Posted on 6 Comments

Candied wild ginger- a Recipe “from fresh”

Candied Wild Ginger 2013-Apothecary's Garden
Wild Ginger - Asarum Canadense,Ontario
Wild Ginger – Asarum Canadense,Ontario

Since I posted my recipe for candied wild Ginger made from dry wild Ginger, I have been itching to make the “from fresh” version.

I had to be patient, waiting till it had finished flowering and seeding itself, it seemed the polite, considerate thing to do. No one likes to be disturbed while procreating. So Friday I went out and spent three hours on my hands and knees harvesting fresh wild Ginger for our recipe. Did I mention I turned 59 last Saturday?!! I know it’s just a number, but allow me a little moaning and groaning. I have earned at least that for being in this body for so long. Harvesting, visiting my old friends was a lovely and of course fragrant experience, but after a winter in front of the computer, blogging, I am paying the price the past couple of days. My body aches, my butt hurts, my legs & lower back feel tender. A sudden, and extended sprint of, down on your knees bent over and reaching using both hands to cut and collect roots with the occasional elbow for support, has left me a little tender and sore days later. Thank God for St. John’s Wort Oil.

 

I harvested about 5 kg per hour or 15 kg of fresh wild Ginger which after drying would be about 4 Kg. Enough for a couple of good shareable batches of confection and syrup, while building up some stock for the extraction of essential oil. I need about 15 Kg. of dry wild ginger to properly charge my essential oil still and do an efficient extraction of this truly amazing and versatile essential oil. I sometimes feel I couldn’t make perfume or mens products without it.

 

I must admit the resulting candied recipe from fresh Wild Ginger is a little different. A little more succulent and tender than the same product from dry. They both have the same level of yumminess, taste and fragrance, but the winter version from dried is a tad, well, drier. Chewier. (I may try changing the recipe a bit and see if I can get it to reconstitute a bit more when cooking.)

 

Candied Wild Ginger 2013-Apothecary's Garden
Candied Wild Ginger 2013-Apothecary’s Garden

If you have already identified Asarum Canadense, know where to find some, or have a proven patch of Wild Ginger and have made its acquaintance, then you are almost ready to harvest. If you are new to this and have not yet identified Wild Ginger, then be aware there are some challenges, mostly along the lines of look-alikes . Luckily, in our area, none are harmful, and the worst experience you might have is mounting frustration from being misdirected by Colt’s foot, Wild Violets, or young Garlic Mustard. Don’t be surprised if you do not find it the first year of seeking. It took me a few years till I finally was granted an audience.

 

So, if you have

 

  • a decent photo,
  • a basic knowledge of where Wild Ginger does and does not grow,
  • and a functioning olfactory member,( nose), then it is only a matter of time before you find Wild Ginger.

Wild Ginger ONLY grows in the woods and forests, often on slopes, NEVER in the open, or on roadsides, stream banks, fields or deserted waste places. Coltsfoot will grow in all these places and will even penetrate somewhat into the woods. Coltsfoot will be your first imposter and will mislead you as long as you let it. They both grow in shaded areas, though Coltsfoot will tolerate sun, they both grow to about 8 inches in height and have 6-12 inch wide heart-shaped leaves. The similarities end there.

 

Coltsfoot has a scalloped edge to its leaf, a fine fur or fuzz on stalk and underside, has a stalk bearing multiple yellow compound flowers in very early spring before the leaf comes out, ( why it is also called son before father), and has an odd smell. Not a bad smell, but not fragrant or reminiscent of Ginger in the slightest way.

Wild Ginger
Wild Ginger (Photo credit: Wikipedia)

Wild Ginger has a smooth-edged leaf, smooth on top and bottom, has almost a reflective sheen to it, as if it was embedded with tiny glass beads that shimmered a bit but only at the right angle. It unfurls its leaves in the spring before it flowers a dark purple, often downward facing flower which is completely hidden unless one lifts a leaf and exposes it. And of course, Wild Ginger is intensely and unmistakably fragrant!

 

Wild Ginger-Asarum Canadense, close up - Ontario
Wild Ginger-Asarum Canadense, close up – Ontario

HARVESTING

 

When you meet a plant for the first time, it is always courteous to greet it, introduce yourself, leave an offering or gift of some sort. Perhaps to state your intent. Many cultures ask permission to harvest. It is at the very least a relationship. What kind, or how rewarding a relationship it becomes often is up to us. I usually find one patch that is separate from the rest and I place an offering. I introduce myself if it’s a new patch that I never been to, or I simply say hello to an old friend and I usually leave something. It doesn’t matter what you give as long as you give something that has meaning to you. It could be some food it could be some tobacco or a symbolic offering. It could be Money or coins, or even something personal like spit or urine that is applied in a reverent and respectful manner. It’s symbolic of giving and taking, balance and harmony, of your intent. As in life in general, we get what we give. Once the introductions and gift exchange is done, I excluded that spot from harvesting.

 

One of the most important things about harvesting in the wild, or “Wildcrafting“, is keeping the well-being of the plants in mind, harvesting in a way that will be beneficial to the plants as well as to yourself. We don’t want to leave the patch struggling for years to recuperate from the effects of our harvesting or over harvesting.

 

For this reason I harvest patches that aren’t too noticeable, will grow in quickly over the course of two or three years and I also try to collect the older roots, the “Nexus” where there is a heavier concentration of older roots and old-growth. This way I collect from a richer area, spend less time harvesting, and facilitate the vigorous growth of younger shoots that will fill in the area quickly. I should point out here, since there have been questions about which part of the plant is used, that I remove all the leaves when I am harvesting, pinching them off with my thumbnail or harvesting tool. The rootlets are not the fragrant or useable part, but since there is so much soil clinging to them, I leave them on till I can wash out all the soil with water. It is the rhizome that is of interest to us.

 

As I mentioned in my earlier post on wild Ginger I enjoy harvesting with bone tools. I find that using metal for harvesting plants just doesn’t feel right. With my background of sculptor and craftsman, specializing in natural materials, I make my own simple bone harvesting tools. If anyone is interested I can probably provide bone “blanks” to carve or shape your own tools, or a ready to use bone or antler harvesting tool. I should have them displayed in my web-shop by July.

