Seed Keepers

["Cindie Strater" <tovaryn@gmail.com>]

> -----Original Message-----
> From: seedkeepers-bounces@lists.ibiblio.org 
> [mailto:seedkeepers-bounces@lists.ibiblio.org] On Behalf Of 
> Lawrence F. London, Jr.
> Sent: Sunday, March 30, 2008 11:12 PM
> To: Seed Keepers
> Subject: Re: [Seed Keepers] ping Lawrence -- Wild Plum tree 
> || New possible use: pickled Umeboshi plum
> 
<snip>
> 
> Anyone know how Umeboshi are made and how the beefsteak 
> leaves are incorporated into the pickle?
> What plant produces these beefsteak leaves; is it red shiso?

Here is a website devoted to making umeboshi.  I've not tried umeboshi, but
it sounds like another good way to preserve the harvest.  I haven't read all
the recipes on this site yet.  Maybe they also discuss beefsteak leaves.

http://www.pickled-ume.com/english/

> 
> All this is classed as traditional Japanese macrobiotic food.
> 
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