Is It Better To Freeze Or Dry Hawthorn Berries To Preserve

Is It Better To Freeze Or Dry Hawthorn Berries To Preserve – All indications are that the fantastic warm weather we are experiencing in the UK this year is going to be a bumper year for many wild fruits.

Freezing foraged fruits is the easiest, most convenient and least time-consuming way to store them. Properly frozen fruits will retain their fresh taste and nutritional value.

Is It Better To Freeze Or Dry Hawthorn Berries To Preserve

Like many people, the kids and I love foraging. Foraging is simply finding and gathering wild food. There are many good reasons to forage.

After The Freeze 2021

Wild foods contain more nutrients than commercially produced crops, and the food in our hedgerows is what our ancestors evolved to eat, making it essential to our health. Foraging also allows us to learn and pass on our knowledge, as well as a closer connection to the natural world around us.

Common sense also says that if you completely strip an area of ​​wild food, you will damage that habitat, so collect only where food is plentiful and only take reasonable amounts.

Collect and eat only one wild food that you are 100% sure you have correctly identified. Be aware of what happens in the area you are harvesting from. Plants near busy roads can absorb vehicle emissions. If pesticides are sprayed in nearby fields, some are likely to get onto wild plants as well. And if the watercourse is polluted, your native plants will drink that water.

We are very lucky, as a farmer with fields near our house is always happy to graze on his land. I’d recommend still going round with a jar or bottle of whatever you’re making – it’s a great way to build a good relationship!

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I’ve learned over the years that if I wait a couple of clear days to collect the fruit and process it all, I’ll lose the crop entirely. So now I just pick fruit when the mood takes me, and then stick it in the freezer until I’m ready to use it.

Freezing foraged fruits is the easiest, most convenient and least time-consuming way to store them. Properly frozen fruits will retain their fresh taste and nutritional value. However, their texture may be somewhat softer than fresh fruit, as the freezing process damages the cell wall structure.

This may seem like a negative factor until you consider what you are using your forage fruit for. If you look at recipes for winemaking, sloe gin, or rose-hip liqueur, many of them will tell you to pick your fruit after the first frost.

They will tell you that you will get a sweeter, tastier result. In other words, color and flavor will be more easily preserved due to damage to the cell wall. This means you are getting more out of your fruit.

Lyfen Hawthorn Sticks

Freezing foraged fruits keeps them ready for use in baking, making juices, jellies, hedgerow ketchup, fruit curds, fruit spirits and wine. With sloes, that means you don’t need to stick a pin in it, and with rose hips, you don’t need to mash them before making a jelly or cordial. Freezing fruit gives you the luxury of being able to make your preserves when you’re ready to make them. If Blackberry is available, but you are not… freeze them!

Another benefit of freezing foraged fruit is that you often don’t have enough fruit to make a whole batch of whatever you’re planning to make. Not all fruits come in season equally. Freezing fruit allows you to store until you have enough to make a full batch.

For some fabulous ideas on ways to use your foraged fruit, please check out our Fruit Leather, Rose Hip and Crab Apple Jellies and our Fruit Liqueurs recipes. Even in late September, there are continuing concerns about the damage to the bush last February. Deep freeze.

Many gardeners continue to express apprehension, wondering how to prepare for this winter. Today’s column is a Q&A about winter-damaged shrubs of Indian hawthorn and crape myrtle. Note the critical step to prevent damage at the end of the column.

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A-J reader Pam W. of Lubbock asked about her Indian hawthorn bushes that suffered severe damage in the freeze and noted that they are trying to come back. New growth on her bushes is concentrated at the base and some are scattered on the new leaves. The top though brown dead leaves continue to hang. Pam wonders if she should continue to let the plants grow back at their own pace. Along with other gardeners, Palmis fears that if there is a repeat of last year’s freeze, it will kill plants that are desperately trying to come back.

We all remember the continuous freezing temperatures that lasted for 10 days. The February freeze affected a large area from South Texas north to Oklahoma, killing many plants and trees outright, while others survived but sustained damage, as described by Pam W. The perfect description of the Indian hawthorn in Pam’s email is a scene repeated around the world. Southern Plains and is not limited to Indian Hawthorn. Damage was observed in pittosporums, hollies, and especially crape myrtles. Below are questions about crape myrtles.

Kara H. of Liberty Hill, Texas. And Julie F. of Norman, Oklahoma wrote with similar concerns about her crape myrtles.

Answer to both questions: By now the plant has been given enough time to recover the system and resume new growth. Plants that haven’t resumed growth by now will likely never come back because the tissue is dead. Time to remove them from the landscape and replace them.

Organic Hawthorn Berry (freeze Dried)

Plants with new growth can be saved because living tissue is emerging from the established crown. Follow these steps:

• Cut back dead branches at their roots, exposing flush, young shoots. Light is important in the growth of new cells, strengthening existing tissue. If the young shoots are weak and prickly, they will remain so next year; Cut these back, but not all the way to the root.

A critical step before freezing is expected: Water is an insulator. Deep water roots are expected the day before freezing; Root systems are more severely damaged in dry soils than in cold temperatures. Moist soil stays warmer than dry soil and fully hydrated cells survive freezing better. Water when the temperature reaches 40°F, the temperature at which water can be absorbed by the roots.

Ellen Peffley taught horticulture at the college level for 28 years, 25 of them at Texas Tech, during which time she developed two onion varieties. She is now the sole owner of From the Garden, a market garden farm. You can email him at [email protected]

Pile Of Green Leaves Sencha Tea Stock Photo