Raspberry vinegar: put two gallons ripe raspberries in a stone jar. Pour a gallon cider vinegar over them, and let stand twenty-four hours. Drain, then pour the liquor over a gallon fresh berries and let stand overnight. Strain and add one measure of sugar for every measure of juice. Boil and skim. Bottle when cold.
Wineberry (Rubus phoenicolasius) (family Rosaceae)
(commonly called red raspberry in the mountains, strawberry-raspberry)
This berry was originally introduced from Japan, but has escaped from gardens and naturalized in the mountains. The wineberry has very long trailing, or arching, canes, with orange-red hairs along the stems. The tri-divided leaves are velvety to the touch and whitish on the underside. White flowers with five petals are followed by bright red, translucent berries that taste delicious. They can be substituted for black raspberries, dewberries, or blackberries in any desserts.
Jake Waldroop described the wineberries. “They grow on a long, green vine, sometimes fifteen or twenty feet in length. The berry has a pretty round face, and is sorta hollow in the middle. They just about top them all for pies, preserves, and jellies. They really are good. There aren’t too many of them around anymore. Where they build roads through the mountains or clear off a patch and don’t cultivate anything, that’s a good place for them to grow. Raspberries grow in bundles.”
Aunt Lola Cannon says, “A wild raspberry is real red—the most beautiful color. They make a wonderful jelly because they’re so tart and a beautiful jelly because of the color.”
Dewberry (Rubus flagellaris) (family Rosaceae)
The common dewberry is found in many habitats, from open woods to old fields and roadsides. It has long runners that creep along the ground and may be prostrate, or may send up shrubby shoots. Leaves are usually divided into three (sometimes five) sections, and turn a rich purplish-red very early in the summer. Berries are solitary, round, shiny black, and very seedy, but very good for jelly.
ILLUSTRATION 2 Dewberry
Southern dewberry (Rubus trivialis)
The southern dewberry appears on road banks and in fields, with flat, creeping branches that extend up to twenty feet from the parent plant, and root at the joints. Leaves have five leathery leaflets with prickly leaf stems. The flowers are solitary, large, and often pink. The berries are good to eat, but seedy.
Florence Brooks told us, “They make a jelly with a flavor that you’ll never forget. You don’t need to add anything extra to make them jell. You pick them, wash them, cook them, and strain out all the seeds. You take a cup of sugar to a cup of juice, or a lot of people put two cups of sugar and three cups of juice. Boil it till it rolls.
“Before there were canning jars, jelly was just put in glass jars and a lid on it. Sometimes my mother took beeswax and a white cloth. She melted the wax and dipped that cloth down in it and put it right over that jelly. That’ll keep it from molding, but if jelly molds, it doesn’t hurt it a bit in the world. All you have to do is run you a spoon around it and get the mold off.”
Dewberry frosting: cook berries and strain. Use one cup juice to one cup sugar and boil until it’s thick. Add one beaten egg white and beat until it can be spread on cake.
Dewberry pie: one cup sugar; ¼ cup flour; dash salt. Fill a pastry shell with dewberries, sprinkle the mixture of sugar, flour, and salt over the top. Dot with butter and bake.
Blackberry (Rubus argutus) (family Rosaceae)
The common blackberry is found in old fields, under power lines, and where roads have been cut into the forest. It has very thorny stems which are either high and arching, or low and sprawling. The leaves have five leaflets and are a deep rich green in color. The fruit is black, juicy, and a prime favorite. Berries are eaten plain, or used for pie, jellies, preserves, cobbler, juice, wine, cake, and bread. Charlie Ross Hartley often saw them dried on strips of chestnut bark in the sun. They were then kept in sacks hanging from the rafters. When needed, the berries were soaked in water before their use.
All blackberries are rich in vitamin C, and blackberry leaves have been used for food. Mrs. Mann Norton said: “Brier leaves should be used when about an inch long, before they get tough. Wash and cut, boil and season, as you would any spring greens, or mix with lettuce or creases.”
Blackberry leaves were also carefully dried for tea, used as a gargle, or swallowed to cure “summer complaint.” A mixture of dried leaves and honey was a good medicine for a sore throat or thrush.
