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It is a deciduous shrub growing to 4 metres (13 feet) tall with bright green shoots with an angular cross-section. The leaves are ovate to oblong-elliptic, 9 to 30 millimetres (1 ⁄ 4 to 1 + 1 ⁄ 4 inches) long, and 4 to 16 mm (1 ⁄ 8 to 5 ⁄ 8 in) wide, with an entire margin.
The genus name Vaccinium is a classical Latin name for a plant, possibly the bilberry or hyacinth, and may be derived from the Latin bacca, 'berry'. [ 17 ] [ 18 ] The specific name is derived from Latin vitis ('vine') and idaea , the feminine form of idaeus (literally 'from Mount Ida ', used in reference to raspberries Rubus idaeus ).
Mizuame – a Japanese glucose syrup of subtle flavor, traditionally made from rice and malt. [8] Molasses – a thick, sweet syrup made from boiling sugar cane. Orgeat syrup – a sweet syrup made from almonds, sugar, and rose water or orange flower water; Oleo saccharum – A syrup made from the oil of citrus peels.
Because winters were long and cold in the Pacific Northwest, the Tlingit people used preserving methods in order to be able to use the gathered vegetation all winter long. [ 2 ] [ page needed ] Many of the edible plants that are consumed today in southeast Alaska are eaten because of the knowledge passed down from many generations of Tlingit.
In the Pacific Northwest and mountains of Montana and Idaho, this huckleberry species and several others, such as the black Vaccinium huckleberry (V. membranaceum) and blue (Cascade) huckleberry (V. deliciosum), grow in various habitats, such as mid-alpine regions up to 3,500 metres (11,500 feet) above sea level, mountain slopes, forests, or ...
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Vaccinium ovatum is a North American species of huckleberry in the heather family commonly known as the evergreen huckleberry, winter huckleberry, cynamoka berry and California huckleberry. [ 1 ] [ 2 ] [ 3 ] It has a large distribution on the Pacific Coast of North America ranging from southern British Columbia to southern California.
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).
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