Definitley May

 

Oilseed Rape

May seems to have brought us four seasons in as many days, including a traditionally cold, wet Bank Holiday, but things are warming up. Bright blocks of yellow oilseed rape fields colour the horizon, dandelions daisies and buttercups add charm to lawns and meadows.

Buttercups and a Burdock

Hawthorn is in blossom; the hedgerows are full of campions and other wildflowers. This floral profusion brings with it the insects, including everyone’s seasonal favourite, the vivid butterflies. Ransoms and Wild Garlick are still available, adding flavour to your cooking, along with Alexanders and other umbellifers belonging to the Apiaceae family.

Hawthorn Blossom

If you are interested in common umbellifers, beware of the deadly poisonous and terribly common, Hemlock and Hemlock Water-Dropwort – AKA Dead Man's Fingers or Fools Parsley due to the similarity of the leaves. If you are new to foraging, spend time (allow four seasons) identifying the different stalks, leaves and flowers, before eating anything you are unsure about.

Butterfly

We should not be surprised that nature has many toxins, and you should only ever eat things that you are sure about. This is one reason I focused solely on fruit and nuts when initially foraging with my son and daughter, when they were young. They were, however, soon able to spot Elderflowers, from a distance.

Elderflower (background) and Hemlock Water Dropwort (foreground)

Elder is truly the gift that keeps on giving. It is fascinating for many reasons but my main interest in May, is the blousy flowers and sweet citrus aroma. I make Elderflower Champagne every year, while my daughter always make Elderflower cordial. These drinks are simple to make, delightful to drink and last throughout the Summer months as a thirst-quenching sunshine staple. Later in the season I harvest Elderberries and make Port wine, to last throughout the Winter months.

Elderflowers

Time flies when you’re having fun, and it seems unlikely that, in the next month, we will be  celebrating Midsummer, while eating delicious ripe, black Cherries, plucked from trees, but I assure you, we will.

Celebrating Midsummer 2025

Finally, I note that NASA has spent billions and billions of dollars, to send a rocket around the far side of the moon, but it was a bit too dark to see anything. A simpler, more affordable way to be the first human to witness something unique, is to bite into a freshly picked, zesty apple (or even one bought in a supermarket). It constantly surprises me; how few people have not eaten fresh fruit straight off a tree. Go now! Do it yourself, and celebrate the miracle that is nature.

Campions and Ransoms

Cherry Aid

The Elderflowers are in full bloom now and the sweet smell of pollen is in the air. So, I hope you are all making cordial and champagne…

Elderflowers

Cherries are ripening on the trees now too and you’ll need to keep a close eye on them – there’s a fine line between the bright yellow/red sharp fruit that the birds will gobble and the darker sweeter ones that we want to scoff ourselves. I even saw a squirrel gorging himself in a tree the other day!

Easy Picking

We have already been eating cherries off the earlier trees and they are very nearly there. The tree outside my office and the big one at St Deny’s Community Centre are often the first local trees to ripen and I use these as a barometer to know when to start searching in earnest.

Delicious

My son and I picked a bucket-load of big fat juicy sweet ones in St. Deny’s the other day. You could see from the leaves on the ground that other people had been picking them too, which is good news because the main purpose of this blog is to promote just this kind of behaviour. I have been keeping an eye on the B&Q crop too.

Cherry Plums Ripe Soon

Of course, when it comes to cherry pickers, we have secret weapons… Our telescopic Apple pickers also work very well with cherries and plums, which will be coming soon too. We will be back in St Deny’s, fully tooled up, very soon, we spotted a tree that was absolutely laden with dangling red jewels, which were almost,  but not quite fully ripe….

I Spy Cherry Pie

Elderflower Everywhere

You know that Summer is coming, when the Elderflowers begin to pop their snowy white heads up through the fresh green hedgerows. They add a delightfully subtle, citrusy aroma to city park and countryside walks.

My kids always get excited, planning for their cordial and can spot a suitable bunch of flower-heads at 100 yards. Although we will be harvesting together, this year, as normal, I will be leaving them to their own devices when it comes to making this.

The kids and I got on our bikes and whizzed up to the common for a reconnoitre, but the flowers were not yet open. We spotted some on the way home and planned to return to the common the next weekend, to get picking!

