Now Forage

Common fig: Two crops: breba (June–July on old wood) and main (Aug–Oct). Ripe figs hang downward, skin may crack, feel very soft, and often show a drop of nectar at the eye. Colour depends on variety (green, brown, purple). A milky sap at the stem means underripe.

Mango: Smell is the best guide — a ripe mango is intensely fragrant at the stem end. Skin colour varies (yellow, red, green) by variety and is not reliable. Fruit yields to gentle pressure. The cheeks fill out and round. Harvest slightly firm for best transport; ripen at room temperature.

Prickly pear: Turns from green to red, orange, or yellow depending on species. Ripe when skin gives slightly and colour is fully developed. Use tongs and burn off the tiny glochid spines with a flame or rub in sand before handling. Sweet, mild flesh.

Rosemary: Evergreen herb — harvest sprigs year-round. Young, bright green shoot tips have the most flavour. Harvest in the morning after dew dries. Flowers (blue-purple) appear spring through early summer and are edible as a garnish.