Raspberries are classified as Rubus Spp. . There are many types of raspberries. Sometimes they are called hind berry. They may be grown wild or cultivated. In the supermarket, you usually get hybrids.
Raspberries grow in zones 3-9 with good results. They also come in many colors, varying between yellow and dark purple.
In culinary applications raspberries can be used in various products. They can be put in pies, placed on cakes, pureed as jams, ground to powder for tea. They come as fresh and IQF.
Raspberries are very nutrious. They have vitamin c, fiber, vitamin a, beta-carotene, calcium, magnesium, anti-oxidants, mangese, copper, and vit b 1-3. They have phenolics and flavonoids, which decrease your chance of certain cancers. The darker the fruit, the better. Pale or yellow raspberries have less of these nutrients.
They are low in sugar and fat.
In my video, I made raspberry / blackberry iced tea. I ground the leaves to make a powder. The tea was brewed in a special tea maker machine. Add 4 tbsp of powder per 2 qts of water. Add 1 cup of sugar or however you like the sweetness. Stir, chill and drink. Refreshing!
Other recipes and ideas:
Plain yogurt mixed with raspberries, honey and freshly ground mint is delicious eaten as is or used as a topping for waffles or pancakes.
Mix ice cream and fresh raspberries as a desert.
Make strawberry shortcakes, but use raspberries as a substitute.
Oriental Style stir-fried wild vegetables
Oriental Style stir-fried wild vegetables
1 – 2 bunches purslane
½ - 1 bunch lambs quarters
¼ bunch pepper grass (to make ½ tsp ground pepper)
1 small onion ( or chopped wild onion )
½ tsp chopped garlic
1 tbl spoon soy sauce
½ tsp sugar
½ tsp sesame oil
2 tbl spoon vegetable oil
1.Wash wild edibles and shake dry.
2. peel off peppergrass seeds and dry in oven,
3.peel off lambs quarter leaves and chop fine.
4. break off hard lower stems on perslane and discard, chop perslane semi fine.
5. Chop onion.
6. After pepper grass is dried in the oven, grind into a fine powder.
7. Heat oil on med to low temp, add garlic, onion, pepper grass, cook until fragrant.
8. Toss in greens, stir fry 1 – 2 minutes.
9. Add sesame oil and soy sauce and mix quickly.
10. Add salt to taste.
Plant has protein, vitamin A & C
Contains essential fatty acids,
calcium, potassium, and vitamin A
Rose Petal Tea - Tea for Two
Rose petal tea - Tea for Two
1 cup fresh rose petals
1 ½ cup fresh water
honey or sugar for taste
Clip and discard bitter white bases from the rose petals; rinse petals thoroughly and pat dry
In a small (stainless) saucepan over medium-high heat, place the prepared rose petals. Cover with water and bring just to a simmer; let simmer for approximately 5 minutes, or until the petals become discolored (darkened).Remove from heat and strain the hot rose petal liquid into tea pot. Add honey or sugar to taste.
Rose Petal Tea can be made from rose hips or rose petals. This tea has a lightly floral taste and a slight tangy flavor. A very romantic tea to serve for two.
- Whether it's drunk hot or cold, did you know that tea is one of the healthiest things you can drink?
**** very fragrant and I tried with honey and it was delicious, not very strong, subtle taste, this was hot tea, you can modify and make iced tea if desired****
These are my own creation, home made english muffins, from scratch, with Millet, Flax, and Quinoa. These grains are a favorite of many herbalists. They are considered super foods by some , due to the high protein, omega 3 "s and nitriloside (B17) content. Diets high in these nutrients were common in peoples of the past and returning to a simpler diet high in natural nutrients, without artificial chemicals may be the key to lower cancer rates as well as many other modern ailments.
1 ¾ cup milk (scalded 180 degrees)
4 tbsp butter
1 ¼ tsp salt
2 tbsp honey
1 lg egg, beaten slightly
1 packet yeast (1 ¼ tsp)
2 cups ap flour
1 cup ww flour
1/3 cup millet ground flour
1/3 cup quinoa ground flour
1/3 cup flax ground flour
cornmeal for dusting
source of vitamin B17,
anti cancer properties
Source of alpha linolenic acid (ALA)
Protein content is very high (12%–18%)
Canning fiddle heads and asparagus
Canning fiddle heads and asparagus
o Wash both asparagus and fiddle heads trim off all scales and cut off the bottom tough ends of the stems.
o Cut asparagus to fit your jars (remember to leave room for at least 1 inch of headspace)
You can cook fiddleheads using two different methods - boiling and steaming.
