As summer softens into autumn, the landscape changes almost overnight.

The bright greens of July begin to fade into gold, hedgerows grow heavy with fruit, woodland floors become damp beneath fallen leaves, and morning walks carry a little more silence. It's a season of slowing down. Less about abundance than paying attention.

September and October are among the most rewarding months to head outside in the South East. Whether you're looking for ingredients for the kitchen, inspiration for your next brew, or simply an excuse to wander a little further than usual, there's plenty to discover.

As always, remember the golden rule: Only ever pick something if you're 100% certain you've identified it correctly. If in doubt, leave it where it is.

Take only what you need, avoid damaging habitats, and leave plenty behind for wildlife and for others to enjoy.

Yarrow (Achillea millefolium)

Where you'll find it

Yarrow thrives in meadows, roadside verges, field margins, grassland and chalk downland, you might even have some in your garden, although it's commonly thought of as a weed.

Look for flat clusters of tiny white (occasionally pale pink) flowers standing above delicate feather-like leaves.

You'll often find it flowering well into September.

How to identify it

The leaves are soft and fern-like, giving rise to one of its old names, "thousand leaf."

Crush the leaves between your fingers and you'll notice a distinctive herbal aroma.

What it could be confused with

Several members of the carrot family can look similar from a distance.

Unlike poisonous hemlock, yarrow has:

• Feathered leaves growing all along the stem
• Dense flat flower heads
• No purple blotches on the stem

Never rely on flowers alone when identifying plants.

A little history

For centuries yarrow was carried by soldiers to help slow bleeding from wounds, earning it names such as "Soldier's Woundwort."

It was also brewed into herbal ales (gruit) long before hops became the dominant flavouring in beer.

Modern uses

Today it's often used in:

• Herbal teas
• Homemade bitters
• Botanical cocktails
• Infused oils
• Natural skincare

Easy project

Woodland Tea Blend

Dry yarrow leaves and flowers before blending with:

• Heather flowers
• Chamomile
• Mint

Steep for five minutes for a floral, slightly earthy herbal tea.

Use it as a Natural Dye

Can be used fresh or dry the flowers for later use.

• Weigh your yarn/fabric, this this the weight of yarrow you need
• Simmer yarrow for an hour
• Strain and keep the liquid
• Add your yarn/fabric and dying liquid to a pan and simmer for another hour
• Take out, leave to dry, that's it!

Heather (Calluna vulgaris)

Heather feels like autumn.

Its purple haze across heathland has inspired poets, artists and brewers for centuries.

Where you'll find it

Look across:

• Heathland
• Forests
• Commons
• Open sandy heath

Peak flowering usually continues into early autumn.

How to pick it

Take only small flowering tips.

Avoid pulling whole stems or uprooting plants.

Heather grows slowly and supports an incredible number of insects.

What could it be confused with?

Several ornamental heathers look similar, but there are very few dangerous lookalikes.

History

Before hops became common, heather was an important brewing ingredient.

Scottish Heather Ale is perhaps the best-known example, adding floral sweetness and gentle herbal bitterness.

Heather has also traditionally been used:

• For bedding
• To make brooms
• In basket weaving
• As livestock fodder

Easy recipe

Heather Honey Butter

Mix together:

• Soft butter
• Heather honey
• Pinch of sea salt

Perfect spread onto warm sourdough.

Wild Hops (Humulus lupulus)

This is one of autumn's great pleasures.

Where you'll find them

Wild hops climb through:

• Hedgerows
• Riverbanks
• Woodland edges
• Old railway embankments

They're vigorous climbers, often scrambling high into trees.

How to identify

Look for:

• Twining bines
• Rough leaves
• Soft green cones

When squeezed, ripe cones should feel papery and fragrant.

Inside you'll find yellow lupulin, the aromatic resin.

What could they be confused with?

Bryony also climbs hedgerows.

Unlike hops, bryony has:

• Tendrils
• Red berries
• Different leaf shape

Bryony is poisonous.

History

Before commercial hop farming, local brewers often harvested wild hops to preserve and flavour beer. Young hop shoots were also eaten like asparagus in spring (we've not tried this but would love to know if you have?).

