Thursday, 21 July 2016

Rich Mahonia Syrup

Rich Mahonia Syrup

Not only does this look good IT IS GOOD!


© Fig 1.L.Moore. Rich Mahonia Syrup with yogurt and fresh fruit

What can I say? When I first came across these dark rich tiny black beauties I thought 'woah...I bet they are dangerous'. I'm guessing there are millions who also thought the same. Good news my friend these little gems are indeed edible. Don't get me wrong they pack a seriously bitter punch to your tongue but they are worth the effort. Because of their bitterness they are understood as a 'bitter' which is, I believe, very good for the liver as it help the body secret fluids through triggering the bile ducts so no wonder it's used as a detox for the body.

This Oregon Grape known as Mahonia aquifolium is found throughout England in hedges, woods, gardens, parks and other public places. I came across these a few gardens down from where I live. I was walking by the said house while the occupants were doing a bit of gardening. I asked them what the plant was called and ran home and did my research. I ran back the next day and pleaded for some of their berries. There was a look of bewilderment because the owners of the plant had always assumed the berries were poisonous. 'Nope I said with pride...they are definitely edible'. I explained how bitter the are and how sugar is a must for cooking. I was up against the clock because the birds had had a field day on them over the past 24 hours.  

I had anticipated a few jars of jelly or jam but the birds beat me to it...the beloved plant was near bald when I got there. I know...I know...there is plenty for everyone and we all need to share with our little feathered friends. What is fab is now I know them I see them everywhere. The berries are about from June onwards. Right now though I can't find a shrub with any fruits on so you need to be quick.

Anyway here is my amazing Rich Mahonia Syrup made from the ripe fruits.

Rich Mahonia Syrup
A bowl of fruits
about half a pound of sugar (taste as you go)
squeeze of a little lemon juice
Cover your berries with about 2 mugs of water (just covering)
Potato masher

Method

I washed my berries in cold water and placed them in a pan. Cover the fruits with about 2 mugs of water. Bring to the boil and simmer for about 10-15 mins until your water runs a rich purple. While it is simmering use your masher and mash up the berries to extract more juices. Now add your sugar (try adding a bit at a time until it is sweet enough) and keep stirring until the sugar dissolves. It should be quite sweet because you will only use a little at a time. If needed add a little more water so it is not too thick. Once you have added your sugar simmer for a further 5 or 10 mins but keep an eye on it so it does go like toffee. You want your mixture just very slightly thick while it is hot because when it cools down it will go thicker. If your not sure turn the heat off and wait until it cools to check the consistency of your syrup. If you cool it down this way you can always make it thicker by adding more sugar and warming it up again but the reverse is not possible. If it is too thick while it is hot it will cool down like toffee (who knows it may come in handy) so watch it well. When it cools down pour into a jar and place in the fridge and use when you need it.

This syrup is very diverse. I have used mine with yogurt and fresh fruit...yummy. Also it can be used with ice cream and cereals and/or your granola, added to stir fries and gravies...delicious. You could even add hot water to it and make it into a nice hot drink or you could cool your drink down and add some soda water to make a refreshing drink with some mint...Ta Dah.


© Fig 2.L.Moore The Oregon Grape Shrub 
© Fig.3.L.Moore Oregon Grape close up
© Fig 4.L.Moore Oregon Grape to scale with a coin 
© Fig 5.L.Moore. Syrup with yogurt and fruit
© Fig 6.L.Moore. Making Syrup in Pan
© Fig 7.L.Moore. Lovely glossy syrup
© Fig. 8. L.Moore Pouring syrup on fruit & yogurt...yum
This shrub is so versatile the leaves, the bark and roots are also used medicinally for a number of ailments. Berberine is a chemical constituent found in several different plants and it is one of the main ingredients that attracts herbalists to this shrub. There have been many claims that the Oregon Grape Root is good for including: lowering blood sugar levels, fights infections, skin infections, drains and detoxifies, an anti spasmodic, and other claims are the impact it has on the liver because it is understood to be a hepatic (herb for the liver). The berries are also packed with vitamin C.

