Haws (as in Hawthorn) is a significant cardiac herb. It lowers blood pressure. Autumn is a great time to harvest masses of these berries. Cook them down with a dash of water, strain through muslin, add sugar and rose water (naturally made or from a bottle) and cook until it goes past the jam setting stage. Cook a bit more and it when it sets it will turn to a ‘cheese’ a bit like quince cheese. Place in a shallow container, lined with cling-film and let set in the fridge. Remove, dice and powder with icing sugar and you have haw and rose turkish delight.
November 21, 2010
hawthorn & rose turkish delight
This entry was posted on Sunday, November 21st, 2010 at 10:45 am and posted in cooking, foraging. You can follow any responses to this entry through the RSS 2.0 feed.
Comments are disabled.
main blog menu
recent main posts
- barking possibilities
- foundational bushcraft instructor training
- wild plants and the law
- Vanguard Endeavor ED2 8×42 Binoculars
- edible fungi of the week: parasol mushroom
- aide memoire: drinking water management
- making a bark container
- review – vanguard endeavor ed 8×42 binoculars
- june & july’s diary
- willow bark cordage
- STOP and PLAN-M
- making nettle cordage
- dakota fire hole
- the forager’s diary: spring (april) salad, dartmoor
- husqvarna hatchet review
- chestnut spoon of truth
- whittling in the woods!
- my running barefoot article published in Active Dartmoor Mag
- brush tipi
- there IS a Big Cat in my back yard! (part 3)
- 160,600 site visits
No upcoming events
follow on twitterMy Tweets