North American Fruit Explorers mailing list at ibiblio

[Ginda Fisher <list@ginda.us>]

That's exactly what I thought when I read that.  The bit about mixing  
it with other stuff to improve the flavor didn't sound very appealing,  
either.  As a typical over-fed American, I suspect I can do better.

Now, back to my hoomegrown blueberries. . . St. Cloud is really an  
excellent cultivar.

Ginda
esatern MA, zone 6


On Jul 13, 2009, at 8:42 PM, S & E Hills wrote:

> Ok, why on skunk cabbage leaves?  Was this to improve the flavor, if  
> so I
> doubt I want to try those cooked or not.
>
> Scott Hills
> Zone 6b Michigan
>
> -----Original Message-----
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of abb7@Lehigh.EDU
> Sent: Monday, July 13, 2009 8:29 PM
> To: nafex@lists.ibiblio.org
> Subject: Re: [NAFEX] Sambucus rasemosa (Red Elderberry)
>
> > Date: Mon, 13 Jul 2009 08:11:34 -0500
> > From: "Jim Fruth" <jimfruth@charter.net>
> > Subject: [NAFEX] Sambucus rasemosa (Red Elderberry)
> >
> >
> > Though many people think (incorrectly) that the fruit is poisonous,
> > it was eaten widely by British Columbia First Peoples. Clusters of
> > berries were gathered in July and August. Berries were detached back
> > at camp and cooked overnight in steaming pits or boiled in redcedar
> > boxes. Berries were placed over fires on skunk cabbage leaves and
> > dried into cakes for later use. To improve the flavour, red
> > elderberries were mixed with other kinds of berries. Recently people
> > mix the berries with sugar and make wine jelly or jam. (Lady Bird
> > Johnson Wildflower Center)
>
> Please clarify....do you believe the fruit is non-poisonous even raw?
> Lots of sites on the web say it must be cooked before consumption.
>
> Alex
>
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