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This lecture was given in November, 2011 as part of the California native plant gardening series ‘Out of the Wilds and Into Your Garden’
Citation preview
© Project SOUND
Out of the Wilds and Into Your Garden
Gardening with Western L.A. County Native Plants Project SOUND – 2011 (our 7th year)
© Project SOUND
Delicious Drinks: Native
Plants for Teas & Other
Beverages
C.M. Vadheim and T. Drake
CSUDH & Madrona Marsh Preserve
Madrona Marsh Preserve
November 5th & 8th 2011
© Project SOUND
What can I do with all those rosehips?
Most of our parents didn’t pass along
the ‘traditional ways’
© Project SOUND
In the next year, we’re going to try to
change that
Today’s class – beverages
Dec. 8 – Flavored Vinegars Workshop – Madrona
May class – Scents for potpourri and more
And more
© Project SOUND
Please ask questions
© Project SOUND
http://cte.uwaterloo.ca/teaching_resources/tips/asking_questions.html
What do you think of when you think
of beverage plants?
One of the first that comes to mind is mint – because mints are common and their leaves make such great tea!
© Project SOUND
http://natural-language.blogspot.com/2011_02_28_archive.html
© Project SOUND
* Wild (Field) Mint – Mentha arvensis
© 2005 Louis-M. Landry
Found throughout N. Hemisphere, incl. Europe, Asia
Locally in San Bernardino & San Diego Co. mtns.
Formerly many ssp & vars – now combined into single species
Always grows in moist places
© Project SOUND
* Wild (Field) Mint – Mentha arvensis
http://ucjeps.berkeley.edu/cgi-bin/get_JM_treatment.pl?4745,4779,4780
http://www.everwilde.com/Mentha-arvensis-WildFlower-Seed.html http://www.bushcraftusa.com/forum/showthread.php?t=41276
© Project SOUND
Field Mint – a typical mint
Size: 1 to 1 ½ ft tall
spreads to many ft wide; in nature, forms a mat-like colony in favorable sites
Growth form: Herbaceous perennial
Dies back in fall/winter
Upright or sprawling
Foliage: Typical mint with square stems
Aromatic; strongly minty – repels deer, mice, unwanted insects
Roots: spreads via rhizomes
http://www.prairiemoon.com/seeds/wildflowers-forbs/mentha-arvensis-wild-mint
© Project SOUND
Flowers are dainty
Blooms: anytime from July to Oct; usually in bloom about 4 weeks
Flowers: Color: white to very pale
violet or pink
Tiny; bell-shaped
In dense, ball-like clusters in leaf axils – often mostly hidden by the leaves
Vegetative reproduction: Easy to propagate from stem
cuttings in spring, fall
Let them root in water in a light place – no direct sun
http://www.prairiemoon.com/seeds/wildflowers-forbs/mentha-arvensis-wild-mint
© 2004, Ben Legler
Seeds
Many tiny seeds in dry capsule typical of mint family
Best with 2-3 mo cold moist stratificatoon
© Project SOUND http://www.prairiemoon.com/seeds/wildflowers-forbs/mentha-arvensis-wild-mint
© Project SOUND
Plant Requirements Soils:
Texture: any
pH: any local but 6.0-7.5 best
Light: Full sun to light shade – dappled
sun is fine
Foliage has stronger flavor in full sun
Water: Winter: fine with seasonal
flooding
Summer: needs regular water – Zone 2-3 to 3
Fertilizer: likes compost amended soils; light fertilizer if gown in containers
Other: cut back in fall/winter
© Br. Alfred Brousseau, Saint Mary's College
© Project SOUND
Mint in the garden
Best use: as an attractive pot plant; evergreen most of the year
In an herb or kitchen garden
In water garden – lowest area – or other moist area
http://www.your-cup-of-tea.com/mint-tea-recipe.html
http://www.houseintohome.co.za/wp-content/uploads/2008/08/
http://harrietsgarden.blogspot.com/2011/07/dill-vinegar-and-herb-garden.html
http://groweat.blogspot.com/2010/06/plant-with-caution.html
Repotting mint
Required yearly – if not more often
Easy – hard to kill
You can give the extras as gifts
© Project SOUND
http://outofmyshed.co.uk/2011/03/20/good-time-to-re-pot-mint/
Making fresh mint tea - easy
The leaves are harvested between May and August. It is important to harvest only the well matured leaves as the half-mature ones do not have the fine mint aroma.
