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Hedgerow Cookbook

35 34 Viburnum opulus. Also known as Snowball tree, Red elder, Rose elder, High cranberry, Whitsun rose and Cramp bark. A native shrub found in damp hedgerows, woods and copses. Fruits in August and September. Too bitter to eat raw but may be cooked as a substitute for cranberries, and made into a sharp jelly. op. Crateagus monogyna. The haws can be made into wine, conserve, haw brandy, and dried for fruit tea. 39 Juniperus communis. A native evergreen shrub of chalk downs, limestone hills, heath and moorland. The fruit ripens in its second or third year so only pick the soft black ones. Add to other fruit for pies and jam. Can be dried and added to soup and stew in the winter. Can be made into juniper gin. 37 Mespilus germanica. Once a popular fruit. Pick in early November after the first frosts have turned the fruit from yellow to brown and they have become soft blet. Bake quickly in the oven and eat the soft fruit with cream. Makes a good jelly and cheese. 41 Rosa canina. Use the bright red berries of the common wild rose to make rosehip syrup, soup, pure and wine. 41 Sorbus aucuparia. Mountain ash. A small attractive tree with clusters of orangered berries. Good for wine. It also makes an excellent jelly add some chopped crab apples to ensure it sets. 37 Prunus spinosa. Blackthorn. Oct. to Nov. Pick after the first frost. Beware the thorns For jelly, wine and sloe gin. 39 and Ribes uvacrispa Rubus ideaus. Woods and hedgerows. July to September. op., 37
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