Fortunately, I still know how to make manzanita cider the way my Grandmother taught me, who wad a full blooded Maidu/Patwin. I think I’ll give it a try.I have a made manzanita jelly for years, but have never considered cider. Some will burst and release their little black seeds, but no biggie. You bet. Some will burst and release their little black seeds, but no biggie. Since we were fortunate to get the rains we have a super supply of manzanita berries. I’ve discovered I can throw the berries right in the juicer and get several tablespoonsfuls of juice from each cup of berries. The berries of some species are showy. The berries can be made into cider or used as a medicine for poison oak rash. California Buckthorn is a shrub or shrubby tree of the genus Rhamnus.
The California Indians did the same thing, plus they made a meal from the dried, ripe berries they’d later use for porridge in winter.Cider, eh?
The mad scientist of the forest foraging.
When I was growing up manzanita was the bane of the existence of some neighbors as it was impossible to dig up! Plants should be set out in the fall. Manzanita, a California Table & Bar Book a Table Latin-Asian cooking with a California influence Manzanita is a relaxing and welcoming Table and Bar concept that draws inspiration from local agriculture and the cultures of the San Francisco Bay Area through bold flavors and local ingredients.
Our people used this berry for ceremonies and sustenance. I’ll post on that soon…You may want to try the ripe berries instead of the green ones. I think I’ll give it a try!Nate: Yep, I know. I love it when you describe the whole process of how you figured out a new thing!I just made sumac lemonade this weekend — tasty stuff. Take 4-inch cuttings of semi-ripe wood of the current season's growth and remove the leaves from the lower half of the cutting. I should note that a few species of manzanita are endangered, so pick from large masses of the plants, not isolated individuals.Is the drink worth this effort? Manza-tini, anyone?Hey there. You still in the area?It’s funny to read a commenter refer to these as “ornamentals.” But then again, I guess our Sierra Nevada and foothills are quite the envy of many a parking lot and front yard.I will definitely try this. Then yes, you could make a hard manzanita cider.Cool! Ack! Yikes! The unripe berries are loaded with tannin, which sucks all the moisture from your mouth and replaces it with a coating of felt — or at least it feels that way. The disconnect of the knowledge of this berry is not hidden, it’s ignored by history.I have a TON of manzanita on my property and had no idea I could make anything edible out of the berries! The following species are reported to root easily: Propagating manzanitas from seed is a challenge. What to do with them? Will keep you posted.I’ve seen enough of the berries in coyote and bear scat to know it’s edible, but the one I tried to eat convinced me to leave it to the wildlife. Beautifully written and full of great information. Now I can only imagine the reaction when I tell her I am going to make manzanita cider next year.