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Apple (Malus) · Apricot · Black raspberry · Blackcurrant · Canadian serviceberry · Chestnut · Common hawthorn · Golden currant · Hazel · Lavender · Lemon · Linden · Mint · Peach · Pear · Peppermint · Red raspberry · Rosemary · Sage · Sweet cherry · Sweet cherry (Prunus avium 'Burlat') · Thyme · Water mint
📍 29 Rue de la Division Leclerc, 91300 Massy, France
🗓 Season: August · September · October · November · June · July · December · January · February · March · May · April
🔍 When is it ripe?
Apple (Malus): Background skin colour shifts from green toward yellow; seeds turn brown when ripe. Fruit separates from the spur with a gentle upward twist. Aroma develops near the base. Wild Malus fruit is often small and tart — excellent for cider and jelly.
Apricot: Golden-orange colour all over; red blush is fine but green means unripe. Gives slightly under thumb pressure and separates cleanly from the pit. Sweet, floral aroma. Short window — harvest daily once they start colouring.
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.
Blackcurrant: Fully black, glossy berries hanging in strigs. Ripe when all berries on the strig are black. Tart but intensely flavoured — leave a few extra days for sweetness. Best for juice, jam, and cordial.
Canadian serviceberry: Turns deep blue-purple when ripe; sweet and mild. Harvest over several days as clusters ripen unevenly. A favourite of birds — compete early.
Chestnut: Spiny green burs split open to reveal 2–3 shiny brown chestnuts. Gather from the ground after they fall. Must be cooked (roasted, boiled, or ground into flour) — toxic raw in large quantities. Peel the papery inner skin after cooking.
Common hawthorn: Bright to dark red haws. Harvest when fully red and slightly soft. Young leaves (May) and flowers are also edible. Haws best for jelly; one large seed per berry.
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.
Lavender: Harvest flower spikes when about half the flowers on the spike have opened — maximum oil content. Cut stems long, in the morning. Dry in small bunches upside down in a warm, airy space. Use in baking, tea, and herbal remedies.
Lemon: Fully yellow with no green remaining; skin slightly glossy and gives a little when squeezed. Heavy for its size indicates juiciness. Unlike most fruit, lemons can hang on the tree for months once ripe without deteriorating.
Linden: Harvest fragrant yellow flowers in clusters when freshly open. Dry immediately for tea. Young leaves in April–May are edible raw. Flowers make a mild, honey-scented tea reputed as a relaxant.
Mint: Harvest leaves just before flowering for peak flavour. Cut stems back by a third regularly to encourage bushy growth. Flavour declines after flowering — cut flower spikes off to extend harvest.
Peach: Background skin colour shifts from green to yellow; red blush is variety-dependent and not a reliable indicator. Fruit yields to gentle pressure near the stem end. Fragrant aroma at the base. Harvest when it detaches with a slight twist — no tugging needed.
Pear: Unlike apples, pears ripen from the inside out. Harvest when the skin colour lightens and the fruit separates with a gentle upward twist. Ripen off the tree at room temperature — leave on a counter until the neck yields to thumb pressure.
Red raspberry: Bright red and detaches from the core plug with no resistance. Fragrant and very soft when ripe. Autumn-fruiting varieties produce a second flush in September–October.
Rosemary: Evergreen herb — harvest sprigs year-round. Young, bright green shoot tips have the most flavour. Harvest in the morning after dew dries. Flowers (blue-purple) appear spring through early summer and are edible as a garnish.
Sage: Harvest young, grey-green leaves before or during flowering for best flavour. Woody older leaves are less aromatic. Dry well for year-round use. Flowers are edible as a garnish.
Sweet cherry: Dark red (or yellow for golden varieties) with a glossy skin. Stem stays green and pliable. Flesh is firm but yields to pressure; taste is sweet with no bitterness. Harvest promptly — birds follow the same cues.
Plusieurs dizaines d'arbres et arbustres fruitiers dans un jardin ouvert en Permaculture.
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