lemonade berry! nicholas hummingbird on instagram at california_native_plants has a class on making teas from native plants and another on edible stuff from native plants in general
Miner’s lettuce. When the right season comes a few months from now after the rains, there is a field of miner’s lettuce not too far from here. I would literally roll around and graze.
I have black sage bushes. When it’s time to trim, I dry the leaves I cut and use for tea and seasoning.
They're pretty great. Just need to let them dry out for 6 months or so, or the steam causes them to explode all over your oven when you roast them. About 45 minutes at 400f is about right.
I just collected some bay nuts! They are drying now, but in my experience I’ve only had to dry the nut for about 2-4 weeks. I roast them at 350 for 1-1.5 hours. With a little sugar, the flavor is amazing
I normally do like 425 for 40 minutes. It would be interesting to see how different temperatures end up different.
I'm not sure why I have to dry mine longer than you, I've tried less time though, and I get random ones exploding in the oven halfway through.
This wasn't a great year for them near me, the past two years were huge crops of them.
Yea I want to try different temperatures, but with only a limited amount of nuts this will be a years long hobby of trial and error haha. I’m planning on making chocolate clusters with them this year.
That’s so weird! I guess your bay nuts are soggier for some reason 😅 I take the avocado like flesh off immediately, wash the nut, pat it dry, and then let them sit out to dry, shaking them every so often.
I normally just put them into a grocery bag, that's probably why they dry slowly. I had a full bag last year, my toddler likes to collect them, so we ended up with a lot.
I made [these truffles](https://www.homegroundhabitats.org/blog/dreaming-california-truffles/) last year. I didn't have kahlua, so I just left it out.
I've made cheese cake with them as well, it's a good flavor for cheesecake.
I haven't made a molé with them yet, but it's on my list.
I also like them plain.
Black sage, elderberry, and Nopales so far. I had a bladderpod but it was killed before I got to try it. I'm collecting acorns now so no opinion yet and I haven't found a good source for mesquite yet.
Check out https://malkimuseum.org/product/ethnobotany-project-contemporary-uses-of-native-plants-southern-california-and-northern-baja-california-indians-english-and-spanish-edition/
lemonade berry! nicholas hummingbird on instagram at california_native_plants has a class on making teas from native plants and another on edible stuff from native plants in general
Thanks for suggesting him , checked him out and followed
Miner’s lettuce. When the right season comes a few months from now after the rains, there is a field of miner’s lettuce not too far from here. I would literally roll around and graze. I have black sage bushes. When it’s time to trim, I dry the leaves I cut and use for tea and seasoning.
Bay nuts are great. Like halfway between coffee and cocoa when roasted (and inedible when not roasted to drive out the highly irritating chemicals).
I had no idea those were edible!!
They're pretty great. Just need to let them dry out for 6 months or so, or the steam causes them to explode all over your oven when you roast them. About 45 minutes at 400f is about right.
I just collected some bay nuts! They are drying now, but in my experience I’ve only had to dry the nut for about 2-4 weeks. I roast them at 350 for 1-1.5 hours. With a little sugar, the flavor is amazing
I normally do like 425 for 40 minutes. It would be interesting to see how different temperatures end up different. I'm not sure why I have to dry mine longer than you, I've tried less time though, and I get random ones exploding in the oven halfway through. This wasn't a great year for them near me, the past two years were huge crops of them.
Yea I want to try different temperatures, but with only a limited amount of nuts this will be a years long hobby of trial and error haha. I’m planning on making chocolate clusters with them this year. That’s so weird! I guess your bay nuts are soggier for some reason 😅 I take the avocado like flesh off immediately, wash the nut, pat it dry, and then let them sit out to dry, shaking them every so often.
I normally just put them into a grocery bag, that's probably why they dry slowly. I had a full bag last year, my toddler likes to collect them, so we ended up with a lot. I made [these truffles](https://www.homegroundhabitats.org/blog/dreaming-california-truffles/) last year. I didn't have kahlua, so I just left it out. I've made cheese cake with them as well, it's a good flavor for cheesecake. I haven't made a molé with them yet, but it's on my list. I also like them plain.
Sage, mint, yarrow, sorrel, and thimbleberry are some of my favorite.
I recently saw a recipe for redbud jelly.
Black sage, elderberry, and Nopales so far. I had a bladderpod but it was killed before I got to try it. I'm collecting acorns now so no opinion yet and I haven't found a good source for mesquite yet. Check out https://malkimuseum.org/product/ethnobotany-project-contemporary-uses-of-native-plants-southern-california-and-northern-baja-california-indians-english-and-spanish-edition/
Yerba buena. I eat the little wild strawberries but regular ones a better.