Driving down a road today, I saw someone had plants for sale in their front yard. Some species of mayapple (http://en.wikipedia.org/wiki/Podophyllum) was for sale w/a nice plant w/a fragrant flower for $4. Pehaps it is Podophyllum peltatum.The gardener didn’t realize the fruit is edible. It’ll make an excellent plant to put in a shady area, but away from my kids typical areas of play, given the toxicity of the non-ripe fruit and other plant parts. I’m going to look more into how toxic it really is & think more on where to plant.
I also read at wiki that it likely has mycorrhizae, but I expect those fungi will come along with it, but perhaps trying to root a cutting would be very hard, if the fungi don’t join it soon. Hum….
I also am thinking that this would make a good house plant since it needs low light, but why aren’t they common house plants, I wonder….
Young tender dandelion root pieces in a soup remind me of Xylariain both texture and look.
I find clovers, at least this time of the year, are tender, especially when cooked. I took frozen turkey bones w/a little meat on it, put it in a slow cooker, then boiled the greens (minus garlic greens) to remove bitterness from the dandelions. I put all greens in the slow cooker in the last ~2 hours. And so I had a soup.
Does covering dandelions stop them from further bittering? Can it reverse bittering?
Even it so, I’m not sure if the sun is then proven to chemically cause it to bitter.
Other possibilities, may include?:
- The absence of sun stresses the plant, making it manage its resources differently, such that it doesn’t produce more bitter even if it could do so w/o sunlight.
- The bitter is from chemical(s) produced during certain growth periods, and not caused by the sun, but so long as it can be in these periods, it will get bitter. The sun may yet be needed for the correct growth period, however, but it may not be the sun itself that allows the chemical(s) to be produced. The chemical(s) may be for purposes that are not yet understood.
I made a regular brine & added fresh groun pine needles to the brine. I brined a cornish hen (small chicken) for ~20 hrs, then cooked it. Good results, except not enough pine flavor, so next time more pine.
I also used the pine brine to boil collard greens in, but it didn’t work as a side since the greens were salty.
A good side is quinoa with sauteed wild mushrooms, but don’t add much salt to the side, because the meat is so salty, otherwise it’ll be an imbalanced plate.
I want to mention that the only author in the world to ever receive all the major awards for a sci-fi/fantasy (including Hugo & Nebula) is about to release a novel that’s for many is one of the most anticipated novels of 2015:
I’ve found adding common mallow leaves to soup w/o any preparation besides chopping works well, because it softens up nicely during the cooking process. Mallow can also survive sub-freezing temperatures to a good degree, so it remains available in many climates for a long time.
Detoxified pickled Lactarius adds some acid, and should be added after cooking to retain its acidity.
Detoxified A. muscaria stipes I find best, because I don’t want to drown out the flavor of the caps (stipes are not as flavorful). I sauteed them in butter, then added at the end. This allows them to take on a buttery note, while nothing else does, making them also uniquely flavored in the soup.