Tart, richly flavoured damsons have been growing in England since the island's earliest recorded history.
Whether wild or foraged, or cultivated, they have been a familiar part of the landscape for centuries and have been used in a range of traditional jams, jellies, drinks, sauces and puddings. Sarah Conrad Gothie brings us a history of damson cultivation and use in the regions famous for the fruit, as well as practical advice for growing, buying and storing damsons. Her collection of historic and new recipes will inspire readers interested in heritage fruits and seasonal cookery to welcome the dazzling colour and inimitable flavour of damsons into their kitchen.