 

There is an abundance of information available on traditions and methods of harvesting plants in the wild from cultures all over the world. I could and should write a page on the subject because it is simply too much to add here and so very very important, it deserves its own page. Identifying and finding the plants we are looking for is only a small part of the path. In reality it only leads us to the door. What will you do once you enter Natures door? How will you behave? Will you behave as the best a human can be? And what does that mean? Treat others as you would be treated? What kind of relationship will you have with her? What quality of relationship will you have and what quality of products will you be able to make with Natures bounty? Is there a connection between the two? We are shifting away from quantity based agriculture and mass production. There is only one other and opposing path, and that is the path of the individual, not the masses. The path of depth, not breadth, intuition and not one size fits all generalized solutions . We are at the brink of, and being forced over the cliff into a new way of thinking and behaving in the world. Rethinking. Individual responsibility. Yes, well, perhaps a few pages will be needed to address methods and approach to Wildcrafting and our relationship with nature!

 

There are mixed opinions as far as what planet rules Wild Ginger. Her heart-shaped leaves and delightful fragrance indicate that she is ruled by Venus, her spiciness seems an indication of Mars being her ruler. I lean towards Venus, especially after working with the essential oil of Wild Ginger in perfumery. It adds a beautiful, depth and richness to a perfume. nothing like the sharpness or heat a Martian scent would share. Thus, the hours and days of Venus are when I harvest this fragrant herb.

 

astrological glyphs, planetary rulerships.
Astrological Glyphs- Planets and Asteroids Chaldean. Though Planets and their dynamics with each other and our world are one element at the core of Astrodynamics and Plant Alchemy. Each Plant is associated with an astrological sign, planet or both. They are said to resonate on similar frequencies, to share characteristics. Plants are at their peak energetically when their ruler is well aspected or exalted in the current natal chart

So pay attention to the stars. Some things you have to experience for your self, study yourself, and only you can say if it does or does not make a difference to the end product. Some wisdom cannot be given us, taught to us. Perhaps knowledge can be passed down, but wisdom we must earn from life and personal experience.

 

On a more mundane level.

 

There really is no way to clean Wild Ginger rhizomes of soil while you’re harvesting. A large quantity of water is necessary anyway you look at it, so I take my harvest home, and I put it in a very large container filled with water.

 

Never try to clean Wild Ginger in the sink in the house. It will eventually if not immediately clog your trap with silt and mud and add a lot of extra labor to your endeavor. Just because you managed to do this once with no apparent consequences, don’t be fooled, ( as I was).

 

It usually takes me two or three good washes in deep water scrubbing and stirring the roots and dumping out the dirty water or removing the clean rhizomes from the dirty water before washing them again.

 

Wild Ginger-Asarum Canadense, scrubbing clean keep changing the water till nothing more can be removed.
Wild Ginger-Asarum Canadense, scrubbing clean and keep changing the water till nothing more can be removed.

A Recipe for making Candied Wild Ginger using fresh rhizomes

-250 Grams, or 1 heaping cup of washed and cleaned Wild Ginger roots cut to 1/2 to 2 inch lengths
-500 Ml. or 2 cups water
-500 Grams or 2 cups white sugar
-extra sugar for coating
-This recipe can be doubled or tripled easily. It yields in its basic form, about 2 cups or 500 grams of candied treats.
—————————————————————-
-Bring water and sugar to a boil
-add cleaned and cut Wild Ginger rhizomes
-bring to a boil
-reduce heat and simmer for 1 hour
-When cooled to room temperature pour syrup mix and Wild Ginger into a glass jar.
-let sit closed for 3 days.
-Pour off syrup and boil till it reaches 125 degrees Celcius.
-Add Wild Ginger and boil for 15 minutes.
-When room temperature, remove Wild Ginger to a rack and allow to drip dry.
-When no more syrup is dripping from the rhizomes roll the pieces in sugar, making sure they are thoroughly coated.
-Let Ginger pieces sit in sugar overnight or for 8 hours.
-Shake off excess sugar and put your candied Wild Ginger in a sealed jar.
– It will keep for years if it does not get consumed first.

Recipe for Wild Ginger Pancake Syrup

Add the sugar from coating the Ginger to the syrup and bring to a boil for 10 minutes. Bottle it in sterile jars or decorative bottles where it should keep for a couple of months in a cool dark place. If not using sterile vessels it will keep in the fridge for an equal length of time.

 

I am almost at the final stage of changing over from wordpress.com to wordpress.org on a self hosted site, incorporating a storefront in the native layout. I will not go into too many details, but the past few weeks have been quite challenging and presented a few steep learning curves with all the expected frustrations and roadblocks. Now for the juggling act, to try to seamlessly transfer everyone over to my new site without anyone,( or googlebots), noticing. Or at least I hope it is not too jarring a transfer. So, sometime over the next few days I hope to do this, be prepared and bear with me while I switch moving vehicles on the highway! I will see you on the other side.

 

Dan

 

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Posted on 4 Comments

Candied Wild Ginger, a Recipe “from Fresh”

Wild Ginger - Asarum Canadense,Ontario

Since I posted my recipe for candied wild Ginger made from dry wild Ginger, I have been itching to make the “from fresh” version.

I had to be patient, waiting till it had finished flowering and seeding itself, it seemed the polite, considerate thing to do. No one likes to be disturbed while procreating. So Friday I went out and spent three hours on my hands and knees harvesting fresh wild Ginger for our recipe. Did I mention I turned 59 last Saturday?!! I know it’s just a number, but allow me a little moaning and groaning. I have earned at least that for being in this body for so long. Harvesting, visiting my old friends was a lovely and of course fragrant experience, but after a winter in front of the computer, blogging, I am paying the price the past couple of days. My body aches, my butt hurts, my legs & lower back feel tender. A sudden, and extended sprint of, down on your knees bent over and reaching using both hands to cut and collect roots with the occasional elbow for support, has left me a little tender and sore days later. Thank God for St. John’s Wort Oil.

I harvested about 5 kg per hour or 15 kg of fresh wild Ginger which after drying would be about 4 Kg. Enough for a couple of good shareable batches of confection and syrup, while building up some stock for the extraction of essential oil. I need about 15 Kg. of dry wild ginger to properly charge my essential oil still and do an efficient extraction of this truly amazing and versatile essential oil. I sometimes feel I couldn’t make perfume or mens products without it.

I must admit the resulting candied recipe from fresh Wild Ginger is a little different. A little more succulent and tender than the same product from dry. They both have the same level of yumminess, taste and fragrance, but the winter version from dried is a tad, well, drier. Chewier. (I may try modifying the recipe a bit and see if I can get it to reconstitute a bit more when cooking.)

