Tag Archives: recipie

Wild Food Profile – Eastern Hemlock Buds: Fresh Eating, Tea, and Eastern Hemlock Bud Dressing

Eastern Hemlock is one of my very favorite trees.  The tall, regal personal, the needles and branches that offer a bluish light beneath them as the sun shines, the cathedral-like quality of the ancient ones. This time of year, you can see the bright green buds on the Eastern Hemlock that represent the growth of the tree for this season.  As the buds grow older, they darken to the beautiful viridian green that is characteristic of the Eastern Hemlock tree. But, for the short window of time when the trees are budding–right now–Eastern Hemlock buds are a delicious treat.

Harvesting Eastern Hemlock buds

We happen to have many of these trees on our property, and some of the branches are starting to grow into our paths and have to be trimmed back. There are thousands of beautiful tiny green buds on each of the branches to be trimmed, which offered a good opportunity to create some new delicacies and experiment with a larger-than-usual volume of Eastern Hemlock buds.  In this post, I’ll share three ways to enjoy the buds as well as some harvest instructions.  If you want to learn more about the Eastern Hemlock’s magical and medicinal qualities, you can check out my earlier post.

Harvest

If you are going to eat these delicious treats, you need to first know how to harvest buds.  You will want to get the buds as they are emerging–you have usually a 1-2 week window each year, and the exact timing will depend on the warmth or coolness of your spring (for us here in USDA Zone 6 in Western PA, that’s usually sometime in May).

The buds will first emerge in little casings; wait until they have fully emerged, like in my photo below. I recommend the buds when they are fully spread out but still bright green.  They are prime when they have emerged and spread out a bit but haven’t gotten to the darker green color yet or too large.

Buds at perfect harvest time

You will want to be very careful about how much you harvest, as each bud is potential new growth for the tree.  If you are trimming a tree branch I am, then obviously you would harvest all of the buds on the branch that will be cut.  But if you are harvesting from a tree without any trimming, you want to make sure you aren’t compromising the growth of that tree.  I would suggest never harvesting the buds on the ends of the branch (this will prohibit future growth) but rather, harvest a bud or two per branch from further down the branch.  I would also recommend harvesting from mature trees, not small trees (who need all of their growth). Finally, please be aware that the hemlocks are under serious threat from the Hemlock Wooly Adelgid, which may or may not be present in your area (do not harvest from any tree that is fighting this terrible pestilence–these hemlocks need all the help they can get! Instead, how about some ritual for them? )

Of course, like any other harvest from the land, harvest with gratitude.  Offer something in return.

Flavor

Buds ready for eating!

In my opinion, the Eastern Hemlock has the best tasting “tips” in my bioregion. The tips have a strong lemony taste with a hint of pine and a slightly bitter aftertaste.  They are really delicious for fresh eating or in recipes.

They can delicious and quite strongly flavored in bulk, so they are really useful as a marinade or dressing, where the flavor can really have an impact.

Eastern Hemlock buds, like most other conifers, are high in Vitamin C.

Recipe 1: Fresh Eats, Salad, and Garnish

The first recipe is not really a recipe at all–you can simply nibble on the hemlock buds as a trailside treat.  You can add them to fresh salads or as a garnish. They are amazing when sprinkled on top of meats or roasted veggies.  Harvest them fresh and add whole buds to the salad.  Harvest them fresh and chop them up as a spice. I really like them as a garnish for a baked or pan-fried fish!

Recipe 2:  Tea (Hot or Cold)

Hemlock buds make an amazing, light, and refreshing tea.  You can dry them or use them fresh (you can also use the mature needles, which have a stronger flavor that is also amazingly delicious).  Pour 1 cup boiling water over 1 TBSP fresh buds or 1/2 TBSP dried buds/needles.  Cover and let seep for 5 minutes.  Add fresh honey to taste and enjoy!

Recipe 3: Eastern Hemlock Bud Dressing / Spread / Marinade

This is a recipe that my sister and I created this season and experimented with to find just the right combination.

The base is:

  • 1/2 cup of Eastern Hemlock buds
  • 1/2 cup of good quality olive oil
  • 1/4 cup fire cider vinegar (or regular apple cider vinegar)

I would strongly suggest adding:

  • 1/4 cup tahini
  • 3 TBSP maple syrup or honey (to taste)

Start by adding your olive oil and Eastern hemlock buds to a food processor (if you don’t have a food processor, you can chop finely and stir everything by hand).  Process them until they are fairly chopped up.  Add your apple cider vinegar and maple syrup and pulse a few times. If you are going with the base dressing, then you are done and it is delicious!

After some processing, this is your base dressing

If you want to make a spread or thicker dressing, add your tahini. If you pulse this a lot, you will end up with a thick spread, almost the consistency of mayo (good for spreading on a sandwich). If you stir it by hand or pulse it only a little, you will end up with a lovely dressing for salads, marinades, and more.

If you process it for a minute or more with tahini, you get this great spread

We had a nice salad and then a lunch of sauteed veggies (asparagus, celery, summer squash, broccoli, and kale) with the delicious dressing as a marinade and drizzle over some rice. I hope you enjoy this delightful wild-foraged treat and spend time communing with the beautiful and majestic Eastern Hemlock, my favorite of the trees.

Delicious as a marinade and sauce for veggies

Have it on a fresh salad!

