Chibbly: Autumn's Hidden Harvest

A guide to foraging + discovering the quiet treasures of South East England

Autumn has a way of slowing the countryside down.

The bright greens soften to gold, hedgerows become heavy with fruit, woodland floors begin to hide mushrooms beneath fallen leaves, and every walk offers the chance to discover something that wasn't there the week before.

Our Chibbly Barleywine takes inspiration from this season of abundance. The artwork features some of the South East's most recognisable autumnal finds; plants, nuts + fungi that have fed people, folklore + wildlife for centuries.

Rose Hips

By late September, hedgerows glow with bright red rose hips + they remain on the bushes well into winter if the birds don't beat you to them.

Where to find them:

• Hedgerow
• Woodland edges
• Bridleways
• Field boundries

What they could be confused with:

They're fairly distinctive, although you should ensure they're growing on a true wild rose rather than an ornamental variety that may have been sprayed with pesticides. Inside each hip are fine hairs surrounding the seeds, these should be removed before eating + they can be super itchy so watch out!

A little history:

During the Second World War, when citrus fruits were scarce, the government encouraged families to gather rose hips for syrup. Rich in vitamin C, it became an important nutritional supplement for children. 

There's an old countryside saying that a heavy crop of rose hips foretells a harsh winter; more folklore than forecast.

Try this:

Make traditional rose hip syrup to drizzle over porridge, yogurt or pancakes. 

You'll need 3 cups of fresh rose hips, 3 cups of water (enough to cover the hips), 1 cup of sugar or honey (adjust to taste)

1. Remove debris from the rose hips + rinse
2. Mash them until roughly crushed
3. Add to saucepan with the water + simmer until the liquid is concentrated
4. Pour through muslin lined sieve (do this twice to remove fine hairs)
5. Return liquid to saucepan and stir in sugar/honey until dissolved
6. Boil to thicken slightly
7. Pour into sterilized container, let cool and enjoy!

Hazelnuts

Few autumn pleasures rival hearing a ripe hazelnut drop into the leaf litter...

Where to find them:

• Woodland
• Hedgerows
• Field edges

What they could be confused with:

They're pretty recognisable by their leafy green husks. The biggest challenge isn't identification, it's finding them before the squirrels + dormice!

A little history:

Hazel has been coppiced in Britain for thousands of years. Its flexible stems were traditionally woven into hurdles, fencing, baskets + thatched roofs, while the nuts provided a valuable autumn food source.

Hazel was also thought to possess protective powers, with walking sticks and divining rods often made from its branches.

Try this:

Toast freshly shelled hazelnuts and blend them into homemade pesto or sprinkle over roasted squash + blue cheese.

Hen of the Woods

One of Britain's most spectacular edible fungi. Heads up, we've only ever found these once around here.

Where to find it:

Usually growing at the base of mature:

• Oak
• Beech

Look from late September into November (+ let us know if you find any please). Unlike many mushers, it often returns to the same tree year after year.

What it could be confused with:

While there a few dangerous lookalikes, every mushroom should be identified with complete certainty before eating. Hen/Chicken of the Woods forms large, ruffled clusters that look like layers of feathers.

A little history:

It's also known as Maitake or dancing mushroom because finding one was once said to bring such joy that people danced home carrying it. On that note, if you find us dancing in the woods, this will most likely be the reason.

Try this:

Simply fry with butter, thyme + garlic, then serve on toasted sourdough.

Beech Nuts

Often overlooked beneath our feet, beech nuts arrive hidden inside prickly cases each autumn. They're easiest to collect once the outer husks split naturally.

What they could be confused with:

Beech nuts are distinctive triangular nuts enclosed in spiky husks, there's not a lot to confuse them with.

A little history:

Before imported cooking oils became common, beech nuts were occasionally pressed to produce a light edible oil. Children also used the empty husks as tiny woodland 'fairy boats'.

Try this:

Roast small quantities and scatter over salads or autumn veggie dishes.

Because they naturally contain small amounts of compounds that can upset the stomach when eaten raw in large quantities, they're best enjoyed cooked and in moderation.

Sweet Chestnuts + Conkers

Although they look similar from a distance, these two are very different autumn treasures.

Sweet Chestnuts

The long, fierce-looking spiny cases split open to reveal glossy brown, edible nuts.

Historical uses:

Sweet chestnuts have fed communities across Europe for centuries and were once known as 'the bread tree' because the nuts could be dried and ground into flour.

Try this:

Roast over an open fire, classic. Recipe for lemon, artichoke + sweet chestnut pasta on the way.

Horse Chestnuts (Conkers)

The smooth, shiny conkers of childhood.

Horse chestnuts are NOT edible. They grow inside thick green cases with fewer spikes than sweet chestnuts. The spikes themselves are more widely spaced and blunter too.

A little history:

Despite being poisonous to eat, conkers have long been carried as lucky charms. And we've all heard the one claiming if you place them around the house, they'll deter spiders; it's never been proven, but we still dot a few on the window sills.

Bay Bolete

One of the South East's finest edible boletes.

Where to find it:

• Pine woodland
• Mixed woodland
• Heathland edges

They often spring up after warn autumn rain.

What it could be confused with:

Bay Boletes can resemble several other brown-capped boletes. Avoid any mushroom with red pores or red stems, as several toxix species share these features. When in doubt, leave it where it is.

A little history:

Bay Boletes are another wild food that's been gathered across Europe for centuries, and they were traditionally dried to preserve the rich flavour through winter.

Try this:

Slice and dry them, then grind into powder to add deep woodland flavour to soups, gravies and sauces throughout colder months. Also great in a veggie bolognaise or burritos.

Autumn is More Than Food

Foraging isn't just about what you can eat, it's about noticing the changing seasons; the smell of damp leaves after rain, a jay burying acorns for winter + the deep bronze canopy of a beech wood. Every walk becomes richer once you start to recognise the plants and fungi around you.

Like a good barleywine, the countryside rewards patience.

What does Chibbly mean?

Chibbly is an old English dialect word describing frosty ground that feels crisp and crackly when walked upon; exactly the sort of weather that invites a slow wander through the woods.

Forage Responsibly

The countryside only stays abundant if we all look after it.

Whenever you're out exploring:

• Only eat wild plants of fungi if you're 100% certain of their identification
• Never rely on photographs alone, use multiple trusted field guides or learn from an experienced forager
• Take only what you need + leave plenty behind for wildlife and others to enjoy
• Avoid uprooting plants unnecessarily
• Never forage in protected sites where collecting is prohibited
• Respect private land + always seek permission where required
• Leave gates as you find them + tread lightly

The best foragers don't just gather, they notice, learn and leave the landscape richer for having passed through it. 

After all, there's always another Chibbly autumn morning waiting.