Grow a hedge harvest

Expert forager Liz Knight lives on top of a hill in the gorgeous Black Mountains. We asked her what we should plant now for a yearround hedge harvest...

Hawthorn and blackthorn are vital wild ingredients. The spring blossom can be used to make syrups with an almond flavour, which I add to my sloe gin. Sprinkle the young, raw leaves of both on to salads, or chop and add to fishcakes for a peppery taste. When just unfurled, blackthorn leaves can be infused into brandy to create a special almond-flavoured liqueur. And the berries of both plants make a wonderful addition to jellies and jams.

I would always plant a native honeysuckle.

The flowers, which can still be found in October, go well with damsons. A favourite in my household is honeysuckle and damson jam. Freeze the flowers for use all year round.

The elder has a lot to offer. The berries that follow the flowers make a fine addition to sweet and savoury dishes. The flowers are used, in early summer, to make the ever-popular elderflower cordial. This plant has precious anti-viral properties, too. Blackberries bring a bountiful harvest of berries for pies and jams in September. In spring, the new shoots and buds are used to make medicinal syrups that work wonders for an unsettled stomach. Try some of Liz’s fine jellies, jams and sauces made from Herefordshire hedgerows. Visit foragefinefoods.com, where you can also book your own land survey, so you can enjoy the free food on your doorstep.