© Project SOUND
http://www.illinoiswildflowers.info/prairie/plantx/wild_mintx.htm http://www.roadlesstraveledstore.com/blog/2007/12/13/simple-mint-tea/
http://www.pakichill.net/forum/showthread.php?1778-Delicious-Mint-Green-Tea
Or use fresh mint to make your
favorite summer beverage
© Project SOUND
http://www.amctv.com/shows/mad-men/cocktail-guide/mint-julep
Drying leaves for tea
Wash leaves – pat dry
Place on a cookie sheet in a warm oven (180º F or less – ‘warm’ setting)
Check for dryness – usually ~ 20-45 min. Leaves will be crackly.
Strip leaves off stems
Store in air-tight container
© Project SOUND http://www.twentysomethinghome.com/2010/11/mint-tea-leaves.html
http://www.howipinchapenny.com/2009/06/how-i-save-mint/
The many edible uses of mints
The mint flavored leaves are used as herb in various cuisines.
Sometimes raw leaves are added to salads and other preparations to add flavor to the food.
Fresh leaves are also used to make chutneys.
The oil extracted from these plants is used as a flavoring agent for beverages and sweets.
© Project SOUND
http://www.yumsugar.com/Snappy-Summer-Side-Strawberry-Mint-Salad-1713036
Medicinal uses of Wild Mint
Leaves are used as a herbal remedy : For stomach disorders like indigestion and gas.
As an anti inflammatory agent
For treatment of fever, headache, cold and asthma.
To make cough syrups.
To treat stomach pain, diarrhea, vomiting and influenza.
To reduce toothaches and swellings of gum.
To alleviate arthritis.
The oil extraction of these leaves is used in the treatments of insomnia and nervous tension.
© Project SOUND
The tea/medicinal connection
Many herbal teas are not only delicious, they also may have soothing & other effects
Plants make a number of plant-specific chemicals (phytochemicals)
Some are pleasant tasting to us – but actually repel herbivores [Mint]
Some play similar, often medicinal, roles in both plants & animals
These chemicals are the basis of many traditional & ‘modern’ medicines
© Project SOUND
http://peacecooking.blogspot.com/2010/01/delicious-moroccan-mint-tea.html
Since infusions are an easy
means of extracting plant
chemicals it’s not surprising that
they are used as both traditional
medicines and beverages
The medicinal benefits of specific herbs are often anecdotal or controversial, and in some countries (including the United States) makers of herbal teas are not allowed to make unsubstantiated claims about the medicinal effects of their products.
© Project SOUND
http://www.abs-herbs.com.ph/prod-tea.htm
A few words of caution
Herbal teas can have different effects from person to person – always start with a little, and never overdo
Some plants/plant parts are toxic; correct identification and correct preparation is essential
If you are pregnant, nursing, taking prescription medications, or have known allergies to certain foods or plants, caution and consultation with a physician or pharmacist are advised.
© Project SOUND
The benefits of making beverages from
plants growing in your own garden
You know what the plant is – so you don’t mistakenly substitute a toxic plant for an edible one
You can control the chemicals used on the plants
You can pick plant parts when they are at the ‘peak of flavor’
© Project SOUND
Fragrant Pitcher Sage – Lepechinia fragrans
The genus Lepechinia
In the Mint family (Lamiaceae)
Occur in California, Mexico to South America, and Hawaii.
