Forestberry Herb

Friday 20th August, 2010.

Hello everyone. This weekend is the Organic Expo and Green Show at Sydney Exhibition Centre, Darling Harbour. There’s plenty of great produce on show including award winning Tasmanian leatherwood honey by Blue Hills, for more info go to www.organicexpo.com.au  Next Friday is Daffodil Day. I won’t waffle on about the importance of the work that this fundraiser contributes to; as I’m sure everyone is already aware. It’s something I always try to support and is very close to my heart. If you would like to purchase fresh daffodils on the day to help the cancer council reach their goal this year they will be available from the main shopping centre. If you’d like to know more go to www.daffodilday.com.au  I mentioned last week that I thought spring would come early this year and haven’t we had some great days since. Spring for me definitely brings to mind blooming Wattles, which I’ll talk about next week but also a scent in the air of freshness thanks largely to the wattle and eucalypt varieties in the area. One of these, the Eucalyptus Olida, is the plant from which we get Forestberry Herb, one of my favourite native ingredients. When you smell the ground leaves of this eucalypt, you get a fresh, damp rainforest smell, a fruity passionfruit, berry and honeydew melon smell, the smell of just-cut grass. It’s complex and complimentary. It’s this week’s focus ingredient.

Forestberry Herb (Eucalyptus Olida) also known as the Strawberry Gum, is a medium-sized tree that grows in the woodlands on the Northern Tablelands of New South Wales and other temperate to sub-tropical areas of Australia.It likes the sun and a well drained soil. It is rare in the wild and classified as a threatened species. It was originally wild harvested but is becoming more common in cultivation to try to supply the current industry demand. The leaf of E.olida is intensely aromatic and is distilled for its crystal-like essential oils used in flavouring and perfumery. Eucalyptus olida has the highest known concentrations of methyl cinnamate (98%) with a 2-6% fresh weight yield in the leaf and twigs. Methyl cinnamate is the methyl ester of cinnamic acid and is a white or transparent solid with a strong, aromatic odor. It is found naturally in a variety of plants and fruits, like strawberry; some culinary spices, such as Sichuan pepper and some varieties of basil. Methyl cinnamate is commercially used in the flavor and perfume industries. The flavour is fruity and strawberry-like with an odor that is sweet, balsamic and fruity, reminiscent of cinnamon and strawberry. In the bush spice industry the leaves are used, fresh or dried, although forestberry is usually available in stores ground, as a pale green powder. As with most spices, store in a cool, dark place and use within six months. Ground forestberry can be frozen. Forestberry has a sweet flavor of passion fruit and berries with a hint of spices such as cumin and caraway. It is a natural flavour enhancer intensifying the flavour of fruits especially berries. Add a pinch of ground forestberry to fruit salads or prepared tropical and stone fruits. It adds extra fruit notes to ice creams, sauces, creamy dressings or fruit sauces and compotes and is commonly used in herbal teas. It reputedly contributes to anti-cancer action in the large bowel and has a stimulant effect extending to aphrodisiac qualities. Best avoided if pregnant, as it is a muscle relaxant and could bring on labour. It has high anti-oxidant activity making it very healthy as well as tasty. Til next week, Peace and Good Eating.