The Rowan or Mountain Ash is found throughout Europe, while two related species are found in North America ...
The red berries begin to ripen in August – although too tart and bitter to eat ... they do make a fine jelly – either alone or with an equal quantity of apples – and the jelly is renowned for its traditional accompaniment to venison, roast lamb.
The stunning red berries are packed with vitamin A and C; while it is a very good store cupboard ingredient – as the jelly can be eaten at breakfast on toast or with a croissant, with cold meats at lunch, or with a game roast in the evenings.
After a good walk out foraging and collecting berries, there are few better ways to relax than sitting listening to music while taking the berries off their stalks with a foraging fork ....
... the jelly bag being left to drip ... so those little red jewels can be transformed into jars of scarlet goodness.
Rowan berries were also a popular ingredient in country wines, and Samuel Pepys mentions in his diary that he found ale brewed with rowan berries the best he had ever tasted.
While searching for a little more information on the Rowan ... I came across a wonderful greetings card showing the Rowan Tree ... with lovely words describing it and its uses ... Bird Catcher, Whispering Tree, Dowsing Rods ... etc
I bought a few of her cards ... as I think they are delightful ..
That is R for Rowan jelly part of the Aspects of British Cookery series ...
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