INTRODUCTION This recipe uses a fermented ginger “bug” as the starter for the ginger beer. It’s super easy to make and you can feed it periodically, keeping it alive for future batches of ginger beer. Know that this is not an instantaneous process – you have to grow the ginger bug, then make the ginger …
INTRODUCTION This is one of our favorite ways to enjoy the Kahili Ginger rhizome. The candied crunch and floral, earthy flavor are irresistible. Eat it alone, as a garnish, add it to a cocktail – get creative! And know that people really like receiving this candied wild food as a gift. This recipe makes about …
INTRODUCTION Mimosa’s with a wild twist! No need for a fancy champagne, but some kind of sparkling white wine on the dry side is nice since there’s sweetness from the orange juice and java plum syrup. INGREDIENTS java plum syrupchampagne or dry sparkling white wine orange juice; fresh is best butterfly ginger flower garnish STEP …
INTRODUCTION We are grateful to Jessica Quinn, Ayurvedic Nutritionist, for this recipe! Ayurveda cautions to avoid eating the plums on an empty stomach and not to drink milk (or eat milk products) at least one hour before or after eating the fruit. According to Ayurveda, Java Plum has many benefits. It helps with diabetes and …
INTRODUCTION This is an easy sweet treat, perfect after a day of foraging. And it’s gluten-free! We adapted this recipe from FitFoodieFinds.com. INGREDIENTS Filling: 5 cups chopped starfruit 3 cups pitted Java Plum fruit 2 cups blueberries 1 cup coconut sugar 1/2 cup almond flour 2 teaspoons cinnamon Topping: 1/2 cup almond flour 1 teaspoon …
INTRODUCTION This tasty infused vinegar is amazing in dressing & sauce recipes, simply on its own, drinks – use it whenever you want to add a mildly sweet wild vinegar flavor to your dish. INGREDIENTS Java Plum Pits Organic apple cider vinegar STEP 1 Remove the pits from your Java Plums. Use the fruit in …
INTRODUCTION The tart-sweetness of Java Plum lends itself perfectly to savory-sweet garnishes like chutney. Use this lovely sauce on sandwiches, in dressings, on a cheese plate, with tofu and veggies, on rice…there are so many ways to enjoy this wild condiment! INGREDIENTS 1/2 cup packed cilantro 1/2 cup packed mint 1 cup seeded Java Plum …
INTRODUCTION Crispy, flaky, buttery phyllo dough always seems to be a crowd pleaser. These are special occasion feast food at my house, due to the time they take to make, but always so loved and appreciated. The mild flavor of Chinese violet greens (Asystasia gangetica) are a great base for these, but you could also mix in …
INTRODUCTION This is a great party dip that is so easy to make. With the mild spinach-like flavor of Chinese violet (Asystasia gangetica), this is a great introductory dish for people who might be hesitant to try eating wild foods. It doesn’t matter if the artichokes are preserved in water or oil. Want more information …
Many species now travel around the world on boats, airplanes, and cars, but there are some non-native species that arrive in their new locations, either intentionally or unintentionally, and then behave in a way that is defined as causing harm to the environment, economy, or agriculture. They usually produce lots of seeds/reproductive material, don’t have …
