I love wild berries. I don’t come into a supply very often but when I do I know that it’s going to be a good day!
My Mother grew up with all sorts of wild berries in Nova Scotia. Blueberries were the most common for her there. We’re fortunate to have a few stashes of wild raspberries near our cabin up North and run into a few other types of berries here and there. But most of my wild berries come from farmers markets.
Many wild berries are very similar to their domestic counterpart but there are often 3 differences between wild and cultivated berries:
- Wild berries can be much smaller than farmed.
- There is often a higher ratio of seed to juice/ flesh in a wild berry.
- They’re much more expensive if purchased.
Although I like to eat wild berries, I also enjoy preserving them. If you are fortunate to have a significant supply you can freeze them or transform them into jam but my supply is often limited to a cup or two.
Wild berries (and organic berries for the most part) often contain much more yeast than ones that have been sprayed and/or cleaned. I’ve been experimenting (for the last 2 years) with the idea of using the berries as a yeast starter to ferment fruit juice to make a fruit wine (the small batch in the photo above is cherry juice with some wild raspberries).
We’ll share more about this in the future (once we’ve perfected it/ found a repeatable process) but I thought it would be fun to tease it out for now (and I know many of you ferment similar things already).
What do you use wild berries for?