fruit, foliage, flora, and fungi—for personal consumption on common land. However, you must not uproot any plant without the landowner’s permission.
  • Avoid Pollution: Steer clear of busy roadsides, dog-walking hotspots, and areas that may have been sprayed with pesticides.

Get Out There

January doesn’t have to be about huddling indoors. There is a whole world of flavour waiting in the hedgerows and woodlands. So, wrap up warm, grab a basket, and go see what treasures you can find. It’s the perfect way to start the year with fresh air in your lungs and fresh food on your table.

Further Reading: Discover Nature’s Bounty Foraging for Food and Fun, Foraging in January: A Winter’s Treasure Hunt, The Art of Foraging: Unlocking Nature’s Bounty Sustainably, Eat Weeds!

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