Damsons, a sub-species of plum, were first cultivated around the Syrian capital city of Damascus and, as such, are also known as the Damascus plum. They were brought to Britain by the Romans and then introduced to North America by English settlers. These small oval fruits, with a dark blue skin and a yellow/green flesh, are very tart and, when cooked, give off a dark purple juice. The Lyth valley in the north-west of England is well-known for growing damsons. Apart from being used in jams, chutneys and as an alternative to sloes in gin, they are also good used in pies, crumbles, cobblers and baked sponge puddings.

To many people, beetroot is represented by vinegary crinkle-cut slices added on to a plate of uninspiring salad. Yet fresh beetroot has much to recommend it and, because of its relatively high sugar content, is suitable for use in baking.

Fresh apricots are available now, and as they need a warm climate to thrive, most of the apricots on sale in Britain during the summer come from European countries revelling in hot climates. They are cultivated in many areas worldwide from Asia to Australia, North Africa to the USA. Many of these are sold dried.

The British climate is particularly good for growing gooseberries and the season starts midway through June, with the small green berries being available first. These are very tart and need to be stewed or cooked with sugar.

British strawberries were traditionally in season from early June until mid-August, but with the widespread use of polytunnels and by growing a range of different varieties, this season has been extended to the end of September.

National Watercress Week (11-17 May) starts on Sunday, on which day the 6th Annual Watercress Festival will be held in Alresford, Hampshire. It is 200 years since William Bradbury opened the first British watercress farm in Kent.

The first of the English asparagus will be appearing at the end of April. The British asparagus season, which lasts just eight weeks, really gets going in May and is finished by the end of June, although fresh asparagus is available all year round from places as far away as Spain and Peru.

Early English rhubarb is coming into season now. Forced rhubarb has a more delicate flavour and a less woody stem than the outdoor garden type. It is very versatile and, apart from being used in pies, tarts and crumbles, it is also good when added to muffins, cakes, traybakes and strudels.