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Fireweed … a Traditional Spring & Summer food
- Mt. Shuksan & Mt. Baker
- Spring & Summer (July-September)
- Cut off the sideshoots
- Excellent source of vitamin A, B & C
- Good source of Iron and Protein
Preservation and storage
- Air dry for two days and store in a container (cool dry place)
- Wash then air dry, store in covered container in refrigerator
- Can be stored up to 24 months, in dry conditions
- 2 cups fireweed blossoms and buds
- 1 cup rice or white wine vinegar
- Rinse blossoms in a colander and let dry.
- Place blossoms in a sterilized jar and pour vinegar over the top.
- Place mixture in a dark place and allow it to steep for 3 to 4 weeks. Strain vinegar through a strainer or a paper coffee filter.
- Store in the refrigerator. For longer storage, process in a boiling water bath for 5 minutes. 3 cups boiling water
- 2 cups flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons butter
- 1 cup sour cream
- 1 egg yolk
- ½ cup fireweed blossoms
- Mix dry ingredients together.
- Cut the butter into five pieces and cut into dry ingredients until crumbly.
- Mix sour cream and egg yolk together and mix with dry ingredients until all ingredients are combined. Dough will be sticky.
- Turn out onto a floured surface and sprinkle blossoms on top.
- Knead lightly (only about 10 times) to mix flowers in.
- Pat out into a square about ¾ inch thick.
- Cut into four squares and cut each square diagonally to make eight scones.
- Bake at for 12 to 15 minutes.
- Utah State University Cooperative Extension. (2011). Fireweed. Utah State University Cooperative Extension.
- Retrieved from http://extension.usu.edu/rangeplants/htm/fireweed/2Shebitz, D. (2003, April 16).
- Plant data sheet. Retrieved from http://depts.washington.edu/propplnt/Plants/epilobium.htm
- Dinstel, R., & Shallcross, L. (2011). Fireweed.
- Extension Faculty Health, Home and Family Development. Retrieved from http://www.uaf.edu/ces/publications-db/catalog/hec/FNH-00106.pdf