Now Forage

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.

Blackthorn: Sloe berries: small, round, blue-black with a heavy bloom. Intensely astringent raw — traditionally harvested after the first frost, which breaks down tannins. Best used for sloe gin or jelly. Spiny branches — wear gloves when harvesting.

Rose: Rose hips (swollen seed pods) ripen to red or orange after flowering. Pick when fully coloured and slightly soft. Remove the seeds and hairs inside (irritating). Very high in vitamin C; excellent for syrup, tea, and jelly. Leave some for birds in winter.

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.