Making the most of the Medlars

In the Walled Garden is a medlar tree, Mespilus germanica. It has grown to about its final size, around 4.5m high with a domed canopy and is fruiting well. The medlar was introduced to England by the Romans but has been long cultivated.

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In September Rachel Hewlett, of Hello Food Tours, arranged a visit by medlar enthusiast Jane Steward of Eastgate Larder https: www.eastgatelarder.co.uk/ to explore the possibilities for making the most of the Garden’s medlar tree.

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Jane (above) explained that once the fruit starts to drop, the crop is ready for picking. This was done by the volunteers in late October and the fruit is now stored in shallow boxes in the cool for about three weeks until it is bletted. This is the stage after ripening but before the fruit rots. At this point there are dozens of ways of cooking with medlars.

Jane prepares all her own produce which is sold through independent businesses.  Her book ‘Medlars: Growing & Cooking, gives recipes for medlar jelly, cheese, chutney, curd and even ice cream.  She kindly donated copies of her book and some of her own medlar jelly, with proceeds supporting the Garden.

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Photo: Rachel Hewlett

Rachel Hewlett said that Steve Thompson (above), the foraging chef, has generously agreed to create a trial medlar product with the hope of developing a Bridge End Garden product in the future. This is all part of our edimental planting project where we would like to see plants from the Garden used productively by local chefs and suppliers.