ELDERBERRIES were ready for picking during late September, early October although the recent winds diminished These berries have been used for generations in various ways: for wines, jams and relishes. One old recipe, which uses the berries as the main ingredient had to be kept for seven years before use. It originated in a hotel frequented by ex­military men, who spread its popularity nationwide, each having their own individual requirements as to its ingredients.

I have made this relish and can say it tastes wonderful not unlike a vintage Worcester sauce if you are prepared to wait seven years, as I did. Medicinally, elderberries are said to be good for sciatic pains, colds, and if processed slightly differently can be used as a laxative. A warm tea using the berries is supposed to be excellent for sore throats and ulcers.

Sloe berries are filling up blackthorn bushes. They look ready to use for things like sloe jelly or even better sloe gin, but in Scotland, where I come from, we always wait for the frost before picking, though in Cornwall, if we wait for the first frost, we would find the birds had got them first. Sloe gin is very easy to make, and I'm surprised more people don't try. Half a pound of picked sloe berries, between 5 - 8 ozs of sugar, depending on taste, packed into an empty gin bottle, then topped up with gin, is the standard recipe. Turn the bottle every day for three weeks then strain off the liquid into a clean fresh bottle. I don't drain off the sloes, it doesn't really make any difference anyway, apart from the lumpy bits, and guests find it quite novel when a berry plops into their glass. The same recipe can be utilised with rasp­berries and brambles/blackberries, and tastes equally as nice. Some people, after straining the fruit from the gin coat it with chocolate and serve them as nibbles. One sloe gin with tonic and ice would be enough for me, the tit­bits as well would send me to sleep.

Whilst in Berkshire recently I was amazed to see literally millions of sweet chestnuts littering the roadsides and pavements - and no one collecting them! Not until my two sons and I arrived that is. We brought back pounds and pounds of them and the boys probably ate the same amount, raw, whilst we were there. That did cause a few problems - but they're alright now - I don't think

Hedgerow Harvest

By Jennifer Green

November

Next Month: holly, mistletoe and ivy.

their digestive systems were prepared for such an onslaught of straight raw fibre! I intend to boil some, skin and freeze them and bring them out in time for Christmas to make my own Wild chestnut stuffing.

Sweet chestnuts were thought to have been introduced into Britain by the Romans, indeed in Italy where the trees grow in profusion, the nut is a major food source for many poorer people.

Chestnuts can be eaten raw, roasted - I remember buying them, red hot from braziers in the street when I lived in London. Juggling the burning nuts and eating them was an art in itself but well worth the effort. They can be used for stuffings, made into sweets,soups, cakes and ground into flour. They can even be cooked and used to accompany vegetables such as brussels sprouts or cabbage. Vegetarians use them as a substitute for meat indeed a nut roast using chestnuts tastes wonderful and is very filling.

Medicinally, they do not have many qualities though they are said to be good for chest and bowel problems.

There are other nuts about beech nuts for instance, though they are too  small and bitter for my taste and not really worth the bother. In the past beech nuts were fed to farm animals, particularly pigs, who relish them. They were also pressed to extract the oil, but again a lot of nuts would have been needed to obtain any reasonable amount. The resulting oil can be used for cooking and in oil lamps. Beech nuts can also be roasted and used as a substitute for coffee.

You may still be lucky enough to get hazelnuts which taste completely different to the dried up kernels around at Christmas time when eaten straight from the tree. Slightly milky and sweet, my pickings never last longer than the time it takes to journey home, but if you have more willpower than me the crop can be made into meringues and sweets such as nougats. Add them to your own home-made muesli or make them into nut cutlets.  Whichever way you choose to use them the result will be tasty and all the better because you picked them yourself and for free.  

Remember the health of the hedgerow is in our hands. Only take what is in abundance and never over pick plants. Only eat what you are absolutely sure about, a good reference book will come in handy. Never dig up plants to transfer to your own garden, not only is it against the law, it is morally wrong. Do not pick plants which are endangered or are rare, again a reference book will point these out. And lastly, if you pick to eat, watch where you collect from. Remember someone may have passed that way earlier with their dear little pooch.

©Jennifer Green.