Candied Wild Ginger, from dried rhizomes-2013
Candied Wild Ginger, from dried rhizomes-2013

If you have already identified Asarum Canadense, know where to find some, or have a proven patch of Wild Ginger and have made its acquaintance, then you are almost ready to harvest. If you are new to this and have not yet identified Wild Ginger, then be aware there are some challenges, mostly along the lines of look-alikes . Luckily, in our area, none are harmful, and the worst experience you might have is mounting frustration from being misdirected by Colt’s foot, Wild Violets, or young Garlic Mustard. Don’t be surprised if you do not find it the first year of seeking. It took me a few years till I finally was granted an audience.

So, if you have

  • a decent photo,
  • a basic knowledge of where Wild Ginger does and does not grow,
  • and a functioning olfactory member,( nose), then it is only a matter of time before you find Wild Ginger.

Wild Ginger ONLY grows in the woods and forests, often on slopes, NEVER in the open, or on roadsides, stream banks, fields or deserted waste places. Coltsfoot will grow in all these places and will even penetrate somewhat into the woods. Coltsfoot will be your first imposter and will mislead you as long as you let it. They both grow in shaded areas, though Coltsfoot will tolerate sun, they both grow to about 8 inches in height and have 6-12 inch wide heart-shaped leaves. The similarities end there.

Coltsfoot has a scalloped edge to its leaf, a fine fur or fuzz on stalk and underside, has a stalk bearing multiple yellow compound flowers in very early spring before the leaf comes out, ( why it is also called son before father), and has an odd smell. Not a bad smell, but not fragrant or reminiscent of Ginger in the slightest way.

Wild Ginger has a smooth-edged leaf, smooth on top and bottom, has almost a reflective sheen to it, as if it was embedded with tiny glass beads that shimmered a bit but only at the right angle. It unfurls its leaves in the spring before it flowers a dark purple, often downward facing flower which is completely hidden unless one lifts a leaf and exposes it. And of course, Wild Ginger is intensely and unmistakably fragrant!

Wild Ginger-Asarum Canadense, close up - Ontario
Wild Ginger-Asarum Canadense, close up – Ontario

HARVESTING

When you meet a plant for the first time, it is always courteous to greet it, introduce yourself, leave an offering or gift of some sort. Perhaps to state your intent. Many cultures ask permission to harvest. It is at the very least a relationship. What kind, or how rewarding a relationship it becomes often is up to us. I usually find one patch that is separate from the rest and I place an offering. I introduce myself if it’s a new patch that I never been to, or I simply say hello to an old friend and I usually leave something. It doesn’t matter what you give as long as you give something that has meaning to you. It could be some food it could be some tobacco or a symbolic offering. It could be Money or coins, or even something personal like spit or urine that is applied in a reverent and respectful manner. It’s symbolic of giving and taking, balance and harmony, of your intent. As in life in general, we get what we give. Once the introductions and gift exchange is done, I excluded that spot from harvesting.

One of the most important things about harvesting in the wild, or “Wildcrafting“, is keeping the well-being of the plants in mind, harvesting in a way that will be beneficial to the plants as well as to yourself. We don’t want to leave the patch struggling for years to recuperate from the effects of our harvesting or over harvesting.

For this reason I harvest patches that aren’t too noticeable, will grow in quickly over the course of two or three years and I also try to collect the older roots, the “Nexus” where there is a heavier concentration of older roots and old-growth. This way I collect from a richer area, spend less time harvesting, and facilitate the vigorous growth of younger shoots that will fill in the area quickly. I should point out here, since there have been questions about which part of the plant is used, that I remove all the leaves when I am harvesting, pinching them off with my thumbnail or harvesting tool. The rootlets are not the fragrant or useable part, but since there is so much soil clinging to them, I leave them on till I can wash out all the soil with water. It is the rhizome that is of interest to us.

As I mentioned in my earlier post on wild Ginger I enjoy harvesting with bone tools. I find that using metal for harvesting plants just doesn’t feel right. With my background of sculptor and craftsman, specializing in natural materials, I make my own simple bone harvesting tools. If anyone is interested I can probably provide bone “blanks” to carve or shape your own tools, or a ready to use bone or antler harvesting tool. I should have them displayed in my web-shop by July.

There is an abundance of information available on traditions and methods of harvesting plants in the wild from cultures all over the world. I could and should write a page on the subject because it is simply too much to add here and so very very important, it deserves its own page. Identifying and finding the plants we are looking for is only a small part of the path. In reality it only leads us to the door. What will you do once you enter Natures door? How will you behave? Will you behave as the best a human can be? And what does that mean? Treat others as you would be treated? What kind of relationship will you have with her? What quality of relationship will you have and what quality of products will you be able to make with Natures bounty? Is there a connection between the two? We are shifting away from quantity based agriculture and mass production. There is only one other and opposing path, and that is the path of the individual, not the masses. The path of depth, not breadth, intuition and not one size fits all generalized solutions . We are at the brink of, and being forced over the cliff into a new way of thinking and behaving in the world. Rethinking. Individual responsibility. Yes, well, perhaps a few pages will be needed to address methods and approach to Wildcrafting and our relationship with nature!

There are mixed opinions as far as what planet rules Wild Ginger. Her heart-shaped leaves and delightful fragrance indicate that she is ruled by Venus, her spiciness seems an indication of Mars being her ruler. I lean towards Venus, especially after working with the essential oil of Wild Ginger in perfumery. It adds a beautiful, depth and richness to a perfume. nothing like the sharpness or heat a Martian scent would share. Thus, the hours and days of Venus are when I harvest this fragrant herb.

astrological glyphs, planetary rulerships.
Astrological Glyphs- Planets and Asteroids Chaldean. Though Planets and their dynamics with each other and our world are one element at the core of Astrodynamics and Plant Alchemy. Each Plant is associated with an astrological sign, planet or both. They are said to resonate on similar frequencies, to share characteristics. Plants are at their peak energetically when their ruler is well aspected or exalted in the current natal chart

So pay attention to the stars. Some things you have to experience for your self, study yourself, and only you can say if it does or does not make a difference to the end product. Some wisdom cannot be given us, taught to us. Perhaps knowledge can be passed down, but wisdom we must earn from life and personal experience.

On a more mundane level.

There really is no way to clean Wild Ginger rhizomes of soil while you’re harvesting. A large quantity of water is necessary anyway you look at it, so I take my harvest home, and I put it in a very large container filled with water.

Never try to clean Wild Ginger in the sink in the house. It will eventually if not immediately clog your trap with silt and mud and add a lot of extra labor to your endeavor. Just because you managed to do this once with no apparent consequences, don’t be fooled, ( as I was).

