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Black walnut · Burdock · Garlic mustard · Hawthorn · Rose of sharon
🗓 Season: September · October · March · April · May · November
🔍 When is it ripe?
Black walnut: Harvest when the green husk turns yellow-green and the nut falls naturally or can be shaken loose. Wear gloves — the husk stains permanently. Remove husk immediately, then cure nuts in a cool, airy place for 2–3 weeks before cracking. Intensely flavoured.
Garlic mustard: Heart-shaped lower leaves and triangular upper leaves; white 4-petalled flowers. Harvest young leaves before or during flowering. Raw taste is garlicky and mustard-hot. Seeds can be used as a mustard substitute. Invasive in North America.
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.
Rose of sharon spotted near waterway. Evidence of black walnut nearby. Garlic mustard, haws & Burdock scattered about edges.
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