Blackberry cobbler: use one pint blackberries, sugar to taste, a small amount of butter, and enough biscuit dough for several biscuits. Cook the blackberries until they come to a boil. Add the sugar, then some butter, and cook until thick. Roll out the dough, cut as for biscuits, and drop into the blackberries. Roll some dough very thin, cut it into strips and place on top of the blackberries. Bake until the crust on top is brown.
ILLUSTRATION 3 Blackberry
Blackberry syrup: one quart berry juice; one pint sugar; one teaspoon allspice; one teaspoon cinnamon; one teaspoon cloves; one teaspoon nutmeg. Mix ingredients and boil for fifteen minutes. Use over pancakes.
Blackberry flummery: one quart blackberries; 1¼ cups sugar; dash cinnamon; ½ cup hot water; dash salt; two tablespoons cornstarch. Mix berries with water, sugar, salt, and cinnamon, and cook to the boiling point. Reduce heat and cook slowly until liquid begins to look slightly syrupy. Make a paste of cornstarch and three tablespoons water. Stir into berry mixture, cook until slightly thick. Serve cold.
Blackberry roll: biscuit dough; four cups blackberries; ½ teaspoon cinnamon; two tablespoons melted butter or margarine; half cup honey; half cup sugar. Roll dough to 1⁄3-inch thickness, and brush with melted butter. Combine ½ the berries with cinnamon and honey and spread them over dough. Roll as a jelly roll. Place in a large, well-greased pan. Surround with remaining blackberries and sugar. Bake at 425° for thirty minutes. Slice and serve from the pan.
Blackberry jelly: one quart berries crushed in a pan without sugar or water. Cook slowly eight minutes. Strain; measure; bring to boiling point. Add 1½ cups sugar to each cup juice gradually, so the boiling does not stop. Bring to a brisk boil, skim, and bottle.
Blackberry cordial: boil the berries until they will break into pieces, and strain through a bag. To each pint of juice, add one pound of white sugar, a half ounce of mace, and two teaspoonfuls of cloves. Do not use ground spices. Boil for fifteen minutes. When cold, strain, and to each quart of juice add ¾ cup of whiskey. Bottle and seal. Another recipe: Wash the berries and place in a tin vessel, with a teaspoonful each of cloves, allspice, and mace to each gallon of berries. Cover with brandy or whiskey, and let stand four or five days. Strain and add three pounds of sugar to each gallon of juice. Let it heat until the sugar is dissolved. Bottle and cork while hot, and keep in a cool, dark place.
Blackberry wine: cover the berries with boiling water and let them stand twelve hours. Strain and add two pounds sugar to each gallon juice. Put in jugs, taking care to keep the vessels full to the brim, so that as the juice ferments, the scum which rises may flow off. Jugs should be refilled every morning with juice from a smaller vessel kept for this purpose. Continue this for four or five days; then stopper the jugs loosely, and after ten days cork tightly. This will be ready to bottle and seal in four months. Instead of using hot water, as directed, one may squeeze the juice from the berries, and proceed at once, using one pound sugar for each gallon juice. For dry wine, wash and squeeze the juice from fresh, ripe berries. Pour the juice into jugs; keep them full to the brim for four or five days so that the scum may flow off, replenishing each day with juice kept for that purpose. This will be ready to bottle and seal in six months.
Jake Waldroop’s recipe for blackberry wine: Gather six to eight gallons of wild blackberries, wash them well, and put them in a big container. Mix in five pounds of sugar, and then cover the top of the churn or container with a cloth, tied down so air can get in but insects can’t. Let the mixture work for eight to ten days.
Then
strain the mixture through a clean cloth, squeezing the pulp so that all the juice is removed. Measure the juice you have. For every gallon of juice, add one and a half pounds of sugar. Let it work off. When it stops (when the foaming and bubbling have stopped on top), strain it again, measure the juice, and again add one and a half pounds of sugar to each gallon of juice. When it finishes working this time, it is done and can be bottled. Jake keeps his in an earthenware jug with a corn cob stopper.
He makes grape wine the same way.
Blackberry nectar: select sound, ripe blackberries. Add the berries to 3 cups good vinegar in a crock or large jar. Cover the crock with cheesecloth and let stand three or four days, stirring daily. When ready, strain without crushing the berries. Measure, and add one pound sugar for each pint juice. Boil gently for five minutes. Put in bottles or jars and seal. When serving, dilute with water and crushed ice. Use less sugar if a tart drink is preferred.