An interesting group of shrubs and woody-based perennials, some of them quite ornamental.
They vary in habit but have large paired, usually hairy and aromatic leaves and irregular flowers with broad tubes and 2-lipped “faces”.
Attractive features of Fragrant
Pitchersage
Soft contrast of leaf and flower color
Pleasant fragrance
Interesting leaf texture
Attracts birds and butterflies
Pitcher Sage in the garden
Good plants for the background of a perennial border
For banks and open slopes
Mix with berry fruits in a border
Great addition to a butterfly garden
Planted near patios for their pleasant scent
In shaded areas (does equally well in sun or partial shade)
In the kitchen garden – makes a delicious tea, jelly, etc.
Is Pitchersage ‘tea’ really a tea?
Tea: infusion made from the leaves of the tea bush (Camellia sinensis).
Herbal tea, tisane : herbal infusion that does not include true tea leaves; often simply the combination of boiling water and dried fruits, flowers or herbs. Can be used as beverage or medicinal
Flavored tea: a true tea flavored with other herbs, spices, oils
© Project SOUND
Fragrant Pitcher Sage & Hummingbird
Sage leaves make unique tisanes
Minty, but with distinct flavors
Make excellent hot and iced teas
Can be used fresh or dried for later use
Not only tasty – may have medicinal properties
© Project SOUND
Leaves are the most common plant part
used for plants in the mint family
© Project SOUND
In fact, several different plant parts
can be use to make beverages
Leaves Hot or cold herbal teas
Flavorings for other beverages
Syrups for cordials; sparkling waters
Liqueurs (alcoholic)
Fruits/berries Hot & cold herbal teas
Juices
Syrups/Flavorings
Liqueurs (alcoholic)
Flower petals
© Project SOUND
CA Wild Rose – Rosa californica
http://www.yerbabuenanursery.com/wildflower_watch_wk18.htm
CA Wild Rose – Rosa californica
S. OR to northern Baja
In CA, everywhere but high mountain elevations
Common thicket-forming rose in S. & central CA foothills
Moist places, near streams, in shaded woods and canyons
Spanish padres called it ‘Rose
of Castile’ because it reminded them of the roses of Spain.
http://ucjeps.berkeley.edu/cgi-bin/get_JM_treatment.pl?6677,6887,6889
CA Wild Rose in nature: thicket-forming
http://www.yerbabuenanursery.com/wildflower_watch_wk18.htm
A rose is a rose….
Size: to 6 ft. tall, 9 ft. wide
Winter deciduous
Growth form: upright shrub that spreads by suckers; typical wild rose
Garden requirements:
Light: full sun to semi-shade
Soils: any well-drained
Water: take cue from nature Does best in full sun with some
summer water
Will need less water in shaded areas
Less prone to fungal diseases than cultivated roses
http://www.sci.sdsu.edu/plants/sdpls/plants/Rosa_californica.html
http://www.yerbabuenanursery.com/wildflower_watch_wk18.htm
Wild roses are important
habitat plants
Blooms: Main season: May-Aug (but blooms
intermittently in warm season) Flowers: single pinks; color varies
slightly Important pollen source for bees and
other insects
Fruits (hips) Summer/fall Edible; good syrups & jellies goldfinches, bluebirds, grosbeaks,
robins, mockingbirds, and sparrows--relish the hips
Plants/foliage Dense, spiny foliage provides good cover
and nesting sites for birds
Dried rose petals
for tea
Blown blooms (fully mature flowers) that haven't browned will make the most flavorful tea petals.
Rose petals and other flower dry quickly if you're using a heat source, so watch them closely to make sure they don't scorch. They should be "shatter" dry, but not brown.
In a dehydrator, they just take a couple of hours to dry completely (in a single layer).
© Project SOUND
http://deborahsmall.wordpress.com/
Drying nature’s bounty: many ways
© Project SOUND
Note: cover with mesh
if air-drying
Making tisanes from flowers: requires
a gentle touch for best flavor
Bring water to just under the boiling point, water should be very hot but never boiled.