It usually takes me two or three good washes in deep water scrubbing and stirring the roots and dumping out the dirty water or removing the clean rhizomes from the dirty water before washing them again.

Wild Ginger-Asarum Canadense, scrubbing clean keep changing the water till nothing more can be removed.
Wild Ginger-Asarum Canadense, scrubbing clean and keep changing the water till nothing more can be removed.

A Recipe for making Candied Wild Ginger using fresh rhizomes

-250 Grams, or 1 heaping cup of washed and cleaned Wild Ginger roots cut to 1/2 to 2 inch lengths
-500 Ml. or 2 cups water
-500 Grams or 2 cups white sugar
-extra sugar for coating
-This recipe can be doubled or tripled easily. It yields in its basic form, about 2 cups or 500 grams of candied treats.
—————————————————————-
-Bring water and sugar to a boil
-add cleaned and cut Wild Ginger rhizomes
-bring to a boil
-reduce heat and simmer for 1 hour
-When cooled to room temperature pour syrup mix and Wild Ginger into a glass jar.
-let sit closed for 3 days.
-Pour off syrup and boil till it reaches 125 degrees Celcius.
-Add Wild Ginger and boil for 15 minutes.
-When room temperature, remove Wild Ginger to a rack and allow to drip dry.
-When no more syrup is dripping from the rhizomes roll the pieces in sugar, making sure they are thoroughly coated.
-Let Ginger pieces sit in sugar overnight or for 8 hours.
-Shake off excess sugar and put your candied Wild Ginger in a sealed jar.
– It will keep for years if it does not get consumed first.

Recipe for Wild Ginger Pancake Syrup

Add the sugar from coating the Ginger to the syrup and bring to a boil for 10 minutes. Bottle it in sterile jars or decorative bottles where it should keep for a couple of months in a cool dark place. If not using sterile vessels it will keep in the fridge for an equal length of time.

I am almost at the final stage of changing over from wordpress.com to wordpress.org on a self hosted site, incorporating a storefront in the native layout. I will not go into too many details, but the past few weeks have been quite challenging and presented a few steep learning curves with all the expected frustrations and roadblocks. Now for the juggling act, to try to seamlessly transfer everyone over to my new site without anyone,( or googlebots), noticing. Or at least I hope it is not too jarring a transfer. So, sometime over the next few days I hope to do this, be prepared and bear with me while I switch moving vehicles on the highway! I will see you on the other side.

Dan

Posted on 4 Comments

9 Tips- for making a Kick Ass Wildflower Wine

Now is the season, the possibilities of this years bounty are starting to bubble up in our minds. Wild wines, Jams, Jellies, confections and preserves, fritters and frittatas. Wild Mushrooms and May-apples. SPRING is here! Symbol of potential and new beginnings, new endeavors. so let’s get started.

Experience has shown me a good recipe is only part of the work, and often not as important to the result as HOW we go about making our wildcrafted delicacies. Since Dandelion Wine is one of the first Wild wines we can make, and in many North American areas, there is still time to make it, I will use Dandelion Wine as our example. These TIPS can be applied to all your planned productions from Mother Natures Bounty each season and year.

Dandelion Wine is a Spring tradition internationally. More than just a beverage. It can capture the essence of the season, and since it should sit for a few months to mature, you shouldn’t really drink it till Winter. Yule or Christmas or Chanukah time, capturing a taste and memory of springs light and warmth to savour during the dreary cold dark and dead of winter.

A pest and a blessing. Love them or hate them, either way we simply have to live with them. As persistent and adaptable as the proverbial cockroach, they are going nowhere, and we will never be rid of them, so might as well embrace them in all their bitter, medicinal, sweet and sunny glory.

dandelion
dandelion (Photo credit: Wikipedia)

There are hundreds of recipes for Home made Dandelion Wine. I can’t tell you which is the best. I am sure every year there are more being developed as more people explore making it, and with the speed and proficiency of internet communication there are probably more wonderful recipes being posted as I write this. Whatever recipe you use, these tips are guaranteed to take it to a whole new level!!

– Not all Dandelions are equal .When it comes to making Dandelion Wine. You can’t just chop down any Dandelion flower at any time of the year in any place willy nilly so to speak and expect to make a superb wine. One dandelion is not the same as all other dandelions! First of all, if we are going to use them for our dandelion wine, we need to wait for them. That’s right.

–If you want Wild Mushrooms, you hunt them.

–If you want Dandelions for wine, you wait for them. Seriously.

1- Wait patiently , keep your eye open for where and when they will rise, you know where they will appear. Because you have noticed them,(consciously or not), year after year while your subconscious toyed with the idea of making something with that abundance that seems to be wasted. You are a creative spirit. Have all your tools, materials and vessels ready and sterilized, and a place ,(kitchen?), to do your magic planned. Be prepared!

2 – What is it that you are waiting for? You are waiting for that first county-wide Yellow Shout of Spring Joy from the earth, and that big outward push of those Dandy Lions from the sweet loins of mother nature en mass. That is the sweet spot!. There is usually only one per year. And it is worth waiting for! It could last two weeks, or it could only last a few days before a run of cold cloudy rainy weather puts a damper on it. There will be no more of a glorious or perfect a time to harvest Dandelion flowers for wine than this. Period. Sure, there will be more Dandelion flowers all summer long, and yes you could make dandelion wine at some later point in the season. But y’know what? It simply won’t be the same, and you will never know it unless you try this out.

English: Dead Football Ground with Dandelions,...
English: Dead Football Ground with Dandelions, Barnsley, Shropshire The building is the former changing rooms (home team this end, please!). A set of goal posts still leans against one wall. Dandelion wine makers, please take note. (Photo credit: Wikipedia)

So,,.Do enjoy Spring, relax and breath it in, take a few days to let that warm spring glow take the winter chill out of your bones, but DON’T miss that first yellow window! Seriously, when I do miss that first virgin big yellow swath of dandelioness everywhere, I will most often just wait till the next spring and say, “oh well, it wasn’t meant to be”. That’s how important it is. Having a good recipe is only one part of making the best Dandelion wine.

