Now Forage

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.

Grape: Berries fully coloured and slightly soft. Stem where it joins the bunch turns woody and brown. Seeds easily visible inside. Sweet throughout when fully ripe — taste from different parts of the cluster as they ripen unevenly. Grapes do not continue ripening after harvest.

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.

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.

Plum: Colour fully develops (purple, red, or yellow by variety) and a waxy bloom appears on the skin. Softens slightly at the tip. Taste-test for sweetness — European plums are better slightly soft; Japanese types can be harvested firmer.

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.

Serviceberry: Small, round, turning from red to deep purple-black. Sweet and blueberry-like when fully dark. Birds eat them as soon as they ripen — check daily. Best fresh or in pies and jam.