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Cooking with Herbs
and Wild Foods

Angelica Blackberry Canada Mayflower Dandelion Jewelweed Raspberry
Anise Hyssop Black Gum Candy Elderberry Johnny-Jump-Up Rose
Barberry Black Haw Cherry, Wild False Solomon's Seal Lavender Rose Geranium
Basic Herb Jelly Blueberry Chestnut Grapes, Wild Mint Salal
Basil Borage Chives Ground Cherries Mountain Ash Sapphireberry
Bearberry Breads, Herbed Condiments Hackberry Mulberry Sassafras
Bergamot Buffalo Berry Cookies Hobblebush Nannyberry Serviceberry
Beverages Burdock Crab Apple Honeysuckle Papaw Strawberry, Wild
Beverages, Alcoholic Butters Cranberry Horseradish Persimmon Violet
Bilberry Cakes Crowberry Indian Cherry Plums, Wild Wine Making: A to D
Bistort Calendula Currant, Wild Irish Moss Quince Wine Making: E to P
Wine Making: R to Y

For barbeques, lay herb branches on the grill where they are in direct contact with the food for more intense flavor or put them directly in the fire for a smokey herb flavor.

Basic Herb Jelly
This recipe can be doubled.

The basis for herb jelly is to make a strong tea and use it along with other ingredients. You can follow the directions for making jelly from a liquid such as orange or apple juice according the pectin maker's instructions besides using the recipe posted here.

2 cups herb infusion
¼ cup vinegar
4½ cups sugar
food coloring (optional)
½ bottle Certo liquid pectin

Pour 2½ cups boiling water onto 1 cup fresh chopped herbs (or 4 tbsp dried). Steep for a minimum of 15 minutes, then strain and measure 2 cups into a large pot. Add vinegar and sugar and cook over high heat while stirring constantly. When sugar is dissolved, add coloring (if desired). When mixture comes to a boil, add the pectin. Bring it to a full rolling boil and continue while stirring for 1 full minute. Remove from heat, skim off foam and pour into sterile jars and seal.

©1999 by Ernestina Parziale, CH