English: Dandelion clocks near Long Itchington...
TOO LATE!!!
English: Dandelion clocks near Long . (Photo credit: Wikipedia)

3 – If you can, try to harvest on a SUNDAY. Start as close after dawn as you can. Astrologically this is the day of the Sun and The hour of the Sun. (about an hour and a half to two and a half depending on which system you use for division of Planetary hours), and you only really have to initiate the harvest then, you don’t have to complete your harvest within this time frame. Astrologically, Dandelions are ruled by the Sun. (As are Calendula, and St. John’s Wort). So from an Astrodynamic perspective they are energetically at their peak and prime, resonating and ripe, in happy harmony ,( vigorous and vibrant) at this time. Timing is everything. You can tell, if you look for it. There is an extra vibrancy and glow to them. It is not random, and it’s not your imagination.

astrological glyphs, planetary rulerships.
Astrological Glyphs- Planets and Asteroids -Chaldean. Planets and their dynamics with each other and our world are one element at the core of Astrodynamics and Plant Alchemy.,(ignore the Asteroids for now). Each Plant is associated with an astrological sign, planet or both. As is each day, Monday-the Moon, Tuesday-Mars etc., and each “Station” of the Moon as she goes through a Lunar cycle is ruled by a different sign of the Zodiac..

There are other Astrological conditions that you could take into account, but if you are not familiar with the energetic connection between plants and planets, Astrological rulerships, Planetary hours and the basics of Plant Alchemy, this is a great place to start. Especially since you may not have a wide window of time to work with. Does working with plants according to their astrological rulerships make a noticeable difference in quality? I believe so. But,, you will have to try it and find out for yourself.It’s just one of those things. Esoteric, because you have to experience it from the inside to know it. Experience it first hand, first person. It is not exoteric knowledge, learned from the outside as most knowledge is transmitted to us.

Wednesday, Thursday and Friday would be second best choices, ruled by Mercury, Jupiter and Venus in that order. Here is a link to a great site that is a primer for Astrodynamics, Planetary Rulerships, and Plant Alchemy, check it out ,http://humanityhealing.net/2012/08/astrology-and-the-use-of-herbs/

4 – Morning Dew Often, when harvesting herbs for drying, it is important to pick when the dew is dried from them, to avoid encouraging mold and other organisms while they are drying.. When harvesting flowers for wine, you do not have to wait till all the dew has dried off, morning dew is a unique ingredient. So don’t shake it off. If you have it, keep it..

5 – Find a spot where where there is an obvious abundance of Dandelions, an area rich in whatever it is that Dandelions thrive on. Physically and energetically. Don’t get too close to busy roadways where pollution from exhausts might have seeped into the ground, or anywhere there might be a chance herbicides or pesticides may have been used, and stay away from areas that may have been home to, or down hill from old industrial buildings or old land fill sites. Stay away from areas sparsely populated by Dandelion, go for the gusto! There is a reason they grow so thickly in some areas.

6 – Harvest them by hand.. not with scissors or knives. Also, If you have helpers, get someone to do the picking, and someone to nip off all the stubs of stems and anything green that is still attached. (Kids are great at this).The green parts are not needed or desired for wine and will only reduce the colour and add their own flavour. We only want the flavour of the flower. Thumbnails work perfectly for harvesting most flowers.

7 – Since you are taking something, always give something back. Whether something physical that is of benefit to the land or plant, a gesture, or something symbolic. Give and receive. Balance. Nature is big on balance. It is a law you can count on. Like Karma.

8 – Make sure all your bottles, spoons, funnels etc. are clean and sterile, if you can’t boil them then use sodium metabisulfite, a standard preservative and sterilizing chemical available in all wine and beer making supply stores. Follow the instructions for using it. It is very, very important to keep everything clean and not introduce any organisms other than the yeast we are intentionally adding.

9 –. USE WILD GINGER I always add Wild Ginger to every wine I make! I am constantly impressed with the magic it performs and the flavours it adds without being obvious or obtrusive in any way. And I am not just trying to perk up sales of Wild Ginger from my shop either. Wild Ginger lends rich character and depth to a wine. It is absolutely transformative. To any wine. Perhaps due to the complexity of its oils and resins. I have heard historically in old Europe, Clary Sage was used for a similar purpose to create “Muscatel” Wine. Clary Sage is also an herb endowed with essential oils ,(in flower), and resins, (on the stem). About a teaspoon to a teaspoon and a half of ground dried Wild Ginger to each gallon,(4 liters) of liquid. I have found this especially benefits floral wines that need body to compliment their lighter and more ethereal spirit.

A treat for the senses, Wild Ginger, Asarum Canadenses offers infinite delights in the kitchen and Perfume studio.
A treat for the senses, Wild Ginger, Asarum Canadenses offers infinite delights in the kitchen and Perfume studio.

So those are the basics of How to make a kick ass Dandelion Wine, You can use these tips with every wild wine you make, and adapt them to all your foraging forays and wildcrafting projects. Here is a simple recipe. One I hope will suit first timers as well as the practiced maker of wild wines. it can be doubled, tripled or halved. It includes a secondary fermentation which many of the old recipes do not include, but I have I found it refines your end product considerably. making it dryer, crisper, clearer and higher in alcohol content. If you find it too complex as a beginner, you will find many simpler and good recipes online. Take what you can from these tips and incorporate them in your project. Start small.

Remember to Always take notes!!! I can’t stress this enough!! Quantities, ingredients, variations from a recipe, observations, times, dates, and keep them somewhere safe for next year. This is really important and if you do keep diligent notes, I guarantee your future self will thank you! If you already have your favourite recipe, try out the tips and let me know how this seasons wines turned out for you.

MY BEST DANDELION WINE RECIPE

(Makes about 12 liters of Dandelion Wine)

