Time for medlars too - if they take your fancy... Friend Jo found a crop in an old garden and we've Googled them, admired their rosehip forms, and yes, tasted them. There's no need for any laying out on sawdust. They just 'blet' quietly and within a few days, in a bowl on the kitchen bench - the skin changes from firm, to wrinkled and soft. If you can push yourself past the feeling that they are rotten fruit - I decided that they looked like spicy buns instead - medlars have a light apple flavour, with the gritty texture of cooked quince. But eating around the large seeds is fiddly and not very rewarding. I can understand why they are used in preserves instead of as a fresh-ish fruit. I'd still like to have a few trees here in the Secret Garden for their lovely flowers and foliage, so yes, I have saved some seed.
of pretty linen for my shop.