I will be needing to gather rather more than I normally do. I always make Elderflower Champagne, this however, only requires a few big flower-heads. This time around, I will be helping to make a new seasonal beer as well.

Following on from my successful collaboration with Jimmy Hatherley at Unity Brewing Co. The Spring ale, named Printemps, employed stinging nettles for their unique flavour, but this time around I will be collecting Elderflowers, towards a Summer Saison Beer.

This is Apple blossom.

Elderflowers and Cherries but a Lack of Plums

Elderflowers are late this year by about a month, but they are blooming with vengeance now.

The time is right to make Elderflower Cordial and Elderflower Champagne. The recipes are very simple but always use pressure safe bottles for the fizzy stuff or you might get a nasty surprise.

The poor Cherry Plums, Damsons etc. have taken something of a hit during the cold windy Spring. They were very abundant last year but as far as I can see they are nowhere near as many in the hedgerows this season.

Fortunately, the Cherries, that had a bad time last year due to the excessive rainfall, look like they are doing quite well; I have already seen red ones in the trees. Apart from the fact that something seems to be eating the tops of the canopies, we could probably organise our first Picknik of the year very soon.

I think that, on the whole, the late spring will help and it should be a good year for fruit.

Elderflowers

It's that time of the year again. As Spring seamlessly segues into Summer, the Elder trees are brightening the hedges with their jaunty ivory white floral clouds. At the Urbane Forager project Elderflowers are the first thing we pick in the year. Elder is followed closely by Cherries and then Plums.

We use these citrusy blooms to produce thirst quenching cordial, a perennial favourite with the children and effervescent Champagne which definitely excites the adult pallet.

Both recipes are simple, as long as you pay sufficient attention to two important points.

• Firstly, the blooms of the Elder smell of bright summer sun in the morning but tend to smell a bit like cat's wee in the evening, so pick them in the morning and process them while still fresh!
• Secondly, when making fizzy drinks, always use pressure safe bottles! Sparking wine is safely surrounded by 1 Kilogram of glass for a very good reason. We save and sterilize Cava bottles from Christmas and birthday celebrations. We then buy fresh corks and cages to secure our own brew, even then I have to keep a close eye on the proceedings to prevent pressure-washing the kitchen with a Champagne fountain.
  

Elderflower Cordial - an easy to make summer classic.

• 3 lemons, sliced 
• 10 Elderflower heads 
• 500g sugar 
• 3L water 
• 1 Large bowl or saucepan
• Filter paper or muslin 

1. Put the sugar in the container and pour over a pint of boiling water. Stir until all the sugar has dissolved. 
2. Then add the remaining 2 litres of cold water and a leave until cold. 
3. Add the sliced lemons, giving each a good squeeze and then add the elderflower heads. 
4. Leave for 24 hours, stirring occasionally.
5. Pour through the muslin or filter paper into bottles.

Refrigerated it will keep for a few weeks. Frozen (in plastic bottles) it will last a lot longer.

Delicious Elderflower Champagne (English Fizz for pedants)

• 2 lemons, sliced
• 7 Large Elderflower heads
• 500g sugar
• 6L water
• 2 tablespoons white wine vinegar
• 1 Large container
• Filter paper or muslin (I use a sieve and jelly bag)

1. First fully dissolve the sugar in a pint of boiling water. 
2. Then pour the solution into your container and add 5 litres of cold water, followed by the lemon slices (squeezed as you go), Elderflower heads and vinegar.
3. Cover the mixture and leave for 48 hours, stirring occasionally. 
4. When ready, filter the mixture (I used a sieve, jelly bag & funnel) into strong bottles (plastic or glass, but able to withstand high pressure), close firmly, and leave.
5. It is a good idea to release some of the air occasionally to prevent explosions. 

The champagne will be ready in about two weeks. It is alleged to improve with time, but nobody has managed to leave it that long yet...

It's totally delicious!

Get Ready for the Rush

On a recent run about, I realised that Mother Nature had finally got around to bringing forth he bounty and (after waiting so long) it looks like it's going to arrive all at once. 

Elderflowers

Elderflowers are still blossoming, which is quite late. My Elderflower Champagne is already going down a storm.

Elderberries

Some trees will have young, green Elderberries on them at the same time and flowers. I'm going to be making Elderberry Port again this year - it was/is lovely.

