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Queen Anne's Lace Tonic

Naturally Effervescent Queen Anne’s Lace Tonic

I never know what to call this kind of beverage. A cordial? A soda? To some people, the word cordial means a liqueur, but this drink is alcohol-free. And the word soda brings up mental images of two-liter bottles of Coke (at least to me!), so that’s not right either. This is an effervescent, naturally fermented, non-alcoholic beverage that will knock your socks off. So I’m calling it Queen Anne’s Lace Tonic, and here’s how you make it. Read more

Galium odoratum aka sweet woodruff

May Wine Recipe: It’s Easier than You Think

Ok. I didn’t get this posted in time for May Day. So sue me. But since sweet woodruff (aka Galium odoratum) is plentiful all summer long, there’s no reason why you can’t enjoy this infusion any time of year. May wine is made by steeping sweet woodruff in white wine. Drying the herb before infusing it concentrates the flavor of the woodruff and accentuates its lovely, hay-like scent, full of sweetness and vanilla.

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nocino

Foraged Nocino: a Delicious Liqueur Made from Unripe Nuts

While most people think of nocino as a traditional Italian digestif, the recipe actually originated in Britain. The Picts (a Celtic tribe from Scotland), were known to become euphoric after drinking it, and I get that. They harvested green walnuts at the summer solstice, and at the same time celebrated the new green walnut harvest by drinking the previous year’s brew. Legend has it that the Romans took the recipe for nocino back to Italy when they left Britain behind. Read more

foraged chai masala

Foraged Chai Masala Recipe

I am not a tea drinker. I have nothing against it, but coffee is my go-to, hot beverage. But yesterday afternoon my thoughts turned to chai, maybe because it’s been cold and we got a late snow, maybe because I was in need of something warm and comforting, or maybe just because it was tea time. Once I realized that chai masala simply means tea blend, that opened up a world of possibilities. Freed from the recipes based on tropical spices, I came up with my own, foraged chai masala. It’s freakin’ amazing.

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nettle cordial

Nettle Cordial Recipe (and a Bonus Cocktail)

Many foragers appreciate stinging nettles as mild-flavored, nutritious, spring greens. We use them in pasta, stews, and soups. But not everyone realizes that stinging nettles can also make a tasty wild beverage. Stinging nettle cordial is a refreshing herbal drink that can be enjoyed on its own or in a flavorful adult beverage. Read more

prickly pear syrup

Prickly Pear Syrup Recipe (and a How-to Video!)

No matter how many times I cut open a prickly pear fruit (aka tuna) I’m surprised by its color. On the outside they’re a pretty pink, but cut the fruit open and bam! It’s a vibrant magenta you wouldn’t expect to find in nature. Prickly pear syrup is a great way to preserve both the flavor and color of this fruit, and it’s easier to make than you might think. Read more

wild ginger syrup

Wild Ginger Syrup Recipe

Making wild ginger syrup is a great way to preserve our native wild ginger. In liquid form, wild ginger can flavor cocktails, soft drinks, sorbets, crepes, or marinades with its complex and versatile taste.

For years I’ve used wild ginger freshly chopped or dried and powdered. That’s great for baking, but liquids are better for certain applications. By making wild ginger syrup, you get both. When the syrup is done, you’ll be left with candied wild ginger, which can be frozen or dried, and used later as a spice. Read more