Elderberry Syrup with Ginger, Cinnamon, and Clove: A Powerful Medicine to Keep Sickness Away

Cluster of elderberry

Cluster of elderberry

It is that delightful time of year again, when the berries of the fall ripen, when the pumpkins grow orange on their vines, and when the elders are literally loaded with berries.  The elderberry tree is a fascinating plant, rich with mythology and magic.  The word “elder” of course has multiple meanings, but I like to think of this plant as my elder in a literal sense, that I can sit at the feet of the elderberry tree and learn much from her wisdom.  We were blessed this year with a bumper crop of these delightful elderberries, and I set to work making a medicinal syrup (I like to call it Elderberry Elixir) to aid in immune system support for the winter.  Last year when I made this syrup in September it went bad by the time January rolled around, so this year I got smart and decided to can it for longer-term storage.

 

You can make this recipe with dried berries instead of fresh ones.  Fresh elderberries have been reported by some to cause an upset stomach, but when you dry them or cook them they are perfectly fine and highly medicinal.

 

My herb teacher, Jim McDonald, taught me that Elder is particularly useful for the kind of immune system support one needs to prevent viruses from replicating throughout our bodies–the elder provides support to block that kind of replication.  It has a host of other health benefits, such as a high amount of flavenoids and for general support for colds, reducing the amount of time one needs to get through the sickness.  This Elderberry Elixir is a great and tasty way to take such medicine.  Jim has a fantastic write up on elder (both flowers and berries) on his site that I highly recommend you read! Grieve’s herbal has a complete listing for elder online here.

 

One of the reasons I prefer to pick my own berries is that it allows me to develop a relationship, hopefully over a period of years with many visits, with the elder as a species but also as an individual tree. Learning to find your own medicine if you are able, and spending time just sitting with those trees, seeing how they grow, picking their fruit and giving thanks, perhaps leaving an offering, is a critical part of herbal practice.  The plants are our teachers, our allies, and they respond better to us when we establish a relationship.  I kinda see it like the difference between having a conversation with a stranger vs. a very close friend–if you end up having a 20 min conversation with someone you just meet, you might have a good conversation, get to know the person a bit, learn a bit about their life. But if you ended up having that same 20 min conversation with a person you knew well, that conversation would be much different, likely much deeper.   Working with the plants themselves is a lot like that–the stronger of a connection you develop with a particular plant species over time, the more effective of a medicine it is going to be for you.  Elder is one of those plants that is quite abundant throughout most of the US, and its worth seeing her out and sitting at her roots and learning from her.  She has powerful, potent medicine for us, and many other lessons to teach as well.

Elderberry Elixir

Ingredients:

Fresh or dried elderberries (you can get dried ones from Mt. Rose Herbs).  The recipe is based on ratios, so you can get as many as you want of these. I prefer the fresh, but not everyone can get to them.

Fresh ginger, 1 TBSP per cup of fresh berries / per 1/2 cup dried berries

Cloves, 1/4 teaspoon per cup of berries / per 1/2 cup dried berries

Cinnamon: 1-2 teaspoons per cup of berries (depending on your taste) / per 1/2 cup dried berries

Honey: 1/2 cup per cup of berries / per 1/4 cup dried berries

Water enough to cover the berries

 

Instructions

1.  Remove your berries.  You  will have bunches and bunches of awesome elderberries after you go picking (or you will have the dried ones ready to go). One of the best ways to remove elder is to start by freezing the berries.  If you freeze them, they will come off super easily, and freezing will save you a lot of processing time.

Pulling off frozen berries

Pulling off frozen berries

2.  Measure your berries and add water to cover. Measure out your berries and add an appropriate amount of water to cover them up.

3. Prepare your other ingredients (except honey, that comes later). You will want to chop your ginger very fine.  You can use whole cinnamon sticks and cloves if you want as everything will be strained.  I like the powders because I think I get a better extraction that way. Add your ingredients to the pot.

You can use a food processor to quickly prepare ginger

You can use a food processor to quickly prepare ginger

Look at those lovely ingredients!

Look at those lovely ingredients!

4.  Mash up your berries and simmer your ingredients for 1-2 hours.  The longer you simmer your ingredients, the better extraction you’ll get of everything.  I like to cook this a minimum of two hours.  After you’ve cooked it that long, let it cool on the stove for a while (likely another 30 min to an hour).

Mashing berries

Mashing berries

This is a very good sized batch!

This is a very good sized batch!

5.  After it cools, use a strainer strainer to strain out the seeds, cloves, ginger and other “hard” materials.  If you are canning it, you don’t want to let it get too cool.

Strained syrup

Strained syrup

6.  Add honey.  Add your honey to the syrup at this point.  You can also choose to add honey to taste later in the process if you are using raw honey and want to preserve its natural enzymes.  I added my honey then canned it, so I did lose some of the raw honey benefit, but my syrup will stay good for a very long time, so I decided the trade off was worth it.  I could have canned or froze it without the honey, and added it in as I was taking it.

7.  Select a preservation method. I chose to hot water bath my elixir, mainly because when I made this last year at this time, I just stuck it in the fridge and then when I really needed it, it had gone moldy.  It will keep in the fridge for about 3 months, but that isn’t going to get you through the whole year till the elderberries are in season again.  So I would suggest either canning it or freezing it.  I chose to hot water bath can it–I followed instructions online for canning elderberry juice (1/4 headspace; 15 minute hot water bath processing time). The elders are very tart and contain a lot of acid, so the recipe is a safe one for hot water bath canning.

Ready to can the syrup!

Ready to can the syrup!

 

There you have it–a powerful medicine from a wonderful plant ally.  In terms of dosage, you want to take 1-2 tbsp of this a day; even more if you feel sickness coming on.  Its not “medicine” in the traditional pharmaceutical sense, so you can take a lot if you’d like.  I usually stick to the 1-2 tbsp per day and find that works quite well for me!