They maybe all around us now and covering large areas of the garden, often regarded as a hindrance when it comes to the maintenance of a neat and tidy garden. But, alas, leaves falling to the ground is a message from nature which one should take heed of, and that message being leaf matter is the best natural and free mulch available for the gardener and grower.

Fallen leaves can be found residing in many areas, from resting on the lawn to wind blown corners of the garden and now is the time to sally forth and gather. A large pile of leaves can be transmuted into leaf mould, the decomposed matter formed when the leaves have decayed over time. The leaves can be stored in plastic bin liner bags with a few holes
pierced in the sides and bottom, once full, a sprinkling of water is advisable then storage in a shady area of the garden is essential and the following autumn the rotten leaves form a crumbly rich surface mulch.

To be left for a second or third year will allow for increased decomposition of the leaf matter and this, with its added microbes, can then be used as a conditioner and soil enhancer which can be dug into the soil to aid in water retention for drier ground and for improving drainage in heavier soils. If preferred a leaf storage bin can be constructed and there are numerous methods of construction, one composed of chicken wire which permits air to travel through, being the
most simple. Once a large amount of leaves have been placed into the bin, apply a sprinkling of water and then cover with some black plastic sheeting on top to encourage the decomposition.

Leaf mulch is high in nutrients which will pass slowly into the ground below. As with all mulches it prevents the ground from drying out during the summer months and from becoming too cold or even freezing in the winter months. It also reduces the opportunity for the unwanted plants referred to as weeds to grow.

The leaves can be gathered regularly as they fall with hand tools such as a rake or broom, a lawn mower can be used on a higher setting to collect leaves from the lawn whilst shredding at the same time. If the leaves are not collected soon after falling, then they will dry out and loose their nutrients.

If your own garden is devoid of fallen leaves then maybe ask the neighbours, I am sure they would be happy with the assistance of leaf clearing. Or vice-versa, others in the neighbourhood may require leaf mulch too. The coming together can create a community free leaf mulch, this way the local gardens will never be without a mulch or compost.

It is advisable to avoid leaves which have been lying on roadsides, they may contain toxins. Certain leaves will break down faster than others, Horse Chestnut leaves taking longer than Oak leaves. The leaves from Walnut and Eucalyptus do contain a natural herbicide, this may inhibit the growth of plants within the area the mulch or mould is
applied.

The splendour of the autumnal colours from bright yellow to orange to a crimson red, it is one of natures finest displays, the deciduous trees then sleeping for the winter months. They took nutrients from the ground to assist their growth during spring and summer, and now is the time to give back to nature and this can be achieved by gathering the fallen
leaves and making a leaf mulch or mould full of natural nutrients.

Contribution by Oliver David Cook

There are many different thoughts that can lead me to go out looking for wild food. Mainly though, they fall into two camps: “I could do with some leafy greens,” or “I could do with some mindfulness/therapy.”


​Over five years ago I moved to Cornwall, and although I’ve loved mushrooming since I was a child, it’s only in the last couple of years that I really started paying more attention to plants. A couple of years ago, it had been a while since I’d been mushrooming, and a beautiful solo adventure to a new spot reignited my love for it. It must have been then that I decided I didn’t want to rely on just one part of the year to get this feeling. I wanted to learn more about what you could gather all year round, which lead me to think more about plants.
 

Without knowing it you probably already know a good few wild edibles: brambles, nettles, dandelions… That’s how it started for me. Then one time, along with my sister and mum, I went on an organised foraging walk here on the coast. Gaining knowledge about some new plants sparked my interest further and had a snowball effect. Then learning more and more new plants randomly here and there whilst walking with or chatting with friends and family… It just changed the way I looked at things. I observed more during my walks, and I wanted to know what was what. It does surprise me just how much I’ve learnt through curiosity and interest. Gathering wild food and gaining knowledge on it is a satisfying and rewarding thing. I think the more you know, the more you want to know and the easier it becomes to absorb new knowledge.
 
Going out to gather wild edibles is a different way of looking at and engaging with your environment. By default you connect and interact with the land, you have to pay attention to your surroundings and engage your senses. I have no doubt that this form of focused awareness and presence has a great benefit for mind health. For me it definitely feels like mindfulness and a form of therapy. And how great it is to then on top of that have access to free food that’s full of nutrients, not only because it’s freshly picked, but also because it’s from more nutrient-rich wild and uncultivated soil.
 
In a supermarket you only have access to a handful of different leafy green varieties, but when you go for a walk you could be surrounded by dozens of edible plants without knowing it (and of course deadly poisonous ones too!). We’ve experienced a great loss in our connection to nature and food. The knowledge of wild edibles, something that is somewhere deep in all our blood, these days isn’t so readily available or accessible to everyone, and can all too easily start to seem like a fancy interest for the lucky people who have time on their hands.
 
It’s important to note though, that going out and picking plants to eat isn’t in itself a sustainable act, and on the contrary, when done in a non-mindful way, can actually be very damaging to nature and ecosystems. Something to remember is to never take more than what you will eat, and always leave plenty for wildlife… after all they don’t have grocery shops, and they completely rely on wild food. So go gently, and be mindful. Modern agriculture has a devastating impact on the planet and on the welfare of animals and humans, but with how densely populated the world currently is, plus how little wild spaces are left in comparison, if we all went to forage our own food right now this could have pretty interesting implications on the natural world too. Of course, it doesn’t look like we’re all suddenly going to do that, but it’s just good to stay mindful of how you interact with the natural world, whether it’s the environmental/ethical impact of the food you buy in a shop, or how you pick the mushrooms in the forest.
 
