The Feisty Forager: Raspberry Maple
March Madness — Day 31
And so March draws to a close once again, and with it this series of foraging pieces…for the time being, at least. There are so many more plants to recognize. I hope you, dear reader, will continue your journey of discovery, and uncover a new plant a day on your own for as long as you can keep it up.
Today’s treasure is raspberry maple (Rubus odoratus) With its maple-shaped leaves, fuzzy stem, and raspberry-like fruit, it is a good stand-in for the red raspberry and can be eaten with sugar and cream (or maple syrup and cream), or turned into a jam for your toast in the mornings. Layer it in a glass with whipped cream to form a parfait, or ladle over pancakes, after cooking into a rich syrupy sauce.
I you don’t want to wait for the fruit, you can also gather the flowers into a generous bouquet, and surprise your loved one with a splash of color.
When the field and woods are our backyard, it is hard to go hungry.
This article is one of a month-long series of foraged treasures. For more recipes from the field and forest, check out Appalachian Appetite: Recipes from the Heart of America.
