With these recipes we will not only learn how to recognize some of the plants in southern Chile but learn the preparation of them in the kitchen.
Nalca
Gunnera tinctoria
How to recognize the nalca plant
The nalca has huge leaves that are prickly and it grows vigorously in moist humid conditions.
The stem of the nalca is edible, fibrous but abundant in water. They are used raw in salads or consumed in a similar way to a fruit usually with salt or in jams.
Nalca salad recipe
Ingredients you will need.
- 1/2 nalca 200 gr.
- mushroom
- 1/4 onion
- coriander
- lemon
- vinegar
- oil
- Salt
- Pepper
Peel the nalca and chop into cubes. Rinse well with plenty of water and cut. Chop the onion and cilantro in small cubes. Mix all ingredients and add lemon, vinegar, oil, salt and pepper.
Boldo
Peumus boldus
How to recognize the boldo plant
Is a tree that you can find through out the forest in Chile. Its leaves have a strong, woody and slightly bitter taste.
Boldo tea recipe
Add 5 to 6 teaspoons of its dry leaves to 1 liter of boiling water, leave on high heat for 2 minutes and strain. Take 2 cups a day and you will feel its beneficial effect on those digestive discomforts or for urinary problems.
Moras
Rubus
How to recognize the blackberry plant
When you pluck the blackberry fruit, the bulb is left with the fruit. With a raspberry, the bulb remains on the plant, leaving a hollow core in the raspberry fruit. The plant is also full of thorns.
Spicy Blackberry Syrup Recipe
Ingredients you will need.
- 1 cup dark brown sugar
- 1 cup of organic sugar
- 1 1/2 cups of water
- 1/4 cups fresh lemon juice
- 1 cup blackberries
Cut the stalks of the dried chilies, then break the chilies into pieces and drop them along with the seeds in a saucepan. Add the sugars, water and lemon juice, and bring the mixture to a boil over medium heat. Stir regularly, until the mixture has been reduced to 2 cups, approximately 20 - 30 minutes.
Meanwhile, blend the blackberries. I used a blender in a bowl. Strain the berries through a fine mesh strainer, and discard the seeds. Put the berries puree on one side.
Once the chili mixture has been reduced, remove it from the stove, and puree carefully until smooth. Again pass through a fine mesh strainer into a heatproof container. Press the remaining solids and squeeze any syrup, and discard the remaining solids.
Mix the berries in the chile syrup and set aside to cool. Once cooled place in a jar and refrigerate.