Fall Foraging Guide: Berries, Fruits, and Nuts for Cooler Days
Explore this fall foraging guide to wild berries, fruits, and nuts found in New England. Learn where to find these seasonal edibles and creative ways to use them in your kitchen.
Ahh, fall! Crisp air, colorful leaves, and the perfect excuse to put on your coziest sweater and head into the woods. Whether you’re a seasoned forager or a beginner looking to dive in, fall offers an exciting treasure hunt for wild berries, fruits, and nuts.
The cooler weather brings out the best in these wild edibles, and there’s no better time to reconnect with nature and gather some tasty (and free!) food for the months ahead.
For me, New England fall is the best time to hit the trails. The black flies and mosquitoes finally give up, the air smells like wood smoke, and the leaves start to create the perfect carpet of crunchy goodness beneath your boots. It’s the season to forage, feast, and stock up on those wild flavors.
Ready to discover some of my favorite finds for the season? Let’s dive into this fall foraging guide and uncover some delicious edible wild plants hidden in the woods!
10 Wild Edibles to Forage in Fall: A Bounty of Berries, Fruits, and Nuts
The fall woods are overflowing with wild foods, and the best part? Many of them are free for the picking! Whether you’re seeking the tart kick of crabapples or the sweet satisfaction of fresh wild tree nuts, this guide will show you how to find, identify, and enjoy some of fall’s most delicious treats this harvest season.
These are beginner friendly foods that can be found in wooded areas, open fields, or even your own backyard. So, grab your basket (or a trusty jacket pocket) and let’s go foraging!
1. Wild Apples and Crabapples
These small, tart fruits grow abundantly in the wild, often in orchards, along roadsides, or in wooded areas.
I’ve had many mornings where I head out for a hike, only to find wild apple trees growing along trails or abandoned orchards. I love the tart taste of crabapples, especially in preserves. One of my favorite ways to use them is to make a small batch of crabapple jelly, which pairs wonderfully with warm biscuits in the fall.
Where to Find It: Wild apple trees grow in fields, forests, or abandoned orchards.
Edible Parts: Fruit
How to Use It:
- Make apple cider or apple juice.
- Baked into pies, quick breads, and muffins.
- Enjoy fresh or dry them for snacks.
- Used to make jelly or jam or applesauce.
2. Wild Grapes
Wild grapes grow on vines, often found in wooded areas hanging from trees, or along old fences. Common types in New England include fox grape (Vitis labrusca), riverbank grapes (Vitis riparia), and cultivated Concord grape vines that have spead.
I’ve spent many afternoons picking wild grapes that grow along the edge of the stream near a local park. The vines can be a bit tricky to navigate, but the sweet, earthy taste of wild grapes makes it worthwhile. I often turn them into a simple grape jelly or juice them and freeze the grape juice for later.
Where to Find It: Along the edges of forests, climbing on trees, or damp areas.
Edible Parts: Fruit
How to Use It:
- Make honey sweetened grape jelly.
- Freeze homemade grape juice.
3. Elderberries
These dark purple or black berries grow in clusters on large shrubs, typically found in moist areas.
Elderberry harvesting has always been a highlight of my fall foraging. I’ve made everything from elderberry syrup to elderberry wine. The process of harvesting the berries can be a bit tedious, but it’s always rewarding to know that I’ve got a jar of syrup stocked up for the winter.
Where to Find It: Moist woodlands, near rivers, ponds, or in wetlands.
Edible Parts: Berries
How to Use It:
- Make elderberry syrup
- Juice and make elderberry jelly.
- Note: Elderberries need to be cooked, as raw berries can be toxic.
4. Autumn Olive
Autumn olive (Elaeagnus umbellata) was initially planted for erosion control and wildlife habitat along roadsides and on ridges. It’s now an invasive plant that quickly spreads across forest edges, roadsides, and meadows, overtaking native plants.
This invasive shrub produces small, red berries with a tart flavor. I’ve made some delicious jams and sauces from autumn olive berries. Their tart flavor balances beautifully with sugar in preserves.
