Wild mint and California wild rose leaves can be used to make herbal teas and other beverages. Field mint is a common native plant that grows throughout most of North America. Its leaves have a strong mint flavor and can be harvested fresh or dried to make tea. California wild rose is found throughout the state. Its pink flowers bloom from May to August and its rose hips are edible. Both the flowers and rose hips can be dried and used to make herbal teas and other infusions. When making teas and tisanes from plants, it is important to use the correct plant parts and preparation methods to best preserve flavor and avoid bitterness.

1. Out of the Wilds and Into Your Garden
Gardening with Western L.A. County Native Plants
Project SOUND – 2011 (our 7th year)
© Project SOUND

2. Delicious Drinks: Native
Plants for Teas & Other
Beverages
C.M. Vadheim and T. Drake
CSUDH & Madrona Marsh Preserve
Madrona Marsh Preserve
November 5th & 8th 2011
© Project SOUND

3. What can I do with all those rosehips?
© Project SOUND

4. Most of our parents didn’t pass along
the ‘traditional ways’
© Project SOUND

5. In the next year, we’re going to try to
change that
 Today’s class – beverages
 Dec. 8 – Flavored Vinegars
Workshop – Madrona
 May class – Scents for
potpourri and more
 And more
© Project SOUND

6. Please ask questions
http://cte.uwaterloo.ca/teaching_resources/tips/asking_questions.html
© Project SOUND

7. What do you think of when you think
of beverage plants?
 One of the first
that comes to mind
is mint – because
mints are common
and their leaves
make such great
tea!
http://natural-language.blogspot.com/2011_02_28_archive.html
© Project SOUND

8. * Wild (Field) Mint – Mentha arvensis
© 2005 Louis-M. Landry
© Project SOUND

9. * Wild (Field) Mint – Mentha arvensis
 Found throughout N.
Hemisphere, incl. Europe, Asia
 Locally in San Bernardino & San
Diego Co. mtns.
 Formerly many ssp & vars – now
combined into single species
 Always grows in moist places
http://ucjeps.berkeley.edu/cgi-bin/get_JM_treatment.pl?4745,4779,4780
http://www.everwilde.com/Mentha-arvensis-WildFlower-Seed.html http://www.bushcraftusa.com/forum/showthread.php?t=41276
© Project SOUND

10. Field Mint – a typical mint
 Size:
 1 to 1 ½ ft tall
 spreads to many ft wide; in
nature, forms a mat-like colony in
favorable sites
 Growth form:
 Herbaceous perennial
 Dies back in fall/winter
 Upright or sprawling
 Foliage:
 Typical mint with square stems
 Aromatic; strongly minty – repels
deer, mice, unwanted insects
 Roots: spreads via rhizomes
http://www.prairiemoon.com/seeds/wildflowers-forbs/mentha-arvensis-wild-mint
© Project SOUND

11. Flowers are dainty
 Blooms: anytime from July to
Oct; usually in bloom about 4
weeks
 Flowers:
 Color: white to very pale
violet or pink
 Tiny; bell-shaped
 In dense, ball-like clusters in
leaf axils – often mostly
hidden by the leaves
 Vegetative reproduction:
 Easy to propagate from stem
cuttings in spring, fall
 Let them root in water in a
light place – no direct sun
http://www.prairiemoon.com/seeds/wildflowers-forbs/mentha-arvensis-wild-mint
© Project SOUND
© 2004, Ben Legler

12. Seeds
 Many tiny seeds in dry
capsule typical of mint
family
 Best with 2-3 mo cold
moist stratificatoon
http://www.prairiemoon.com/seeds/wildflowers-forbs/mentha-arvensis-wild-mint © Project SOUND

13.  Soils:
Plant Requirements  Texture: any
 pH: any local but 6.0-7.5 best
 Light:
 Full sun to light shade – dappled
sun is fine
 Foliage has stronger flavor in
full sun
 Water:
 Winter: fine with seasonal
flooding
 Summer: needs regular water –
Zone 2-3 to 3
 Fertilizer: likes compost amended
soils; light fertilizer if gown in
containers
© Br. Alfred Brousseau, Saint Mary's College
 Other: cut back in fall/winter
© Project SOUND

