{"id":16445,"date":"2022-06-06T09:00:00","date_gmt":"2022-06-06T06:00:00","guid":{"rendered":"http:\/\/www.evildressmaker.com\/?p=16445"},"modified":"2022-07-22T20:35:46","modified_gmt":"2022-07-22T17:35:46","slug":"hortaa-ja-kevatsienia-wild-herbs-and-spring-mushrooms","status":"publish","type":"post","link":"http:\/\/www.evildressmaker.com\/?p=16445","title":{"rendered":"Hortaa ja kev\u00e4tsieni\u00e4 \/ Wild herbs and spring mushrooms"},"content":{"rendered":"\n

Jatketaan t\u00e4ll\u00e4kin viikolla ruoka-teemalla. Kev\u00e4\u00e4n py\u00f6r\u00e4ht\u00e4ess\u00e4 k\u00e4yntiin, k\u00e4ynnistyy my\u00f6s vuoden hortoilu-, marjastus- ja sienestys-sesonki. Aloitin oman hortoilukauteni jo huhtikuussa koivunmahlalla. T\u00e4m\u00e4 postaus on osa Omavarais-bloggaajien #suuntanaomavaraisuus yhteispostaussarjaa. N\u00e4it\u00e4 postauksia luotsaavat tuttuun tapaan Tsajut-blogin<\/a> Sari ja Korkealan <\/a>Heikki. Linkit kaikkiin muihin kes\u00e4kuun postauksiin l\u00f6yd\u00e4t t\u00e4st\u00e4 alta. Jos joku linkki ei toimi, raportoithan siit\u00e4 kommenteissa. Juttu jatkuu linkkien j\u00e4lkeen. <\/p>\n\n\n\n

Kasvuvy\u00f6hyke 1<\/strong>
Jovel<\/a>a <\/p>\n\n\n\n

Kasvuvy\u00f6hyke 2<\/strong>
Oma tupa, tontti ja lupa<\/a>
Sarin puutarhat<\/a> <\/p>\n\n\n\n

Kasvuvy\u00f6hyke 3<\/strong>
Tsajut <\/a>
Villa Varmo<\/a> 
Pilkkeit\u00e4 Pilpalasta<\/a> 
Rakkautta ja maanantimia<\/a> 
Mets\u00e4l\u00e4isten el\u00e4m\u00e4\u00e4<\/a> 
Varmuusvara<\/a> <\/p>\n\n\n\n

Kasvuvy\u00f6hyke 4<\/strong>
Puutarhaheti<\/a> 
Korkeala<\/a> <\/p>\n\n\n\n

Kasvuvy\u00f6hyke 7<\/strong>
Korpitalo<\/a> <\/p>\n\n\n\n

Kuten mainittu, aloitin vuoden luonnon antimien ker\u00e4ilyn huhtikuussa koivumahlalla. Mahla on luonnon oma energiapommi, jonka ker\u00e4\u00e4miseen tarvitaan maanomistajan lupa. Se ei siis kuulu jokamiehenoikeuksiin, mutta meill\u00e4 on omalla tontilla runsaasti koivuja. Lapsuudessani mummuni ker\u00e4si koivumahlaa simppelisti sitomalla pullon suoraan katkaistuun koivunoksaan. Modernit ohjeet suosittelevat poraamaan puunrunkoon rei\u00e4n ja valuttamaan mahlan siit\u00e4 letkun avulla astiaan, joten n\u00e4in p\u00e4\u00e4tin tehd\u00e4. Kun reik\u00e4 oli porattu, mahla alkoi valua heti melkoisella vauhdilla. Letku ja ker\u00e4ysastia on syyt\u00e4 varata viereen jo ennen poraamista. Valutuksen j\u00e4lkeen tukin rei\u00e4n tiukasti puutikulla, tosin kuulemma vahatulppa olisi viel\u00e4 parempi. <\/p>\n\n\n\n