  • 3 Kilograms of cleaned Dandelion flowers.
  • 12 Liters, (quarts) of water.
  • 4 Kilograms sugar, brown or white.
  • 2 cups white seedless Raisins chopped fine, (or an extra cup of sugar).
  • 2 whole large washed Oranges, seeded and either put through the blender or chopped fine.
  • 1 whole, washed Lemon,same as above.
  • 6 whole clove pieces
  • 2-1/2 teaspoons dried and powdered Wild Ginger or 60 grams,(2 oz.) fresh & chopped.
  • 1 packet wine making yeast, or 1 tablespoon regular bread making yeast.
  • 1 cup lukewarm water.
  • 1 food grade white plastic bucket 15 liters capacity,(standard restaurant size used for liquids and muffin mixes, grape juice for wine etc.
  • Large pot that will boil 15 liters.
  • Old and clean Pillowcase.
  • Clear plastic hose for “racking”,(transferring the wine out of containers without the must).
  • Large funnel, and or colander that will sit firmly on top of your bucket.
  • one medium wine making carboy 12-15 liters.
  • or -3 to 4-1 gallon narrow mouthed glass jugs. The kind hot sauce and vinegar come to restaurants. Easy to find on recycling day.
  • Beer or wine bottles with corks or caps.
  • Sodium Metabisulfite for sterilizing. Available at most brew your own shops and anywhere that wine making supplies are sold. Follow directions!
  • All vessels and tools must be sterile.
  • Collect and prepare your Dandelion flowers as directed above.
  • Bring water to a boil,
  • Add flowers, water, sugar, oranges, lemon, cloves, wild ginger, raisins
  • Bring back to a boil for 1/2 hour, simmering on low and covered.
  • Let it sit covered to cool, until it is just cool enough to handle.
  • Pour and strain into plastic bucket through a clean washed pillowcase, or through a colander lined with doubled cheese cloth, nothing beats a pillowcase especially for wringing out the liquid and keeping larger particles from passing into your wine. the colander is just a precaution, and to support the weight, ( ideally find one that your bucket supports, or put the colander in a funnel that sits firmly on the rim of your bucket, or just use a large funnel and sit your pillowcase in it.)
  • Press whatever liquid you can through the pillowcase or cheese cloth. (Make sure your hands are washed and clean first).
  • When liquid is room temperature or a little warmer. Take one cup of liquid, (using a clean or sterile utensil), add it your cup of lukewarm water and stir in the yeast. Let sit for 5-10 minutes or until yeast starts “working”, (it will start creating fizzing or frothing).
  • Add yeast mixture to liquid in plastic bucket, cover with a clean cloth or a clean towel, (tie or use rubber band around the rim so it does not sag and come into contact with the liquid), and let sit for 1 or 2 weeks at room temperature undisturbed or until you can hear no more fizzing.
  • Note, if you do not hear fizzing within 24 hours of adding yeast. Put your liquid back in the pot, boil for 10 minutes, cover, wait for it to cool enough to just above body temperature and go through the process of adding your yeast again.
  • After a week or two, when your wine has stopped “working” or fizzing, “rack” it to a sterile carboy or to your sterile one gallon glass jugs if you don’t have a large narrow necked glass carboy. Racking in wine lingo means siphoning off your clear wine from the must that has settled on the bottom. Pouring it out would just mix in the must and carry its taste over.
  • Keeping a minimum of space between the top of your liquid and the top of the bottle is helpful. If needed add room temperature boiled water to bring liquid level up to 3 to 4 inches from the lip in a gallon jug and 6 to 7 inches in a large carboy.
  • Add CO2 locks, From a wine supply store, about $1.00 each. Or a piece of balloon rubber pulled tightly over the opening and tied, with a couple of pin holes in it for gas to escape and keep organisms out. Let sit, undisturbed in a cool dark place for secondary fermentation. Cool basements are ideal for this.
  • Wait 4-6 weeks, then siphon the wine off the must again, but this time into your sterile bottles.( Note; For those more experienced with wine making, you can do whatever you like at this point. You can put it back in a sterile carboy and continue your secondary fermentation, rack it as often as you like, pump it through a filter, play with the sugar/alcohol content, flavouring etc.)
  • Cork, cap and set aside till December at the earliest.

In December, open, decant, and have a taste of Spring in the middle of Winter.

Remember to keep CLEAR notes. Your future self will thank you.

Dan

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  • Country wine basket
    Country wine basket (Photo credit: wchuang
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Candied Wild Ginger recipe

A treat for the senses, Wild Ginger, Asarum Canadenses offers infinite delights in the kitchen and Perfume studio.

Candied Wild Ginger.

As promised, I am adding the first recipe for Wild Ginger. I will copy it to my Recipe section for easy future reference.

Candied Wild Ginger is probably one of my favourite Wild Ginger recipes. This recipe yields two separate products, candied Wild Ginger and a delicious syrup used for pancakes and ice cream, added to shakes and smoothies, drizzled on Yoghurt and fruit salads and added to  dressings and sauces. In my mind I can almost visualize its spicy sticky sweetness part of some kind of Cinnamon bun recipe. I am sure those of you that are much more accomplished than I at the culinary and confectionery arts could work wonders with it. I have used powdered Wild Ginger with great results in ginger snaps chocolate chip  and peanut butter cookies, but haven’t explored baking to as great a degree as others I know.

I would Love to hear any tips, ideas or Wild Ginger recipes you might have. Or questions, so please, don’t hesitate to leave a note in the comments section.

A treat for the senses, Wild Ginger, Asarum Canadenses offers infinite delights in the kitchen and Perfume studio.
A treat for the senses, dried Wild Ginger, Asarum Canadenses offers infinite delights in the kitchen and Perfume studio.

 Candied Wild Ginger

INGREDIENTS

  • 1.5 cup granulated sugar
  • 2.5 cups water
  • 50 grams dried Wild Ginger broken into 1/2″ to 2″ pieces. 
  • Extra sugar for coating when done.
  • Bring the water to a boil,
  • Give your dry Wild Ginger a quick but thorough scrub in cold water.
  • Add Wild Ginger pieces to boiling water, cover and simmer for 20 minutes.
  • Stir in sugar till dissolved and simmer for another 15 minutes.
  • Set aside to cool down to room temperature
  •  Once cooled, put it in a jar and let it sit for 2 days in a covered non metallic jar.
  • Drain all the liquid and let the Wild Ginger pieces stand in a colander till they stop dripping.
  • Take 1 cup of sugar for each 50 grams of original dried Wild Ginger, mix the sugar and Ginger in a bowl till the ginger no longer picks up sugar granules.
  • ( I often let the moist Wild Ginger sit for a few hours in the sugar.)
  • When you are ready, put your candied Wild Ginger loosely into a well sealed glass or ceramic jar to keep for future use .
  1. WILD GINGER SYRUP

  2. Add the sugar-water back to a pot with any sugar left over from coating the candied pieces, heat and stir.

    -When the new sugar dissolves, strain your syrup through a fine sieve, return to the pot and bring to a boil for 10 minutes.

