Now Forage

Apple: Background colour changes from green to yellow or cream (variety determines final colour). Seeds inside should be brown. Flesh yields slightly to thumb pressure. A ripe apple releases with a gentle upward twist — no pulling. Check the ground for natural drops.

Cherry: Deep red and glossy; stem pulls cleanly. Taste is the best test — sweet and juicy when ripe, still astringent if picked too early.

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.

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.

Mirabelle plum: Small golden-yellow plums with a reddish blush when ripe. Very sweet and aromatic. Ripen from late July; fall freely when ready. Pick as soon as they soften — they ferment quickly on the branch.