Spicebush Mulled Cider
Photo: Mug of Spicebush Mulled Cider on a blue tablecloth with wild apples, small gourds, and a jug of apple cider.
Photo: Spicebush shrub and a handful of red drupes.
The Native Culinary Herbs online gardening course I’m creating is for folks growing in-ground gardens, and those tending a few containers on a stoop. To keep the course simple, I’m not including trees and shrubs--except one. How could I leave out spicebush (Lindera benzoin)?
The leaves of this understory shrub possess one of my favorite scents of all time. Whether on a hike or working in my garden, I often crush a few leaves and stick them in my water bottle. It makes a delicious cold-brewed tea.
Equally exciting, the bright red drupes (fruit) are a flavorful native spice. Use them fresh or dried like allspice or cinnamon.
This mulled cider calls for only two ingredients--both of which can be harvested/purchased locally in many parts of the US and Canada.
Recipe (makes one 10-12 oz mug):
One mug-worth of apple cider, plus an extra splash
8 spicebush drupes, fresh or dried
Crush the drupes using a mortar and pestle, spice grinder, or the back of a spoon. Combine them with the cider in a small saucepan on medium heat; cover with lid. Bring to a simmer and reduce heat to low. Simmer 10-15 min.
Remove saucepan from heat and let rest 10 minutes. Strain drupes out of cider. Enjoy!
Learn more about spicebush here.
Photo: Me ogling spicebush plants at The Plantsmen Nursery in Groton, NY.
