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Iced Spicebush Tea
Makes 1 quart Spicebush (Lindera benzoin) leaves don’t dry well, so we only get to enjoy this delicately flavored iced tea during the growing season. Ingredients 6-7 fresh spicebush (Lindera benzoin) leaves 1 quart boiling water Honey to taste Directions Lightly crush the leaves and place them in a heat-proof jar or container. Pour the…
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Grilled Summer Vegetables with Wood Sorrel Butter
Serves 4 A colorful combination of summer’s wild and cultivated ingredients, this recipe combines the smokiness of grilled vegetables with the lemony tang of wood sorrel (Oxalis). I use a stovetop cast iron grill for these veggies, but if you’ve already got the outdoor grill fired up by all means use it. For outdoor grilling,…
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Spicy Gumbo with Purslane Bishop’s Elder & Sassafras Leaf
Makes 4 servings Wild puslane (Portulaca oleracea) takes the place here of the okra used in traditional gumbo recipes. It has similar thickening properties, but adds a flavor all its own. Closely related to celery, bishop’s elder (Aegopodium podograria) replaces that vegetables here. The filé powder stirred into traditional gumbos is made from dried powdered…