Rose Petal Honey sweety

Some of the lovely girls from my very own garden

I had a real treat for breakfast today. I spread some homemade rose petal honey on my toast. The fragrant petals came from my garden. I have about 24 rose plants. I used to be a rose snob and only allowed the scented ones on the property. Now however, I appreciate each for their own uniqueness.

Make sure you don't use any roses that have been sprayed. I know, you don't want those pesky bugs eating them but share a bit and you get the rest. I don't even apply the bug killer to the soil that lasts for a few months. I used to and did have good success with my roses. But for this time when I use the roses in my honey and products, I will hold off. You can thank me now.

Okay, it's really easy to make this honey:

1. Pick a bunch of Rose Petals. Wild rose, domesticated, rugosa… any fragrant rose will do.
2. Fill any size jar with the petals. Make it a light pack. Not too few, but not in really tight either.
3. Pour honey into the jar until it is full.
4. Cap the jar.
5. Turn the jar over every time you pass by it for a few days.
6. After a few days, open up and taste! It will get better with time, but it is certainly ready after just a few days to a week.

I strained the petals out today. You don't have to. You can spread them on and eat them. And oh my if you have access to wild roses and those deliciously fragrant petals then you are indeed fortunate.

I followed the same procedure with the lemon verbena leaves. And yes you can use mint and other edible herbs. That's a tasty way to get some medicine in ya. Have fun and enjoy.

Pickled Wild Leeks

A couple weeks ago at one of our Wild Edible walks I brought along some pickled leeks I had just processed. I thought some people might like the recipe so I will enclose it.

A this stage in the game they can be recognized by the long stem with the flower head. In the spring they have these beautiful long lance shaped leaves that taste wonderful.

Also at this stage they take a bit more effort to get out of the ground. But I didn't do that part. John headed out to the woods with a friend and they dug them up with regular garden digging fork, washed them up and presented me with what I consider more than half the work done. He knows how to bribe me.

Okay, the recipe is simple and can be puritized (well you know, "healthier" ingredients if you so desire). I am using the "other" recipe. But for pete's sake you take a bite into a small fraction of what makes it taste oh so good.

Pickled Leeks:
2 Cups water
2 Cups vinegar (I used white)
1 1/2 cups sugar
Alum


Clean the leek bulbs (thanks John) and pack tightly in jars. I used 1/2pint jars. Add 1/8 teaspoon alum to each jar. Bring liquid mixture to boil and pour over the leeks in the jars. Run a chopstick or knife down the sides of the jar to release bubbles and then fill to 1/4 inch from the top. Put your lids on and the rings and tighten. Continue making liquid to accommodate all the jars you have ready. Put sealed jars in a water bath and boil the bath 5 minutes. Remove the jars and there you have it. We let it sit several weeks but when we served it at the park it had only been 2 weeks and they were great. Weren't they?

Thanks to those that were on the walk for being such willing samplers. Even the brave kids liked them.
By the way, you can do this same recipe with domestic garlic. Bye

Very good article on Eating Milkweed

 Click here for a great article on How to Eat the Common Milkweed

Just came across this article on eating Milkweed. I too, first learned from Samuel Thayer’s book "The Forager’s Harvest", that Milkweed is good to eat.

I highly recommend both of Samuel's books as he actually eats a lot of wild foods frequently, is from Wisconsin, and has been doing this since he was a kid.

He has the most extensive information on each plant he talks about in his book that I've come across.

His newest book is Nature's Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants.