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.

Cherry: Deep red and glossy; stem pulls cleanly. Taste is the best test — sweet and juicy when ripe, still astringent if picked too early.

Common medlar: Must be bletted before eating. Pick after the first hard frost; store in a single layer in a cool room for 2–4 weeks until flesh is dark brown and very soft. Sweet, wine-like flavour.

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.

Quince: Yellow, fragrant, and very hard when ripe — not soft like apples. Look for a deep golden-yellow colour and a strong quince aroma. Inedible raw (very astringent); excellent for jam, paste, and jelly after cooking.

Walnut: Green outer husk splits and darkens; nuts fall or shake loose. Remove husks immediately and cure for 2 weeks to develop full flavour. Gloves prevent staining.