Foraging Challenge

Becky_2

We have got a bay leaf bush in our garden. Can I freeze the leaves as they are? Or do I have to dry them first?

Thanks

Ken68

Don't know for sure Becky, but I have frozen mint OK. It would be interesting to see if they crumbled.

[Deleted User]

BECKY you don't need to freeze them at all, the tree is evergreen and you can use them fresh all year round. If you do want to preserve them for any reason, just hang up a branch and let it dry off completely then take off the leaves and keep them in a glass jar in the kitchen. They taste exactly the same when dried as they do fresh, Cheers Lyn x.

Seakay

tattycath wrote: »

Is there a forum on here specifically set up with recipes using foraged foods please? Either I'm not looking properly or there isn't one. Please advise.
I see loads of recipes you all post and think 'yes, must try that' but when I'm on my tablet I can't print them off and when I want to try them I have to trawl trough pages and pages to find them again.

click on search this thread and put in a key word - should save a lot of trawling

Seakay

MrsLurcherwalker wrote: »

Ramsons - Wild Garlic!!! I've noticed here what looks like it's going to be a bumper crop of Ash Keys, I'm sure I've seen an old fashioned recipe for pickled ash keys, must go through my books and find it. The other thing that looks good currently is the crab and wilding apple trees, they were covered with blossom and it looks as though there are many apples set, but you can't really tell at this stage how many of them will come to maturity. It looks good though and I noticed the other day when I walked the lurcher that the elderflowers are finally beginning to uncurl thier petals, so it will soon be time to make elderflower cordial and champagne.

Here is the recipe for pickled ash keys taken from The Penguin Book of Jams Pickles and Chutneys

"The young green fruits of the ash should be picked in June or July for pickling, before they become too tough and bitter. Boil the keys until they are soft, discard the water if it tastes bitter and re-boil with fresh water. Then drain the keys and cover with white vinegar which has also been boiled. Cover and store for some weeks before using."

[Deleted User]

SEAKAY thank you soooooo much, I'm very grateful. I shall harvest some this afternoon when I walk the lurcher and have a go, brilliant, you're a STAR!!!!! Cheers Lyn xxx.

tattycath

My book arrived yesterday! :j
Went into about 8 charity shops and a couple of second hand bookshops yesterday but haven't found the book you recommended Lyn. Still looking though.
I did manage to buy 6 (new to me) books from various charity shops about crafts, recycling, food for health kind of books and Victorian garden book.
I have even found a recipe for a kind of elderflower hand cream and buttercup cream too.

[Deleted User]

CATH I love old books, especially those with the old fashioned creams, lotions and potions in. My dream would be to have enough knowledge and enough room to have a 'Still Room' and fill it with preserves, cures, dried herbs, ointments, perfumes, pickles oh, everything that a medieval housewife knew how to do, I find that aspect of domestic life fascinating. Have fun with your new books and have fun with the foraging, Cheers Lyn xxx.

marmiterulesok

MrsLurcherwalker wrote: »

MARMITE the elderflowers only need a 24 hour soak when you're making cordial, if you leave them longer they start to rot which is probably why they smelled 'off'. Try again and only do a 24 hour soak with the lemon rind in the water too. Then strain it all and add the lemon juice and sugar to the elderfolwer water and you should be fine, Good Luck with it, Cheers Lyn xxx.

Hi,it's me again.I seem to have lost the recipe I had for making elderflower cordial-it was cut out of a newspaper,but I can't find it..Could you possibly share your recipe please?
Thank you!

[Deleted User]

Surely can MARMITE

Elderflower Cordial

18 - 20 heads of elderflowers
1 litre of boiling water
the rind and juice of 2 lemons
1 kilo of white sugar

Place the elderflowers, boiling water and lemon zest in a large bowl/jug and cover with a cloth then leave for 24 hours. Strain the liquid through a jelly bag/some muslin and place in a large saucepan, discard the elderflowers and lemon zest. Add the sugar and bring to the simmer, stirring until the sugar is dissolved. Add the lemon juice and simmer for 5 minutes. Leave to cool and bottle in sterilized bottles. For long term storage either bottle in plastic bottles and freeze (leave a gap at the top of the bottle for the liquid to expand) after defrosting use within a month, keep in the fridge. Or sterilize in a water bath, place a cloth in the bottom of a deep pan and place the capped glass bottles in the pan then fill with cold water to 1" from the tops of the bottles. Bring slowly to simmering point and hold at the simmer, very gently for 30 minutes. Remove from water (careful they're HOT) and stand on newspaper until cold. Then they should be OK to store in a cool dry place for about 6 months.

I've just made my first batch this year and it's cooling down in the kitchen, it smells wonderful!!! Hope that helpd, Cheers Lyn xxx.