CORNELIAN CHERRIES (Cornus mas) – A few reds left to mature on the shrub provide a nice treat. Wonderful for jams, wines, liqueurs, “shrubs,” dried for snacks. High in Vitamin C, antioxidants, minerals, flavonoids, anthocyanins; antibacterial, antiviral; good for kidneys. The groundfalls are the sweetest. (Not a cherry, but they do have pits).
BURDOCK ROOT (Arctium lappa) – Supreme detoxifyer with antibacterial, antifungal, and carminative properties. A medicinal and nutritional powerhouse.
MASHUA ROOT (Troepaeolum tuberosum) – A relative to nasturtiums, this Andean root vegetable also has edible leaves and flowers. They form their tubers after the equinox, so it is a plant that can be harvested late in the season.
MEDLAR (Mespilus germanica) – This medieval fruit looks like a giant rose hip and tastes like roasted apples. Yum! It has 5 seeds in a star pattern. The fruits must be “bletted” or left to soften, after which they are great to eat fresh or make into jams, fruit vinegars, and liqueurs.
POTATOES – a family staple everywhere. I was surprised to find a bunch of the Ozette variety that volunteered around the mashuas. I had planted some there a few years back.
SEEDS: Arnica, Balloon Flowers, Black Cohosh, Rudbeckia, Black Seed Niger, Black Tiger Lily, Burdock, Calendula, Coriander, Crocosmia, Fennel, Garlic, Garlic Chives, Good King Henry, Kenaf, Maximilian Sunflower, Nasturtiums, Poppies, Purple Goosefoot, Quince, Safflower, Tulsi, Udo. Plants are amazing. I haven’t cleaned them all yet, but I am sure there will be some to share.