Text 15321, 84 rader
Skriven 2007-05-12 22:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Coltsfoot 2
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coltsfoot and Other Culinary Ashes
 Categories: Wild, Herb, Info
      Yield: 4 Servings
 
           Coltsfoot
           Juniper
           Hickory twigs
           Four-wing saltbush or
           (Atriplex canescens)
           Desert saltbush or
           Atriplex polycarpa
 
  Coltsfoot leaves can be burnt and the ash residue used as a salt
  substitute...
  
  Ashes played an important role in cooking. While most the info
  available refers to Native American practices, I'm willing to bet
  that it was pretty common throughout the world. Juniper ash was
  used in the Southwest. Probably still is for that matter. As you
  folks are probably aware, hardwood ash produces lye, which in turn
  is used to make hominy. Also, hickory twigs can be chopped fine,
  then boiled dry. The resulting residue is used for seasoning.
  
  More Ash lore.  An old Alaskan Sourdough told me once that during
  the goldrush days, they used ashes as a substitute for baking
  powder.  I have no personal experience with this - just passing
  information. Luck!
  
  Nita
  
  Culinary ash, ash used for cooking with foods, can come from a
  variety of plants. In Nevada and probably other dry saline soil
  areas, a plant called four-wing saltbush (Atriplex canescens)
  grows where many other plants cannot. It actually takes up salt
  from the soil. The ash from this plant would definitely contain
  salt, and is also used as a salt substitute. Another variety is
  Atriplex polycarpa, desert saltbush. This variety is described in
  Bowers' Shrubs and Trees of the Southwest Desert as drawing salt
  up from the soil into the leaves, where it is "flushed into the
  bladderlike leaf hairs, which eventually burst . . . and discharge
  salt granules onto the leaf." (pg 27)
  
  Other sources of culinary ash are/have been juniper trees, oaks
  and sage. Oak and other hardwood ash is used as a source of lye,
  for making hominy.
  
  From: posters at EdibleWild@onelist.com
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: How To Make Coltsfoot Salt
 Categories: Preserving, Native, Herb
      Yield: 1 Info
 

           Coltsfoot

  Coltsfoot, a plant often found along streams and in swamps.  The
  flowers are in bloom before the leaves appear.  the undersides of
  the Leaves are covered with a dense fuzz.  the Indians formed the
  green leaves into balls and laid them out in the sun to dry, and
  then put them on a flat stone and burned them to ashes. the ashes
  are very salty and make a good substitute for salt. Once you have
  used Coltsfoot salt it is hard to go back to the use of ordinary
  salt.
 
  Source: "Indian Cookin'", Compiled by Herb Walker, 1977
 
MMMMM

Cheers

YK Jim


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