I’ve tried black walnut syrup. It’s darker and heavier in consistency than maple syrup. It also has a slightly nuttier and less sweet flavor. I’ve heard the yield is very little, much less than maple syrup. My friend estimates a little more than a pint compared with a gallon of maple syrup. You do better with birch syrup, milder than maple and the yield is slightly greater.
There are many more natural edibles not mentioned in the video. There are wild grape vines growing everywhere in my area although not that many grapes. They get eaten by birds before they’re ripe and they don’t get very large. Some people eat them, but not plain. They’re much too sour. What IS good are the leaves! They’re used in Greek and Mediterranean foods, raw, in brine, and cooked. This evening (Friday), I’m making stuffed grape leaves and an eggplant cheese casserole. The leaves are stuffed with garlic and rice and rolled up like stuffed cabbage, only much smaller.
Topic: North American Natural Native Foods (Read 146 times)