14. Mint in the garden
 Best use: as an attractive pot
plant; evergreen most of the
year
 In an herb or kitchen garden
http://www.houseintohome.co.za/wp-content/uploads/2008/08/
 In water garden – lowest area –
or other moist area
http://www.your-cup-of-tea.com/mint-tea-recipe.html
http://harrietsgarden.blogspot.com/2011/07/dill-vinegar-and-herb-garden.html
© Project SOUND
http://groweat.blogspot.com/2010/06/plant-with-caution.html

15. Repotting mint
 Required yearly – if not
more often
 Easy – hard to kill
http://outofmyshed.co.uk/2011/03/20/good-time-to-re-pot-mint/  You can give the extras as
gifts
© Project SOUND

16. Making fresh mint tea - easy
 The leaves are harvested between
May and August. It is important to
harvest only the well matured
leaves as the half-mature ones do
not have the fine mint aroma.
http://www.roadlesstraveledstore.com/blog/2007/12/13/simple-mint-tea/
http://www.illinoiswildflowers.info/prairie/plantx/wild_mintx.htm
http://www.pakichill.net/forum/showthread.php?1778-Delicious-Mint-Green-Tea
© Project SOUND

17. Or use fresh mint to make your
favorite summer beverage
http://www.amctv.com/shows/mad-men/cocktail-guide/mint-julep
© Project SOUND

18. Drying leaves for tea
 Wash leaves – pat dry
 Place on a cookie sheet in a warm oven
http://www.howipinchapenny.com/2009/06/how-i-save-mint/
(180º F or less – ‘warm’ setting)
 Check for dryness – usually ~ 20-45
min. Leaves will be crackly.
 Strip leaves off stems
 Store in air-tight container
© Project SOUND
http://www.twentysomethinghome.com/2010/11/mint-tea-leaves.html

19. The many edible uses of mints
 The mint flavored leaves are
used as herb in various
cuisines.
 Sometimes raw leaves are
added to salads and other
preparations to add flavor to
the food.
http://www.yumsugar.com/Snappy-Summer-Side-Strawberry-Mint-Salad-1713036
 Fresh leaves are also used to
make chutneys.
 The oil extracted from these
plants is used as a flavoring
agent for beverages and
sweets.
© Project SOUND

20. Medicinal uses of Wild Mint
 Leaves are used as a herbal remedy :
 For stomach disorders like indigestion and gas.
 As an anti inflammatory agent
 For treatment of fever, headache, cold and asthma.
 To make cough syrups.
 To treat stomach pain, diarrhea, vomiting and influenza.
 To reduce toothaches and swellings of gum.
 To alleviate arthritis.
 The oil extraction of these leaves is used in the
treatments of insomnia and nervous tension.
© Project SOUND

21. The tea/medicinal connection
 Many herbal teas are not only
delicious, they also may have
soothing & other effects
 Plants make a number of
plant-specific chemicals
(phytochemicals)
 Some are pleasant tasting to us
– but actually repel herbivores
[Mint]
http://peacecooking.blogspot.com/2010/01/delicious-moroccan-mint-tea.html
Since infusions are an easy  Some play similar, often
means of extracting plant medicinal, roles in both plants &
chemicals it’s not surprising that animals
they are used as both traditional  These chemicals are the basis
medicines and beverages of many traditional & ‘modern’
medicines © Project SOUND

22.  The medicinal benefits of
specific herbs are often
anecdotal or controversial,
and in some countries
(including the United
States) makers of herbal
teas are not allowed to
make unsubstantiated
claims about the medicinal
http://www.abs-herbs.com.ph/prod-tea.htm effects of their products.
© Project SOUND

23. A few words of caution
 Herbal teas can have different effects from
person to person – always start with a little, and
never overdo
 Some plants/plant parts are toxic; correct
identification and correct preparation is essential
 If you are pregnant, nursing, taking prescription
medications, or have known allergies to certain
foods or plants, caution and consultation with a
physician or pharmacist are advised.
© Project SOUND

24. The benefits of making beverages from
plants growing in your own garden
 You know what the plant is –
so you don’t mistakenly
substitute a toxic plant for
an edible one
 You can control the
chemicals used on the
plants
 You can pick plant parts
when they are at the ‘peak
of flavor’
© Project SOUND

25. Fragrant Pitcher Sage – Lepechinia fragrans

26. The genus Lepechinia
 In the Mint family (Lamiaceae)
 Occur in California, Mexico to
South America, and Hawaii.
 An interesting group of shrubs
and woody-based perennials,
some of them quite ornamental.
 They vary in habit but have
large paired, usually hairy and
aromatic leaves and irregular
flowers with broad tubes and
2-lipped “faces”.

