Ash keys as food
- Thread starter Andy B
- Start date
-
Come along to the amazing Summer Moot (21st July - 2nd August), a festival of bushcrafting and camping in a beautiful woodland PLEASE CLICK HERE for more information.
Timely comment 
I like the little pea like ones at the end of the Sycamore wings too
They last right through Winter too, even amongst the leaf litter.
cheers,
Toddy
I like the little pea like ones at the end of the Sycamore wings too
They last right through Winter too, even amongst the leaf litter.cheers,
Toddy
Every day is a learning experience! Are they best eaten raw or can you cook with them/grind them up to make flour?
Some are bitter and some are not. It depends on a lot of things. I just eat them like little almonds. They do take a while to harvest though.
I like the little pea-type things in Sycamore samaras too. they taste very nutritious and are sometimes sweet which is nice. last through winter too.
I like the little pea-type things in Sycamore samaras too. they taste very nutritious and are sometimes sweet which is nice. last through winter too.
I like them The tree over the lane fence from my garden has sweetish, pea tasting ones 
I think that's something we forget; every tree, even of the same species, tastes a little different.
It's really noticeable with elders, but think on apples, cherries, acorns and the like too. Like AndyB's Ash seeds as well
Traditionally these winged seeds were part of the mast that pigs grazed on in woodlands. The pigs fattened up nicely on them too
A kind of forgotten harvest, iimmc.
cheers,
M
The tree over the lane fence from my garden has sweetish, pea tasting ones I think that's something we forget; every tree, even of the same species, tastes a little different.
It's really noticeable with elders, but think on apples, cherries, acorns and the like too. Like AndyB's Ash seeds as well
Traditionally these winged seeds were part of the mast that pigs grazed on in woodlands. The pigs fattened up nicely on them too
A kind of forgotten harvest, iimmc.
cheers,
M
I like them
I think that's something we forget; every tree, even of the same species, tastes a little different.
It's really noticeable with elders, but think on apples, cherries, acorns and the like too. Like AndyB's Ash seeds as well
Traditionally these winged seeds were part of the mast that pigs grazed on in woodlands. The pigs fattened up nicely on them too
A kind of forgotten harvest, iimmc.
cheers,
M
As an arboriculturalist I have had the oppertunity to look into it a bit and have found that trees growing in stressfull enviroments have more bitter seeds. For example a syscamore that is constantly grazed might be more bitter. Its a well known natural process. Not saying its scientific just my personal observations.
That's interesting so, copicing might stress them enough to react and produce unpalatable seeds ?
The trees I forage from have never been touched, they're huge things now, but I've been munching oak and beech, sycamore, rowans and so on, from them most of my life. I tell folks that these ones are sweet, but many find their local ones not so good. Might indicate a reason why ?
cheers,
M
so, copicing might stress them enough to react and produce unpalatable seeds ?The trees I forage from have never been touched, they're huge things now, but I've been munching oak and beech, sycamore, rowans and so on, from them most of my life. I tell folks that these ones are sweet, but many find their local ones not so good. Might indicate a reason why ?
cheers,
M
To be honest, Liam, I've never tried cooking with them; they're just an occasional munchie Like beechnuts, if you find them full, eat them while you can
Andy's 'flour' recommendation sounds interesting though
Young Jon did a bit about Sycamore seeds a while back. Can't remember how big that thread became however.
Interesting to hear what other folks do with them
atb,
Mary
Like beechnuts, if you find them full, eat them while you can Andy's 'flour' recommendation sounds interesting though
Young Jon did a bit about Sycamore seeds a while back. Can't remember how big that thread became however.
Interesting to hear what other folks do with them
atb,
Mary
xylaria
Bushcrafter (boy, I've got a lot to say!)
I have found ash keys to be a bit on the bitter side to eat in any quantity. a little they fine, then the bitter taste creeps up and gets stronger. I have tried leaching and honey roasting but I still didnt like them. The maples and sycamores seeds are variable eating as well.
I always assumed that if something isnt poisonous, then its edible.
The only exception to this rule that i know of, are Yew berries. All parts of the tree are poisonous but the berry flesh.
No part of the ash or sycamore is poisonous that i know of, hence all parts are edible. Taste and nutritional quality may not be good in certain things, but that doesn't mean you cant munch on it
The only exception to this rule that i know of, are Yew berries. All parts of the tree are poisonous but the berry flesh.
No part of the ash or sycamore is poisonous that i know of, hence all parts are edible. Taste and nutritional quality may not be good in certain things, but that doesn't mean you cant munch on it
Last edited:
Tried some yesterday - revolting. So bitter I had to forage a Snickers to get the taste out of my mouth...
