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American pokeweed · Apple (Malus) · Apple mint · Black raspberry · Chestnut · Common yarrow · Rubus · Strawberry · White mulberry · Wine raspberry
🗓 Season: August · September · October · November · June · July · April · May
🔍 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.
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.
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.
Strawberry: Uniformly red with no white or green at the tip or shoulder. Strong strawberry fragrance even from a distance. Cap leaves (calyx) are fresh and green. Completely red flesh inside when cut. Wild strawberries are smaller but more intensely flavoured.
White mulberry: White to pale pink or lavender when ripe. Very sweet and mild. Falls from the tree when ripe — spread a sheet below and shake. Extremely delicate; eat within hours. Ripe berries stain less than black mulberry but deteriorate even faster.
Wine raspberry: Deep red, sticky, wine-flavoured. Ripe when dark red and separates easily from the stem. Good raw or for making wine and jam.
This is an old prison orchard that the PA Game Commission now owns. They are cutting down many of the old trees for pheasant habitat (boo!), but there are still many trees remaining. There is tons of poison ivy and ticks here though, so watch out!
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