Remove water from heat and add the fresh or dried petals. Allow petals to seep for one hour without stirring.
NEVER BOIL THE PETALS AS THIS WILL DESTROY THE LIGHT FLAVOR AND COLOR. IT WILL ALSO CAUSE THE TEA TO HAVE A BITTER TASTE.
You can re-heat the tisane or drink it cold
© Project SOUND
http://eggbeater.typepad.com/shuna/2008/07/rose-petal-tea.html
Flowers in the Honeysuckle family also
make delicious tea
© Project SOUND
http://www.delish.com/recipes/cooking-recipes/inkos-unsweetened-honesuckle-white-iced-tea-
best-processed-foods#fbIndex9
Rose leaves also make
a delicate tisane
Dry leaves – dryer or warm oven
Grind with a spice mill or crumple
Store in dry, well-labled container
© Project SOUND
http://tarragonnthyme.blogspot.com/2010/06/dried-rose-leaf-
tea.html
Combining flavors: be creative
Making mild leaf tisanes: ½ to 1 tsp dried leaves per cup; pour on boiling water and infuse for 10 minutes. Strain.
Drink hot or warm or iced with a sprig of mint or a slice of lemon. Tend to taste very ‘green’ - which you may or may not like alone
Consider adding to Rose leaves:
Loose leaf commercial green tea (to make a Roseleaf flavored tea)
Dried wild rose buds or rose petals – add to the visual appeal as well.
© Project SOUND
http://tarragonnthyme.blogspot.com/2010/06/dried-rose-leaf-
tea.html
Many prepared ‘herbal
teas’ and ‘flavored tea’
are blends of several
dried herbs and spices
© Project SOUND
Beach Strawberry - Fragaria chiloensis ssp.
pacifica
© Project SOUND
Native Strawberries have much to
recommend them……
Easy to grow in the garden environment – including in light shade
Attractive foliage, flowers & edible fruit
Excellent coverage – quickly spread by runners (even on sand!)
Can mix with grasses & other plants – or grow as a grass substitute
http://www.csdl.tamu.edu/FLORA/imaxxros.htm
Beach Strawberries
are a delicacy in
Chile
http://wildsuburbia.blogspot.com/2009_09_01_archive.html
Strawberries: a groundcover with lots
of beverage potential
Strawberry leaves make a delicate ‘tea’ with a taste all it’s own
Wild strawberry fruits make some of the best dried fruit tisanes and flavored teas – and can also be used for other ‘strawberry drinks’
© Project SOUND
Saving the fruits of
summer
Collect only fully ripe, undamaged fruit
Thoroughly wash with water; pat dry
Small fruits & berries (even small native rose hips) can be dried whole; slice strawberries or other large fruits thinly
Dry until fully dry
Store whole or process/crumble then store
© Project SOUND
http://photo-dict.faqs.org/phrase/9734/strawberry-tea.html
http://www.cpaphilblog.com/2009/06/strawberry-tea-aholic.html
Processing dried fruits for herbal tea
Why? Releases the flavor better
Easier to handle, particularly if you’re filling tea bags
How? Crumble with hands
Chop coarsely with a knife
Break with mortar & pestle
Use a spice mill or rotary- blade coffee grinder
Use a small food processer to coarsely chop
Fill your own tea bags
Readily available
Easy to fill & store
Make a nice – and unusual & trendy - gift
During summer a cold drink is nice
© Project SOUND
Fortunately, there are some classical
California cold beverages that use
native plants commonly used in
home gardens
http://honest-food.net/2010/08/22/manzanita-cider/
© Project SOUND
* Hooker’s Manzanita – Arctostaphylos hookeri
Beatrice F. Howitt © California Academy of Sciences
Native range extends from the coastal San Francisco Bay Area to the Central Coast
Sandy, coastal pine or oak woods, coastal scrub < 1000 ft
© Project SOUND
