Cloudberry / WILD FOOD FOR FREE




The cloudberry, a relative of the blackberry.
They can be picked at big bogs, mostly in the North of Sweden.
Cloudberries, slightly sweetened with sugar and just heated are superb to vanilla icecream. We also use cloudberry jam to pancakes together with whipped cream. Another speciality is Swedish curd cake with cream and cloudberry jam



The cloudberry plant (Rubus chamaemorus), also named bakeapple or salmonberry outside UK, is less then 30 cm (12 inch) tall and generates just one white flower, thus just one fruit.

First, the fruit is red and hard, but while ripping, it gets a golden or amber color and turns soft and juicy.

The name cloudberry alludes to the fact that in the UK, it only grows in northern mountains surrounded by low clouds.

But the real home of the Ice Age plant is the Arctic tundra, moors, bogs and marshlands.





In southern Scandinavia, the fruit matures in august, but in the remote north at the beginning of the fall.

For centuries, the Laplanders and Inuit
 (Eskimos) collected the cloudberries to be consumed during winter. 



The berry is rich in various vitamins, especially vitamin C, and, as it has a natural preservative, the marmalade can be kept in good condition for years in cool places.




As in the northern lands vegetable food is scarce, the meat and fish based diet of the northern people received an important vitamin supplement through cloudberries.

That's why cloudberries are also called "the gold of the marshlands".

Currently, huge quantities of these fruits are collected for supermarkets and food industry.





Crowberry


Bogs, moors. A small creeping shrub, 30 cm (12 in) high. Leaves: linear, edges rolled under. Flowers: small, pink, April-June. Fruit: shiny black when ripe.

The crowberry trails like heather over some of the northern moors. The berries are difficult to gather in any quantity.

Uses
The berries are used in Arctic regions and have some value as a soure of Vitamin C. Some collectors have enjoyed a jelly made from the berries.

Recipe
Use fresh, wild and fully ripe crowberries.
It doesn't matter if they are small, dry and shrivelled as they can be after a long and dry summer. You can just crush them before steeping.
But remember - steeping time is then a little shorter. So taste it from time to time.
It's very important that you leave the berries to dry for a couple of days in order to get rid of some small ticks which taste extremely awful.
The ticks will just leave their "home" once you start drying the berries.
Direction:

  • Rinse the crowberries carefully.
  • Leave them to dry in the shadow - on paper towel.
  • If your berries are frozen - defrost them in the vodka.
  • Use a clean glass jar with tight-fitting lid.
  • Fill the jar with berries.
  • Fill up with clear, unflavoured vodka - 40% alcohol content (80 proof).
  • Steep for 1-3 months or longer - in a dark place at room temperature, 18-20°C (64-68°F).
  • Shake lightly and taste it from time to time.
  • Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

You can serve your crowberry schnapps after it has settled for a couple of days.
Or - you can store (age) it for 4-6 months in a dark place at room temperature before serving.
The flavours will change completely during storage. For the better I think. But it's a matter of taste.
Some prefer the young, fruity taste - while others prefer their crowberry schnapps after some storage, when it has a much stronger aroma and taste of berries.


Milk Thistle / WILD FOOD FOR FREE


Centuries ago this handsome thistle was introduced into western European gardens from the Mediterranean, for use as a pot-herb. The spiny white-veined leaves were believed to increase the milk output of nursing mothers.

Harvest / Pick
Almost all parts of the plant were eaten. Bryant, in his Flora Dietetica, writes: "The young shoots in the spring, cut close to the root with part of the stalk on, is one of the best boiling salads that is eaten, and surpasses the finest cabbage. They were sometimes baked in pies. The roots may be eaten like those of Salsify."

Uses
The leaves can be trimmed of their prickles then boiled. Peel the stems, soak them in water to remove the bitterness and then stew them like rhubarb. The spiny bracts that surround the broad flower-head can be cooked and eaten like globe artichokes.