Foraging along canals in autumn

Here are just some of nature's finest offerings to look out for when foraging by our canals and rivers this autumn.

Blackberry (Rubus fruticosus)

Appearance: Made up of juicy drupelets, these hairy berries are about 1-3cm in size. Growing in clusters, they start off green (unripe), before turning red (semi-ripe) and fully ripen to a deep purple.

Brambles (blackberry bushes) are identified by long, arching stems that are covered in sharp thorns and jagged-edged leaves. In their first year, stems are green, supple and bear no fruit. By year two, they become more rigid and develop a reddish hue. Small, white-pink flowers also bloom from brambles.

When to forage: Late July - early October.

How to use: The most instant way to enjoy a blackberry is simply eaten straight after picking (and a wash). Alternativley, they can taste great in crumbles and flapjacks, or blended into ice cream. They're also a popular option for jams and preserves, as well as an accompaniment to salads or yoghurt bowls.

Both berry and leaf also have their uses in beverages; the former can be used for cordial, whilst the latter for teas.

Rosehip (Rosa canina)

Appearance: Typically elongated and measuring anywhere between 1-4cm, rosehips are the seed pods of rose plants. Red-orange in colour, their outer layer is packed with vitamin C and renowned for helping keep winter colds at bay.

The plant itself is made up of upright stems covered in sharp thorns and jagged oval leaves.

When to forage: September - November.

How to use: You can use Rosehips to make a variety of things, including rosehip tea, breads and even wine. You can dry them out, boil them, stew them, or make rosehip syrup – one of the most common ways to prepare this tangy fruit.

Sloe (Prunus spinosa)

Appearance: Bearing resemblance to plums and cherries, sloes are from the same family. They are small and round, and dark blue-purple in colour. This turns to almost black when they are ripe. Sloes are covered in a waxy 'bloom' which gives the impression that they are covered in a powder, but this can be wiped away to reveal their shiny dark exterior.

Sloes are the product of blackthorn bushes. These are dense and shrubby with smooth, dark brown bark and sharp, rigid side shoots that resemble thorns. The leaves are deep green, small and oval shaped, with serrated edges.

When to forage: September - December. It is generally suggested that you should wait until the first frost of the year. However, with increasingly warmer summers, that may prove too late if they have ripened early.

How to use: Jams, jellies and curds are popular culinary options for sloe berries. They are also commonly used to make gin, vodka and even cider. When raw, they are incredibly sour and bitter, so most foragers prefer not to dine out on them in this way.

Wild raspberry (Rubus idaeus)

Appearance: These little berries aren't too dissimilar from a blackberry in that they're small, hairy and made up of drupelets. They can vary in colour, ranging from vibrant pink-red to white-yellow - which are a hybrid strain named the 'golden raspberry'.

Often referred to as 'canes', raspberry bushes grow upright in thickets, which get more dense and sturdy by their second year of growth. The leaves are a bright green with serrated edges, and grow in compact clusters.

When to forage: June - September.

How to use: Delicious just as they are, raspberries are also extremely versatile. They're commonly used in various desserts including cobblers and cakes, as well as flapjacks and brownies. You could also attempt a jam and jelly, or a refreshing smoothie or ice cream.

Raspberry leaf tea can be used to alleviate stomach problems and colds, and is also popular with those in the latter stages of pregnancy in an attempt to encourage contractions.

Redcurrant (Ribes rubrum)

Appearance: Roughly the size of a pea, redcurrants are perfectly round with a translucent skin. If you look closely, you can see the pulp and seeds inside. As their name suggests, they are a bright red colour.

Redcurrants grow in strings from a single stem, which can hold as many as 20 berries. Multiple stems grow from one cane, which are fairly upright and covered in bright green, tooth-edged leaves (which bear resemblance to maple leaves).

When to forage: June - September.

How to use: Enjoy straight from the bush, or take the berries home to make a variety of desserts, syrups and sauces. Redcurrant leaves can also be used to make a fruity tea.

Elderberry (Sambucus nigra)

Appearance: These tiny berries develop from the creamy-white, fragrant flowers produced by elder bushes or trees. Blue-black in colour, they grow in large, drooping clusters from reddish stems. Some rarer berry varieties may also be red or yellow.

Elder plants are characterised by their light grey-brown, rough bark and uniform leaves, which have a slight serrated edging and grow in pairs along the stems.

When to forage: August - October.

How to use: Uncooked berries are toxic to humans. You can use cooked berries in the likes of pies, cakes, jams and jellies. If it's beverages you're wanting, you can make anything from cordials and teas to wine and liqueurs.

Foraging top tips

• Never pick anything that you can't identify
• Be mindful not to take more than you can eat
• Wash your plants before you eat them
• Don't pick anything by the roadside or close to where herbicide might be used
• Try a small amount of the plant initially, to check your tolerance
• Pick with care and try not to trample on other flora