Contenu connexe Similaire à Beverages from native plants 2011 (20) Beverages from native plants 20111. Out of the Wilds and Into Your Garden
Gardening with Western L.A. County Native Plants
Project SOUND – 2011 (our 7th year)
© Project SOUND
2. 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
3. What can I do with all those rosehips?
© Project SOUND
4. Most of our parents didn’t pass along
the ‘traditional ways’
© Project SOUND
5. 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
7. 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!
http://natural-language.blogspot.com/2011_02_28_archive.html
© Project SOUND
8. * Wild (Field) Mint – Mentha arvensis
© 2005 Louis-M. Landry
© Project SOUND
9. * Wild (Field) Mint – Mentha arvensis
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
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
10. 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
11. 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
© Project SOUND
© 2004, Ben Legler
12. Seeds
Many tiny seeds in dry
capsule typical of mint
family
Best with 2-3 mo cold
moist stratificatoon
http://www.prairiemoon.com/seeds/wildflowers-forbs/mentha-arvensis-wild-mint © Project SOUND
13. Soils:
Plant Requirements 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
© Br. Alfred Brousseau, Saint Mary's College
Other: cut back in fall/winter
© Project SOUND
14. Mint in the garden
Best use: as an attractive pot
plant; evergreen most of the
year
In an herb or kitchen garden
http://www.houseintohome.co.za/wp-content/uploads/2008/08/
In water garden – lowest area –
or other moist area
http://www.your-cup-of-tea.com/mint-tea-recipe.html
http://harrietsgarden.blogspot.com/2011/07/dill-vinegar-and-herb-garden.html
© Project SOUND
http://groweat.blogspot.com/2010/06/plant-with-caution.html
15. Repotting mint
Required yearly – if not
more often
Easy – hard to kill
http://outofmyshed.co.uk/2011/03/20/good-time-to-re-pot-mint/ You can give the extras as
gifts
© Project SOUND
16. 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.
http://www.roadlesstraveledstore.com/blog/2007/12/13/simple-mint-tea/
http://www.illinoiswildflowers.info/prairie/plantx/wild_mintx.htm
http://www.pakichill.net/forum/showthread.php?1778-Delicious-Mint-Green-Tea
© Project SOUND
17. Or use fresh mint to make your
favorite summer beverage
http://www.amctv.com/shows/mad-men/cocktail-guide/mint-julep
© Project SOUND
18. Drying leaves for tea
Wash leaves – pat dry
Place on a cookie sheet in a warm oven
http://www.howipinchapenny.com/2009/06/how-i-save-mint/
(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
19. 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.
http://www.yumsugar.com/Snappy-Summer-Side-Strawberry-Mint-Salad-1713036
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
20. 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
21. 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]
http://peacecooking.blogspot.com/2010/01/delicious-moroccan-mint-tea.html
Since infusions are an easy Some play similar, often
means of extracting plant medicinal, roles in both plants &
chemicals it’s not surprising that animals
they are used as both traditional These chemicals are the basis
medicines and beverages of many traditional & ‘modern’
medicines © Project SOUND
22. 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
http://www.abs-herbs.com.ph/prod-tea.htm effects of their products.
© Project SOUND
23. 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
24. 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
26. 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”.
27. Attractive features of Fragrant
Pitchersage
Soft contrast of leaf
and flower color
Pleasant fragrance
Interesting leaf
texture
Attracts birds and
butterflies
28. 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.
29. 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
30. 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
31. Leaves are the most common plant part
used for plants in the mint family
© Project SOUND
32. 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
33. CA Wild Rose – Rosa californica
http://www.yerbabuenanursery.com/wildflower_watch_wk18.htm
34. 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
36. 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
http://www.sci.sdsu.edu/plants/sdpls/plants/Rosa_californica.html
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.yerbabuenanursery.com/wildflower_watch_wk18.htm
37. 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
38. 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
http://deborahsmall.wordpress.com/
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
40. 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
http://eggbeater.typepad.com/shuna/2008/07/rose-petal-tea.html
© Project SOUND
41. Flowers in the Honeysuckle family also
make delicious tea
http://www.delish.com/recipes/cooking-recipes/inkos-unsweetened-honesuckle-white-iced-tea-
best-processed-foods#fbIndex9
© Project SOUND
42. 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
http://tarragonnthyme.blogspot.com/2010/06/dried-rose-leaf-
tea.html
© Project SOUND
43. 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
http://tarragonnthyme.blogspot.com/2010/06/dried-rose-leaf-
like alone
tea.html
Consider adding to Rose leaves:
Loose leaf commercial green tea (to
make a Roseleaf flavored tea)
Many prepared ‘herbal
teas’ and ‘flavored tea’ Dried wild rose buds or rose petals –
are blends of several add to the visual appeal as well.