27. Attractive features of Fragrant
Pitchersage
 Soft contrast of leaf
and flower color
 Pleasant fragrance
 Interesting leaf
texture
 Attracts birds and
butterflies

28. Pitcher Sage in the garden
 Good plants for the background
of a perennial border
 For banks and open slopes
 Mix with berry fruits in a border
 Great addition to a butterfly
garden
 Planted near patios for their
pleasant scent
 In shaded areas (does equally
well in sun or partial shade)
 In the kitchen garden – makes a
delicious tea, jelly, etc.

29. Is Pitchersage ‘tea’ really a tea?
 Tea: infusion made from the
leaves of the tea bush (Camellia
sinensis).
 Herbal tea, tisane : herbal
infusion that does not include
true tea leaves; often simply the
combination of boiling water and
dried fruits, flowers or herbs.
Can be used as beverage or
medicinal
 Flavored tea: a true tea flavored
with other herbs, spices, oils
© Project SOUND

30. Fragrant Pitcher Sage & Hummingbird
Sage leaves make unique tisanes
 Minty, but with distinct
flavors
 Make excellent hot and
iced teas
 Can be used fresh or
dried for later use
 Not only tasty – may have
medicinal properties
© Project SOUND

31. Leaves are the most common plant part
used for plants in the mint family
© Project SOUND

32. In fact, several different plant parts
can be use to make beverages
 Leaves
 Hot or cold herbal teas
 Flavorings for other beverages
 Syrups for cordials; sparkling
waters
 Liqueurs (alcoholic)
 Fruits/berries
 Hot & cold herbal teas
 Juices
 Syrups/Flavorings
 Liqueurs (alcoholic)
 Flower petals
© Project SOUND

33. CA Wild Rose – Rosa californica
http://www.yerbabuenanursery.com/wildflower_watch_wk18.htm

34. CA Wild Rose – Rosa californica
 S. OR to northern Baja
 In CA, everywhere but high
mountain elevations
 Common thicket-forming rose in
S. & central CA foothills
 Moist places, near streams, in
shaded woods and canyons
 Spanish padres called it ‘Rose
of Castile’ because it reminded
them of the roses of Spain.
http://ucjeps.berkeley.edu/cgi-bin/get_JM_treatment.pl?6677,6887,6889

35. http://www.yerbabuenanursery.com/wildflower_watch_wk18.htm
 CA Wild Rose in nature: thicket-forming

36. A rose is a rose….
 Size: to 6 ft. tall, 9 ft. wide
 Winter deciduous
 Growth form: upright shrub that
spreads by suckers; typical wild
http://www.sci.sdsu.edu/plants/sdpls/plants/Rosa_californica.html
rose
 Garden requirements:
 Light: full sun to semi-shade
 Soils: any well-drained
 Water: take cue from nature
 Does best in full sun with some
summer water
 Will need less water in shaded areas
 Less prone to fungal diseases than
cultivated roses
http://www.yerbabuenanursery.com/wildflower_watch_wk18.htm

37. Wild roses are important
habitat plants
 Blooms:
 Main season: May-Aug (but blooms
intermittently in warm season)
 Flowers: single pinks; color varies
slightly
 Important pollen source for bees and
other insects
 Fruits (hips)
 Summer/fall
 Edible; good syrups & jellies
 goldfinches, bluebirds, grosbeaks,
robins, mockingbirds, and sparrows--
relish the hips
 Plants/foliage
 Dense, spiny foliage provides good cover
and nesting sites for birds

38. Dried rose petals
for tea
 Blown blooms (fully mature
flowers) that haven't browned
will make the most flavorful tea
petals.
 Rose petals and other flower dry
quickly if you're using a heat
http://deborahsmall.wordpress.com/
source, so watch them closely to
make sure they don't scorch.
They should be "shatter" dry, but
not brown.
 In a dehydrator, they just take a
couple of hours to dry completely
(in a single layer).
© Project SOUND