* Hooker’s Manzanita – Arctostaphylos hookeri
© 1991 David Graber
http://www.elkhornsloughctp.org/factsheet/factsheet.php?SPECIES_ID=1
Several rare sub-species
ssp. hearstiorum Very low-growing – mat-like
Clays & summer fog-drip; very moderate temperatures
ssp. franciscana 2 ft. groundcover
Now extinct in the wild; once restricted to serpentine outcrops on the San Francisco peninsula. It is now known only as a cultivated plant
Takes temperature extremes better than others
© Project SOUND
ssp. hearstiorum near San Simeon
© 2011 Chris Winchell
© 2006 Steve Matson
J.S. Peterson @ USDA-NRCS PLANTS Database
© Project SOUND
Hooker’s Manzanita makes a good
coastal groundcover
Size: mostly low – 1-3 ft tall
spreading to 6-8 ft wide
Growth form: Woody evergreen shrub
Matt-like to mounded
Red bark on older branches
Foliage: Medium green
Leaves upright on branches
© Project SOUND
Flowers: Manzanita
Blooms: in early spring – usually Feb-Mar
Flowers: Typical for manzanita
Small white-pink urn-shaped flowers
Adored by hummingbirds
Fruits : Typical ‘little apples’ of the
genus
Ripen in summer – turn a red-brown
http://www.answers.com/topic/dudleya
© Project SOUND
Plant Requirements Soils:
Texture: the species likes sandy soils; some cultivars have other requirements
pH: best with slightly acidic – 5.0-7.5 is fine
Light: Full sun to part-shade
Water: Winter: adequate
Summer: best with occasional summer water (Zone 2); rinse leaves in summer to simulate fog drip
Fertilizer: none; likes poor soils
Other: use an organic mulch
Managing manzanitas
Avoid unnecessary pruning. Most manzanitas develop a nice shape if just left to their own devices
Manzanitas are prone to branch die-back, caused by a naturally occurring fungal pathogen.
When removing dead branches, sterilize pruning shears with alcohol between cuts to prevent the spread of the disease.
© Project SOUND
Be sure to leave a 6” circle of
bare soil around manzanta
trunks
© Project SOUND
Hooker’s Manzanita is a
natural groundcover
Under trees
On slopes
In front yards - evergreen
http://absbonsai.org/gallery/displayimage.php?pid=834
http://www.yerbabuenanursery.com/viewplant.php?pid=173 http://www.laspilitas.com/nature-of-california/plants/arctostaphylos-hookeri-wayside-manzanita
http://128.253.177.181/imgs/dws/r/Ericaceae_Arctostaphylos_hookeri_18909.html
‘Ken Taylor’
< 2 ft tall; spreads to 8+ ft. wide
All the good traits of the species – dense evergreen foliage
Takes clay soils
Best nearer the coast
Excellent low-water groundcover plant
© Project SOUND
http://www.yerbabuenanursery.com/viewplant.php?pid=173
‘Monterey Carpet’
Very low-growing ( 1 ft or less)
Does best in sandy soils along the coast
Good under pines
Not very cold tolerant
© Project SOUND http://www.calfloranursery.com/pages_plants/pages_a/archoomoncar.html
‘Wayside’
2-3 ft tall x 8-10 ft wide
Low, mounding habit
Vigorous; fast-growing
Takes heat & cold better than other cultivars
Best in part-shade in hot gardens
© Project SOUND
http://www.laspilitas.com/nature-of-california/plants/arctostaphylos-hookeri-wayside-manzanita
http://www.theodorepayne.org/mediawiki/index.php?title=Arctostaphylos_hookeri_'Wayside'
If you have a bumper crop of manzanita
berries, consider yourself lucky
Manzanita ‘cider’ for now
Jams & jellies for gifts
Syrup (can be used for beverages) for later
© Project SOUND
http://www.livingwild.org/seasonal-blog/page/2/
Making Manzanita ‘Cider’
Wash 4 cups ripe berries (summer)
Cover with water & simmer (don’t boil) until soft (~ 15 min.)
