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This is the description page for Whitebeam (Sorbus aria) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Whitebeam.  Whitebeam, Sorbus aria, (also known as Common Whitebeam, Hen-apple, Beam Tree, Chess-apple, Cumberland Hawthorn, Hoar Withy, Lot-tree, Mulberry, Sea Ouler, Pear Tree, Wild Cowbin, Quick Beam, White Rice, Serviceberry, Whip-beam, Whipcrop, Whiteleaf Tree) is a compact, domed deciduous tree belonging to the Rosaceae (rose) family of flowering plants. It is native to Europe, with a native habitat that extends from Britain and France to Spain in the South and east to Macedonia and Transylvania. The tree is hardy and typically grows to 12m by 8m in size. The plant prefers chalky soils, but can grow in almost any soil type, but requires good drainage. The tree bears flowers from May to June and these are hermaphorodite and are insect pollinated. The fruit ripen from September to October. The most notable feature of Sorbus aria are the tree's leaves which have a green upper surface, but have hundreds of tiny white hairs on the underside that give them a silvery white look. Indeed, it is this that gives the tree it's name of 'whitebeam'. By October, the fruit have ripened into small, bright, red berries. It is a relative of both the wild service tree and the rowan tree and in the past the fruit were used to make fruit jellies (they are still used in parts of Eastern Europe to make wine and spirits). Much sweeter than rowan berries, the fruit do not contain nearly as much of the toxic chemical presorbic acid, but preparation should be taken when collecting and cooking. It should also be noted that the seeds probalby contain hydrogen cyanide. However, unless the seed is very bitter it's likely that the fruit is perfectly safe to consume and cooking will drive off the volatile hydrogen cyanide. The seeds are also discarded when making wine or fruit-infused spirits from whitebeam fruit. The fruit is usually bletted if it is going to be eaten raw. This involves storing the fruit in a cool dry place until it is almost but not quite going rotten. At this stage the fruit has a delicious taste; somewhat reminiscent of a flavoursome tropical fruit. It is at this stage that the fruit is best for making fruit liqueurs. Whitebeam jelly was traditionally used as a sauce to accompany venison. The fruit can also be dried and ground and makes an excellent flavouring for cereals. It used to be a bread adulterant in France, especially in times of drout. Recipes Utilizing Whitebeam Whitebeam Berry Wine |
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods) it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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