39. Drying nature’s bounty: many ways
Note: cover with mesh
if air-drying
© Project SOUND

40. Making tisanes from flowers: requires
a gentle touch for best flavor
 Bring water to just under the boiling
point, water should be very hot but
never boiled.
 Remove water from heat and add the
fresh or dried petals. Allow petals to
seep for one hour without stirring.
 NEVER BOIL THE PETALS AS THIS
WILL DESTROY THE LIGHT
FLAVOR AND COLOR. IT WILL
ALSO CAUSE THE TEA TO HAVE A
BITTER TASTE.
 You can re-heat the tisane or drink it
cold
http://eggbeater.typepad.com/shuna/2008/07/rose-petal-tea.html
© Project SOUND

41. Flowers in the Honeysuckle family also
make delicious tea
http://www.delish.com/recipes/cooking-recipes/inkos-unsweetened-honesuckle-white-iced-tea-
best-processed-foods#fbIndex9
© Project SOUND

42. Rose leaves also make
a delicate tisane
 Dry leaves – dryer or warm oven
 Grind with a spice mill or crumple
 Store in dry, well-labled container
http://tarragonnthyme.blogspot.com/2010/06/dried-rose-leaf-
tea.html
© Project SOUND

43. Combining flavors: be creative
 Making mild leaf tisanes: ½ to 1 tsp dried
leaves per cup; pour on boiling water and
infuse for 10 minutes. Strain.
 Drink hot or warm or iced with a sprig of
mint or a slice of lemon. Tend to taste
very ‘green’ - which you may or may not
http://tarragonnthyme.blogspot.com/2010/06/dried-rose-leaf-
like alone
tea.html
 Consider adding to Rose leaves:
 Loose leaf commercial green tea (to
make a Roseleaf flavored tea)
Many prepared ‘herbal
teas’ and ‘flavored tea’  Dried wild rose buds or rose petals –
are blends of several add to the visual appeal as well.
dried herbs and spices
© Project SOUND

44. Beach Strawberry - Fragaria chiloensis ssp.
pacifica
© Project SOUND

45. Native Strawberries have much to
recommend them……
 Easy to grow in the garden environment –
including in light shade
 Attractive foliage, flowers & edible fruit
 Excellent coverage – quickly spread by
runners (even on sand!)
 Can mix with grasses & other plants – or
grow as a grass substitute
Beach Strawberries
are a delicacy in
Chile
http://wildsuburbia.blogspot.com/2009_09_01_archive.html
© Project SOUND
http://www.csdl.tamu.edu/FLORA/imaxxros.htm

46. Strawberries: a groundcover with lots
of beverage potential
 Strawberry leaves make a
delicate ‘tea’ with a taste
all it’s own
 Wild strawberry fruits
make some of the best
dried fruit tisanes and
flavored teas – and can also
be used for other
‘strawberry drinks’
© Project SOUND

47. Saving the fruits of
summer
 Collect only fully ripe, undamaged
fruit
 Thoroughly wash with water; pat
dry
http://photo-dict.faqs.org/phrase/9734/strawberry-tea.html
 Small fruits & berries (even small
native rose hips) can be dried
whole; slice strawberries or other
large fruits thinly
 Dry until fully dry
 Store whole or process/crumble
then store
http://www.cpaphilblog.com/2009/06/strawberry-tea-aholic.html
© Project SOUND

48. Processing dried fruits for herbal tea
 Why?
 Releases the flavor better
 Easier to handle, particularly if
you’re filling tea bags
 How?
 Crumble with hands
 Chop coarsely with a knife
 Break with mortar & pestle
 Use a spice mill or rotary-
blade coffee grinder
 Use a small food processer to
coarsely chop

49. Fill your own tea bags
 Readily available
 Easy to fill & store
 Make a nice – and unusual
& trendy - gift

50. During summer a cold drink is nice
http://honest-food.net/2010/08/22/manzanita-cider/
Fortunately, there are some classical
California cold beverages that use
native plants commonly used in
home gardens
© Project SOUND

51. * Hooker’s Manzanita – Arctostaphylos hookeri
Beatrice F. Howitt © California Academy of Sciences
© Project SOUND

