The Forgotten Harvest: Foraging for Fat Hen, Chanterelles, Plantain & Crab Apples

An autumn field guide to the wild foods, forgotten traditions and small discoveries waiting in the hedgerows, fields and woodlands of South East England.

You probably don't give it a second thought, but that plant you've walked past a hundred times has a story to tell. The weeds growing along the edge of a field were once an important source of food. The strange golden mushrooms beneath a beech tree are prized by chefs. And the little sour apples scattered across a country lane can be transformed into something rather wonderful.

At Field + Theory, we're interested in the things that often go unnoticed. The small details, the changing seasons and the connections between the land, its history and the things we make.

Our Fat Hen New England IPA takes its name from one of Britain's most overlooked edible wild plants. Its label also celebrates other countryside finds: chanterelle mushrooms, plantain and crab apples. Together, they tell a story of resourcefulness, traditional knowledge and the pleasure of looking a little closer.

So, pull on your boots, take the slower path and see what you might discover.

Fat Hen

The forgotten vegetable hiding in plain sight

Once an important part of the British diet, fat hen is now more likely to be dismissed as a troublesome weed. It's an unassuming plant, with soft, sometimes diamond-shaped leaves, clusters of tiny green flowers and a distinctive pale, almost floury coating on its youngest growth. But long before spinach became a kitchen staple, fat hen was being gathered and eaten across Britain.

Where to find it

Fat hen thrives in disturbed, nutrient-rich soil and is particularly common throughout Berkshire, Oxfordshire, Hampshire and the wider South East. It grows throughout the warmer months, with young leaves appearing in spring and summer and seed heads developing into autumn. Use the young flower buds like you would broccoli.

What could it be confused with?

Fat hen belongs to a group of plants that can look remarkably similar.

It may be confused with other goosefoots, including red goosefoot and fig-leaved goosefoot, or with oraches, which also have variable leaf shapes. Some young plants may superficially resemble black nightshade, a plant that should never be confused with fat hen. Look for the characteristic pale, mealy coating on young fat hen leaves, its irregularly toothed or lobed foliage and clusters of small green flowers.

However, leaf shape varies considerably, so never rely on a single feature for identification.

A little history and folklore

Archaeological evidence suggests fat hen was eaten in prehistoric Britain, with its seeds discovered at ancient settlement sites. It remained a useful food source for centuries, particularly when cultivated vegetables were scarce. Its common name is thought to reflect its historical use as feed for poultry, which readily ate the seeds and leaves. In some places it was known as wild spinach, and the leaves were cooked in much the same way.

There's something rather pleasing about a plant once valued as food becoming a weed, only to be rediscovered by modern foragers.

Try this: Fat Hen & Wild Garlic Pesto

Young fat hen leaves can be cooked and used in dishes where you might otherwise reach for spinach.

You'll need:

• 2 handfuls of correctly identified young fat hen leaves
• 1 small handful of wild garlic leaves, or a garlic clove
• 40g toasted hazelnuts
• 40g grated Parmesan
• Olive oil
• A squeeze of lemon
• Salt and black pepper

Wash the leaves thoroughly, blanch the fat hen briefly in boiling water, then drain, cool and squeeze out the excess moisture.

Blend everything together, adding olive oil until you have a loose pesto.

Spoon through warm pasta, spread over sourdough or serve alongside roasted vegetables.

A note on eating fat hen: Like spinach, fat hen can contain oxalates and nitrates. Avoid gathering it from heavily fertilised or contaminated ground, cook before eating, enjoy moderate portions and seek medical advice if you have a condition requiring a low-oxalate diet.

Chanterelles

A little woodland gold

Few discoveries are quite as exciting to a mushroom enthusiast as a patch of golden chanterelles. Although this weekend Will got pretty excited over finding porcinis...

These beautiful fungi are prized for their delicate, fruity aroma, often compared to apricots, and their rich, slightly peppery flavour. They also remind us that some of the most interesting things happening in a woodland are taking place beneath our feet.

Where to find them

Chanterelles form relationships with living trees, exchanging nutrients through networks of fungal threads beneath the soil.

They favour established woodland, particularly areas with:

• Oak trees
• Beech trees
• Birch trees
• Mossy woodland floors
• Well-drained, relatively undisturbed soil

Their main season generally runs from summer into autumn, depending on rainfall and temperature. Unlike many fungi, chanterelles grow from the ground rather than directly from dead wood.

What could they be confused with?

This is one of the most important mushrooms to identify correctly.

Chanterelles can be confused with false chanterelles, which have true, thin gills rather than the blunt, forked ridges found beneath genuine chanterelles. More seriously, poisonous jack-o'-lantern mushrooms can resemble chanterelles; although uncommon in Britain, they are an important reminder that colour alone is never enough to identify a mushroom. True chanterelles typically have a golden-yellow colour, a wavy cap and blunt, branching ridges running down the stem.

