Now Forage

Fig: Hangs heavily and droops at the neck; skin softens and may split. A sweet drop of nectar at the base eye and the absence of white sap at the stem confirm ripeness. Pick with a gentle twist.

Kumquat: Deep orange-gold; eaten whole — the sweet rind offsets the tart flesh. Ripe when uniformly orange, slightly soft, and very fragrant. The entire fruit is edible raw.

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.

Olive (Olea): Green in October (oil forming), turning purple-black November–December. Harvest for oil when 50% black; for table olives, pick to match intended colour. Must be cured in brine or lye — extremely bitter raw.

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.