52. * Hooker’s Manzanita – Arctostaphylos hookeri
 Native range
extends from the
coastal San
Francisco Bay
Area to the
Central Coast
http://www.elkhornsloughctp.org/factsheet/factsheet.php?SPECIES_ID=1  Sandy, coastal
pine or oak
woods, coastal
scrub < 1000 ft
© 1991 David Graber
© Project SOUND

53. Several rare sub-species
 ssp. hearstiorum
 Very low-growing – mat-like
 Clays & summer fog-drip; very
moderate temperatures
© 2011 Chris Winchell
© 2006 Steve Matson
ssp. hearstiorum near San Simeon
 ssp. franciscana
 2 ft. groundcover
 Now extinct in the wild; once
restricted to serpentine
outcrops on the San Francisco
peninsula. It is now known only
as a cultivated plant
 Takes temperature extremes
better than others
© Project SOUND
J.S. Peterson @ USDA-NRCS PLANTS Database

54. Hooker’s Manzanita makes a good
coastal groundcover
 Size:
 mostly low – 1-3 ft tall
 spreading to 6-8 ft wide
 Growth form:
 Woody evergreen shrub
 Matt-like to mounded
 Red bark on older branches
 Foliage:
 Medium green
 Leaves upright on branches
© Project SOUND

55. Flowers: Manzanita
 Blooms: in early spring –
usually Feb-Mar
 Flowers:
 Typical for manzanita
 Small white-pink urn-shaped
flowers
 Adored by hummingbirds
 Fruits :
 Typical ‘little apples’ of the
genus
 Ripen in summer – turn a
red-brown
© Project SOUND
http://www.answers.com/topic/dudleya

56. Plant Requirements  Soils:
 Texture: the species likes
sandy soils; some cultivars have
other requirements
 pH: best with slightly acidic –
5.0-7.5 is fine
 Light:
 Full sun to part-shade
 Water:
 Winter: adequate
 Summer: best with occasional
summer water (Zone 2); rinse
leaves in summer to simulate
fog drip
 Fertilizer: none; likes poor soils
 Other: use an organic mulch
© Project SOUND

57. Managing manzanitas
 Avoid unnecessary pruning.
Most manzanitas develop a
nice shape if just left to
their own devices
 Manzanitas are prone to
branch die-back, caused by a
naturally occurring fungal
pathogen.
 When removing dead
branches, sterilize pruning
Be sure to leave a 6” circle of shears with alcohol between
bare soil around manzanta cuts to prevent the spread of
trunks the disease.
© Project SOUND

58. Hooker’s Manzanita is a
natural groundcover
 Under trees
 On slopes
 In front yards - evergreen
http://absbonsai.org/gallery/displayimage.php?pid=834
http://128.253.177.181/imgs/dws/r/Ericaceae_Arctostaphylos_hookeri_18909.html
http://www.laspilitas.com/nature-of-california/plants/arctostaphylos-hookeri-wayside-manzanita
http://www.yerbabuenanursery.com/viewplant.php?pid=173 © Project SOUND

59. ‘Ken Taylor’
 < 2 ft tall; spreads to
8+ ft. wide
 All the good traits of
the species – dense
http://www.yerbabuenanursery.com/viewplant.php?pid=173 evergreen foliage
 Takes clay soils
 Best nearer the coast
 Excellent low-water
groundcover plant
© Project SOUND

60. ‘Monterey Carpet’
 Very low-growing ( 1
ft or less)
 Does best in sandy
soils along the coast
 Good under pines
 Not very cold
tolerant
http://www.calfloranursery.com/pages_plants/pages_a/archoomoncar.html © Project SOUND

61. ‘Wayside’
 2-3 ft tall x 8-10 ft wide
 Low, mounding habit
 Vigorous; fast-growing
http://www.laspilitas.com/nature-of-california/plants/arctostaphylos-hookeri-wayside-manzanita
 Takes heat & cold better
than other cultivars
 Best in part-shade in hot
gardens
http://www.theodorepayne.org/mediawiki/index.php?title=Arctostaphylos_hookeri_'Wayside' Project SOUND
©

62. If you have a bumper crop of manzanita
berries, consider yourself lucky
 Manzanita ‘cider’
for now
 Jams & jellies for
gifts
 Syrup (can be used
http://www.livingwild.org/seasonal-blog/page/2/
for beverages) for
later
© Project SOUND

