David Harrold wrote:One of my all-time favourites is the Golden Currant. They are fairly common, growing in riparian areas throughout the western states. I like the gold and black phase colors the best (they also come in red). The flavours vary from bush to bush so it's good to find bushes that suit your taste. They are also seedy so it's good to use a juicer (I use an omega juicer) to juice the berries. I first clean them by putting them into a bowl of water. The bad berries and debris generally float and can easily be removed by tipping the bowl. The juice makes superb jelly. I like to use Ball freezer pectin in order to retain all the natural enzymes and nutritional benefits. I also freeze the juice in ice cube trays to add to smoothies. The wonerful thing about golden currants is that there are a lot of them and nobody else seems to know they exist. I get them all to myself. Make sure you check yourself well for ticks after harvesting though as they ripen during prime time tick season (early to midsummer).
Thekla McDaniels wrote:
"Hawthorne "berries" may be 'boring' but they are great for the circulatory system, and can be added to tea, herbal or otherwise, can be added to a batch of jelly if you make jelly! I make vinegar from fruit, and think maybe next year I will add hawthorne to the fermenting juice.
Cécile Stelzer Johnson wrote:
I'd love to have some of these, especially that as a true Ribes, they don't have spines. I have the red, and after a while the bush kinda dies: Too many grey stems, not many fruit. What of the taste?
So I was looking for where it could grow. and low an behold... pretty much everywhere. I just have not seen them here [Central WI.]
I'll be looking for them.
Mandy Launchbury-Rainey wrote:Chestnuts! I have loved then since a child, but I have to restrain myself from eating them raw nowadays. But roasted, boiled, added to stews, souped, marron glace....oh my!
Ryan M Miller wrote:Back in the spring of 2019, I collected several pints of mulberries along a bike path. They are currently frozen in my freezer, but I should have time to make jam out of them in the next two months.
Eric Hanson wrote:We have wild blackberries (maybe black raspberries, I can’t really tell) that are AMAZINGLY sweet! I can walk along our hedge and get handfuls every day in summer!Eric
Wj Carroll wrote:Wild blackberries and blueberries, no doubt! Blackberries are good most anywhere, but those little "buckshot" blueberries that grow on almost bare rock in the mountains are such a rare and wonderful treat.... beyond that, wild grapes, feral apples, cherries and pawpaws… and the rare gooseberry that survived eradication... mulberries sometimes and elderberries.... cedar/juniper berries.. It all grows all around me... but, blackberries are the most common and easy to find
Tereza Okava wrote:It's not a fruit, and it's not technically native, but..... it's that time of year!!! Bamboo-shoot-hunting time!!! We were slogging through rain and mud in the jungle yesterday, and we had a heck of a dinner.
Joshua LeDuc wrote:
Tereza, just curious, how do you prepare and eat your bamboo?