Posts Tagged ‘diy’

Rosehip Syrup Recipe

Rosehips are abundant in early Autumn and Rosehip syrup is a great source of Vitamin C and can be used to boost the immune system and prevent coughs and colds – apparently anywhere up to 20 times as much Vitamin C as citrus fruits. This is a simple enough recipe, with few ingredients and just a bit of preparation required.

For the traditionalists, Rosehip syrup is made with Rosa canina – Wild or Dog Rose. The Rosehips are a distinctive red-orange, bullet shape but can be quite tough and difficult to process early in the season, then disintegrating to the touch much later on. You can also use hips from other varieties of Roses, Rosa rugosa with it’s fat, almost Tomato-like hips is a common escape around Glasgow and provides much more juicy flesh to extract. I like to use a mixture for convenience, whilst also ensuring plenty of quality, wild constituents – Roses that have been bred for blooms will not necessarily have the same therapeutic properties as their wild cousins. An important safety point, it is best not to pick from ornamental Roses, both ethically – they belong to someone else – and because they may have been sprayed with chemicals that you would rather not ingest.

 

Rosehip Syrup Recipe

Rosehips  1kg   *   Water     3 litres   *   Sugar       450g

2 Saucepans   *   Jelly Bag / double muslin   *    Clean bottles / Freezable container

 

  • Have 2 litres of water on the boil in a saucepan
  • Chop the Rosehips up as much as you can and add to the pan quickly – if you have a mincer, use this and mince the Rosehips directly in to your pan
  • Bring back to the boil, remove heat and leave for 15 minutes
  • Pour the pulpy liquid through a jelly bag, dripping in to a 2nd saucepan / large bowl
  • Take the pulp from the jelly bag and add back to the original saucepan with 1 litre of water
  • Boil, remove from the heat, leave for 10 minutes, then pass through the jelly bag again
  • Simmer all of the liquid in a clean saucepan until it reduces down to about 1 litre
  • Stir in the sugar to dissolve, bring to the boil for 5 minutes
  • Bottle your syrup in sterilised jars and/or pour in to a freezable container to make scoopable Rosehip syrup / sorbet

Use the Rosehip syrup through the winter to supplement Vitamin C, or as a topping for desserts.

Chop your Rosehips up a fair bit to get the most from the extraction, and get them gently cooking as soon as possible to preserve the Vitamin C. Over-cooking can also reduce the amount of available Vitamin C.

If you are using Rosa canina you may find the small hairs on the hips and seeds slightly irritating – wear gloves if you’re particularly sensitive and don’t squeeze the pulp in the jelly bag as some of the tiniest hairs may come through.

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Spring Elderflower Vinegars / Shrubs

The first Scottish Radical Herbal Gathering is in September – tickets on sale in July. We recently got talking about the important entertainments aspect of the Gathering and wanted to make sure there will be some tasty forageables for the non-alcoholic attendees – we have a lot of options for wild alcohol… As I have a lot of Elderflower Recipes of the boozy and non-boozy varieties and, one of my favourites, Elderberry Vinegar, I thought, why not combine the two and look in to some Elderflower Vinegars?

Today, I managed to collect a good stash of Elderflower heads – unexpected bonus of the cooler weather is that I only brought one greenfly in to the flat and its sensitive pre-allotment seedlings on the windowsill. When you’re picking Elderflower heads it should ideally be early on a sunny day, so that you get maximum pollen before the insects get to it. In reality, you can pick later in the day, just give the flowers a good sniff to check they’re fragrant – this can vary a bit from tree to tree as well. A few points on picking, like all foraging, Elderflower picking is best done sustainably and respectfully, leaving plenty behind for the plant and other species’ who rely on it to survive. Respectful foraging also often means securing the main plant with one hand as you pick with the other – petals like Rose  and very ripe berries are probably the main exceptions. You should also try to remove the plant material cleanly and from a growth point to prevent dead material being left on the plant and potentially creating an easy environment for deseases. When I got home, I discovered that getting Elderflowers off of their stalks with a fork is a tad more labour intensive than getting Elderberries – which you can freeze and then they pop off. I recommend a good, long radio programme for when you have a go with these recipes.

I’ve used two recipes – one with sugar from the outset from JamJarShop and another with no sweeteners (yet) from GreatFoodClub They both take 2 to 3 weeks to infuse, after which I’ll strain them and then use the vinegar to make refreshing shrubs, diluted with soda water.I’m sure there’ll be some left for the Gathering in September.