Brew a Fresh Hop Pale Ale

If you're lucky enough to find wild hops growing locally, why not save a handful for a fresh hop brew?

Unlike dried hops, fresh hops are used within hours of picking to capture their delicate floral aromas and vibrant green character. Every wild hop is unique, so think of it as an experiment rather than a recipe to replicate.

If you're an experienced homebrewer, try adding freshly picked hops in the final 10–15 minutes of the boil or during a whirlpool addition for the best chance of preserving their aroma. Because fresh hops contain around 75–80% water, you'll typically need four to five times the weight of fresh hops compared with dried hops to achieve a similar effect.

The result won't taste like a commercial IPA. Instead, expect subtle herbal notes, fresh-cut grass, hedgerow flowers and the satisfaction of brewing something that's truly rooted in your local landscape.

A note on wild hops: Every plant is different, and bitterness and aroma can vary significantly. Wild hops are best thought of as a seasonal ingredient to experiment with rather than one that delivers predictable brewing results.

Some of the best brews begin with curiosity. Whether you're making a fresh hop pale ale or simply learning to recognise the plants growing along the footpath, spending time outdoors is a reminder that great ingredients and great ideas, often start in the landscape around us.

Acorns

Autumn belongs to the oak and acorns begin appearing from September onwards beneath mature trees.

Did you know?

• An oak tree may not produce a substantial acorn crop every year.
• Occasionally they produce a "mast year," dropping thousands.

Can you eat them?

Yes, but not straight from the tree.

Raw acorns contain high levels of tannins that make them extremely bitter. Traditional preparation involved repeatedly soaking or boiling them to remove tannins before grinding them into flour. It's a fascinating historical food, but not a beginner's project. (We've not tried it.)

Instead...

Take a few home for seasonal crafts.

Easy project

Collect fallen acorns to create:

• Nature garlands
• Autumn table decorations
• Seed collections for children
• Botanical drawings
• Pop one in a pot and watch it grow

Leave plenty behind, acorns are a vital food source for birds, squirrels and countless insects.

Toadstools & Fungi

Few things capture autumn quite like fungi emerging through damp woodland. The temptation is to collect them all.

Instead...

Slow down. Observe. Photograph. Learn. We often take out the Roger Phillips 'Mushroom' book to identify things whilst we're out.

Where to look

Woodland is your best classroom.

Look carefully around:

• Fallen logs
• Mossy banks
• Birch woodland
• Beech woods
• Dead stumps

Some species appear almost overnight after warm rain.

A word of caution

Many edible mushrooms have dangerous lookalikes. Some species can cause severe illness or worse.

Unless you're an experienced forager or learning alongside one, enjoy fungi with your eyes rather than your basket. Resist the urge to handle unfamiliar mushrooms unnecessarily. Looking, photographing and identifying is often just as rewarding.

Other signs of autumn

Keep your eyes open for:

Rose hips

Rich in vitamin C and traditionally made into syrup.

Hawthorn berries

Used historically in jellies, wines and cordials.

Sweet chestnuts

Found beneath mature chestnut trees from October onwards.

Only collect opened nuts that have naturally fallen.

Fallen leaves

Different tree species reveal themselves through their leaves long before winter arrives.

Learning to identify trees without relying on summer foliage is a rewarding skill in itself.

Leave the woods richer than you found them

Foraging isn't really about collecting, it's about noticing.

The smell of hops drifting from a hedgerow.

Heather glowing in late afternoon light.

The first mushroom pushing through leaf litter.

An oak preparing the next generation of woodland.

The more time you spend outside, the more the landscape begins to reveal itself.

Take only what you need. Leave plenty for wildlife. Share what you learn.

A final note

This guide is intended to encourage responsible exploration rather than provide definitive identification advice. Never eat any wild plant, mushroom or berry unless you are 100% certain of its identity. Some plants have poisonous lookalikes, and mistakes can be serious. If you're new to foraging, consider joining a guided walk or learning from an experienced local expert before harvesting anything for the kitchen.

Thanks for reading, we'd love to hear what you've found locally and what you've made.