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Sow thistle See if unopened buds soaked taste like Capers

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Francis_Eric:
See he recommends used pickle juice
My capers in fridge store bought are soaked in citrus acid

So I may try some variations (see below post )

https://www.foragingtexas.com/2009/01/sow-thistle.html

Copied from Forging Texas (not my photo)
(note my buds are smaller (if I have time I may grab some larger ones, and do trials )


Francis_Eric:
Copy/pasted

In a bit of a hurry

just picked some sow thistle pods (didnít plan on it I am busy)

The jar I have here says soaked in Citrus acid

I do have acid blend for vinification (wine making) ( tartaric /malic / citrus )
I may try lemon juice , and white wine vinegar (or balsamic vinegar)

(I do have a few table spoons Red muscadine vinegar,
but that is too small the pulp is good in miso soup though (the Umami taste)
(I use the spend grape pulp of a 16 Ounce salsa jar,
and I may culture a large volume from 15 pounds of spend grape pulp (or (grape) must a wine term)


Maybe I can freeze some sow thistle buds and try later


(Note I used small buds I did not realize he used bigger
(like I said did not plan on picking (or re reading article  in a hurry)

Francis_Eric:
OH I got some banana vinegar as well

Wish I had more time
(this all may go in one or 2 jars)


--- Quote ---(I use the spend grape pulp of a 16 Ounce salsa jar,
and I may culture a large volume from 15 pounds of spend grape pulp (or (grape) must a wine term)
--- End quote ---

(of coarse the spent Fry red Muscadine pulp ( white carlos supernonog)
 will what I am guessing make about a half gallon of vinegar each )

I think this will be good to soak these (If I can freeze some before I leave)

pagnr:
The Sowthistles round here are mainly softer leaved kinds, not as many of the prickly edged leafed kind.
Some types are well into the thistle category.
The leaves of the soft leaved types are nice greens, especially younger plants.

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