Cherries

Cherries are still ripening on many trees, although some have already finished fruiting. A lot of cherry trees have shrivelled leaves and even mouldy cherries -  probably something to do with the persistent wet weather.

Cherry Plums

Plums are beginning to ripen nicely now and I have already picked and eaten some. I will soon be organising a plum Picknik, so don't touch that dial. There will be a real bounty of these tasty beauties so please register your interest asap, if you want to come along.

Yummy Plums

Hazelnuts are looking surprisingly early and some look like they might be ready by late July.

Hazelnuts

Blackberries are flowering and young fruit is already visible on some bushes. I might make more Blackberry Wine this year too.

Bramble Flowers

Walnuts are currently green and unripe, it’s too late now for picking them for pickled green walnuts or Vin de Noix, this is best done in June when the shells are not yet formed. I always think they are best ripe anyway.

Green Walnuts

Apples & Pears can now be seen on the trees, although they are far too small and unripe to eat, they give you an idea of the crop due to arrive in autumn.

Crab Apples

Chestnut trees are beginning to develop flowers and will soon be smothered in bunches of furry octopus like flowers.

Sloes

Sloes are visible on the Blackthorn bushes now, they are green and will not ripen for months.

An Elderflower Adventure

We had just returned from a trekking/camping holiday during half term (more on that expedition later) and the kids had been spotting Elderflowers.

They decided it was time to make some sweet, delicious, thirst quenching Elderflower Cordial. However, I was just thinking about making Elderflower Champagne.

Elderflowers are virtually everywhere in the parks and streets at the moment, so we thought it might be fun to go by boat, just for the hell of it.

At St. Deny's Sailing and Rowing Club on the river Itchen, we saw that a blackbird had nested in the lower eves of the clubhouse and was feeding two tiny fledglings.

We soon had life-jackets fitted and launched Tern, our favourite family sized rowing boat and even though both children can row, I was given the job of pulling on the oars.

We saw our first Elder straight away, just yards from the pontoon and we were soon filling our bag with fresh citrusy Elderflower heads.

Further upstream we found other bushes hanging over the river, or in amongst the reeds and I even set the kids ashore to harvest from one particularly busy tree they spotted. As I predicted, with two pickers and one rower we had soon gathered more than enough.

On the way home we bought 5 lemons and one Kilo of sugar, which was enough ingredients to make 3 litres of Elderflower Cordial and 6 litres of Elderflower Champagne.

All the rest was done by the kids in the kitchen and it didn't half look a mess when they had finished but, to be fair, they did tidy up when I explained that I would ferment the lot if they didn't get cleaning.

Cordial, Beer and Champagne

After spotting that the Elderflowers were out, we decided to have a bash at making Elderflower cordial and champagne. I also fancied making some Ginger Beer – something my mum always used to do when it got warm.

Elderflowers

My son was great at picking the flowers (it’s always best to pick fresh ones without bugs on them) and we soon had a big bagful. On the way home we grabbed the rest of the ingredients, which was mainly sugar, yeast, oranges and lemons from the shops.

Elderflower Cordial being prepared

These are all really simple recipes and we made 2 Gallons of Ginger Beer, 1 Gallon of Elderflower Champagne and a couple of litres of Elderflower Cordial in one afternoon.
For Recipes, Click Here

Elderflower Champagne prepping - this smelled delicious

You need bottles that can withstand high pressure; otherwise they can explode and make a bad mess, so be careful what you use. I wanted swing top Grolsh type bottles but this would have been expensive and I couldn’t drink it quickly enough. In the end I used sparkling water and a couple of old coke bottles, which worked fine and they can be used again.



Lloyd, the Yeast Arab



Most shops now have a cheap home brand of sparkling water and I obtained 4 packs of six 500ml for about a fiver. If I had thought about it before, I could have used the water in the recipes too.

We Made Buckets of The Stuff

When my wife came home the next day, she said the house smelled like a brewery – but Ginger beer and Elderflower Champagne always remind me of Gingham and wicker and English summer picnics!

This looks a lot but I don't think it will last long, my daughter is sampling it already!



I also saw nesting Housemartins and Swifts today, so summer is on the way for sure...

For Recipes, Click Here