Go foraging this month and find out what you can make with the fruits of the hedgerow.
More than mere borders, our hedgerows host amazing biodiversity. Here's a little of what they hold.
Turn to page 127 of September's The Simple Things for a guide to hedgerow berries, and try these ideas for using them in the kitchen.
Jekyll and Hyde of a species. Rich in vitamin C, delicious in wine and jam. Just avoid the fine hairs - a key ingredient in itching powder.
Try: Rosehip syrup
Higher in sugars than its kin in the plum family, and the go-to ingredient for a flavoursome home-pimped vodka. Peak harvest time is right about now.
Try: Damson cheese
Too sharp in taste to enjoy solo, but a piquant addition to many a conserve. Try with roast meat. Note to bee lovers: its scent is catnip to pollinators.
Staple hedging material. Fruit good for syrups, magnificent for brandy. Beware pedants insisting that, botanically, they're not berries, but pomes.
A foraging favourite, the fruit of the blackthorn tree is among the last around before winter. Pick from now until early November, bottle with gin and sugar.
Try: Salted sloes