Where to Find It: Disturbed soil, fields, and sunny areas, often near roadsides.
Edible Parts: Berries
How to Use It:
- Make Autumn Olive Jam.
- Add to smoothies or baked goods.
5. Cranberries
Cranberries grow in low-lying, boggy areas and ripen in the fall.
Foraging for cranberries in the wetlands near me is always an exciting experience. The cold, crisp mornings spent walking through the stream banks, harvesting cranberries that I’ll use for sauces and baked goods, is something I look forward to every year.
Where to Find It: Wetlands, bogs, and marshes.
Edible Parts: Berries
How to Use It:
- Make homemade cranberry sauce.
- Turn them into juice or jam.
- Use in desserts or as a topping for baked goods.
- Dry for snacking or adding to salads.
6. Rose Hips
The fruit of wild roses, rose hips ripen in late fall and are rich in vitamin C.
Rose hips are one of my favorite wild finds. The wild Virginia rose (Rosa virginiana) has beautiful pink blossoms in summer that develop into rose hips in autumn. While not native, we also have an abundance of Rugosa Rose plants growing along our coastline and river beds.
I’ve made rose hip jelly, which is always a hit, and I use the rest of the hips to make a soothing, vitamin c packed tea for those cold fall evenings.
Where to Find It: Commonly found along hiking trails, in meadows, along beaches, and at the edges of woodlands.
Edible Parts: Hips (the fruit)
How to Use It:
- Make rose hip tea (using fresh or dried rose hips).
- Turn them into rose hips jelly.
7. Juniper Berries
These small, blueish berries grow on juniper trees and shrubs.
A trip to the woods isn’t complete without collecting juniper berries, which I use to flavor meats and homemade gin. The process of picking them feels like a small victory, as they grow high up on shrubs and trees, making them a little challenging to harvest.
Where to Find It: Dry, rocky, and open areas, especially near the coast or in forests.
Edible Parts: Berries
How to Use It:
- Use in cooking, especially with meats or in sauces.
- Make a juniper-flavored vinegar.
- Use dried berries to flavor pickles.
8. Staghorn Sumac
Staghorn sumac (Rhus typhina) is a native shrub commonly found along roadsides, in fields, and in open woodlands. It gets its name from the velvety, fuzzy branches that resemble stag antlers. In the fall, this plant bursts into vibrant shades of red and orange, making it easy to spot. While it’s known for its striking appearance, its small, red berries also offer a tart, lemony flavor that’s perfect for foragers.
I’ve used staghorn sumac berries to make refreshing drinks like lemonade, and they can also be turned into jams or syrups. The tartness of the berries can really liven up your fall recipes, and they’re a great addition to herbal teas.
Where to Find It: Roadsides, fields, open woodlands, and areas with disturbed soil.
Edible Parts: Berries
How to Use It:
- Make sumac lemonade.
Use in jams, jellies, or syrups.
Add to teas or other beverages for a tangy flavor.
9. Chestnuts
The American chestnut tree was once a dominant species in North America’s forests, but has since been destroyed by chestnut blight. This fungal disease spread rapidly and killed mature trees. Though the American chestnut is rare today, resilient young trees still sprout from the roots of the old giants, occasionally surviving for up to 20 years before the fungus takes its toll.
Discovering a grove of chestnut trees while hiking is like finding hidden treasure. Roasting chestnuts over an open fire, with the sweet, smoky scent filling the crisp autumn air, is a time-honored ritual in our family. The warmth and comfort from the fire make the chilly evenings feel a little cozier.
Where to Find It: Chestnut trees can be found in deciduous forests, particularly near oak or hickory trees. While they are rare due to disease, you may still encounter young, blight-resistant groves in the woods.
Edible Parts: Nuts
How to Use It:
- Roast chestnuts for a classic fall treat.
- Incorporate roasted chestnuts into soups, stuffing, or baked goods for a rich, nutty flavor.
