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.

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.

Oregon-grape: Blue-black berries with a dusty bloom in grape-like clusters. Very tart raw but edible; excellent for jelly and wine. Ripe when deep blue-black. High in vitamin C.

Rugosa rose: Very large, deep red hips — best of all roses for food. Ripe when deep red and slightly soft. Sweet and very high in vitamin C. Slice off top and bottom, remove seeds before using.