The Quick Guide to Wild Edible Plants: Easy to Pick, Easy to Prepare

Aperitifs

35 swamp bay bay leaf, the common herb so frequently used in Mediterranean dishes, is a member of the laurel family (Lauraceae), which also includes such aromatic plants as Cinnamon, Sassafras, Camphor, and Swamp Bay. Swamp Bay (Persea palustris) and the closely related Red Bay (Persea borbonia ) inhabit acid swamps in the southeastern United States. A simple way to distinguish between them is by the hairy undersurface of the leaf of Swamp Bay. Because of the similarity of the two species, we are treating them together. Aperitifs Swamp Bay (Persea palustris) in winter, showing its evergreen leaves: the leaves are more flavorful if they are collected later in the year. the quick guide to wild edible plants 36 These bays are much-branched shrubs up to 12 feet tall with thick, leathery evergreen leaves that are fragrant when crushed. Leaves are glossy on the upper surface and up to 5 inches long and 1½ inches wide. Flowers are small and borne in the spring; in the late autumn they produce a small oval fruit one inch long, dark blue and fleshy. Although the resemblance is not evident, the common avocado (Persea americana) is in the same genus. Swamp Bay provides one of the few sources of seasoning among our native flora. The flavor is not unlike that of the commercial bay leaf (Laurus nobilis). Swamp Bay in early winter: the leaves are evergreen, with a shiny upper surface (a) and a densely hairy undersurface (b). a b 37 Aperitifs Collecting Pick the leaves late in the season. Bear in mind that the flavor intensity varies considerably from one shrub to the next. For this reason, collect from as many different shrubs as possible. Dry the leaves in the sun or with a dehydrator. After drying, the leaves can be stored in a sealed container and kept at room temperature. As with all spices, avoid storing near heat and light. The pungency of the leaves will decrease over time, so it is best to collect new leaves each year. For a recipe using Swamp Bay, see Arrowhead Faux Bay Leaf (page 69). red spruce a signature tree in parts of the Adirondacks, adjacent Canada, and New England, Red Spruce (Picea rubens) is a conifer, valued for its timber. As with many other plants of the northern forest, the range of red spruce extends down to the southern Appalachian mountains. A Red Spruce tree can live for several hundred years. Its green leaves, or needles, are stiff and about an inch long. Cones, usually only found in the upper boughs of the tree, hang down and are about 2½ inches long. recipe Swamp Bay Aperitif Nothing could be simpler than preparing an aperitif from this aromatic plant. Just place four leaves in one cup of vodka and age for at least three months. Collecting the leaves late in the season will produce a more flavorful brew. The flavor? Intense, with cumin overtones and a short finish. Swamp Bay Aperitif 38 the quick guide to wild edible plants Red Spruce (Picea rubens): A young Red Spruce tree showing the characteristic branching (a). The stiff, dark-green needles are borne on brown twigs (b). a b 39 Aperitifs Two other wide-ranging spruce species can occur with Red Spruce and be confused with it. Black Spruce (Picea mariana) is generally restricted to bogs. The twigs can be distinguished by their brown hairs, and the needles are dark green. The third species, White Spruce (Picea glauca), is a truly boreal species extending all across the North American continent. In the northeastern United States it favors wet areas along streams but not bogs. The needles are very stiff and have a whitish layer of wax on the undersurface. Black Spruce is sometimes used in the production of beer. A few twigs of Black Spruce may be thrown into the mash to add flavor. The odor of White Spruce (described as resembling cat urine) has not fostered much interest in its use for flavoring. Collecting The best time to collect Red Spruce twigs is in the late summer so that the leaves of the current season have had time to develop their characteristic flavor. Because the intensity and quality of the flavor can vary from tree to tree, select material from different trees, if possible. recipe Red Spruce Aperitif 1 cup vodka Place...