Valutin itse mahlaa t\u00e4n\u00e4 vuonna ensimm\u00e4ist\u00e4 kertaa. Sen maku on hyvin vesim\u00e4inen, kevyesti makeahko. Mik\u00e4\u00e4n erikoinen makuel\u00e4mys se ei siis sin\u00e4ll\u00e4\u00e4n ole, mutta kyll\u00e4 siin\u00e4 voi maistaa h\u00e4iv\u00e4hdyksen xylitolia. Jos meill\u00e4 kasvaisi kanadalainen sokerivaahtera, siit\u00e4 saisi paljon makeampaa mahlaa. Vaahterasiirappi valmistetaan nimitt\u00e4in sokerivaahteran mahlasta. Vuorokaudessa yhdest\u00e4 koivusta sain mahlaa noin viisi litraa. Osan pakastin, osan join tuoreena ja osan k\u00e4ytin vappusiman valmistukseen. Mielest\u00e4ni se antoi simalle hiukan uudenlaisen makuvivahteen. Mahla on k\u00e4ytett\u00e4v\u00e4 tai pakastettava melko nopeasti ker\u00e4\u00e4misen j\u00e4lkeen sill\u00e4 se ei s\u00e4ily kovin pitk\u00e4\u00e4n. J\u00e4\u00e4kaapin kylmimm\u00e4ll\u00e4 hyllyll\u00e4 se s\u00e4ilyi noin parisen viikkoa. T\u00e4lt\u00e4 kev\u00e4\u00e4lt\u00e4 mahla-kausi on valitettavasti jo ohi. <\/p>\n\n\n\n

Blogin vakituiset seuraajat tiet\u00e4v\u00e4t ett\u00e4 olen innokas sienest\u00e4j\u00e4. Joka vuosi yrit\u00e4n opetella uusia sieni\u00e4 laajentaakseni valikoimaa. Sienestys miellet\u00e4\u00e4n yleens\u00e4 syksyiseksi harrastukseksi, mutta n\u00e4in kev\u00e4\u00e4ll\u00e4kin voi l\u00f6yt\u00e4\u00e4 ruokasieni\u00e4. Korvasienist\u00e4 en innostu niiden hankalan k\u00e4sittelyn vuoksi ja olen muutenkin myrkkysienien suhteen v\u00e4h\u00e4n hermoheikko, mutta itse\u00e4ni kiinnostavat muut kev\u00e4iset ja kes\u00e4iset sienet kuten huhtasienet, kuusenk\u00e4pynahikas ja kev\u00e4tkaunolakki. Huhtasient\u00e4 olen p\u00e4\u00e4ssytkin jo maistamaan, mutta sen oikukas ja harva ilmaantuminen tekee siit\u00e4 vaikean l\u00f6yt\u00e4\u00e4. Kuusenk\u00e4pynahikkaan sesonki on juuri p\u00e4\u00e4ttym\u00e4ss\u00e4 ja kev\u00e4tkaunolakin alkamassa. Kuusenk\u00e4pynahikkaita en t\u00e4n\u00e4 kev\u00e4\u00e4n\u00e4 ehtinyt etsi\u00e4, mutta ehk\u00e4 ehdin viel\u00e4 katsoa l\u00f6yt\u00e4isink\u00f6 kev\u00e4tkaunolakkia. Poimukellom\u00f6rsky olisi my\u00f6s yksi kiinnostava erikoisuus kokeilla. Se muistuttaa ulkon\u00e4\u00f6lt\u00e4\u00e4n hiukan kartiohuhtasient\u00e4, mutta on my\u00f6s melko harvinainen. En ole siihenk\u00e4\u00e4n viel\u00e4 t\u00f6rm\u00e4nnyt, tosin kev\u00e4isin k\u00e4yn mets\u00e4ss\u00e4 harvemmin. <\/p>\n\n\n\n

