Now Forage

Blackthorn: Sloe berries: small, round, blue-black with a heavy bloom. Intensely astringent raw — traditionally harvested after the first frost, which breaks down tannins. Best used for sloe gin or jelly. Spiny branches — wear gloves when harvesting.

Crabapple: Small apples ripen from green to red, yellow, or orange by variety. Very tart raw but excellent for jelly and cider. Ripe when the colour is fully developed and the fruit lifts off with a gentle twist.

Damson plum: Small, oval, dark blue-purple. Intensely tart raw — best after first frost or for cooking. Fully ripe when skin darkens completely and fruit gives to pressure. Excellent for jam and gin.

Dog rose: Oval, bright red to orange-red hips. Ripe when uniformly red and slightly soft. Excellent for rosehip syrup. Always remove the irritating inner seeds.

Hawthorn: Deep red haws (berries) develop from green. Ripe when dark red and slightly soft. Edible raw but mealy — better for haw jelly, syrup, or wine. Contains a large stone. Improve after first frost.

Hazel: Green husks turn brown and pull back from the nut; ripe nuts fall freely or shake loose. Gather before squirrels. Dry in a warm place for 1–2 weeks for best flavour. Catkins (male flowers) are edible in early spring.

elderberry: Dark blue-black clusters when ripe. Cook thoroughly before eating — raw berries are mildly toxic. Ripe when all berries are dark and clusters hang downward.