• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Nicole Alderman
  • r ranson
  • Pearl Sutton
  • Mike Haasl
  • paul wheaton
stewards:
  • Joylynn Hardesty
  • Dave Burton
  • Joseph Lofthouse
master gardeners:
  • jordan barton
  • Greg Martin
gardeners:
  • Carla Burke
  • Ash Jackson
  • Kate Downham

how to process fresh schizandra berries?

 
Posts: 44
9
  • Likes 3
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I just harvested my first schizandra crop—a bowlful of berries—and would like to make tincture or syrup. Any recipes for fresh schizandra berries? Thanks!
image0.jpeg
[Thumbnail for image0.jpeg]
 
pollinator
Posts: 271
Location: Chicago
65
dog forest garden fish foraging urban cooking food preservation bike
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I've never heard of these.  What do they taste like?
 
Anna Demb
Posts: 44
9
  • Likes 3
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator

Mk Neal wrote:I've never heard of these.  What do they taste like?



Schisandra chinensis is called "five flavor fruit" because is has all the flavors: sweet, sour, bitter, pungent, and salty. And the berries do have a really complex taste. According to Traditional Chinese Medicine, it benefits all five organs/energies, and it'a used as both a food and a medicine. Here are a couple of pictures of my vines and a link to a video about schisandra by herbalist Deb Soule
:
image2.jpeg
[Thumbnail for image2.jpeg]
image0-1.jpeg
[Thumbnail for image0-1.jpeg]
 
Posts: 8
Location: USDA zone 6b
5
  • Likes 3
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
How about simply sun dry Schizandra.

For cold tea.
dried Schizandra 5-10g, cold water 500mg, steep for 12-24 hours

For hot tea
dried Schizandra 30-40g,  water 2liter, boil it for 10minutes
You can add the thin slice of fruits, honey, pine nuts...whatever you like.

 
Anna Demb
Posts: 44
9
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator

Jeesun Pak wrote:How about simply sun dry Schizandra.

For cold tea.
dried Schizandra 5-10g, cold water 500mg, steep for 12-24 hours

For hot tea
dried Schizandra 30-40g,  water 2liter, boil it for 10minutes
You can add the thin slice of fruits, honey, pine nuts...whatever you like.



Sun drying tends not to work in our cool, damp coastal weather. I ended up making a kind of sauce by boiling down the berries with cinnamon stick and clove, adding honey after cooking, and sieving them. Here's the tiny, intense result, which hopefully will last in the fridge while we gradually consume it through the fall:
schisandra-sauce.jpeg
[Thumbnail for schisandra-sauce.jpeg]
gift
 
Diego Footer on Permaculture Based Homesteads - from the Eat Your Dirt Summit
will be released to subscribers in: soon!
reply
    Bookmark Topic Watch Topic
  • New Topic