SC - Brewing/Vintning PA law

[Mordonna22@aol.com]

I eat pokeweed every spring. Easiest way to prepare it is to "cook it in two
waters", ie boil it for a bit, throw out the water, then boil it again-
steaming will work for the second boiling, then prepare or dress as you
would asparagus- Frederich's right, it is strongly flavored, but more like
aspasagus than spinach, IMO. Around here, it's CALLED "Poor Man's
Asparagus."

I usually look forward to it in the spring- it ought to be out in a couple
weeks, and I get it when it's between 1 and two feet tall.

Only dyeing I've tried with it was inadvertant- it leaves a lovely winy red
color on your clothes, but at first washing they go to a dark silvery grey,
so I suspect that if you intend to dye and you want the color, you'd better
experiment a bit and find a mordant for it.

Is there a European variety or equivalent?


Phlip

phlip at morganco.net

Philippa Farrour
Caer Frig
Southeastern Ohio

So many Gods, so many creeds,
So many paths that wind and wind,
When just the art of being kind
Is all this sad world needs.



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