Blackberry shrub: gather the blackberries, wash and select so that there will be no sour or imperfect ones. Cover with apple vinegar (two years old) and cook until soft. Strain, and sweeten the juice to taste; boil down until it is about the consistency of thick syrup. Bottle and put in a cool, dark place. When serving, use three or four tablespoonfuls to a glass cold water.
Allegheny blackberry (Rubus allegheniensis)
This is the blackberry of the high mountains, whose blossoms and fruits appear late in the season. Canes are five to ten feet high, but almost thornless. Each of the five leaflets has a dark red leaf stem. Berries are long, shiny black, and sweet when fully ripe.
ILLUSTRATION 4 Mountain blackberry
Swamp blackberry (Rubus betulifolius)
Swamp blackberry is found in thickets in low, wet places. It has high arching canes, five-part, dark green leaves, and very thorny stems. The berries are black and juicy, but rather sour to the taste.
Sumac (Rhus typhina) (family Anacardiaceae)
(shumate; lemonade tree)
A small tree of the mountains with crooked, velvety branches. Leaves are woolly-hairy, with 9–13 leaflets, which turn brilliant red in late autumn. Flowers are in large green clusters, followed by woolly red berries. The very similar smooth sumac (Rhus glabra) has stems and smooth leaves, and leaflets which are pale on the underside. The very acid red fruits are used to make a pleasing summer drink. Someone told us, “The berries are rather sour, but can be eaten plain. They can be used in jelly to add tartness.”
ILLUSTRATION 5 Sumac
Sumac lemonade: crush berries; cover with boiling water; steep until well colored; strain through a cloth; sweeten with sugar or honey and serve cold. Prepare and serve at once, for the prepared lemonade will not keep. The lemonade not only tastes good, but is said to relieve fatigue and reduce fever.
Sumac and elderberry jelly: boil one pint sumac berries in three pints water until there is one quart juice (boil one quart elderberries in three pints water until fruit is soft). Mash. Strain juice through a thick white cloth. Mix, add one cup sugar for each cup juice and cook into jelly.
Buckberry (Vaccinium erythrocarpon) (family Ericaceae)
(mountain cranberry, deerberry, currant berry)
The buckberry grows on the higher ridges and along mountain trails and old roadways. It is a small shrub, three to five feet high, with green leaves and reddish stems. The leaves turn a reddish-yellow early in August. The small, reddish, bell-shaped flowers turn into shiny black berries, very tart, but pleasing to eat. They are a good thirst quencher when hiking in the mountains, or are good in pies or jelly and can be substituted for blueberries or huckleberries in any recipe.
ILLUSTRATION 6 Buckberry
ILLUSTRATION 7 Kenny Runion with buckberry.
Jake Waldroop told us, “Buckberries usually grow on high ground. They’re a dark blue and pretty well the same size as blueberries. They grow in thickets—blueberry thickets. They get up about three feet high.”
Florence Brooks suggested eating them with milk and sugar. “For a pie, clean and wash the berries and stew them with water and sugar—about a pint of water to a quart of berries. Then sweeten them to taste. If you want a dumpling pie, just cut the dough into squares and drop it into the stewed berries while the berries are boiling. I like to put my berries in a pan and cut the dough in strips and put them on top of the berries. Bake the cobbler in the oven.”
Squaw huckleberry (Vaccinium stamineum) (family Ericaceae)
(gooseberry, dangleberry, tangleberry)
This is a spreading shrub common in oak-pine woods with very pale, gray-green leaves. The white, bell-shaped flowers are very pretty and hang down from the ends of the branches in the early spring. The glaucous green fruit hangs from a slender stem, hence the name “dangleberry.” The berries are very sour until the time when they are fully ripe, late in the season. Few people enjoy them raw, but they make excellent sauce, jelly, and jam. Jake Waldroop told us that you hardly ever see gooseberries back in the north coves. “They’re usually on the south ground, on the ridges and in flat woods. They’re a round berry and there are white and red ones. The wildlife feed on gooseberries. They grow where you can pick just wads of them by the handful. When they bear, a bush will just be bowed over with them. You hardly ever see a gooseberry bush thicker [in diameter] than my thumb. They grow pretty tall and thick, and ripen mostly in September.”
ILLUSTRATION 8 Huckleberries
Sauce is made by cooking the juice or pulp with an equal weight of sugar. Serve cold.
