BLACKBERRY FORAGING
Few things sum up late British summertime better than picking blackberries, an empty margarine tub in hand. Provided you’re not trespassing on private property, blackberry picking is also a great way of sourcing the ingredients for a cheaper summer pud.
Pick a winner
Choose plump berries that are shiny and firm. They can vary in flavour from place to place – seasoned blackberry hunters often have favourite bushes. Avoid any by busy roads (which can become polluted by trac fumes) and fruit low enough to be ‘watered’ by passing dogs. Blackberries are at their best from the end of August to September.
How to collect
Although it’s hard to resist raiding every hedgerow, remember to leave some for the wildlife as well as other foragers. Try not to stack loads of berries on top of one another in your container, or they’ll bruise and squash before you get them home. (Use a couple of containers if you want to pick lots.) Take gardening gloves to protect from thorns, and consider bringing a coat hanger, too – handy for pulling down high branches, which often contain the best berries.
How to store
Wash and dry your blackberries, then store them in the fridge in a container lined with kitchen paper. Keep the blackberries dry while storing and they should last for two to three days. Don’t worry if you’ve picked more than you can handle – blackberries are easily frozen, and can be baked straight from the freezer with no need to defrost. Freeze them on a tray in a single layer first so they don’t all squish together, then transfer to a freezerproof container. Or purée them and freeze the liquid in a bag or ice cube tray.