Bring a pot of water to a rolling boil and add ½ to 1 tablespoon of salt ( this is for the equivalent of 1 – 2 quart size jars or 2 – 4 pint size jars ) add washed fiddleheads. The water should fully cover fiddleheads when cooking. Cook at a steady boil for 15 minutes.
Bring a small amount of water to a boil in your home steamer, Add your washed fiddleheads and steam for 10-15 minutes.
Preparation for canning
1. Add fiddleheads to a pot of boiling water, boil for 3 to 4 minutes. Strain off water.
2. Pack the fiddleheads tightly into your canning jars.
3. Boil water with vinegar and salt added ( aprox. ¾ cup white vinegar and 1 – 2 tbl spoons of salt per pound of fiddleheads
4. Pour in canning jars so that liquid reaches headspace, then place lids, be careful not to over tighten. Process in pressure canner. –
For asparagus, you can cold pack or hot process before putting in the canning jar
Prepare as you would fiddleheads, add boiling water and leave headspace.
Fiddleheads may also be frozen
Fiddleheads are high in vitamin C, A, fiber and contain omega-3 fatty acids,
SALMON WITH WILD HERBS
1-2 POUND FRESH SALMON
½ bunch CUT AND FRESH SORREL
1. PUT OVEN ONTO 400 DEGREES
2. SPRAY COOKIE SHEET WITH NON STICK SPRAY
3. WASH AND PAT DRY FISH AND PLACE ON COOKIE SHEET
4. COOK APPROX 20 MINUTES, **** TEST WITH THERMOMETER UNTIL INTERNAL 160 DEGREES*****
5. TAKE OUT OF OVEN AND PUT ON CHOPPED SORRREL AND COOK ANOTHER 1-2 MINUTES TO BRING FLAVOR INTO FISH
Sour Dock, Red Sorrel,
Has lemony-flavored leaves,
Rich in vitamins A, B complex,
C, D, K, and E. It also contains
minerals, including calcium, iron,
silicon, magnesium, sulfur, zinc,
manganese, iodine, and copper.
Nitrilosides or Vitamin B-17
Vitamin B-17 (nitrilosides) are substances are found in a number of plants, seeds, sprouts, beans, tubers, and grains. many of these can be used in food preparations.
One of the most common nitrilosides is amygdalin. Amygdalin C20H27NO11, is a glycoside initially isolated from the seeds of the tree Prunus dulcis also known as the bitter almond. This nitriloside also occurs in the kernels of other seeds practically in fruits. The seeds of apples, apricots, cherries, peaches, plums, nectarines, as well as alfalfa sprouts, apricot kernels, bamboo shoots, barley, beet tops, bitter almond, blackberries, boysenberries, brewer's yeast, brown rice, buckwheat, cashews, cherry kernels, cranberries, currants, fava beans, flax seeds, garbanzo beans, gooseberries, huckleberries, lentils, lima beans, linseed meat, loganberries, macadamia nuts, millet, millet seed, peach kernels, pecans, plum kernels, quince, raspberries, sorghum cane syrup, spinach, sprouts (alfalfa, lentil, mung bean, buckwheat, garbanzo), strawberries, walnuts, watercress, yams. Unfortunatly one of the best sources of B17 is no longer available in the U S A. It’s the Bitter Almond Tree, Prunus dulcis, Prunus amygdalus. This tree was banned from the USA in 1995.
The dietary intake of ancient man and many fruit-eating animals was very rich in nitrilosides. They regularly ate the seeds (and kernels) of all fruits. These seeds also are rich in protein, polyunsaturated fats, and other nutrients. Seeds also contain as much as 2 per cent or more nitriloside. Nitriloside containing food is used widely as a non traditional herbal anti cancer preparation in many cultures. There are groups of people living through out the world being studied, whose diet is traditionally high in nitrilosides also assosciated with these groups is very low rates to no casese of cancer.
Many reasearchers list the mode of action of b17 as Amygdalin being broken down into its component parts as a result of the action of beta-glucosidase. The enzyme is found in abundance in cancer cells, and is relatively deficient in normal cells. Consequently, the cyanide is released only at an active cancer lesion.