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" With autumn now upon us there&amp;#039;s no shortage of plump berries, sweet nuts and delicate fungi available for willing foragers but is there a risk of us over-foraging? Foraging has gained mounting popularity among foodies over recent years as the &amp;#039;wild food&amp;#039; trend promoted by many celebrity chefs has encouraged more and more people to go in search of edible fruits, flowers and fungi in the British hedgerows, trees and woodland. Courses abound in the art of harvesting wild edibles and &amp;#039;wild&amp;#039; produce can now be found on restaurant menus across the country. In general the trend has increased people&amp;#039;s appreciation of nature&amp;#039;s bounty at its most unspoilt as well as the beautiful countryside areas that produce it, some elements of the practice have developed such momentum that there are concerns that areas will be left &amp;#039;stripped bare&amp;#039;. Five ways to reconnect with nature this autumnHow to enjoy wild food for dinner  Fungi fears Mushroom gathering in particular has become so voracious that there is talk of banning the practice in the New Forest (above). Consideration of such drastic action is due mainly to alarming accounts of people in white vans arriving at dawn to strip large areas of the forest suggesting that this ancient woodland is being exploited for commercial gain. Foraging to supply restaurants is illegal, however the Theft Act (1968) states that the general public are allowed to pick 1.5 kilograms per day. Unfortunately in addition to concerns that foragers are exceeding this limit, the sheer number of foragers in popular foraging areas mean that unacceptable quantities of mushrooms are being removed from our countryside. Sara Cadbury of the British Mycological Society is concerned about the impact this will have on local ecosystems; &amp;quot;fungus is a central part to the web of life \u2013 nearly all plants and trees rely on them for their growth, as do many invertebrates.&amp;quot;  Foraging bans Epping Forest, a Site of Special Scientific Interest, has banned foraging, as its close proximity to London has meant that its rare species\u00A0 \u2013 like the Mottled Bolete mushroom shown above \u2013 are under threat from over-picking. Often ill-informed foragers harvest all the mushrooms they come across, and unfortunately this means that rare or toxic varieties can put diners at risk, and some species are unnecessarily picked and discarded later. It&amp;#039;s sad to see such negative connotations being attached to what should be a fun, productive and educational activity. However if you proceed responsibly there is no reason you and your family shouldn&amp;#039;t continue to enjoy the benefits of autumnal foraging. Below is a list of our favourite mushroom alternatives when it comes to gathering your own culinary treats. Wild mushroom risotto recipeBramley apple cake recipe Foraging favourites  Rosehips\u00A0are ripe when deep orange or red in colour and contain as much as twenty times the vitamin C of oranges. Look out for tall, thorny branches of up to 3m (10ft) with pink and white flowers. The hips will need to be trimmed of their leaves and have their seeds (which can irritate the throat) removed before being made into jelly, tea or jam.  Beechnuts\u00A0are the nuts of a Beech tree, encased in a spiny husk, each containing two shiny brown edible nuts which are great for roasting. Only choose nuts which still have their shell intact, but be sure to leave some behind, as their high fat content means they are an essential dietary component for small animals during the colder months.  Blackberries\u00A0are prevalent in the British countryside, but are often seen as weeds because they rapidly tangle themselves around other plants, growing tall and preventing them from reaching sunlight \u2013 the berries at the very top (and hardest to reach!) are the ripest and most flavoursome. They can be made into blackberry wine or a traditional blackberry and apple crumble.  Nettles\u00A0give a nasty sting, but blanching them in water will neutralise and break down the formic acid that causes it. They can then be used to make a cleansing soup packed with iron, or soaked in water for a few weeks, they produce a dark, nitrogen-rich liquid that makes an excellent fertiliser.  Wild Horseradish\u00A0are in abundance in the UK as the plants spread very quickly under hedges and on river banks. They look very similar to dock leaves, but if you press the leaves between your fingers you will release a refreshing mustard scent. The roots are best if dug up during the coldness of late Autumn, but leave it whole and unwashed until you&amp;#039;re ready to use it so it doesn&amp;#039;t turn bitter. Some things to consider\u2026 So many ingredients can be foraged in the open countryside, but always ensure you have permission from the landowner if foraging on private land. Wear gloves when harvesting fruit from thorny bushes, and only eat things that you&amp;#039;re sure you have identified correctly. Most importantly of all, leave plenty behind for birds, insects and rodents as well as the delicate ecosystem they are part of. Read more Forgotten Tudor vegetable the Skirret makes a comebackNature books: Five of the bestRare pine marten spotted in England for first time in hundred years "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.co.uk/news/news/a302/beware-of-over-foraging/>