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.

Black walnut: Harvest when the green husk turns yellow-green and the nut falls naturally or can be shaken loose. Wear gloves — the husk stains permanently. Remove husk immediately, then cure nuts in a cool, airy place for 2–3 weeks before cracking. Intensely flavoured.

Blackberry: Fully black (not red or dark red) and comes off the stem with no resistance — zero pull. Dull rather than shiny; a shiny black berry is still slightly underripe and tart. Eat the same day for best flavour.

Hickory: Green husks turn brown and split; nuts drop naturally. Gather promptly before wildlife. Kernels should be plump and cream-coloured. Dry before storing.

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.

elderberry: Dark blue-black clusters when ripe. Cook thoroughly before eating — raw berries are mildly toxic. Ripe when all berries are dark and clusters hang downward.