I had a very good experience foraging this year, when I went for chestnuts.
I know of a few trees in my area and I have been going there ever since I remember.
Many people mistake the sweet chestnut for the horse chestnut.
Only the sweet chestnut is edible.
It has a little white brush on one end, and the shell has many spikes - almost like a fur.
I hope the above picture shows it clearly enough.
To get the nut out of the spikey shell you can roll it under your shoe.
The chestnut doesn't fall far from the tree and it's widespred distribution suggests, that it has been cultivated for a long time. I took these shots earlier this year in Northern Germany.
I know these trees have been planted, but I find young trees shooting up 50 meters around the original tree.
I took this shot against the light, as this is, what you will get to see of the tree, usually.
Chestnut trees grow high and once you found one, it's good to memorize the spot for next year.
You can eat them raw, but most people prefer them roasted; cut the skin before you heat them in a pan or the oven.
I started baking them in an oven-proof bowl with lid - the nuts dry out less that way.
Add herbs like rosemary and garlic for more flavour.
The season here is almost over - be quick !