Carcinogenic bay leaves?! Oregon grapes that aren’t really grapes? What kind of world have we stepped into? The incredible world of edibles is far-reaching and oh so interesting. Like others, I believe the next step to green living will be surrounding ourselves with beautifully vibrant, colorful plants, herbs and vegetables. Check out some of the 1,000’s of little wonders Oregon’s Rogue Valley has to offer . . .
Quince: The best quince for edible use are “Smyrna”, “Van Deman”, and “Orange” and are usually used for jelly or sauce. A number of Russian quince have been recently introduced and while smaller can be eaten raw as well as cooked. Flowering quince are also smaller and are used in syrups and preserves.
Plum: “Green Gage” varieties yield sweet and flavorful fruit and can be eaten fresh or cooked.
Highbush Cranberry: Talk about a multi-tasker! This plant is prized for its medicinal qualities, for fruit and for its lovely blossoms. tea made from the flowers is said to reduce fever; fruit an seeds are believed to lower blood pressure. The fruit is bitter until after the frost and is used to make jam, jelly, candy and other sweets.