 
Here are a few common edible plants you may find it nice to get to know, and some of which you likely already know. These notes are not meant to be a guide in identification, just a little personal introduction to them that might inspire you to investigate further.
 
Nettle
I’m sure everybody knows this one! Pick the top couple/few layers of leaves of this super food, and either make a nettle tea, nettle soup, add it to curry or pasta sauces, make it into a pesto, or just steam it and use it like any other cooked leafy green. You can use gloves if, unlike me, you don’t like the sting!

​
 
Dandelion
Such a versatile plant. I’m known to not bother de-weeding this nutritious medicinal plant from my veg beds, as I think of it more as a salad crop than a weed! You can eat the leaves, flowers, stems and cook the root. The leaves have a bitter taste, which I personally really like. I love the younger leaves added to salad (as it’s quick, easy and means you keep more nutrients intact by not cooking) and I’ve made soups and pestos out of the leaves too. The flowers are also great in salads, and I’ve made dandelion syrup from them before for a cake recipe, which is a nice thing to do when you have more time. But I’m definitely all about the faff-free plants that you can either eat raw or quickly cook, and dandelion is one of those for sure.
 
Clover
I think most of us know what a clover looks like with its three leaves, and how common it is. Both the leaves and flowers are edible, but up till now I’ve mainly only picked the flowers to add to salads. I really love adding flowers to salads, mainly for the colours and how it looks :)
 
Common sorrel
Sorrel is one of those I had heard about for so long and wanted to find, but somehow only came across my first one way later… and now I see it everywhere! It really is a common plant. It grows in a rosette, and the main identifying feature is the pointed tails at the base of the arrow shaped leaf. It has a lovely sour citrusy taste, and I most like it added fresh to salads.
 
Pennywort
I love this succulent plant. It grows from stone walls and rock crevices and has a distinct appearance, so it’s an easy one to identify. It has a lovely fresh crisp taste and texture, and is great added to salads, curries, cooked dishes, or as a raw garnish to cooked dishes, to add freshness and texture. Be gentle when picking this one as the roots of the plant come up with the plant very easily if you’re not careful.
 
Ribwort plantain
Another very common and highly nutritious plant that seems to grow almost everywhere. You can add the leaves to salads, and also add it cooked to dishes you would use other leafy greens in. I’d say I eat this one mainly because it’s so common and nutritious, not because it’s particularly tasty. I haven’t tried them myself, but apparently the flower buds have a mushroomy taste.
 
Honeysuckle
I’d known and loved honeysuckle and its beautiful scent for so long before I realised the flowers were edible! I add them to salads, and decorate cakes with them :)
 
Sea beet (coastal)
This rich green plant with its shiny succulent leaves can be found around the coast. It’s a great one to know about because it’s both very common and also delicious. Similar to spinach but tastier, and like spinach can be eaten raw or cooked.
Click hereThe Secret Wild Garden 
 
Contribution by Maia Walczak words and pictures 

The pumpkin is characteristic of autumn and synonymous with October and Halloween, it is also variety of squash and its true name being a cucurbita, which is the latin name for gourd. A gourd being a trailing or climbing plant, containing large fleshy fruits with a hard skin, some varieties being edible, others for decoration.

As a guide, the middle of October is an ideal time for harvesting of squash and pumpkin, however, one should be vigilant, they are frost tender and to harvest before the first frost is strongly advisable.

Allow the fruit to mature and colour wholly on the plant prior to the harvest, the colour being dependant on the type and variety which is grown.

The skins should be hard and not easily dented by a fingernail and its shine will also be slightly diminished. A soft outer skin will be susceptible to damage and eventual rot.

If the fruit cannot be harvested before a frost or a large amount of rainfall, then it is recommended to raise the fruit off from the ground, thus it is not in contact with the soil to lessen the chance of rot and infection. This can be done by the use of straw, cardboard or a solid object such as wood or a brick.

To reduce the chances of disease and infections it is best to harvest on a dry day and using a sharp knife or pruners and cut the stalk as far from the fruit as possible, ideally 10cm. The stem remaining intact with the fruit is essential for good health and storage and for this reason do not be tempted to carry them by their stems, the weight of the fruit causing it to brake off.

The fruit can then be cured, which entails leaving them exposed to higher a temperature, either outside or inside on a windowsill for approximately ten days.

This curing will improve flavour, heal any wounds and harden the skin. After they have been cured they can store for two to three months in a cool, dry and dark environment, ideally about 10c. However, beware that it does not become too
cold as they may soften and begin to rot.

During storage, ensure they are not touching each other and preferably, they are on a wooden surface or cardboard, do not store on concrete as it will increase the chances of rot.

Certain varieties of squash and pumpkins are suitable for a longer winter storage, whereas, others are best to be consumed this autumn, therefore, it is best to check which type you are harvesting. The popular squash varieties being the butternut, the golden butternut (coquina) and the striped harlequin are enjoyed with great gusto soon after harvesting.

Pumpkins which are best for consumption are not usually the best for Halloween carving and Jack-O-Lanterns. A rule of thumb being a smaller denser pumpkin will contain more flesh and are best for cooking, whereas, a larger pumpkin will have more area for artwork and with less flesh it will be easier to carve.

Gourds are extremely high in nutrients and being classified as a fruit they contain seeds too, which can also be salvaged and consumed.

It maybe for the culinary delights or for decorative purposes, either way, enjoy the wonderful squash and pumpkin which nature has provided us and after Halloween, why not return the pumpkin to the natural environment and use it as a bird feeder? It will be greatly appreciated.

Contribution by Oliver David Cook