As an alternative of raking and throwing away fallen leaves this autumn, what if we repurposed them and turned them into one thing stunning & scrumptious? Embrace the pure flavors of fall with this recipe for candied tree leaves.

The next recipe is from The New Wildcrafted Delicacies by Pascal Baudar. It has been tailored for the online.

RECIPE: Crunchy Candied Tree Leaves

I at all times needed to do one thing with tree leaves, however fairly often they’re not palatable—they’re both too bitter or too powerful to eat. With this technique you possibly can flip many kinds of non-poisonous tree leaves into crunchy, sugary, and attractive dessert decorations.

You need to suppose forward, although: This process takes 5 days from begin to end.

Substances

• A couple of non-toxic tree leaves (willow, cottonwood, and others)
• Water
• 
1⁄2 teaspoon (3 g) salt
• 1 and three⁄4 cups (350 g) sugar
• Flavoring elements: lemon slices, a few recent ginger chunks, wild fragrant herbs

Process

1. Wash the leaves and place them in a pot with the water. Add the salt and produce to a boil. Cut back the warmth and simmer the leaves for quarter-hour. Change the water and repeat the process for an additional quarter-hour. This may take away many of the bitter style within the leaves.
2. Drain the leaves. Add 3 cups (750 ml) water and the sugar to the pot. Warmth the syrup resolution to a boil, add the leaves, and produce to a light-weight simmer. Cook dinner for 20 minutes. Take away from the warmth and let stand in a single day.
3. Day 2: Carry the leaves and syrup to a boil. Flip the warmth down and simmer frivolously for 20 minutes. Take away from the warmth and let stand in a single day.
4. Day 3: Carry the leaves and syrup to a boil once more. Flip the warmth down and simmer frivolously for 20 minutes. Take away from the warmth and let stand in a single day.
5. Day 4: That is the time to add elements resembling lemon slices, ginger, and wild fragrant herbs to taste the leaves. I normally add 3 to 4 lemon slices, a few ginger chunks, and a few white sage leaves to the syrup after which repeat the earlier directions: Carry the concoction to a boil, then simmer frivolously for 20 minutes. Take away from the warmth and let stand in a single day.
6. Day5: Preheat the oven to 340°F (171°C). Carry the leaves and syrup to a simmer and prepare dinner till the temperature reads 240°F (115°C).
7. Utilizing a fork or spoon, fastidiously take away the leaves from the syrup, 
inserting the leaves on a plate. Utilizing a rubber spatula, take away extra syrup from the leaves and lay them fastidiously on a chunk of parchment paper or a silicone baking pad.
8. Bake the leaves for two to three minutes, then take away them from the oven and place them on a recent sheet of parchment paper. Let dry for half-hour. I normally use them the identical day, however they need to hold for days in dry circumstances. Humidity will make them softer (not a superb factor).

Beneficial Reads

Seasonal Desserts: Apple Spice Bundt Cake & Pumpkin Pie with Hazelnut Crust

Vegan Apple Honey Cake