There was one property that stuck dad’s fancy, but seeing as how it was wooded, taking a picture of woods wouldn't give him any geat idea of the lot for future reference. So I traversed down the plot to see how far it went (slope and all) and came across this patch of mayapples.
Yes, I realize that this was in late March and that these don not make good cider, they’re just called that.
C O M M E N T S
When I was growing up in Indiana, we played beneath the Pawpaw trees and picked leaves of the mayapples and pressed their cool leaves to our bodies, (pretending we were Indians or some other wounded early American,) to relieve our imaginary illnesses...Violets, and spring beauties, and the hopefull blossoms of wild strawberries..Nice memories of a less complicated time.
Posted by annie at November 21, 2002 10:24 PM
I would like to know if the May Apples are good to eat? I have a lot of them in my woods. They are nice and yellow at this time.They have a sweet smell.
Posted by Bill Willard at August 8, 2003 11:14 PM
Can we eat may apples? If so how. It is hard to find the ones the aminals didn't get in my area But how can in prepare those I find.
Posted by joanne at August 22, 2003 07:22 PM
I was reading in Peterson's guide to edible wildlife that you can actually eat the May Apples by making a preserve or something. I took the book back to the library and have just picked up a bunch of them to try. I'm just going to cut them in half and cover them with water, cook them and try to make jelly with boxed pectin.
Posted by Joan at September 4, 2003 03:05 PM
The book is
Field Guide to Edible Plants by Lee Allen Peterson
Posted by at September 4, 2003 03:18 PM
From the cookbook “Ma’s Cookin’” 1966 (quoted as written) Mountain Recipes.
How to Prepare May-Apples
There’s jest lots of people who really git a bang out of gatherin’ May-apples but don’t know how to go ‘bout’ fixin’ ‘em. Now here’s a real simple method.
Gather the May-apples from the stalks after they have become golden yellow. They are then buried in the ash hopper and left there a week or so or until the skins turn dark. The pulp on the inside is then ready to eat raw, just as it comes from the skins
I have never tried this but it would be fun to try --- "Now if I just had an ash hopper!" *smile*
Posted by Grama at September 20, 2003 12:48 AM