63. Making Manzanita ‘Cider’
 Wash 4 cups ripe berries (summer)
 Cover with water & simmer (don’t boil)
until soft (~ 15 min.)
 Cool until warm; pour the liquid into a
large non-metal bowl or jar
 Slightly crush/grind/mash the cooked
Strain again then berries in food processor or mash with
drink; sweeten if potato masher; add to the liquid in the
bowl/jar
desired
 Let settle 1 day; strain the liquid
 Put strained liquid in glass (best) jar in
refrigerator; let settle 1 day
© Project SOUND

64. How do I know if fruits are ripe?
 Time of year: mid- to late summer
for manzanita
 Color: know what color ripe
berries should be; manzanita
fruits are red when ripe
 Texture: many fruits are soft
http://honest-food.net/2010/08/22/manzanita-cider/
when ripe; manzanitas are rather
dry when ripe
http://elkhornsloughrestoration.blogspot.com/2009/09/manzanita-berry-cider-and-how-we-use.html
http://www.primitiveways.com/pt-photo_gallery16.html © Project SOUND

65. Very ripe (dry) manzanita berries
need to be ground before
making cider
Make manzanita cider with
either ripe or semi-ripe berries
in either hot or cold water (in
refrigerator)
 Berries mixed with cold water sat for 9-12
hours in the refrigerator and yielded a liquid
much more clear than the hot.
 The hot water treatment included boiling
the water and pouring it over the crushed
berries, letting it sit for one hour before
straining. The hot water cider is darker.
© Project SOUND
http://elkhornsloughrestoration.blogspot.com/2009/09/manzanita-berry-cider-and-how-we-use.html

66. Another ‘Classic California’ drink –
Lemonadeberry ‘lemonade’
 Try about 15 berries per 8-
12 oz water (mild taste) or 1
part berries to 4 parts water
(stronger)
 Can use either hot or cold
water for infusion
 Usually takes several hours
 Strain out berries, etc.
 Very tart (acidic) – may need
to sweeten to taste
http://www.urbanoutdoorskills.com/News_June2001.html © Project SOUND

67. Other ‘classic’ natural beverages include
rustic ‘teas’
http://www.getprice.com.au/Hilde-Hemmes-Juniper-Berry-Loose-Leaf-Tea-Gpnc_631--43207143.htm
http://homesteadingthebackforty.blogspot.com/ Juniper berry & juniper leaf tea
Pine needle tea
© Project SOUND

68. * California Juniper – Juniperus californica
© Project SOUND
http://commons.wikimedia.org/wiki/File:Juniperus_californica_Mount_Diablo.jpg

69. * California Juniper – Juniperus californica
 Mountain slopes of W. CA into Baja; desert
mountains of S. CA, NV & AZ – locally in
Antelope Valley & desert side of San
Gabriels
 In S. CA commonly occurs in pinyon-juniper
woodlands that border and integrate with
chaparral along desert margins
http://www.conifers.org/cu/Juniperus_californica.php © 2003 Monty Rickard © Project SOUND

70. CA Juniper is a well-shaped juniper
 Size:
 10-20 ft tall (usual); may be
taller (to 40 ft)
 10-20 ft wide
 Growth form:
 Large woody shrub/small
tree with rounded, somewhat
open habit
 Multi-stemmed
 Evergreen
 Slow-growth – ½ ft / yr; long
lived – to 150+ years
 Foliage:
 Medium-green scale-like
leaves – typical juniper,
fragrant
http://mojavedesert.net/plants/shrubs/juniper.html © Project SOUND

71. Plant of the dry
 Soils:
foothills  Texture: any well-drained
 pH: any local
 Light:
 Full sun to part-shade
 Water:
 Winter: adequate
 Summer: quite drought tolerant;
water infrequently (Zone 1-2
probably best for gardens)
 Fertilizer: none; likes poor soils
 Other: good heat tolerance
http://en.wikipedia.org/wiki/Juniperus_californica
© Project SOUND

72. Use where ever you
want a juniper
 As an unusual bonsai
 On hot, dry slopes
 As a specimen or hedge plant
 For it’s great habitat value
http://www.fourdir.com/p_california_juniper.htm
© Project SOUND
http://commons.wikimedia.org/wiki/File:Juniperus_californica_Mount_Diablo.jpg