Vaikka kokeilen uutta ja erikoista mielell\u00e4ni, eniten meill\u00e4 kuitenkin kulutetaan ihan niit\u00e4 perusjuttuja. Villiyrteist\u00e4 nokkonen ja maitohorsman versot ovat suosikkini. Lis\u00e4ksi kes\u00e4n must-juttu on ruususiirappi jota k\u00e4yt\u00e4n j\u00e4\u00e4tel\u00f6ss\u00e4 ja juomana kivenn\u00e4isveteen sekoitettuna. Ruusut eiv\u00e4t varsinaisesti ole villivihanneksia, mutta ruususiirappi kannattaa mieluiten tehd\u00e4 villiruusujen, perinne- tai maatiaisruusujen tuoksuvista ter\u00e4lehdist\u00e4. Jalostetut modernit puutarharuusut eiv\u00e4t oikein sovellut siihen. Kun teet siirappia ja siivil\u00f6it ter\u00e4lehdet, \u00e4l\u00e4 heit\u00e4 niit\u00e4 pois. Makeat ter\u00e4lehdet ovat ihana lisuke jugurtin p\u00e4\u00e4ll\u00e4 tai j\u00e4\u00e4tel\u00f6n kanssa. Ne narskuvat hiukan hampaissa samalla tavalla kuin leip\u00e4juusto. Is\u00e4nt\u00e4 ei v\u00e4lit\u00e4 villivihanneksista, mutta sy\u00f6 mielell\u00e4\u00e4n sieni\u00e4. Sienist\u00e4 meill\u00e4 menee eniten kantarellia, vaaleaorakasta, herkkutattia ja suppilovahveroita. Is\u00e4nt\u00e4 ei sy\u00f6 marjoja, mutta itse pid\u00e4n erityisesti puolukasta ja mustikasta. Puolukkapiirakka ja puolukkainen ruismarjapuuro ovat syksyisin herkkuani. <\/p>\n\n\n\n

Koska kes\u00e4 on vasta aluillaan nyt ehtii viel\u00e4 hyvin mukaan villivihanneksia ker\u00e4\u00e4m\u00e4\u00e4n. Jos sinulla on tiedossa joku erityisen herkullinen villivihannes tai sieni, vinkkaa siit\u00e4 toki kommenteissa, tai kysy mit\u00e4 vain villivihanneksiin liittyv\u00e4\u00e4 niin koitan vastata. <\/p>\n\n\n

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Let’s continue with food theme this week. Spring is almost turning into Summer, which means that the wild herb, berry and mushroom season has started. I already started my natures larder season with birch sap in April. This post is part of SelfSufficiency bloggers group post series. It’s hosted by Sari in Tsajut-blog<\/a> and Heikki in Korkeala-blog<\/a>. Links to all other posts below, unfortunately posts are in finnish. My post continues after the links. <\/p>\n\n\n\n

Kasvuvy\u00f6hyke 1<\/strong>
Jovel<\/a>a <\/p>\n\n\n\n

Kasvuvy\u00f6hyke 2<\/strong>
Oma tupa, tontti ja lupa<\/a>
Sarin puutarhat<\/a> <\/p>\n\n\n\n

Kasvuvy\u00f6hyke 3<\/strong>
Tsajut <\/a>
Villa Varmo<\/a> 
Pilkkeit\u00e4 Pilpalasta<\/a> 
Rakkautta ja maanantimia<\/a> 
Mets\u00e4l\u00e4isten el\u00e4m\u00e4\u00e4<\/a> 
Varmuusvara<\/a> <\/p>\n\n\n\n

