Devil's Club Towering Over Teeny MetcalfeTreadwell Mine, Douglas, Alaska
Photograph by Ray Brudie
Devil’s club leaf shoots are the ultimate seasonal treat – they’re edible for only a few days a year and taste wonderful. They have a resiny, almost piney, odor when first picked that is tamed, but doesn’t dissipate entirely, when heated. Cooked devil's club shoots have a uniquely energizing and complex flavor that tastes like nothing else I’ve ever eaten.
In spring, I check the devil’s club on our property daily, anxious lest I miss the narrow harvesting window. Once they’re ready, we immediately head out with bags and baskets in hand to pick our fill of this unusual spring green.
When I mention how good devil’s club shoots taste, I often get looks of disbelief from those who have fallen victim to the spines that cover its stalks and the underside of its giant leaves.
Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to
http://www.laurieconstantino.com/how-to-harvest-and-use-devils-club/
Please click on over and visit my new site. Thank you!
Please click on over and visit my new site. Thank you!
Sautéed Devil’s Club Shoots with OnionsServes 4Sautéed Devil’s Club Shoots go well with Crispy Chicken with Roasted Garlic, any seafood or poultry dish, with pasta, or on their own.
Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to
http://www.laurieconstantino.com/how-to-harvest-and-use-devils-club/
Please click on over and visit my new site. Thank you!
Please click on over and visit my new site. Thank you!
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This is my entry for Weekend Herb Blogging, hosted this week by Cate of Sweetnicks.
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