Cool until warm; pour the liquid into a large non-metal bowl or jar
Slightly crush/grind/mash the cooked berries in food processor or mash with potato masher; add to the liquid in the bowl/jar
Let settle 1 day; strain the liquid
Put strained liquid in glass (best) jar in refrigerator; let settle 1 day
© Project SOUND
Strain again then
drink; sweeten if
desired
How do I know if fruits are ripe?
Time of year: mid- to late summer for manzanita
Color: know what color ripe berries should be; manzanita fruits are red when ripe
Texture: many fruits are soft when ripe; manzanitas are rather dry when ripe
© Project SOUND
http://honest-food.net/2010/08/22/manzanita-cider/
http://www.primitiveways.com/pt-photo_gallery16.html http://elkhornsloughrestoration.blogspot.com/2009/09/manzanita-berry-cider-and-how-we-use.html
Very ripe (dry) manzanita berries
need to be ground before
making cider
Berries mixed with cold water sat for 9-12 hours in the refrigerator and yielded a liquid much more clear than the hot.
The hot water treatment included boiling the water and pouring it over the crushed berries, letting it sit for one hour before straining. The hot water cider is darker.
© Project SOUND
Make manzanita cider with
either ripe or semi-ripe berries
in either hot or cold water (in
refrigerator)
http://elkhornsloughrestoration.blogspot.com/2009/09/manzanita-berry-cider-and-how-we-use.html
Another ‘Classic California’ drink –
Lemonadeberry ‘lemonade’
Try about 15 berries per 8-12 oz water (mild taste) or 1 part berries to 4 parts water (stronger)
Can use either hot or cold water for infusion
Usually takes several hours
Strain out berries, etc.
Very tart (acidic) – may need to sweeten to taste
© Project SOUND http://www.urbanoutdoorskills.com/News_June2001.html
Other ‘classic’ natural beverages include
rustic ‘teas’
© Project SOUND
http://homesteadingthebackforty.blogspot.com/
Pine needle tea
Juniper berry & juniper leaf tea
http://www.getprice.com.au/Hilde-Hemmes-Juniper-Berry-Loose-Leaf-Tea-Gpnc_631--43207143.htm
© Project SOUND
* California Juniper – Juniperus californica
http://commons.wikimedia.org/wiki/File:Juniperus_californica_Mount_Diablo.jpg
Mountain slopes of W. CA into Baja; desert mountains of S. CA, NV & AZ – locally in Antelope Valley & desert side of San Gabriels
In S. CA commonly occurs in pinyon-juniper woodlands that border and integrate with chaparral along desert margins
© Project SOUND
* California Juniper – Juniperus californica
© 2003 Monty Rickard http://www.conifers.org/cu/Juniperus_californica.php
© Project SOUND
CA Juniper is a well-shaped juniper
Size: 10-20 ft tall (usual); may be
taller (to 40 ft)
10-20 ft wide
Growth form: Large woody shrub/small
tree with rounded, somewhat open habit
Multi-stemmed
Evergreen
Slow-growth – ½ ft / yr; long lived – to 150+ years
Foliage: Medium-green scale-like
leaves – typical juniper, fragrant
http://mojavedesert.net/plants/shrubs/juniper.html
© Project SOUND
Plant of the dry
foothills Soils:
Texture: any well-drained
pH: any local
Light: Full sun to part-shade
Water: Winter: adequate
Summer: quite drought tolerant; water infrequently (Zone 1-2 probably best for gardens)
Fertilizer: none; likes poor soils
Other: good heat tolerance
http://en.wikipedia.org/wiki/Juniperus_californica
© Project SOUND
Use where ever you
want a juniper
As an unusual bonsai
On hot, dry slopes