Kasvuvy\u00f6hyke 4<\/strong>
Puutarhaheti<\/a> <\/p>\n\n\n\n

Kasvuvy\u00f6hyke 7<\/strong>
Korpitalo<\/a> <\/p>\n\n\n\n

Like mentioned, I started collecting natures free food in April by draining birch sap. Sap is natures own energy shot. But, you need permission from the land owner to harvest it, even here in Finland. We have so called “Every persons rights” which allow you to go to any forest and harvest berries, mushrooms and wild herbs. This does not include pinecones, acorns, nuts, branches from trees nor draining sap. Thankfully we got lots of birches on our yard. In my childhood granny used to drain sap simply by snapping a branch and hanging bottle to it. Modern instructions recommend drilling small hole to the tree and draining sap with flexible tube into container. So that’s what I decided to do. When hole was drilled, sap started running quite fast. So I recommend having all your equipment ready at hand. After draining we plugged the hole tightly with a stick. All though these days they recommend wax plug for better result. <\/p>\n\n\n\n

This was my first time draining sap. Flavour is quite watery, slightly sweet. It is not very flavoursome or exciting taste, but you might be able to get the hint of xylitol flavour in it. Xylitol is Finnish invention and it’s made of birch trees. If we would have Canadian sugar maples growing here, we would be able to get really sweet sap, because maple syrup is made of sugar maple sap. I was able to drain five liters of sap in 24 hours. Some of it I drank fresh, some I froze and some I used for making mead. I think sap gave slightly different flavour to the mead. Sap must be used of frozen quite soon after harvesting. We kept it on the coldest shelf in our fridge and it lasted about couple weeks. This year the sap season here in Finland is now over. <\/p>\n\n\n\n

Regular followers of my blog already know that I love mushrooming. Every year I try to learn new mushrooms to widen my repertoire. People most often think mushrooming is only Autumn activity. However there are also edible spring mushrooms here in Finland. Please check your local information about mushrooms in your area. I don’t really get excited about false morels, Gyromitra<\/em> esculenta<\/em>, which are considered delicious mushrooms here in Finland. They are deadly poisonous and must be boiled two times for five minutes to get rid of the poison. I am way too nervous about the poison and that’s why I don’t pick them at all. However there is lots of other much easier mushrooms to pick like morels (Morchella conica<\/strong><\/em>), spruce cone mushroom (Strobilurus esculentus<\/strong><\/em>) and St. Georges mushroom (Calocybe gambosa<\/strong><\/em>). I have already tasted morels, but it is very tricky and rare to find, which makes it very difficult to get. Season for spruce cone mushroom is already finishing on our area, but season for St. Georges mushroom is just starting. Perhaps I have time to search for that this year. One interesting mushroom to try might be Verpa bohemica<\/strong><\/em>, early morel. It is related to morels, but looks slightly different. Unfortunately it is also quite rare to find. I don’t go that much into forest in spring so it is still yet to be found. <\/p>\n\n\n\n

Even though I like to try new things, we most often harvest regular stuff. My wild herb favourites are stinging nettle and willoherb\/fireweed. My summers high point is to make rose syrup for ice cream and drinks. Even though rose isn’t really wild herb, it’s best to make rose syrup from fragrant wild roses or traditional old roses. Modern garden roses are not really suitable for it. When making rose syrup, don’t throw the petals away after sieving them. They are sweet delicacy for on top of ice cream or yoghurt. They make funny scrunching sound between your teeth. Hubby doesn’t really care about wild herbs. However mushrooms he does enjoy a lot. Our most common ones are chanterelles, hedgehog mushrooms, boletus and yellowfoot\/funnel chanterelle. Hubby doesn’t eat berries either but my favourites are lingonberries and blueberries. Lingonberry pie and rye porridge with lingonberries are my autumn favourites. <\/p>\n\n\n\n

Because Summer is just starting you got still time to prepare yourself to the wild herb harvest and foraging. If you know delicious wild herb or mushroom, please leave a message below. Or if you want to know anything about wild herbs, leave a question, I try to answer if I can. <\/p>\n\n\n\n