Never eat a wild mushroom based solely on a photograph, description or identification app. Have your finds checked in person by a suitably experienced mushroom identification expert.

A little history and folklore

Chanterelles have been gathered and enjoyed across Europe for centuries. Their rich golden colour and delicate flavour made them especially desirable in traditional French cooking, where they're known as girolles. Like many wild mushrooms, they were once an important seasonal addition to rural diets. The relationship between chanterelles and trees is particularly fascinating. These fungi form part of the underground mycorrhizal networks that help woodland ecosystems function.

What appears above ground is only the fruiting body of a much larger living organism.

Try this: Chanterelles on Toast

If you have chanterelles professionally identified as edible, their flavour is best appreciated with very little fuss.

You'll need:

• 150g verified edible chanterelles
• A generous knob of butter
• 1 small shallot, finely chopped
• A little fresh thyme
• 2 slices of sourdough
• Salt and black pepper

Gently clean the mushrooms, removing any soil or debris.

Cook the shallot in butter until softened, then add the chanterelles and thyme. Cook thoroughly until the mushrooms are tender and any released liquid has evaporated.

Season and spoon over toasted sourdough.

A little crème fraîche makes a lovely addition.

For a safer alternative, this recipe works beautifully with cultivated oyster mushrooms or shop-bought chanterelles.

Greater Plantain

The little plant that's followed us everywhere

There are few plants more resilient than plantain. Not the tropical banana-like fruit, but the humble British wayside plant that grows beneath our feet. Greater plantain has broad, oval leaves with distinctive parallel veins running from base to tip. Its small flowers appear on upright spikes, eventually producing tiny seeds.

It's so common that most of us have probably stepped over it thousands of times without giving it a second thought.

What could it be confused with?

Greater plantain is sometimes confused with ribwort plantain, which has much narrower, lance-shaped leaves and distinctive flower spikes. Both are members of the same genus and have histories of traditional use.

Other broad-leaved plants can resemble young plantain, so look for its strong, almost string-like leaf veins and the characteristic flower spikes.

A little history and folklore

Plantain has a remarkable history in British folk medicine. It was traditionally applied to minor cuts, grazes and insect stings, earning it a reputation as a countryside first-aid plant. Its ability to grow along roads and pathways also earned it the nickname 'waybread'.

A small, ordinary plant with an extraordinary amount of history.

Try this: Plantain – Nature's Answer to a Nettle Sting?

Most of us grew up being told to rub a dock leaf on a nettle sting. It's practically a British childhood tradition. But what if we've been overlooking a rather more interesting plant growing right beneath our feet?

Greater plantain has been used in traditional herbal medicine for centuries, particularly for soothing irritated skin, minor grazes and insect bites. Its leaves contain compounds which have attracted scientific interest for their potential anti-inflammatory and skin-soothing properties. Historically, people would crush or chew a fresh plantain leaf to release its juices before applying it to the affected area as a makeshift poultice.

Dock leaves, meanwhile, have a long-standing reputation as the countryside's answer to nettle stings, although there's little scientific evidence that they have any special ability to neutralise the sting itself.

So, is plantain better than a dock leaf?

Possibly, at least in terms of the compounds it contains, but there's not enough clinical evidence to say that applying a fresh plantain leaf works better for nettle stings. Both remedies owe much of their reputation to generations of countryside folklore. If you do get stung, the safer approach is to wash the area, avoid rubbing it and apply a cool compress. Applying chewed or unwashed leaves to irritated or broken skin can introduce bacteria or cause further irritation.

Still, next time you're wandering along a footpath, take a closer look at the broad-leaved plantain growing underfoot. It's a lovely example of how an ordinary countryside plant can carry centuries of knowledge, tradition and curiosity.

And perhaps the humble dock leaf has had rather too much of the limelight.

Crab Apples

Small, sour and wonderfully useful

There's something very British about a crab apple tree in autumn. Its branches hang heavy with little yellow, green or red fruits, many of which eventually tumble into the grass below. They may be too sharp to enjoy straight from the tree, but crab apples have been used for centuries to make jellies, preserves and drinks.

Their high natural pectin content makes them particularly useful in the kitchen.

What could they be confused with?

Britain's native crab apple can be difficult to distinguish from cultivated apple trees and hybrids. The fruit is usually small, firm and sharp-tasting, although size and colour can vary. Crab apples may also be confused at a glance with other small fruits growing on trees, including some ornamental species. Check the leaves, fruit structure and overall tree carefully.

Avoid eating any unidentified fruit, particularly when collecting fallen fruit beneath several different trees.

A little history and folklore

Crab apples have been part of the British landscape for thousands of years. The native crab apple is one of the ancestors and relatives of the apples we know today, although many trees found in hedgerows are now hybrids with cultivated varieties. Historically, crab apples were valued for their sharpness and preserving qualities. They were used to make jellies, sauces and drinks, and their natural pectin helped set preserves made from other fruits.