  3. -When cool, bottle in clean or sterile bottles.
  4. This is your Wild Ginger Pancake Syrup. You can either keep it in the fridge for a few weeks,(6?), or “Preserve” it in sterile bottles and keep it longer.
  5.   If you would like it thicker, either add more sugar or boil it down till it thickens further, (or both)! I am sure there are some other culinary tricks for thickening a sugar syrup, but these are the ones I know of. Candied Wild Ginger will last a very long time if not gobbled up as is usually the case. A few years ago I made the mistake of hiding my treasured jar of candied Wild Ginger so well, that I forgot all about it for a couple of years!!. It is now almost 4 years old and is still preserved perfectly and just as mouth-watering as the day it was made!! (see photos).
 Candied Wild Ginger 2009. Still tastes amazing!!!
Candied Wild Ginger 2009.
Candied Wild Ginger 2009. Wild Ginger Syrup.
Candied Wild Ginger, Asarum Canadense 2009. Still tastes amazing!!!
Wild Ginger ready to be candied. Asarum Canadense. 2012 Harvest
Wild Ginger ready to be candied. Asarum Canadense. 2012 Harvest

A closing note to everyone. Though currently, in our area,(Southern Ontario), Wild Ginger is not a protected plant, nor is it on any kind of endangered list. If you already have made its acquaintance, and know where to find it, please treat it with respect and care, it is a privilege.

Give a little something back, either before or after you harvest!

Harvest in a way that is in harmony with the plant and its growth patterns. A way that will encourage its natural propagation and growth, and  not be harmful to the plot you are harvesting from.

One way of doing this is to harvest the more mature “Nodes” as I call them. These are the central points or “Hubs” from which it sent out shoots in past years, which in turn rooted and sent out their own shoots and runners the next year etc. This removal of the center pieces not only gives the harvester prime herb, a higher yield of roots, but it is no longer needed by the offshoots and I believe will actually stimulate them to grow well and establish themselves as new “Parents” or central nodes for more runners or shoots. It is more in harmony with its natural growth patterns, ( and ours,) as it reminds one of the child leaving home, becoming independent and getting well rooted on its own, then becoming a parent, (Hub) itself as it sends out more of its own shoots to root and grow.

However you approach and engage plants, it is always a relationship. The only choice we have is what kind of relationship it is going to be. Though Nature seems passive and yielding to our choices, whether to her benefit or detriment, there is, I believe, a lot more going on in forest and woods than meets the eye. She is not as defenseless as we may think.

So, if you get whipped in the face or tripped unexpectedly by a branch for instance, consider them polite hints, by a gracious host, and at the very least,  stop, and be still for a moment, contemplate, your actions and choices,  and just Listen. 

Dan

Dan Riegler

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Wild Ginger, Flavorful, Fragrant Northern Treasure

Wild-Ginger-Ontario- Hidden medicine and gourmet spice14-06-2013-

Wild Ginger- Asarum Canadense

Not many people are familiar with Wild Ginger.
It is one of those unique, well hidden treasures of the deep woods that some Canadians or Northeastern Americans might come across, but most would not recognize. This may be a good thing. I believe it is on the protected list in Maine as a threatened plant, and I wouldn’t want to see a trend.

Wild Ginger, HiddenTreasure of our Northern Woods
Wild Ginger, Asarum Canadense.  Hidden treasure of our Northern Woods. Used in the Medicinal, Culinary and  Fragrant “Arts”. Photo courtesy of Chris S. Packard

Shade loving and often found on north facing slopes under mixed hardwoods, It clings to humus, wends around rocks, clutching at the surface of the soil and more often than not does a good job stopping soil erosion.

Sleeping Wild Ginger, Asarum Canadense Ancaster Ontatio. Like the rest of us, patiently waiting for Spring. April 2013
Sleeping Wild Ginger Ancaster Ontatio. Like the rest of us, patiently waiting for Spring. April 2013

I would put it in a similar category of useful and highly valuable native plants as our Lady Slipper Orchid , which is almost extinct from encroachment of  roads and cities and from over-harvesting.

Wild Ginger
Wild Ginger (Photo credit: BlueRidgeKitties)

Beautiful large green heart-shaped leaves glow & glimmer with an almost iridescent depth. In the spring they shyly hide beautiful purplish flowers, making them almost invisible. As if they were doing everything they could to not be found or recognized, to hide themselves from prying eyes and greedy hands. Leaves are similar in size, shape, colour and height to the Coltsfoot that grows almost everywhere here. Making it even harder to make a first acquaintance. It took me almost 2  years of false starts,  impulsive roadside pullovers, dashes across  fields, into woods, across streams, being so sure I had, finally, found it, …… and each time, catching myself a little sooner,  my initial excitement tempered with a little more skepticism, as I sought out the telltale’s of those impostors,  Coltsfoot and Wild Violets, blatantly impersonating Wild Ginger. Finally, I assume because the time was right, I was granted a personal audience. Deep in the woods, one on one, while hunting wild Mushrooms. I wasn’t even looking for it at the time!! 

 It’s Latin name is Asarum Canadense. Distinguishing it from its European cousin Asarum Europeaum, which has a little to no aroma and a general resemblance only on the surface. I believe the European version is in general toxic and medicinally acts as an  emetic and Cathartic so beware. Also an abortifacient if I am not mistaken. Though it makes a pretty good shade loving ground cover in Northern climates if anyone.

A dense colony of European wild ginger (Asarum...
A dense colony of European wild ginger (Asarum europaeum) at the Botanical Gardens in Münster, Germany (Photo credit: Wikipedia)

Ahhhh Wild Ginger what can I say? You really have to smell it, taste it to know what I’m talking about. Scientifically it does not belong to the ginger family at all, But once you meet it you’ll know immediately why it got its name. Not quite as “hot” as Asian Ginger, but more than makes up for bite in its complex spicy flavour. It has an aroma and taste that gives it extensive possibilities in an infinite number of dishes

In the field of Natural Perfumery, its essential oil is exquisite! There’s nothing like it. I use it  in perfumes, colognes, aftershaves and room sprays. Basically wherever I can. It blends well with Citrus, Woody and Balsamic essential oils, made easily into a  perfume tincture.  It has a high percent of volatile oils so it is worth the effort of distilling the essential oil, and I would love to extract a resinoid or concrete someday soon. I have a feeling it would add even more potential to its use in perfumery.

    An interesting characteristic, is that when steam distilling the essential oil of Wild Ginger, the oil comes over a beautiful Emerald green, but over the course of a few weeks it changes permanently to a rich Amber colour. I know of no other essential oils that behave this way.

My first Distillation of Wild Ginger essential oil, (2004?)
My first Distillation of Wild Ginger essential oil, (2004?). Gorgeous Green, after a few weeks mellows to a rich Amber colour. Just one more thing that makes it unique.

