Red Clover Syrup (The summer syrup) ｜自製紅花苜蓿糖漿

Early summer is about mulberries and red clovers.  We were about to look for a big batch of red clovers to make syrup.  As soon as we pulled into the parking lot, I spotted a mulberry tree that was full of mulberries.

My son and I were so excited running under the tree and starting to pick the berries on the ground.  It was an easy forage.  Mulberries were laying everywhere.  As the wind kept blowing the tree, it shook off more ripened mulberries around us.  My husband got "hit" by the mulberries a few times, and a big mulberry even dropped right into my paper bag.

Very soon, we filled the small bag and left the rest to the wildlife.  My son often said the birds are watching us while we foraged  because they would be upset if we took too many.  He has a great point.

Mulberry is a common wild edible can be found in many places in the cities and parks.  When foraging them, you will only want the black ones.  The unripe white or red mulberries can cause mild to severe upset stomach or even hallucinations.  If you are picking mulberries with children, make sure they don't put the red ones in their mouths.  Though, the mulberries that have dropped from the tree are mostly ripened.

Left: picking mulberry beside a parking lot; top right: ripen mulberries in soaking water; bottom right: red clovers

We also got lucky with the red clovers.  There were patches of them growing along the walking path.  To make syrup, I always forage only the pink clovers.  They are much sweeter, more floral, and have higher medicinal properties to prevent coughing.

The leaves and the flowers of the clover are edible, but the leaves are somewhat bitter, and we don't really enjoy them as much as the flower top.

This is the clover has the mix of pink and white.  It's edible, but I usually leaf it out of my foraging  since it is not as sweet as the pink clovers.

Hiking in summer, you can also easily find wood sorrel.  They usually grow close to the ground under the bushes or under the trees.  Each wood sorrel is composed of three heart shaped leaves.  The leaves, stems, and the yellow flowers are edible and taste lemony.  My son loves it.  He kept asking me to pick more for him so that he could snack on the hike.  We had a great time that day.

My son was snacking wood sorrel. 

Red Clover Syrup

自製紅花苜蓿糖漿

Ingredients:

2 cups Red Clovers, flower head only

2 cups Mulberries

1 cup Sugar

4 cups Water

How to make it:

1. Soak the mulberries in cold water for 5 minutes.  Drain.

2. Soak the red clovers in cold water for five minutes.  Make sure to remove any sand or small bugs.  Remove and discard the leaves.

3. In a deep pot, mash the mulberries.  Add clover, sugar, and water.  Bring it to a boil over high heat, and then boil it for another 15 minutes.  Strain away the clovers and mulberry seeds.

4. Reduce the heat to medium and continuously boil it until the liquid reduces to 1/3; stirring occasionally.

5. Turn off the heat.  Keep it in an air-tight jar and use it on ice cream, drinks, or goat cheese.

Mugwort Agar Agar - wild edible recipe ｜ 艾草大菜糕

Mugwort is one of my favourite wild edible greens.  It has a unique herby flavour that goes really well with dairy, and it's rich in Vitamin K.

During May to early June, mugwort grows abundantly along road sides or in parks.  I've been foraging this beautiful herb and drying them to use in later months.

Dried mugwort

To dry mugwort is simple.  All you need to do is give it a very good soak and rinse, and then spread them loosely on a baking tray or any flat surface to be air dried.  Avoid overlapping the mugwort, which is key because it will result in a moldy smell that certainly reflects in the food.

When the mugwort is completely dried, crumble it up by hand and remove as many hard stems or pieces as you can.  The finished product should be soft and fibrous.  Keep it in an air-tight jar at room temperature.

I heard some people use a dehydrator to dry mugwort, but I haven't tried it.  So I am not sure if both method are equivalent or if one is better than the other.  However, dried mugwort has a more intense flavour than the fresh one.

I used dried mugwort in the recipe below, but you're always welcome to use fresh mugwort instead.  They all are delicious.

Thanks for stopping by.  I hope you will enjoy this recipe.

Mugwort Agar Agar

艾草大菜糕

Ingredients:

5 gram Dired Mugwort

2 cups Water

8 gram Agar Agar Block

5 tablespoons Sugar

Milk (to serve)

Grapes (for decoration)

How to make:

1. Combine the mugwort and water in a small pot.  Bring it to a boil, and then reduce the heat to medium-low.  Let it boil for 10 minutes and remove it from the heat.

From clockwise.

2. When the mixture cools slightly.  Blend it in a food processor until the mugwort is finely chopped.  Drain the juice through a tea strainer and discard the mugwort.

3. Pour the juice back to the pot.  Cut the agar agar into small pieces and add them to the pot, followed by sugar.  Bring the liquid to a boil and then simmer it on low heat until the agar agar is totally dissolved; stirring constantly.

4. Pour the mixture in a mould and allow it to cool slightly before transferring it to the fridge.  Chill the agar agar until it is set; about 15-20 minutes.  Serve with cream or milk, along with any fruits that are desired.