dried herbs and spices
© Project SOUND
45. 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
Beach Strawberries
are a delicacy in
Chile
http://wildsuburbia.blogspot.com/2009_09_01_archive.html
© Project SOUND
http://www.csdl.tamu.edu/FLORA/imaxxros.htm
46. 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
47. Saving the fruits of
summer
Collect only fully ripe, undamaged
fruit
Thoroughly wash with water; pat
dry
http://photo-dict.faqs.org/phrase/9734/strawberry-tea.html
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
http://www.cpaphilblog.com/2009/06/strawberry-tea-aholic.html
© Project SOUND
48. 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
49. Fill your own tea bags
Readily available
Easy to fill & store
Make a nice – and unusual
& trendy - gift
50. During summer a cold drink is nice
http://honest-food.net/2010/08/22/manzanita-cider/
Fortunately, there are some classical
California cold beverages that use
native plants commonly used in
home gardens
© Project SOUND
51. * Hooker’s Manzanita – Arctostaphylos hookeri
Beatrice F. Howitt © California Academy of Sciences
© Project SOUND
52. * Hooker’s Manzanita – Arctostaphylos hookeri
Native range
extends from the
coastal San
Francisco Bay
Area to the
Central Coast
http://www.elkhornsloughctp.org/factsheet/factsheet.php?SPECIES_ID=1 Sandy, coastal
pine or oak
woods, coastal
scrub < 1000 ft
© 1991 David Graber
© Project SOUND
53. Several rare sub-species
ssp. hearstiorum
Very low-growing – mat-like
Clays & summer fog-drip; very
moderate temperatures
© 2011 Chris Winchell
© 2006 Steve Matson
ssp. hearstiorum near San Simeon
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
J.S. Peterson @ USDA-NRCS PLANTS Database
54. 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
55. 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
© Project SOUND
http://www.answers.com/topic/dudleya
56. 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
© Project SOUND
57. 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
Be sure to leave a 6” circle of shears with alcohol between
bare soil around manzanta cuts to prevent the spread of
trunks the disease.
© Project SOUND
58. Hooker’s Manzanita is a
natural groundcover
Under trees
On slopes
In front yards - evergreen
http://absbonsai.org/gallery/displayimage.php?pid=834
http://128.253.177.181/imgs/dws/r/Ericaceae_Arctostaphylos_hookeri_18909.html
http://www.laspilitas.com/nature-of-california/plants/arctostaphylos-hookeri-wayside-manzanita
http://www.yerbabuenanursery.com/viewplant.php?pid=173 © Project SOUND
59. ‘Ken Taylor’
< 2 ft tall; spreads to
8+ ft. wide
All the good traits of
the species – dense
http://www.yerbabuenanursery.com/viewplant.php?pid=173 evergreen foliage
Takes clay soils
Best nearer the coast
Excellent low-water
groundcover plant
© Project SOUND
60. ‘Monterey Carpet’
Very low-growing ( 1
ft or less)
Does best in sandy
soils along the coast
Good under pines
Not very cold
tolerant
http://www.calfloranursery.com/pages_plants/pages_a/archoomoncar.html © Project SOUND
61. ‘Wayside’
2-3 ft tall x 8-10 ft wide
Low, mounding habit
Vigorous; fast-growing
http://www.laspilitas.com/nature-of-california/plants/arctostaphylos-hookeri-wayside-manzanita
Takes heat & cold better
than other cultivars
Best in part-shade in hot
gardens
http://www.theodorepayne.org/mediawiki/index.php?title=Arctostaphylos_hookeri_'Wayside' Project SOUND
©
62. If you have a bumper crop of manzanita
berries, consider yourself lucky
Manzanita ‘cider’
for now
Jams & jellies for
gifts
Syrup (can be used
http://www.livingwild.org/seasonal-blog/page/2/
for beverages) for
later
© Project SOUND
63. 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
Strain again then berries in food processor or mash with
drink; sweeten if potato masher; add to the liquid in the
bowl/jar
desired
Let settle 1 day; strain the liquid
Put strained liquid in glass (best) jar in
refrigerator; let settle 1 day
© Project SOUND
64. 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
http://honest-food.net/2010/08/22/manzanita-cider/
when ripe; manzanitas are rather
dry when ripe
http://elkhornsloughrestoration.blogspot.com/2009/09/manzanita-berry-cider-and-how-we-use.html
http://www.primitiveways.com/pt-photo_gallery16.html © Project SOUND
65. Very ripe (dry) manzanita berries
need to be ground before
making cider
Make manzanita cider with
either ripe or semi-ripe berries
in either hot or cold water (in
refrigerator)
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
http://elkhornsloughrestoration.blogspot.com/2009/09/manzanita-berry-cider-and-how-we-use.html
66. 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
http://www.urbanoutdoorskills.com/News_June2001.html © Project SOUND