Remember to forage responsibly and always be extra careful that you know 100% what it is you are about to eat. Check with friends and do your research and only try in small quantities first  "if in doubt leave it out". Check a variety of sources and do not always rely on the internet as a source of truth...make your own mind up. There will be other fruits about that are dangerous look a likes.

IN saying that don't be discouraged go and forage with a group of friends and enjoy the wonders of a new window to the world. Start with safe options like dandelions if your totally new to foraging...it's amazing.

Enjoy!

Description
A small evergreen shrub with dark green, spiny holly-like leaves and bright yellow flowers in dense clusters, which later produce blue fruit in clusters resembling bunches of small grapes. Flowers January-May; fruit ripe June onwards.

Disclaimer
The information in this post is not my expert opinion on herbal medicinal remedies and/or health claims. Everything I say about this plants medicinal properties are taken from a number of sources which you can access below.

Source material

Irving, Miles (2009) The Forager Handbook:A guide To The Edible Plants Of Britain, Ebury Press, p50.
http://www.herbalremediesadvice.org/oregon-grape-herb.html
http://www.peoplespharmacy.com/2005/10/18/oregon-grape/






Saturday, 16 July 2016

Summer Elderflower Cordial

Summer Elderflower Cordial


Sometimes you can't see the wood for the trees!

© L.Moore Fig 1. close up of elderflowers
© Fig 2.L.Moore lemons,limes & mint
© Fig 3.L.Moore mint, lemons & limes
© Fig.4.L.Moore Elderflowers in pan of water with fruits
© Fig 5.L.Moore Ta Dah...Elderflower cordial...yum
Well summer has finally arrived ...Yay... and it's elderflower season (well it was a week ago, the elderflowers are just on their last legs now). The trees and bushes where I live are in full bloom and bursting with goodies. I can see the trees out of my bedroom window and I revel in watching the weightless squirrels jump from tree to tree. The sun is out and the sky is blue...ah bliss. I sit up in bed and just stare out of the window. It's elderflower day and I'm thinking where to go and find some plump flowers.

I need my coffee so I pop to the local shop and get my milk lost in elderflower thoughts. As I cross the green where I live (there are lots of trees there) I stop suddenly. In the distance I think I see an elderflower bush. 'Nah, it can't be'. Sure enough as I get closer there it is...in all it's glory full of bursting elderflowers. It's not a very big bush but it's loaded with flowers. I have lived here for about 3 years and never ever noticed it. I can't believe my luck and I'm totally bewildered why I've never noticed it before. I came to the conclusion that because I take the exact same route each morning to the shop across the same path along the green I have missed out on these beauties due to old habits. I am astonished I never saw it before. Now that's a big lesson in sticking to old rituals. I run home and get my trusty little ladder, a large paper bag and some scissors. Hoorah to elderflower cordial! It's early in the morning and it's the best time to collect before the bees take all the pollen. Though it's a small bush the ladder is a godsend because I can't reach most of flowers. I snip about 40 flowers and head home with the ladder over my shoulder.

Elderflower Cordial

40-50 flowers
3 lemons
1 lime (add an orange if you like as well)
50 g citric acid
1 kg (2 pound bag of sugar)
3 liters of boiled water
Fresh mint sprigs

Boil your water and take off the hob. Slice your lemons and put in pan and stir.  Then grate the rind of a lime and then squeeze out the lime juice and add to your pan. Then add the sugar and and the citric acid and stir until it has all dissolved.  Then pack in as many elderflowers as you can. When you collect your elderflowers pick them in the morning especially when its been sunny. This time of the day you will get most of the pollen before the bees take it. Place the flowers on paper and let the insects leave the flowers. Then cut with scissors and drop them into your pan.
Stir your mixture and add your mint. Cover the pan and put in a dark place and leave for 3- 4 days. Stir daily.

Strain the mixture and bottle to the top and enjoy.

Sterilizing  bottles
Place bottles in a cold oven. Now turn the gas to 160 degree centigrade and when it heats up leave in the oven for about 10 mins. Leave to go cold in the oven and then take out. Now pour your cold elderflower juice into your cold bottles with a jug.

This is yummy with cold sparkling water and slices of lemon and mint. Ta Dah...go for it you will love it...