Using Seasonal Flavors in Ferments for Health — Milk & Honey Herbs

Fruits & BerriesI primarily make seasonal fruits and berries into wild sodas, fermented with only water and raw honey (see recipe in resources below) but there are so many other wonderful things you can ferment with fruits and berries such as wine, mead, vinegar, kombucha, and so on. These fruits also combine deliciously well with many culinary herbs and aromatic. Make sure you’re using organic or foraged fruits from chemical spraying to ensure they ferment correctly!Rose hips (R. multiflora, Rosa spp)- late summer/fallAutumn Olive (Elaeagnus umbellata)- late summer/fallElderberry (Sambucus canadensis, S. nigra)- late summerBlackberry (Rubus fruticosus, Rubus sp)- summer/late summerRaspberry (Rubus idaeus)- summerBlack Raspberry (Rubus ocidentalis)- summerStrawberry (Fragraria spp)- early summerWild Grapes (Vitis spp)- late summer/fallBlueberry (Vaccinium corymbosum, V. angustifolium)- summerCranberry (Vaccinium macrocarpon)- fallCurrants (Red, Black, White, Ribes spp)- summerAnd don’t forget all the lovely stone fruit! Apples, Pears, Crab Apples, Peaches, Plums, etc