73. Flowers: insignificant
 Blooms: in spring, but you
probably won’t notice
 Flowers:
 Dioecious (usual) or
have both sexes on
same plant (rarely)
 Cones (‘berries’):
 Only from female flowers
 Take 8-9 mo. to develop
& mature
 Begin green; blue-purple
to red-brown when ripe
(fall)
http://mojavedesert.net/plants/shrubs/juniper.html
© Project SOUND

74. Juniper berries
spice up foods
 The cones from a handful of species
are used as a spice, particularly in
European cuisine and native SW U.S.
- also give gin its distinguishing
http://mojavedesert.net/plants/shrubs/juniper.html
flavor
 In addition to J. communis (Europe),
other edible species include
Juniperus californica which is said to
have ‘sweet’ berries
 The mature, dark berries are usually
but not exclusively used in cuisine,
while gin is flavored with fully grown
but immature green berries
© 2005 James M. Andre
© Project SOUND

75. Uses for juniper berries
 To season meat, particularly
wild game & fish (salmon)
 As a flavoring for alcoholic
http://www.seachangesavouries.ca/juniper-tea/ beverages:
 Gin (uses other seasonings as
well as juniper berries)
 Juniper-flavored liqueurs
 For tea (fresh or dried)
 Note: intense flavor (a little
goes a long way) – often mixed
http://theteacosy.tumblr.com/post/4075869086/8-different-teas-and-what-they-do with other teas, flavoring agents
Juniper tea is said to aid digestion © Project SOUND

76. Perhaps you’d like a beverage that’s
slightly less rustic
http://www.jeremytaylor.eu/rosehip_syrup.htm
Many native fruits & berries make excellent syrups
© Project SOUND

77. * Desert Peach – Prunus andersonii
http://species.wikimedia.org/wiki/File:Prunus_andersonii_(USDA).jpg
© Project SOUND

78. * Desert Peach – Prunus andersonii
 High Sierra Nevada (e slope
from Lassen Co. south), Great
Basin Floristic Province, n
Desert Mountains (Last
Chance Range)
 Often found on dry slopes,
mesas, washes, ravines,
draws, cliff bases, and rocky
hillsides, 3500'-6500‘
 Yellow pine forest,
sagebrush scrub, desert
chaparral
© Project SOUND

79. Small and shrubby, but a real peach
 Size:
 3-6 ft tall
 3-6 ft wide – but spreading
 Growth form:
 Dense, mounded shrub; lots of
side-branching
 Individual stems live ~ 5-10
http://www.unce.unr.edu/programs/sites/nemo/lid/plantlist/plantdetails.asp?ID=38
years, then die
 Winter-deciduous
 Bark light gray
 Foliage:
 Light green to gray-green
 Leaves small for peach - desert
 Roots: clonal; spreading via rhizomes
© Project SOUND
http://mudface.net/1landscapenatives.html

80. Water-wise but adaptable to gardens
 Soils:
 Texture: most local except
those with very poor drainage
 pH: any local
 Light: full sun; heat tolerant
 Water:
 Winter: needs good winter rains
 Summer: quite drought tolerant
but best with a little summer
water – Zone 1-2 or maybe 2
 Fertilizer: likes poor soils but
could take light fertilizer
http://www.comstockseed.com/Inventory/NATIVE%20SHRUBS.htm
© Project SOUND

81. Where to put a peach?
 Hot dry areas of yard
 In a desert-themed garden
 As a natural hedge
 In the edible & habitat
garden – great plant for
birds, pollinators
http://131.230.176.4/imgs/pso/r/Rosaceae_Prunus_andersonii_2097.html
http://www.drycreekgarden.com/plants/common/desert_peach.cfm
© Project SOUND

82. Flowers are fantastic!
 Blooms: Spring – usually
Mar-Apr but may be
earlier
 Flowers:
© 1982 Gary A. Monroe
 Typical pink peach
flowers ½ to 1 inch
across
 Plants are just loaded
with blooms –
extremely showy
 Great nectar for
native pollinators
Charles Webber © California Academy of Sciences
© Project SOUND