As a tea, the ground rhizomes  are delicious, help ease a sore throat, mix well with other stimulating and spicy tea herbs, fruit or Citrus peels. It is warming and rejuvenating, lovely in the winter and like regular Ginger it encourages good digestion and discourages flatulence. Native North American tribes have historically used it for medicine and ceremony. In the summer I add it to iced tea and Lemonade. As a base for an alcoholic or non-alcoholic brewed Ginger Ale or beer, there is nothing like it!

Wild Ginger complements rice dishes, wild mushrooms, (and regular ones), fowl, Venison, Beef, Lamb, Chicken etc., etc., anything really!! Roasts and stir frys, Casseroles and pasta dishes. Sauces and Salad Dressings. Coarsely grind some  with Mortar and Pestle and throw it in a pot of rice. It will transform it. Each little piece will turn into a flavorful chewy delicious tidbit by the time your rice is cooked, adding not only fragrance and flavor but a unique texture to your rice pot. Though I would not suggest completely replacing Ginger in the kitchen with Wild Ginger*, it creates delightful results anywhere regular Ginger is called for.

Candies, cakes, cookies and confections are a very exiting area to explore with Wild Ginger.  The rhizomes make a wicked candied treat when boiled in sugar-water, then rolled in sugar, keeping unrefrigerated till it is gone, (which I promise you is never long), and the fragrant syrup from this process is perfect as a pancake or ice cream Syrup. If this Candied Wild Ginger is dipped in chocolate, I know of no other home-made confection that could compare. I add ground wild Ginger to fruit and herbal wines, Fruit cocktails and salads. I Have used it as a flavour component in a distilled liqueur, in Elderberry and Dandelion wines. There might be culinary applications it is not suited to at least experiment with. But honestly, I can’t think of even one! I usually add about 1 1/2 times more Wild Ginger to a recipe than regular dried Ginger.

A treat for the senses, Wild Ginger, Asarum Canadenses offers infinite delights in the kitchen and Perfume studio.
A treat for the senses, Wild Ginger, Asarum Canadenses offers infinite possibilities and delights in the kitchen.

If the dried rhizomes are properly stored, whole, not ground, they can keep for up to 8  years without losing their fragrance and potency. (as has been my experience). When Wild Ginger is ground and properly stored, three years is about the length of time before the flavor starts fading. I dare anyone that reads this to keep Wild Ginger in any amount till such time as the fragrance fades!! If you have it, you will use it till it is all gone!

One of my "secret" plots of Wild Ginger is under the cover of this gorgeous fall scene. Another reason fall harvesting is different than Spring.
One of my “secret” plots of Wild Ginger is under the cover of this gorgeous fall scene. Another reason fall harvesting is different than Spring. I can almost smell it!

For the past 14 years I have taken care of some plots of Wild Ginger growing “untended” in our area. (Locations I keep secret and share with only a handful of trusted friends). I harvest yearly in the fall and sometimes in the spring, experiencing the subtle differences each season lends it as I rotate between plots. After much trial and error I have come up with a couple of good harvesting methods that strike a balance between bringing home a bountiful harvest, and leaving behind happy thriving plants. This allows me to harvest every other year or so, and come back to vibrant vigorous growth that shows barely a sign of my presence. A very satisfying feeling. Win win, like good business we all benefit and do well from our relationship. Give and take. Honesty. A happy relationship. 

Bone Harvesting tool for Wild Ginger
Bone Harvesting tool made specifically for Wild Ginger. With a long, very sharp edge, it slides between rhizome and soil, cleanly and quickly slicing it from rootlets. Painless, smooth, and somehow not as obtrusive or discordant as a steel tool. The angled handle and sharpened tip make the design even more functional. It is a joy to work with.

There are many myths, anthropological, cultural and hard to prove theories about not using “Cold Steel” to harvest plants. whether it disturbs the plants energy, or the energies that are exterior to the plant. Mostly theories that are very difficult to prove even with advanced tools. Some things we just have to study or try for ourselves or we will never find out what is fact, what is fiction, what works and what doesn’t.

 I must admit, using bone tools feels like I am working from the inside out, if that makes any sense. As if I am a part of the plant or process, not intruding, disrupting, invading.  Feels more like sharing than taking. Sometimes I can only tell if something really works by how it “feels” to me, or by the results I get, like using Astrodynamics and Astrology to work in harmony with the plants. (As I do with Wild Ginger as well). The resulting products look, smell, and work better, last longer than the mass harvested and processed products I gauge them against. The whole process, in all it’s parts, just “feels” right, so that’s what I do. I also keep a thumbnail or two, extra long, from late Spring into Late fall, specifically for harvesting semi soft stems of flowers and medicinal plants. It’s just what works for me. No one else is obligated to follow suit.

Wild Ginger, Fall 2012 harvest hanging from rafters for essential oil medicinal and culinary applications.
Wild Ginger, Fall 2012 harvest hanging from rafters curing.

I finally took down a few kilograms of fall 2012 harvest Wild Ginger that has hung from my rafters since the fall. I will distill a few Kilograms into essential oil this week, and keep the rest to sell locally and in my online shop.  If anyone is interested in making the acquaintance of my fragrant friend. I’d be happy to grind some up for you, or ship you whole   pieces.

Fall harvest of 2012 is cured, it always seems to mellow in the loveliest way when I make myself wait at least till spring to bring it down and use it

It is ready now to use for all the above mentioned purposes and pleasures, and I will have it set up for sale in my web-store at apothecarysgarden.com  once I get this blog posted and have a break! Here is a link to the Apothecary’s garden shop, Have a look. If you like you can order some for yourself and try it in your own dishes, and please let me know what you think.

Wild Ginger 2012 Harvest. Whole, ground and in pieces. Fresh, fragrant and flavorful, waiting to inspire and share itself.
Wild Ginger 2012 Harvest. Whole, ground and in pieces. Fresh, fragrant and flavorful, waiting to inspire and be shared.

I will post some of my favourite Wild Ginger recipes on my Recipe Page, but please be patient, it may take me a few days to get that organized. So check back if you don’t find anything new. Everything seems to take time!!!

* Wild Ginger belongs to a very large family of plants found around the world. Some of its distant relatives, especially in northern Asia have been found to contain amounts of aristolochic acid which is a carcinogen. As far as I know our Asarum species does not contain these acids in any but trace amounts, if at all. I have not been able to find any information or studies done specifically on our Wild Ginger in this regard, but I do suggest not replacing your use of Ginger completely with Wild Ginger. Everything in moderation.  And educate yourself… Here is a link to the Wikipedia site for Asarum Canadense, if anyone would like to edify themselves further.

Thanks

Dan