Harvest & process

Elderberry

Sambucus nigra

When

Flowers fully open; berries fully black and cooked only.

Part

Ripe berries (cooked) · Flowers

In the field

Cut umbels. Leave plenty for birds. Flowers dry; berries cook.

Cure

Flower screens. Berries simmered and strained — not a raw handful.

Store

Dried blossom; cooked syrup in the fridge or a proper jar.

Leaves, bark, and raw berries are the wrong harvest.

Ashwagandha

Withania somnifera

When

Dig roots after berries form, before frost, about 150–180 days.

Part

Root · Occasionally berry (traditional)

In the field

Cut on a dry morning after dew lifts, from a plant you grew or a site you have a right to pick.

Cure

Wash, slice thin, dry until the center snaps.

Store

Whole, dark, labeled with the year. Crumble at use.

Hawthorn

Crataegus monogyna

When

Blossoms just open; berries when fully red/dark after first frost.

Part

Flowering tops · Berry

In the field

Cut on a dry morning after dew lifts, from a plant you grew or a site you have a right to pick.

Cure

Single layer on a screen, dark, until crisp.

Store

Whole, dark, labeled with the year. Crumble at use.

Dog rose

Rosa canina

When

Petals as they open; hips after frost, still firm and red.

Part

Ripe hip · Unsprayed petal

In the field

Hips: split and scoop the itchy hairs, or buy them cleaned.

Cure

Petals screen-dry. Hips simmer and strain.

Store

Dried petal; strained hip put-up.

Chaste tree

Vitex agnus-castus

When

Ripe dark berries in autumn.

Part

Ripe berry

In the field

Cut on a dry morning after dew lifts, from a plant you grew or a site you have a right to pick.

Cure

Hang small bunches out of sun until the leaf shatters.

Store

Whole, dark, labeled with the year. Crumble at use.

Raspberry leaf

Rubus idaeus

When

Young leaf in spring; fruit in summer.

Part

Leaf · Fruit as food

In the field

Cut on a dry morning after dew lifts, from a plant you grew or a site you have a right to pick.

Cure

Hang small bunches out of sun until the leaf shatters.

Store

Whole, dark, labeled with the year. Crumble at use.

Oregon grape

Mahonia aquifolium

When

Root from a mature cultivated clump in autumn — never strip a wild hillside.

Part

Root and rhizome · Berry as food

In the field

Cut on a dry morning after dew lifts, from a plant you grew or a site you have a right to pick.

Cure

Wash, slice thin, dry until the center snaps.

Store

Whole, dark, labeled with the year. Crumble at use.

Juniper

Juniperus communis

When

Ripe blue berries in autumn. They take two years on the shrub.

Part

Ripe berry (fleshy cone)

In the field

Cut on a dry morning after dew lifts, from a plant you grew or a site you have a right to pick.

Cure

Hang small bunches out of sun until the leaf shatters.

Store

Whole, dark, labeled with the year. Crumble at use.

Black pepper

Piper nigrum

When

Green spikes for green pepper; almost-ripe for black; fully red for white.

Part

Dried fruit (peppercorn)

In the field

Cut on a dry morning after dew lifts, from a plant you grew or a site you have a right to pick.

Cure

Hang small bunches out of sun until the leaf shatters.

Store

Whole, dark, labeled with the year. Crumble at use.

Star anise

Illicium verum

When

Unripe-to-ripe fruits, dried. A tree takes years.

Part

Dried fruit

In the field

Cut on a dry morning after dew lifts, from a plant you grew or a site you have a right to pick.

Cure

Hang small bunches out of sun until the leaf shatters.

Store

Whole, dark, labeled with the year. Crumble at use.

Schisandra

Schisandra chinensis

When

Ripe red clusters in late summer to autumn. Dry or freeze.

Part

Ripe berry

In the field

Cut on a dry morning after dew lifts, from a plant you grew or a site you have a right to pick.

Cure

Hang small bunches out of sun until the leaf shatters.

Store

Whole, dark, labeled with the year. Crumble at use.

Olive

Olea europaea

When

Fruit in autumn when it colors; leaf year-round from a tree you own.

Part

Fruit · Oil · Leaf

In the field

Cut on a dry morning after dew lifts, from a plant you grew or a site you have a right to pick.

Cure

Hang small bunches out of sun until the leaf shatters.

Store

Whole, dark, labeled with the year. Crumble at use.

Cayenne

Capsicum annuum

When

When fully red and thin-walled. Dry for the winter tin.

Part

Ripe fruit, fresh or dried

In the field

Cut on a dry morning after dew lifts, from a plant you grew or a site you have a right to pick.

Cure

Hang small bunches out of sun until the leaf shatters.

Store

Whole, dark, labeled with the year. Crumble at use.

Sumac

Rhus coriaria

When

Red clusters when fully colored, before rain washes the sour off.

Part

Ripe red fruit (dried)

In the field

Cut on a dry morning after dew lifts, from a plant you grew or a site you have a right to pick.

Cure

Hang small bunches out of sun until the leaf shatters.

Store

Whole, dark, labeled with the year. Crumble at use.

Allspice

Pimenta dioica

When

Unripe berries, dried in the sun. A tree takes years.

Part

Dried unripe berry

In the field

Cut on a dry morning after dew lifts, from a plant you grew or a site you have a right to pick.

Cure

Hang small bunches out of sun until the leaf shatters.

Store

Whole, dark, labeled with the year. Crumble at use.

Wild cherry

Prunus serotina

When

Fruit when black; bark only from prunings. Do not strip a standing wild cherry.

Part

Inner bark · Fruit (pits out)

In the field

Cut on a dry morning after dew lifts, from a plant you grew or a site you have a right to pick.

