Marvelous Mint and What To Do With It!

Here is a perfect craft cocktail that is cooling and refreshing for these late summer, fresh mint-filled days. If you are into Mint Juleps this version really heightens the mint flavor in a satisfying way.

Mint Bourbon–Julep Wild Style
Makes 16 oz, serves 4–6

This lightly sweetened liqueur captures the essence of fresh mint. To achieve good flavor, purée the plants, then steep the mixture for a bit of time. Serve at social gatherings, or pour them into attractive bottles and give them away as gifts. The alcohol content of this drink ranges from 25% when using 80 proof to 31% when using 100 proof.

• 10 oz 80–100 proof bourbon 
• 2 large handfuls fresh leaves or flowering tops of apple mint, peppermint, and spearmint (stripped off main stalk). I like this mint combo, but if you only have one kind of mint, by all means use it.
• 4 oz water 
• 3–4 tablespoons maple syrup

Purée ingredients in a blender, pour into a glass jar, cover with a tight-fitting lid and leave out for about an hour, or for up to four weeks at room temperature. Strain through a fine-mesh sieve, and squeeze the plant material to remove as much liquid as possible. If you would like to remove all plant particles, line the sieve with a thin linen cloth before straining. Serve over crushed ice and garnish each glass with a fresh mint leaf, if available. To store, pour into a glass bottle, cap tightly and keep in a cool, dark place. This Mint Bourbon keeps for at least a year, and although it won’t rot due to the alcohol content, the aromatic flavors decrease with time.

Recipe excerpt and mint identification pages from our Foraging & Feasting: A Field Guide and Wild Food Cookbook by (me) Dina Falconi; illustrated by Wendy Hollender. Book link: http://bit.ly/1Auh44Q

Nettle Seed = Super Food

The time of year has arrived for harvesting nettle seeds (Urtica dioica). The seeds of this perennial are considered a super food with adaptogenic properties. This means they help the body handle stress... all kinds of stress, by supporting adrenal function. Dosage: 1/2–1 teaspoon of fresh or dried seeds sprinkled into salads, soups, stews, etc. The seeds taste mild with a crunchy texture and can be easily added to dishes. Amazingly, some herbalist are finding the seeds help heal damaged kidneys — wow! Here is to a wild, invasive, highly useful medicinal food. FYI, may be very stimulating/energizing to some folks, so best to eat earlier in the day. Enjoy! Image from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook. Check this link for more info on nettle seed.

One of the two nettle pages from the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender .

Stocks: The Craft of Beautiful Bone Broth & Vegetable Stock (wild or cultivated)

The following six pages devoted to stock-making — including vegetable stock (wild or cultivated) — are excerpts from my book Foraging & Feasting: A Field Guide and Wild Food Cookbook. Many folks ask for this information. I want to share it and make it publicly available. Enjoy!

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 208).

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 209).

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 210).

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 211).

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 212).

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender (page 213).