Grow Your Own Magazine

Taken from "All Good Things Around Us"-Pamela Michael

The essential thing is to pick the ash keys when very young and small.The immature keys should be hanging in little green bunches and if you bite one raw it should be crisp and in no way fibrous or stringy.They make a very good and unusual pickle(quote)
1pt.measure small,green ash keys,without stalks
Water(see recipe)
1 level tspn. ground cloves
1 level tspn. ground cinnamon
3 or 4 blades mace
2 bay leaves
6 peppercorns
1 level tspn.allspice
half level tspn.ground ginger
1 level tspn.salt
2-3 level tblspns.brown sugar
threequarters pt.cider vinegar

Pick away the little stalks from keys and wash them thoroughly,put in a pan with enough cold water to cover,bring to the boil and simmer for 5 mins.Drain and return to pan,cover again with cold water and bring to the boil for the second time.Cover pan and simmer for another 5 mins.Drain thoroughly and pack ash keys into warm dry jars to within 1 inch of tops.

Put spices,salt and sugar in a bowl,stir in vinegar and stand the bowl in a pan of hot water-cover with a plate.Bring water SLOWLY to the boil and keep it boiling for 5 mins.
Remove boil from hot water and allow to stand for 2-3hrs.until quite cold.Strain into a jug and pour over ash keys,filling jars to the brim.Screw on plastic lined lids,or,if using metal lids,line with vinegar-proof paper or two thicknesses greaseproof paper.Keep for 3-4 months before using.
And the very best of luck!!(not in recipe) I have made this,very many years ago but as I dislike anything pickled I can't really judge whether good or not and I cant remember the family's response.Probably"Oh,God,another of Mothers witch's brews"!!!!

Wow!

Thanks for that one Polly F. never heard of this before, Got any others like this?

Loads!How about bog myrtle ale,delicious.
Cleavers(or goose-grass )deodorant,
Rosemary Conserve(which tastes just like expensive honey)
Coltsfoot cough syrup,which family and friends will testify to,as in "Have you got any of that stuff that looks like pond-water,I've got a terrible cough"
Rose-Hip soup,that tastes just like a good tomato soup,
Blackberry syrup,hat will send the most excited/stroppy child peacefully off to sleep(it is fortified with brandy!)
Spiced crab apples?
I can tell you ,I have had this book for about twenty-five years and wouldn't be without it.
I think antthing remotely edible that grows in the wild is in this book.Hugh F.W.should have taken it on his"Cook on the wild-side"programme!!

ooooh' ie
what is the Rosemary Conserve one......Please tell please

and the spiced crab apples please, please,please

I have loads of goosegrass- always wondered if it could be made into something useful!!

__________________
Happy Gardening,
Shirley

http://www.honeyjukes.co.uk

Rosemary Conserve(which tastes just like expensive honey)

Wow, I have a huge rosemary which has been in permanent flower since I brought a tiny cutting back from Greece years ago. This recipe sounds perfect. Please could you put it on for me. Thankyou, Jan.

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Derbyshire born Derbyshire bred & I'm not thick int'arm ort'ead!

Rosemary Conserve.(16th. century recipe)
1pt. measure rosemary sprigs
1pt.water
Juice of 1 lemon
1lb.sugar
Wash rosemary and put in saucepan with water,bring to the boil and simmer for 5 mins. Draw off the heat and allow to stand 'til cool.Strain the liquid back into pan,add lemon juice and sugar,heat slowly and stir while the sugar dissolves,then boil fast for 7 mins. until mixture starts to thicken.pour into warm,sterilised jars and cover.

Spiced crab apples.

Just wash crabs,no need to peel or core.
One and a half lbs. crab apples
half pt. cider vinegar
One and a half lbs.sugar
half level tspn. ground ginger
quarter level tspn. ground cloves
1 level tspn. cinnamon
Wash and halve crabs and nick out any bad bits.Heat vinegar and sugar together in a pan ,stirring until sugar has dissolved,then add spices and crab apples.Simmer GENTLY together until apples are tender but unbroken,then lift them carefully into warm,dry jars with a slotted spoon.
Boil up syrup until reduced to about half and pour immeadiately over crabs.Seal and keep for about 4 months before using.
I kept mine 'til Christmas(makes a lovely gift!)and served with roast ham--lovely.

1 lge.handful cleavers
2pts. water
Put cleavers into a saucepan with water and bring to boil,simmer for 15 mins,strain,cool,bottle and apply to armpits.
I have tried this and found it fairly effective,as long as you dont do anything too energetic.

Those sound most interesting!!

Polly F, these sound great.

Any chance of getting the Blackberry syrup recipe as I feel we are about to have a real glut of these as we have already starting collecting them!
Thanks caroline

1pt.blackberry juice
1lb.sugar OR 6 tblspns honey
8 cloves
1 tspn. cinnamon
6-8 tblspns. brandy
Rub raw,ripe blackberries through a seive or food mill. Measure the juice into a saucepan with the sugar or honey and spices.Bring slowly to the boil,srirring until sugar or honry has melted,then boil gently for 5 mins.
When cold stir in the brandy and bottle.
The recipe says it makes a lovely bed-time drink,soothing and sleep-inducing.
Also good with yoghurt and with steamed apple puddings and indeed pies.

Another recipe and especially good for children you don't want to go to sleep!

put 1lb. blackberries into a jar with a loose lid or a jug with a saucer on the top along with 2-3 tblspns. water.Pour half a pound of sugar on the fruit.Stand jar or jug in a pan of hot water,bring to the boil and simmer for one and a half hours.Strain contents into a saucepan,pressing out all the juice with the back of a spoon.Add another half pound of sugar,bring to the boil,stirring 'til sugar has dissolved then boil steadily for 5-6 mins.Skim,cool and bottle.Keep refrigerated.(will keep for months)Dilute with water,hot or cold and a sqeeze of lemon juice.

Excellent - thanks