Now Forage

Black raspberry: Deep purple-black, duller than blackberries. Separates from the hollow core like a red raspberry. Richer, more intense flavour than red raspberry. Short season — harvest daily.

Currant: Red: translucent, jewel-like clusters. White: pale cream. Both are ripe when fully coloured and hang as a bunch. Tart and high in pectin — best for jelly and summer pudding. Harvest the whole strig.

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.

Mulberry: Ripe when fully coloured (white, red, or black by species) and falls at a touch. Spread a sheet and shake the branches. Extremely perishable — process or eat immediately.

Wild garlic: Star-shaped white flowers and glossy, oval leaves appearing in March–May. Harvest leaves before the flowers open for best flavour. Strong garlic smell confirms identification — do not confuse with toxic lily of the valley (no garlic smell). Bulbs, leaves, and flowers all edible.