As a specimen or hedge plant
For it’s great habitat value http://www.fourdir.com/p_california_juniper.htm
http://commons.wikimedia.org/wiki/File:Juniperus_californica_Mount_Diablo.jpg
© Project SOUND
Flowers: insignificant
Blooms: in spring, but you probably won’t notice
Flowers:
Dioecious (usual) or have both sexes on same plant (rarely)
Cones (‘berries’): Only from female flowers
Take 8-9 mo. to develop & mature
Begin green; blue-purple to red-brown when ripe (fall)
http://mojavedesert.net/plants/shrubs/juniper.html
Juniper berries
spice up foods
The cones from a handful of species are used as a spice, particularly in European cuisine and native SW U.S. - also give gin its distinguishing flavor
In addition to J. communis (Europe), other edible species include Juniperus californica which is said to have ‘sweet’ berries
The mature, dark berries are usually but not exclusively used in cuisine, while gin is flavored with fully grown but immature green berries
© Project SOUND
http://mojavedesert.net/plants/shrubs/juniper.html
© 2005 James M. Andre
Uses for juniper berries
To season meat, particularly wild game & fish (salmon)
As a flavoring for alcoholic beverages: Gin (uses other seasonings as
well as juniper berries)
Juniper-flavored liqueurs
For tea (fresh or dried)
Note: intense flavor (a little goes a long way) – often mixed with other teas, flavoring agents
© Project SOUND
http://www.seachangesavouries.ca/juniper-tea/
http://theteacosy.tumblr.com/post/4075869086/8-different-teas-and-what-they-do
Juniper tea is said to aid digestion
Perhaps you’d like a beverage that’s
slightly less rustic
© Project SOUND
http://www.jeremytaylor.eu/rosehip_syrup.htm
Many native fruits & berries make excellent syrups
© Project SOUND
* Desert Peach – Prunus andersonii
http://species.wikimedia.org/wiki/File:Prunus_andersonii_(USDA).jpg
© Project SOUND
* Desert Peach – Prunus andersonii
High Sierra Nevada (e slope from Lassen Co. south), Great Basin Floristic Province, n Desert Mountains (Last Chance Range)
Often found on dry slopes, mesas, washes, ravines, draws, cliff bases, and rocky hillsides, 3500'-6500‘
Yellow pine forest, sagebrush scrub, desert chaparral
© Project SOUND
Small and shrubby, but a real peach
Size: 3-6 ft tall
3-6 ft wide – but spreading
Growth form: Dense, mounded shrub; lots of
side-branching
Individual stems live ~ 5-10 years, then die
Winter-deciduous
Bark light gray
Foliage: Light green to gray-green
Leaves small for peach - desert
Roots: clonal; spreading via rhizomes
http://www.unce.unr.edu/programs/sites/nemo/lid/plantlist/plantdetails.asp?ID=38
http://mudface.net/1landscapenatives.html
© Project SOUND
Water-wise but adaptable to gardens
Soils: Texture: most local except
those with very poor drainage
pH: any local
Light: full sun; heat tolerant
Water: Winter: needs good winter rains
Summer: quite drought tolerant but best with a little summer water – Zone 1-2 or maybe 2
Fertilizer: likes poor soils but could take light fertilizer
http://www.comstockseed.com/Inventory/NATIVE%20SHRUBS.htm
© Project SOUND
Where to put a peach?
Hot dry areas of yard
In a desert-themed garden
As a natural hedge
In the edible & habitat garden – great plant for birds, pollinators
http://131.230.176.4/imgs/pso/r/Rosaceae_Prunus_andersonii_2097.html
http://www.drycreekgarden.com/plants/common/desert_peach.cfm
© Project SOUND
Flowers are fantastic!
