Now Forage

Fennel: Leaves and stems edible from spring through summer; seeds harvest in September–October when they turn grey-green and start to fall. Cut seed heads into paper bags and hang to dry. Pollen (June–July) is intensely flavoured — shake flowers over food.

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.

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.