Cure

Hang small bunches out of sun until the leaf shatters.

Store

Whole, dark, labeled with the year. Crumble at use.

Amla

Phyllanthus emblica

When

Fruit when fully sized, still hard, in the tropical winter.

Part

Fruit

In the field

Cut on a dry morning after dew lifts, from a plant you grew or a site you have a right to pick.

Cure

Hang small bunches out of sun until the leaf shatters.

Store

Whole, dark, labeled with the year. Crumble at use.

Wintergreen

Gaultheria procumbens

When

A few leaves from a patch you planted. Not a wild stripping.

Part

Leaf (tea, small) · Berry (nibble, not a staple)

In the field

Cut on a dry morning after dew lifts, from a plant you grew or a site you have a right to pick.

Cure

Hang small bunches out of sun until the leaf shatters.

Store

Whole, dark, labeled with the year. Crumble at use.

Tomato

Solanum lycopersicum

When

When the shoulder yields and the color is true. Flavor finishes on the plant.

Part

Ripe fruit

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Cucumber

Cucumis sativus

When

Young, often. A yellow baseball is a seed factory.

Part

Unripe fruit

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Zucchini

Cucurbita pepo

When

Six to eight inches, every day. Blossoms in the morning.

Part

Young fruit · Blossom

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Pumpkin

Cucurbita pepo

When

When the rind resists a thumbnail and the stem corks. Before a hard frost.

Part

Ripe flesh · Seed

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Eggplant

Solanum melongena

When

Glossy, before the skin dulls and the seeds harden.

Part

Ripe fruit, cooked

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Apple

Malus domestica

When

When the stem parts with a lift, not a yank. Flavor finishes on the tree for many types.

Part

Ripe fruit

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Peach

Prunus persica

When

When it smells like a peach and yields at the shoulder.

Part

Ripe fruit

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Grape

Vitis vinifera

When

When the seed is brown and the sugar is in the berry, not the calendar.

Part

Ripe fruit · Leaf (kitchen wrap)

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Strawberry

Fragaria × ananassa

When

Fully red. They do not ripen off the plant in any honest way.

Part

Ripe fruit

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Blueberry

Vaccinium corymbosum

When

Wait a few days after they turn blue — sugar lags color.

Part

Ripe fruit

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Fig

Ficus carica

When

When it droops, softens, and often weeps a drop. They do not ripen off the tree.

Part

Ripe fruit

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Pomegranate

Punica granatum

When

When the rind is fully colored and often splits. They store cool a while.

Part

Arils

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Orange

Citrus × sinensis

When

Fully colored and sweet. They can hang.

Part

Ripe fruit · Juice · Zest

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Banana

Musa acuminata

When

When the bunch fills and the first fingers lighten. Ripen off the stem.

Part

Ripe fruit

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Avocado

Persea americana

When

Mature green, then ripen indoors. They do not soften on the tree in any useful way.

Part

Ripe flesh

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Pineapple

Ananas comosus

When

When the base yellows and it smells like pineapple from a foot away.

Part

Ripe flesh

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Mango

Mangifera indica

When

When the shoulder yields and the smell is mango, not green stem.

Part

Ripe flesh · Green fruit (chutney, salad)

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Watermelon

Citrullus lanatus

When

Yellow ground spot, dry tendril at the stem, a dull knock.

Part

Ripe flesh · Seed · Rind (pickle)

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Durian

Durio zibethinus

When

When it drops, in season. Climbing for unripe is how people get hurt.

Part

Ripe aril

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Lychee

Litchi chinensis

When

When the shell is fully red and the fruit feels full. They do not ripen off the tree.

Part

Ripe aril

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Dragon fruit

Selenicereus undatus

When

When the wings dull from green toward yellow-pink and the fruit yields.

Part

Ripe flesh

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Passion fruit

Passiflora edulis

When

When fruit drops or the shell wrinkles and colors fully.

Part

Ripe pulp and seed

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Jackfruit

Artocarpus heterophyllus

When

Ripe when it smells sweet from a distance and the skin yields. Young for savory, much earlier.

Part

Ripe bulbs · Young fruit (cooked)

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Cure in shade if the plate says so; else store cool and dark, or cook soon.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Starfruit

Averrhoa carambola

When

When yellow and slightly soft. Green is for pickle, not dessert.

Part

Ripe fruit

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Rambutan

Nephelium lappaceum

When

When the hairs color fully (red, yellow, or orange by type) and the fruit feels full.

Part

Ripe aril

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Bitter melon

Momordica charantia

When

Young, still green, before the fruit colors and splits to show red arils — unless you want the sweet seed snack.

Part

Young fruit, cooked

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Cherimoya

Annona cherimola

When

When it just yields. Ripen on the counter if mature-hard.

Part

Ripe flesh

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Tamarind

Tamarindus indica

When

When pods brown and brittle and the pulp is sticky-dark, not green.

Part

Ripe pulp

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Persimmon

Diospyros kaki

When

Fuyu fully colored and still firm. Hachiya fully colored and soft, often after a frost.

Part

Ripe fruit

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Kiwi

Actinidia deliciosa

When

When they just yield. Ripen off the vine if mature.

Part

Ripe fruit

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.

Guava

Psidium guajava

When

When it yields and the perfume is unmistakable. Green is astringent.

Part

Ripe fruit

In the field

Pick from a plant you grew or a market you trust. Leave wild stands of rare fruit alone.

Cure

Eat ripe. Freeze surplus, or a kitchen jam, pickle, or leather.

Store

Cool and dark for keepers; the fridge for tender fruit. Label the year on a winter squash or a cured tuber.