Foraging by the Saints Days

Foraging for food in the wild is an ancient practice, and from the introduction of Christianity in the 6th century in France many of the traditional foraging targets have become associated with Saints Days.

Green walnuts steeping to make liqueur.

You should harvest green walnuts on Saint John's Day, 23 June. At this time the woody shell won't have developed and you can chop them up to steep in sugar and alcohol to make liqueur de noix.

Summer Ceps found in a woodland.

Ceps start appearing at Michaelmas and the Feast of Saint Michael, so 28-29 September. 

And Trompettes de la mort pop up in the forests at Toussaint, 2 November.

Ramsons in a damp patch in the forest.

A medieval housewife would likely advise foraging for Ramsons on Saint Marks Day, 25 April.

Trompettes de la mort in the forest.

What we need to remember in modern times that these handy reference dates need to be pushed forward because the calendar has changed. And equinoxes and solstices are important in these folkloric reminders about the rhythm of food gathering tasks and celebrations. Prior to Christianity I have no doubt that the summer solstice was the reference for gathering green walnuts, and the autumn equinox was when you searched for ceps.