Sugar-Free Recipe

  1. Sterilise a large jar – I used a Kilner which was just under 1L.
  2. I picked 15 elderflower heads for 900ml white wine vinegar.
  3. Pick the flowers and place in the jar, covering with the vinegar.
  4. Seal, and place on a sunny windowsill for 2-3 weeks.
  5. Strain through muslin and decant vinegar into bottles.
  6. Store in a dry, dark cupboard.

Sugary Recipe

Follow the steps above with slightly different ingredients, for a roughly 1L jar, I used:

18 elderflower heads /  450g caster sugar / zest of 1 orange / 650ml apple cider vinegar

 

Elder, Fennel and Violet – Tales from Battlefield Gardens

Medicinal plants have been part of the storytelling tradition for centuries – from fairytales to Shakespeare. Amanda Edmiston of Botanica Fabula has written a wonderful new story about two brothers for the Battlefield Community Gardens, with appearances from 3 medicinal plants – Elder, Fennel and Violet. Amanda’s tale reminds us of the tortoise and the hare, with the tortoise-like brother tending and collecting plants along his journey. The plants then form a part in his proving how the quest ended. You can add your own moral, I like to think if we look after the plants, they’ll look after us.

Elder Tree     Sambucus nigra

The Elder tree gives us two different medicines – from the flowers in Spring and berries in Autumn. The sweet, heady flowers can be used to make cordial or champagne or if you want to have maximum berries later in the year, just pick a few heads of flowers and make an Elderflower sugar. Elderflower tea is perfect for colds, ‘flu’ and allergies – with Nettle and Plantain they make a great hayfever tea, add Eyebright if streaming or irritated eyes are a problem.

Elderberry is full of anti-oxidant vitamins and is a great anti-viral. You can make a syrup for coughs and colds or a culinary vinegar for salad dressings and marinades. You will know that your Elderberries are ready for picking when the purple berries hang heavy from the branches – you may also see pigeons happily munching away at the top of the tree. Elderberry seeds can be slightly irritating to your stomach, so do be careful if you’re eating any of them raw – just try a couple to check you have tasty, ripe berries, then make sure to process the rest well to remove the seeds or dry and use as a tea.

 

Violet    Viola spp.

Sweet, cooling violets make a great syrup for coughs and colds, especially for children. The cooling character is great for fevers and also the emotional heat of anger. For hot, angry skin conditions, Violet tea can be taken, with a Violet cream to soothe and protect.

 

Fennel    Foeniculum vulgare

With a familiar kick of Liquorice-like aniseed flavour,  Fennel is used as gripe water for babies to ease disrupted digestion and by mothers to help milk production.

Fennel Flower

Fennel is a very portable medicinal plant – the tiny flowers and seeds are especially strong and pungent and can be nibbled to ease the stomach or the lungs – aiding clear breathing and good digestion to keep a traveller strong and nourished. If you’ve missed the flowers, the rest of the plant is also edible and medicinal and can be chopped to make a tea.

 

Look out for more Tales of Medicinal Plants as the Battlefield Community Garden develops.

 

 

 

Elderflower Champagne Recipe

The Elder tree is in flower from June and a few heads of flowers will make 8 bottles of champagne.

Natural yeasts in the Elderflower ferment to create a potent and fizzy brew.

Elderflower Champagne Recipe

15 Elderflower heads: collected on a dry morning for maximum pollen – before the insects get it all

4 Lemons: peel and juice

2 tablespoons white wine vinegar

700g sugar dissolved in 4l warm water

Additional 2l cold water

Elderflower Champagne June 2013

Combine all of the above ingredients in a large bucket, cover

Check the brew after 2 days – if it isn’t obviously fermenting – add a sprinkle of yeastElderflower Balloons

Leave to brew for another 5 days

Strain the liquid into clean bottles

Use a balloon to seal each bottle instead of the cap

Check the balloons every day and let out any gas

Seal the bottles with their caps when no more gas is escaping – it’s now ready to drink

 

VARIATION: Pink Elderflower Champagne: use Red Elderflowers and substitute the lemons with 2 Pink Grapefruits

Elderflower Red IngredientsElderflower Red and Clare

Balcony Greenhouse

Improvised from an old fruit box, some toilet roll inners and a pyrex dish, a sheltered spot for some hopefully hardy seedlings to peek up

Waiting for Borage (Borago officinalis); Lemonbalm (Melissa officinalis) and Sage (Salvia officinalis)