North American Fruit Explorers mailing list at ibiblio

["Bill Russell" <shaman@pennswoods.net>]

You don't need to add many cherry or peach leaves in the jar. Too many can
put excess cyanide in the pickle. Don't use wilted stone fruit leaves
because the cyanide level is highest in that form - use only fresh.

We have no problem with low doses of cyanide. We get it in the things we eat
regularly. The liver consumes it. But doses higher than the liver can handle
can lead to problems. For example, pasture animals have died from eating too
many wilted wild cherry leaves at once.

Bill


----- Original Message -----
From: "rob hamilton" <lostman_amiga@yahoo.com>
To: <nafex@lists.ibiblio.org>
Sent: Monday, May 20, 2002 9:58 AM
Subject: Re: [NAFEX] FW: Grape Leaf Compounds


> I have a book called "The Joy of Pickling" by Linda
> Ziedrich.  There is a chapter about 'firming agents'
> which list a variety of things that have been be used
> in pickles.  This includes:
>    Lime  (food grade)
>    Alum  (not used anymore because of health conserns)
>    horseradish root or leaves (limited effect)
>    Grape leaves
>
> A Russian method of varius leaves use for there
> tannins
>    Sour cherry leaves
>    Oak leaves   (not tried by the author)
>    Peach leaves (not tried by the author
>
> A curious side note a few other leaves are used for
> flavoring:
>
>    Black current leaves   (for a smoky flavor)
>    Lapsang Souchng tea    (stronger smoky flavor)
>
> I hope this helps.
>
> Robert
>
>
>
> --- Thomas Olenio <tolenio@sentex.net> wrote:
> > >
> > > We always used three or four grape leaves per jar,
> > along with a couple of
> > > cherry leaves.  The pickles stayed firm for a very
> > long time.  Horseradish
> > > leaves would work, too.
> > > -Lon Rombough
> >
> > Hi,
> >
> > How do you prepare the leaves prior to putting in
> > the jars?  Is it just
> > rinsing or is more involved?
> >
> > Later,
> > Tom
> >
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