Now
24°C · Partly cloudy
Today
26° / 12°
Rain, 7 days
8 mm
Season
Fall · frost in ~48 d
Foraging around London
AI field guide · refreshed weeklyForaging in London, Ontario – Early Fall
In season now
Black Walnut
Where: Scattered throughout the region; mature trees in parks, hedgerows, and woodlots.
Green husks turn brown-black in late September; crack open to reveal hard-shelled nuts inside. Harvest when husks darken and begin to split naturally.
Look-alikes: Butternut (Juglans cinerea) has elongated, sticky nuts in clusters; black walnuts are round and solitary in their husk.
Caution: Wear gloves—walnut husks stain skin dark brown for weeks. Nuts are hard to crack; use a vise or hammer.
Wild Grapes
Where: Fence lines, forest edges, and along the Thames River and its tributaries.
Blue-black or purple clusters ripen now; taste for sweetness before harvesting. Eat fresh or make juice; seeds are bitter.
Look-alikes: Pokeweed berries are similar but grow in drooping clusters and are toxic; grape clusters hang in tight bunches.
Caution: Confirm ID carefully. Avoid berries on vines near roads (pesticide spray).
Wild Mushrooms – Chicken of the Woods
Where: Dead or dying hardwoods (oak, maple) in woodlots and parks.
Bright orange-yellow shelf fungus with pores (not gills) underneath; firm texture when young. Cook thoroughly before eating.
Look-alikes: Jack O'Lantern mushroom (gilled, glows faintly in dark, toxic) has true gills; Chicken of the Woods has pores.
Caution: Mushroom ID is critical—never eat any wild fungus unless 100% certain. When in doubt, leave it.
Autumn Olive
Where: Disturbed areas, field edges, and roadsides throughout the region.
Small red berries with silver speckles ripen now; tart and astringent but edible raw or cooked into jam. High in lycopene.
Look-alikes: Goji berry (rare here) is similar but grows on cultivated plants; wild autumn olive is a thorny shrub.
Caution: Thorny stems—wear gloves. Invasive species; harvesting helps control it.
Highbush Cranberry
Where: Moist woodlots, swamp edges, and along stream banks.
Bright red berries in flat-topped clusters; very tart. Best after first frost (late October), but edible now; cook into sauce or jelly.
Look-alikes: Guelder Rose (same plant, different common name); no toxic look-alikes, but confirm the flat berry cluster.
Caution: Berries are tart—taste a small amount first. Swampy areas may have ticks; check yourself after foraging.
Wild Mint
Where: Moist areas, stream banks, and disturbed ground throughout the region.
Crush leaves to confirm minty aroma; small purple or white flowers in whorls. Harvest upper stems; dry or use fresh in tea.
Look-alikes: Catnip (similar but hairier, different smell) and other Lamiaceae; true mint has square stems and opposite leaves.
Caution: Mint spreads aggressively—harvest from wild patches only, not cultivated gardens without permission.
Coming soon
Pawpaw
Custard-like tropical fruit ripens late September to early October in scattered locations; check local orchards and wild patches.
Caution: Fruit bruises easily; harvest when it yields slightly to pressure.
Wild Mushrooms – Oyster & Honey
Peak season October–November on dead hardwoods; shelf fungi with true gills. Cook thoroughly.
Caution: Never eat raw. Confirm ID with a local mycology group before consuming any wild fungus.
Acorns (White Oak)
Fall from white oaks in October; lower tannin content than red oak. Leach and roast for flour or meal.
Caution: Labor-intensive; requires multiple water changes to remove bitterness.
Safety in this area
- Deer ticks (Ixodes scapularis) are active through fall and carry Lyme disease; wear long sleeves and pants, check skin after foraging, and tuck pants into socks in tall grass.
- Poison ivy (three leaflets, glossy, red in fall) and poison oak grow in woodlots and field edges; learn to ID and avoid contact; wash skin and clothes immediately if exposed.
- Giant hogweed (tall, white umbrella-like flowers, now in seed stage) causes severe phototoxic burns; do not touch; report sightings to local authorities.
- Private land: Always ask permission before foraging on private property; public lands include provincial parks and Crown land—check Ontario Parks and MNR guidelines for access rules.
Foraging information is educational. Confirm every identification with a regional field guide or expert before eating anything wild.
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