Florence Brooks said that “some people like to stew them and eat them with cake. To stew them, you pick them and clean them like you do blackberries. Add sugar to sweeten to your own taste. Eat on pound cake, plain cake, any kind.”
Fanny Lamb said, “Gooseberries are good to use in pies—like you would make a huckleberry or strawberry pie, or anything like that.”
Gooseberry pie: mix two cups berries with ¾ cup sugar and cook until thick, mashing berries. Make a plain biscuit dough. Roll it out and cut into one-inch-wide strips. Pour berries into a pie plate, place strips of dough crosswise on the berries, and bake at about 450° until the crust is brown.
Sparkleberry (Vaccinium arboreum)
The sparkleberry is a tall shrub or small tree found on rocky ridges in open oak-pine woods. It has a gnarled trunk, and very shiny, almost evergreen, oval leaves. It blossoms profusely in early spring, with very sweet-scented white, bell flowers. Berries are wine-red to black and rather dry and insipid. It is said they can be used for jelly or preserves, but they need plenty of sweetening.
High bush blueberry (Vaccinium corymbosum)
The high bush blueberry grows to twenty feet high in rich woods or rocky hillsides, usually in deciduous forests. It has smooth green elliptical leaves. Flowers are pinkish. The berries are blue and small and rather sour. They were often dried for winter use.
High bush black blueberry (Vaccinium atrococcum)
Another tall bush found on rich hillsides and in mountain coves. The twigs are hairy, and the leaves slightly toothed. Flowers are white and the berries are black. They are very good to eat, but are seldom found in large enough quantities for jellies or jams.
Low blueberry (Vaccinium vacillans)
This is the common blueberry of the mountains and piedmont, low-growing and colonial, found in open pine woods and along roads and trails. Greenish-pink bell flowers appear before the leaves in early spring. The berry is the familiar, good-tasting bright blueberry, prized for cooking. It can be dried for winter use.
ILLUSTRATION 9 Low blueberry
The difference between blueberries and huckleberries is more than that of color, for there are blue huckleberries and black blueberries. In general, huckleberries each contain about ten large seeds, while a blueberry has many tiny seeds. Huckleberry leaves have glands that can be seen if a leaf is held up to light or examined under a pocket microscope.
ILLUSTRATION 10 Blueberry
Blueberry cobbler: cook berries for fifteen minutes over medium he
at with one cup sugar. For dough, use two cups flour and two tablespoons shortening. Roll the dough out thin, cut into long pieces, and place on top of berries in a pan. Let boil. Place in oven until crust browns.
Stewed blueberries: one quart of berries sprinkled with sugar. Cook gently without adding water.
Blueberry juice: cook berries; strain. Add dash of cinnamon or lemon and drink hot.
Hot blueberry sauce: simmer blueberries with cinnamon, nutmeg, sugar to taste, and a dash of lemon. Simmer until berries pop. Serve hot.
Blueberry dessert: one quart blueberries; two cups biscuit mix; ⅔ cup milk; two tablespoons melted butter; two tablespoons sugar; ¼ teaspoon cinnamon. Cook berries and drain thoroughly. Roll out dough, brush with melted butter, and spread blueberries over surface. Roll up and place seam side down in a greased baking dish. Bake in a hot oven (425°) about twenty minutes.
Blueberry fritters: mix up biscuit dough, add one well-beaten egg, sugar to taste, and one cup blueberries. Fill a small kettle with grease, melt, and drop in two or three fritters at a time, turning until they’re brown. Dip out and sprinkle with sugar.
Blueberry crisp: four cups blueberries; 1⁄3 cup sugar; four tablespoons butter; ½ cup brown sugar; 1⁄3 cup flour; ¾ cup quick oats. Put berries in a baking dish, and sprinkle with sugar. Cream butter with brown sugar, blend in flour and oats with a fork. Spread over berries and bake.
Spiced blueberries: five pounds blueberries; six cups sugar; two cups weak vinegar; one tablespoon cinnamon; one tablespoon cloves; one tablespoon allspice. Tie spices in cheesecloth. Boil sugar, spices, and vinegar for ten minutes. Add berries, simmer ten minutes. Seal in hot, clean jars.
Wild Summer and Fall Plant Foods: The Foxfire Americana Library (8) Page 2