- Grind roasted chestnuts into flour for a gluten-free alternative in baking.
10. Black Walnuts
Black walnuts are found in forests, in neighborhoods and parks. Their hard, wrinkled shells encase rich, flavorful nuts. Harvesting black walnuts can be a bit of a challenge, especially when it comes to removing the husks, and cracking open the tough shells, but the deep flavor of the nut meat is so worth it. I often use them in baking, or simply snack on them while going through the process of cracking and collecting.
For more detailed information, check out my posts on How to Harvest and Preserve Black Walnuts.
Where to Find It: Deciduous forests, older homes, or along streams.
Edible Parts: Nuts
How to Use It:
- Crack open and eat raw or roasted.
- Use in baking, salads, or as a topping for dishes.
- Make walnut extract for adding a unique flavor to your baked goods.
Foraging Considerations
Foraging is a great way to connect with nature and gather food, but it’s important to approach it with respect and caution. Follow these tips to ensure a safe foraging experience:
- Proper Plant Identification: Only forage for plants that you can positively identify. Many plants have toxic look-alikes, so it’s important to use field guides, apps, and consult with experts to verify identification.
- Harvesting in No-Hunting Zones: During fall, hunting season is in full swing. Make sure to forage in designated no-hunting areas and wear blaze orange to remain visible. This is especially important when venturing into forests and woodlands where hunting may occur.
- Watch Your Footing: Fall leaves can be slippery, and nuts can create tripping hazards along trails. Always keep an eye on where you’re walking, and be cautious of the terrain, especially when walking on wet or uneven ground.
- Dress in Layers: Fall weather can change quickly, with chilly mornings and warm afternoons. Dressing in layers ensures you can adjust to the temperature, keeping comfortable while foraging.
- Know What’s Safe to Eat: Always ensure that the plants you harvest are safe to eat. Some wild edibles can cause stomach discomfort or other health issues if not prepared properly. Always follow safety instructions for any edible plants or fungi you gather.
Ethical Foraging
When foraging, always remember to take only what you need. This helps ensure that there is enough for wildlife and for the plants to regenerate. Here are a few key ethical practices to follow:
- Harvest Responsibly: Only take what you can use. Avoid stripping entire plants or trees of their fruits, leaves, or bark. Leave enough behind for wildlife and for the plants to produce seeds for the next season.
- Use a “Leave No Trace” Approach: Leave the environment as you found it, minimizing your impact on the landscape. Avoid trampling vegetation and be mindful of your surroundings.
- Forage in Moderation: Even though wild foods may be abundant, always harvest in moderation. Over harvesting can lead to local depletion of edible plants, which can have long-term ecological effects.
My Favorite Foraging Books
- The Peterson Field Guide to Edible Wild Plants by Lee Allen Peterson
- Northeast Foraging by Leda Meredith
- The Forager’s Harvest by Samuel Thayer
Exploring Nature’s Bounty
As you head out into the woods and fields this fall, remember to approach foraging with respect for nature and a deeper understanding of local ecosystems. Foraging not only connects us to the land but also encourages us to appreciate nature’s cycles and the abundance it offers, especially as we prepare for the winter months. I hope this fall foraging guide has inspired you to explore the outdoors and gather the wild flavors of the season.
If you’re eager to expand your foraging knowledge, check out other guides in this series:
- Beginner’s Guide to Safe Foraging for Food
- Spring Foraging Guide: Edible Plants for the Warmer Months
- Summer Foraging Guide: 8 Edible Wild Plants to Find in Meadows and Woodlands
- Guide to Summer Foraging: 8 Wild Fruits and Berries to Harvest Along Trails and Forests
- Urban Foraging Guide: How to Find Free Wild Food in the City
If you want to deepen your foraging knowledge even further, I highly recommend the Online Foraging Course from the Herbal Academy. It’s filled with expert guidance, stunning visuals, and practical tips to help you confidently identify and harvest wild edibles in your area.
