Now Forage

Olive: Harvest time depends on intended use: green olives (October, firm, very bitter — require curing); turning olives (November, red-purple, half-ripe — for oil or eating); black olives (December, fully ripe, shrivelling — sweeter, for oil). All must be cured before eating — never eat straight from the tree.

Pitanga: Ribbed, cherry-sized fruit turns from green → orange → red → deep burgundy-purple. Sweetest and least resinous when deepest purple-black. Very soft when ripe; falls at a touch. Short shelf life — eat within 24 hours.

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.