83. Yum, peaches
 In wild, tend to be
small & dry
 With a little summer
water they are
© 1982 Gary A. Monroe delicious
 Native Californians eat
fresh, make into jelly,
dry into fruit leathers
 Stems, leaves & roots
used for medicines,
dyes
© Project SOUND

84. Making syrup from native fruits: takes
some time but worth the effort
© Project SOUND

85. Most native fruits are easy to clean
 Remove debris – leaves
 Wash in water; use
collander/sieve for berries
 Pick out damaged fruit
 Stone fruits: remove pits
© Project SOUND

86. Cactus fruits require careful handling
© Project SOUND

87. Cook fruit to
produce juice
 Barely cover fruits with
water
 Bring to a boil; reduce heat
 Simmer uncovered until fruits
are soft; usually 15-30 min.
 Many fruits will be pale and
the liquid will have taken up
the color
 Your kitchen – and whole
house - will smell delicious
© Project SOUND

88. Next you need to strain out the pulp,
seeds, skin, etc.
 A jelly/juicing bag and holder can be really useful
if you’re making a lot of juice/syrup or jelly

89. Making syrup is easy
from this point on
 Use a good standard
recipe; see recipes
 Place juice, sugar, etc. in
pot and follow recipe
 Don’t overcook – will
thicken when it cools
 Prepare your jars; get
out your jar-processing
tools

90. Fill prepared jars
 Remove ‘foam’
 Remove sterilized jar
from hot water
 Fill, using a canning funnel
 Cap with sterilized lid

91. If you want to store
your syrup for more
than a few weeks
 Use glass jars with tight-
fitting lids – regular
canning jars best
 Process using a boiling
water bath (follow
instructions to the letter)
 Cool; store in a cool dry
place for 1-2 years
 Refrigerate after opening

92. Use your syrup in so many ways
 As a syrup for
pancakes, deserts
 As a sweetener for
teas
 Mixed with sparkling
water for a fruit
cordial
 Etc.
© Project SOUND

93. What to do with just a few berries?
© Project SOUND

94. http://www.ehow.com/how_7346089_make-
http://www.laspilitas.com/plants/fragrant.htm homemade-liqueurs-cordials.html
http://www.minibottlelibrary.com/mbl/alpha/christian-di-marco/
Liqueurs made from native fruits are another
delicious and creative way to use a ‘small crop’
© Project SOUND

95. Chaparral Gooseberry – Ribes malvaceum
http://www.santabarbarahikes.com/flowers/index.php?action=show_item&id=42&search=

96. Chaparral Gooseberry – Ribes malvaceum
 Coastal & foothill areas,
including Channel
Islands
 Chaparral
 Slightly more inland and
higher elevation than
white- and pink-
flowered currants
 malvaceum: leaves like a
mallow

97. Chaparral Currant
– fabulous cultivars
 ‘Barrie Coate’ – bright
pink
 ‘Ortega Ruby’– darker
flowers
 ‘Christie Ridge’ &
‘Montara Rose’ – light
pink flowers
 ‘Dancing Tassels’ –
long flower stalks;
medium pink flowers
http://www.yerbabuenanursery.com/images/botimages/big/pink/0226_3.jpg

98. Many possibilities for currants/gooseberries
in the garden
 As a berry bush in the edible
garden; great for jellies
 As a shrub in backs of summer-dry
beds
 Along walks or N- or East-facing
walls
 In a fragrance garden
 As an accent plant – showy flowers
& attractive foliage
 Even in large pots & planters

99. Making liqueurs from native berries &
fruits is simplicity itself
 Follow the basic recipes I’ve given you
 A general rule of thumb is 1:1:1 –
fruit:sugar:vodka/rum; but you’ll want to
‘tweak’ the recipes for your fruits and
taste
 In general, you add all ingredients, let
the mixture steep for several weeks,
then strain out the fruit.
http://luirig.altervista.org/generinam/ribes.htm
 The best liqueurs are then aged for
several months
 A final filtering through a coffee
filter/cloth and it’s ready to drink
© Project SOUND

100. We hope we’ve inspired you to use the
bounty of your native plants
© Project SOUND

101. Several of the plants we’ve discussed are
available at the plant sale
© Project SOUND

102. And we’ve got some tisanes and syrups
for you to try
© Project SOUND