M. Benoit Huppé mentions delicious liqueurs made with juniper berries, thyme flowers or mulberries. With hawthorn berries he makes a strong- flavoured jelly to eat with meat, and I have come across a local jelly made with azerole, a large-berried hawthorn variant, with pretty, rosy fruits which grows luxuriantly in the wild near Berlou, north of Saint-Chinian.
There are many wild fig trees and, of course, blackberries, although they tend to be less juicy than northern blackberries.