67. Other ‘classic’ natural beverages include
rustic ‘teas’
http://www.getprice.com.au/Hilde-Hemmes-Juniper-Berry-Loose-Leaf-Tea-Gpnc_631--43207143.htm
http://homesteadingthebackforty.blogspot.com/ Juniper berry & juniper leaf tea
Pine needle tea
© Project SOUND
68. * California Juniper – Juniperus californica
© Project SOUND
http://commons.wikimedia.org/wiki/File:Juniperus_californica_Mount_Diablo.jpg
69. * California Juniper – Juniperus californica
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
http://www.conifers.org/cu/Juniperus_californica.php © 2003 Monty Rickard © Project SOUND
70. 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
71. Plant of the dry
Soils:
foothills 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
72. 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
© Project SOUND
http://commons.wikimedia.org/wiki/File:Juniperus_californica_Mount_Diablo.jpg
73. 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
© Project SOUND
74. 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
http://mojavedesert.net/plants/shrubs/juniper.html
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
© 2005 James M. Andre
© Project SOUND
75. Uses for juniper berries
To season meat, particularly
wild game & fish (salmon)
As a flavoring for alcoholic
http://www.seachangesavouries.ca/juniper-tea/ 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
http://theteacosy.tumblr.com/post/4075869086/8-different-teas-and-what-they-do with other teas, flavoring agents
Juniper tea is said to aid digestion © Project SOUND
76. Perhaps you’d like a beverage that’s
slightly less rustic
http://www.jeremytaylor.eu/rosehip_syrup.htm
Many native fruits & berries make excellent syrups
© Project SOUND
77. * Desert Peach – Prunus andersonii
http://species.wikimedia.org/wiki/File:Prunus_andersonii_(USDA).jpg
© Project SOUND
78. * 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
79. 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
http://www.unce.unr.edu/programs/sites/nemo/lid/plantlist/plantdetails.asp?ID=38
years, then die
Winter-deciduous
Bark light gray
Foliage:
Light green to gray-green
Leaves small for peach - desert
Roots: clonal; spreading via rhizomes
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http://mudface.net/1landscapenatives.html
80. 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
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81. 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
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82. Flowers are fantastic!
Blooms: Spring – usually
Mar-Apr but may be
earlier
Flowers:
© 1982 Gary A. Monroe
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
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83. Yum, peaches
In wild, tend to be
small & dry
With a little summer
water they are
© 1982 Gary A. Monroe delicious
Native Californians eat
fresh, make into jelly,
dry into fruit leathers
Stems, leaves & roots
used for medicines,
dyes
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84. Making syrup from native fruits: takes
some time but worth the effort
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85. 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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87. 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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88. 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
89. 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
90. Fill prepared jars
Remove ‘foam’
Remove sterilized jar
from hot water
Fill, using a canning funnel
Cap with sterilized lid
91. 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
92. 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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93. What to do with just a few berries?
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95. Chaparral Gooseberry – Ribes malvaceum
http://www.santabarbarahikes.com/flowers/index.php?action=show_item&id=42&search=
96. 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
97. 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
98. 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
99. 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.
http://luirig.altervista.org/generinam/ribes.htm
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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100. We hope we’ve inspired you to use the
bounty of your native plants
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101. Several of the plants we’ve discussed are
available at the plant sale
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102. And we’ve got some tisanes and syrups
for you to try
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