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/

Dandelion Roots with Thai Green Curry and Dandelion Tea

Dandelion Roots with Thai  Green Curry and a cup of Dandelion Leaf Tea


Who ever thought gardening would serve up a great a creation...well dandelions are hip!

© Fig 1.L.Moore Dandelion Roots 

© Fig 2.L.Moore Dandelion Roots

© Fig 3.L.Moore Washed Dandelion Roots

© Fig 4.L.Moore Washed Dandelion Roots

© Fig 5. Thai Green Curry with Dandelion Roots

I know it is probably hard to believe that I am no gardener. Though I love to forage gardening is not what floats my boat. However yesterday being a glorious sunny day I thought it was high time I did some gardening before it disappeared through the overgrowth. So I started plucking weeds and other unknowns from my garden where I got more than I bargained for.

I had so many edibles I didn't quite know what to do with them...hence dandelion roots with my Thai Green Curry...yum. I had so many dandelions I felt guilty dumping them. So because I had been on the wine the night before I made a dandelion tea which is apparently amazing for the liver (especially if you have had a night on the booze).Yep it gets the liver juices going and looks after it...hooray to dandelions they are so dammed good for you. A word of warning with dandelion tea it is rather  bitter so it is best to dilute it a bit and have it with a good spoon of honey. The last time I had dandelion roots was in the winter when they were big and fat.

Dandelion Tea
As much dandelion leaves as you like (fill half a pan) washed and drained
Cover with water
Simmer for about 15 mins until the water turns a good green colour

© Fig 6.L Moore Dandelion Leaf Tea

You can dilute it down like a cordial and add hot water and honey to make a mild tea or use it straight from the pan so it is dark green and pungent with honey (use a tea strainer to get a clear tea). You can even have this cold with soda water and honey (put the honey in the warm water first and then wait until it cools and place in the fridge). It does make a refreshing drink and it is good for you. Dandelions are packed with vitamins (K,A,C,E), minerals (Calcium, Manganese, Iron, Potassium)  and nutrients (fiber, protein, carbohydrates). One thing about dandelion is that is does not strip the body of potassium.

So back to my meal.

It's such a treat when your dinner is shaped by good old weeds from the garden. Now that's magic! I chose the largest dandelions to uproot and eat. If your dandelions are quite small believe me it is not worth the labor of peeling these knobbly little edibles (not unless you have all day). When digging up the dandelions be careful not to break the roots. Dig the surrounding area around your plant as these roots can go quite deep. Gently pull it up and twist off the root with your hands. Then wash the roots in warm water and then begin to scrape them with a small knife and/or scouring pad. When they are nice and clean and white chop them up and they are ready to stir fry.

Stir fried dandelion roots
1 tbs coconut oil in a wok
A couple of handfuls of dandelion roots
2 cloves of garlic

Get your wok good (with your coconut oil) and hot and then add your dandelion roots stirring quickly for about 3 minutes then add your garlic for a further 1 minute and your done. I took these out the pan and then made my Thai Green Curry and then added the dandelion roots later to the curry and it was lovely. I did try the dandelion roots raw and they were a bit bitter. I think dandelion roots taste better in the winter before the plant flowers because the roots are fuller and fatter and less bitter. During the winter I boiled the roots and had them with butter and they were delicious. The roots have more medicinal properties in them in the winter and are sweeter. However for this time of year it is a great way to use them up..yum.

Thai Green Curry
3 lime leaves
1 tbs thai green curry paste
1 tbs coconut oil
1 bunch fresh coriander
2 hand fulls of dandelion roots (previously stir fried)
1 handful of frozen peas and any other vegetables you fancy (I used broccoli)
1 tin of coconut milk
2-3 fresh chicken breasts

I usually make my own curry paste.

My thai green curry was not planned (I was coerced into making it with an abundance of dandelions LOL) so I used some thai green curry paste instead which was also good. In my opinion there is only one ready made high street brand that I think is worth using and that's 'Mae Ploy'. SO heat your wok up so it's nice and hot then add you coconut oil then your curry paste. Give it a good stir and fry it off then add your coconut milk slowly and lower the heat. Give that a good stir and now add your lime leaves, chopped coriander root and diced chicken breasts and simmer for about 20-30 mins on low. Halfway through I added my dandelion roots to soften a bit more. Lastly I added the last of my coriander leaves and served with some basmati rice...slurp...gulp...yum.

Then (I know it's not sexy) I had a cup of dandelion tea afterwards. What a dinner... thank you dandelions! I will keep the tea in my fridge and have it daily with some honey.

Below is some useful information on dandelion. The roots can also be dried and powdered for medicinal uses. In the British Herbal Pharmacopoeia 1990 volume 1 (pg 38-39) dandelion root is understood as a hepatic stimulant i.e. it is a liver stimulant. You can also make tea with dandelion roots and there are so many health benefits from dandelions and lots more!

British Herbal Pharmacopoeia (1990) Volume 1, published by the British Herbal Medicine Association 
https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-dandelion.html 
http://www.anniesremedy.com/herb_detail92.php