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Mahlaa letkulla suoraan astiaan. Astian suu on suljettu tiiviisti muovilla ja teipill\u00e4 etteiv\u00e4t hy\u00f6nteiset p\u00e4\u00e4se sinne mahla-apajille. \/
Sap flows directly from tree to the container. Container is sealed with plastic and tape, to prevent insects going in there.<\/em><\/strong><\/figcaption><\/figure>\n\n\n
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Nokkosenversot sopivat pinaatin tapaan s\u00e4mpyl\u00f6ihin, l\u00e4ttyihin, viherpirtel\u00f6ihin ja kuivattuna viherjauheeksi. Itse pakastan niit\u00e4 tuoreena talven varalle, pid\u00e4n niist\u00e4 eniten s\u00e4mpyl\u00f6iss\u00e4. \/
Nettle sprouts can be used like spinatch for rolls, pancakes, smoothies and dried green powder for any use. I like to freeze them fresh for winter, my favourite is to use them in rolls. <\/em><\/strong><\/figcaption><\/figure><\/div>\n\n
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Varhain kev\u00e4\u00e4ll\u00e4 nousevat maitohorsman versot ovat maukkaita vaikka paistettuna parsan tapaan. \/
Sprouting in early spring fireweed is tasty, perhaps fried like asparagus. <\/em><\/strong><\/figcaption><\/figure><\/div>\n\n
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<\/p>\n\n\n

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Luonnonvaraista pimpinellaruusua muistuttavasta perinneruususta, juhannusruususta, saa my\u00f6s herkullista ruususiirappia. Siit\u00e4 tosin puuttuu upea punainen v\u00e4ri joka ruususiirappiin yleens\u00e4 yhdistet\u00e4\u00e4n. Keitt\u00e4m\u00e4ll\u00e4 siirappia yli, saat rusehtavaa ruususokeria, jota t\u00e4ss\u00e4 lasipurnukassa.\/
Traditional Finnish white rose, which reminds of wild pimpinella rose, you can use to make delicious rose syrup. Allthough it doesn’t have the red colour, which usually is distictive to rose syrup. If you boil the syrup over, you will get golden brown rose sugar, which is in this jar. <\/em><\/strong><\/figcaption><\/figure><\/div>","protected":false},"excerpt":{"rendered":"

Jatketaan t\u00e4ll\u00e4kin viikolla ruoka-teemalla. Kev\u00e4\u00e4n py\u00f6r\u00e4ht\u00e4ess\u00e4 k\u00e4yntiin, k\u00e4ynnistyy my\u00f6s vuoden hortoilu-, marjastus- ja sienestys-sesonki. Aloitin oman hortoilukauteni jo huhtikuussa koivunmahlalla. T\u00e4m\u00e4 postaus on osa Omavarais-bloggaajien #suuntanaomavaraisuus yhteispostaussarjaa. N\u00e4it\u00e4 postauksia luotsaavat tuttuun tapaan Tsajut-blogin Sari ja Korkealan Heikki. Linkit kaikkiin muihin kes\u00e4kuun postauksiin l\u00f6yd\u00e4t t\u00e4st\u00e4 alta. Jos joku linkki ei toimi, raportoithan siit\u00e4 kommenteissa. Juttu jatkuu… <\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Omavaraistelijoiden kes\u00e4kuun ryhm\u00e4postaus, aiheena horta, marjat ja sienet. #suuntanaomavaraisuus \/\nSelf-sufficiency bloggers monthly group post; wild herbs, wild berries and mushrooms.","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,324],"tags":[275,323,263,274],"class_list":["post-16445","post","type-post","status-publish","format-standard","hentry","category-jotainsyotavaa","category-omavaraisuus","tag-horta","tag-self-sufficiency","tag-something-to-eat","tag-wild-herbs","has-post-thumbnail","fallback-thumbnail"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p2H8as-4hf","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=\/wp\/v2\/posts\/16445","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16445"}],"version-history":[{"count":16,"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=\/wp\/v2\/posts\/16445\/revisions"}],"predecessor-version":[{"id":16570,"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=\/wp\/v2\/posts\/16445\/revisions\/16570"}],"wp:attachment":[{"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16445"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}