Berry good times

At this time of year whilst we're out walking, faces fixed on the ground like hounds following a scent in our pursuit of mushrooms, it's worth taking a moment to look up and see what other of natures bounties surrounds us. This year has been a bumper year for berries in particular, a valuable resource group. There are traditional lores regarding the picking of many of our hedgerow/woodland fruits, one that is synonymous with autumnal berry collecting, and particularly with the three above, is that they should be picked after the first frosts. I've been thinking about this over the last few years and with the increasing effects of climate change I feel these lores are being rendered redundant. If you waited for the first frosts, the berries would be gone or have gone over on the plants. So I'd suggest pick now whilst they in abundance and if need be refrigerate or freeze over night to simulate a frost.  Good picking. 

Hawthorn (Crataegus monogyna). Hawthorns are commonly seen throughout the forest, their red berries adding points of vibrant colour to the stands as the surrounding forest colour drains. Commonly found in archaeological deposits from the prehistoric period onwards, it's clear Haws have always been a valued food and medicinal resource. The berries are known as Haws and have a multitude of culinary uses from wine, savory and sweet jellies and jams.

Blackthorn, (Prunus spinosa). The Blackthorn has been used by humans for centuries, their fruits commonly known as Sloes, stones of which have been found on prehistoric settlement sites and notably in the stomach of Otzi, the frozen prehistoric body found in the Alps. The berries can be made into jam, used in fruit pies, to make wine, the traditional winter favourite Sloe gin (or vodka if so disposed) and preserved in vinegar. 

Dog Rose (Rosa Canina). The fruits of the dog rose are called Hips and have been used as a traditional folk medicine and food again since prehistoric times.  These fruits are brightest of reds and easily spotted in the fading forest. High in vitamin C rose hips have traditionally been used to make a rich rosehip syrup, though they can also be used to flavour herbal teas, make wines and sweet jellies.