In folklore, apples have long been associated with love, luck and divination.

One familiar Halloween tradition involved peeling an apple in one long strip and throwing the peel over your shoulder. The shape it formed on the ground was supposedly the initial of your future sweetheart.

Not exactly a reliable matchmaking service, but an entertaining way to spend a dark autumn evening.

Try this: Crab Apple & Rosemary Jelly

A delicious accompaniment to cheese, roast meats or a winter cheeseboard.

You'll need:

• 1kg washed crab apples
• Water to cover
• Granulated sugar
• 2 sprigs of rosemary
• Juice of half a lemon

Roughly chop the crab apples, keeping the skins and cores, and place them in a saucepan.

Add enough water to just cover, then simmer until the fruit is completely soft.

Strain through a jelly bag overnight without squeezing.

Measure the strained juice and add approximately 750g sugar for every litre of juice.

Add the rosemary and lemon juice, then boil until the jelly reaches setting point. Remove the rosemary before potting into properly sterilised jars.

Follow tested preserve-making guidance for safe storage. The result is a beautifully clear, amber-coloured jelly with a delicate herbal note. Particularly good with mature cheddar, soft goat's cheese or a generous slice of pork pie.

More Things to Notice on an Autumn Walk

The plants and fungi featured on our Fat Hen label are only part of the story. Autumn is one of the most rewarding times to explore the South East, particularly when you stop thinking about how far you're walking and start paying attention to what's around you.

Fungi on fallen wood: Look for bracket fungi growing in layers on dead trunks and fallen branches. Their shapes, colours and textures can be extraordinary.

Jays gathering acorns: These colourful woodland birds spend autumn hiding acorns for winter. Some of the forgotten acorns may eventually grow into new oak trees.

Spiders' webs: Early autumn mornings reveal intricate webs covered in dew, particularly along hedgerows and across long grasses.

Changing leaves: Beech trees turn copper and gold, field maples glow yellow, and the woodland floor becomes a patchwork of colour.

Hedgerow berries: Hawthorn, blackthorn and rose hips bring flashes of colour to the countryside. Some are poisonous, so enjoy identifying and photographing them rather than assuming they're edible.

The last of the wildflowers: Depending on the weather, you may still find knapweed, yarrow and late-flowering clover supporting the final pollinators of the season.

There's no need to fill a basket to make a walk worthwhile. Sometimes the best thing you can take home is knowing the name of something you didn't recognise before.

A Little More About Fat Hen

There's a reason we chose this unassuming plant as the namesake for our New England IPA. Fat hen isn't particularly showy. It doesn't produce spectacular flowers or demand attention from the hedgerow. It's resilient, adaptable and useful. A plant with deep roots in our agricultural history that has somehow become almost invisible.

We like that.

At Field + Theory, we're interested in finding value in the overlooked, celebrating the natural world and giving familiar things a fresh perspective. The artwork on our Fat Hen NEIPA brings together very different countryside finds, each with its own story, history and place in the landscape.

A small reminder that there's usually more to discover when we take the time to look.

Foraging Responsibly: Take Only What You Need

Foraging is a wonderful way to reconnect with the natural world, but it comes with responsibilities. Never consume a wild plant, mushroom, fruit or seed unless you are 100% certain of its identification and know that the part you're collecting is safe to eat.

Some edible species have poisonous lookalikes, and incorrect identification can cause serious illness or death. Mushrooms are particularly challenging, and beginners should never rely on photographs, online descriptions or identification apps alone.

Always consult reliable field guides and seek guidance from experienced foragers or qualified identification experts.

When exploring the countryside, remember:

• Take only what you need. A small amount is often more than enough for a recipe.
• Leave plenty for wildlife. Seeds, berries, fungi and foliage are important food sources and parts of healthy ecosystems.
• Respect the land. Seek permission where required, observe local restrictions and remember that public access does not automatically give you the right to gather everything you find.
• Never uproot wild plants without the landowner's permission. Uprooting wild plants without authorisation is generally prohibited under the Wildlife and Countryside Act 1981.
• Avoid protected sites. Nature reserves and Sites of Special Scientific Interest may have additional restrictions.
• Choose clean locations. Avoid roadsides, sprayed fields, contaminated ground and areas frequented by dogs.
• Leave no trace. Keep to established paths where appropriate, avoid damaging habitats and take litter home.

Above all, remember that these plants and fungi have a purpose beyond our own enjoyment. They feed insects, birds and mammals, support soil health and form part of the delicate relationships that make the countryside what it is. Foraging isn't about taking everything you find. It's about learning to recognise what's there, understanding its place in the landscape and occasionally bringing a little of that knowledge home.

Take only what you need. Leave enough for the next season, the next creature and the next curious wanderer.

This blog is intended for educational and cultural interest, not as a substitute for expert identification, food safety advice or medical guidance.