Blooms: Spring – usually Mar-Apr but may be earlier
Flowers:
Typical pink peach flowers ½ to 1 inch across
Plants are just loaded with blooms – extremely showy
Great nectar for native pollinators
Charles Webber © California Academy of Sciences
© 1982 Gary A. Monroe
Yum, peaches
In wild, tend to be small & dry
With a little summer water they are delicious
Native Californians eat fresh, make into jelly, dry into fruit leathers
Stems, leaves & roots used for medicines, dyes
© Project SOUND
© 1982 Gary A. Monroe
Making syrup from native fruits: takes
some time but worth the effort
© Project SOUND
Most native fruits are easy to clean
Remove debris – leaves
Wash in water; use collander/sieve for berries
Pick out damaged fruit
Stone fruits: remove pits
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Cactus fruits require careful handling
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Cook fruit to
produce juice
Barely cover fruits with water
Bring to a boil; reduce heat
Simmer uncovered until fruits are soft; usually 15-30 min.
Many fruits will be pale and the liquid will have taken up the color
Your kitchen – and whole house - will smell delicious
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Next you need to strain out the pulp,
seeds, skin, etc.
A jelly/juicing bag and holder can be really useful if you’re making a lot of juice/syrup or jelly
Making syrup is easy
from this point on
Use a good standard recipe; see recipes
Place juice, sugar, etc. in pot and follow recipe
Don’t overcook – will thicken when it cools
Prepare your jars; get out your jar-processing tools
Fill prepared jars
Remove ‘foam’
Remove sterilized jar from hot water
Fill, using a canning funnel
Cap with sterilized lid
If you want to store
your syrup for more
than a few weeks
Use glass jars with tight-fitting lids – regular canning jars best
Process using a boiling water bath (follow instructions to the letter)
Cool; store in a cool dry place for 1-2 years
Refrigerate after opening
Use your syrup in so many ways
As a syrup for pancakes, deserts
As a sweetener for teas
Mixed with sparkling water for a fruit cordial
Etc.
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What to do with just a few berries?
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http://www.laspilitas.com/plants/fragrant.htm
http://www.minibottlelibrary.com/mbl/alpha/christian-di-marco/
http://www.ehow.com/how_7346089_make-
homemade-liqueurs-cordials.html
Liqueurs made from native fruits are another
delicious and creative way to use a ‘small crop’
Chaparral Gooseberry – Ribes malvaceum
http://www.santabarbarahikes.com/flowers/index.php?action=show_item&id=42&search=
Chaparral Gooseberry – Ribes malvaceum
Coastal & foothill areas, including Channel Islands
Chaparral
Slightly more inland and higher elevation than white- and pink-flowered currants
malvaceum: leaves like a mallow
Chaparral Currant – fabulous cultivars
‘Barrie Coate’ – bright pink
‘Ortega Ruby’– darker flowers
‘Christie Ridge’ & ‘Montara Rose’ – light pink flowers
‘Dancing Tassels’ – long flower stalks; medium pink flowers
http://www.yerbabuenanursery.com/images/botimages/big/pink/0226_3.jpg
Many possibilities for currants/gooseberries
in the garden
As a berry bush in the edible garden; great for jellies
As a shrub in backs of summer-dry beds
Along walks or N- or East-facing walls
In a fragrance garden
As an accent plant – showy flowers & attractive foliage
Even in large pots & planters
Making liqueurs from native berries &
fruits is simplicity itself
Follow the basic recipes I’ve given you
A general rule of thumb is 1:1:1 – fruit:sugar:vodka/rum; but you’ll want to ‘tweak’ the recipes for your fruits and taste
In general, you add all ingredients, let the mixture steep for several weeks, then strain out the fruit.
The best liqueurs are then aged for several months
A final filtering through a coffee filter/cloth and it’s ready to drink
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http://luirig.altervista.org/generinam/ribes.htm
We hope we’ve inspired you to use the
bounty of your native plants
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Several of the plants we’ve discussed are
available at the plant sale
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And we’ve got some tisanes and syrups
for you to try
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