Umi Agawa

Writings

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Spell for my coming new project

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A simple spell for clarification

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Full moon again.

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Drying some forget-me-not for later use.

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Dandelion wine.

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Garlic Mustard Flower Fritter

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Believe in the process.

Yes, I do. Very much.

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Butter fried Scarlet Elf Mushroom

These bright red mushrooms tend to grow on the dead woods and branches, near rivers and mashes. They are slightly firm in texture, with a layer of skin on the grills that need to be removed in order to clean off the dirt.

I simply fried them with a teaspoon of butter, and pinch of sugar and salt over high heat, until til they shrink. Fry them in bacon fat is also very delicious.

Hope you enjoy this recipe.

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Making a notebook for my herbs and spices.

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Trout Lily Omelette.

This spring plant grows in abundance, but their flowers take seven years to produce. I believe their name comes from the trout-like pattern. You can eat them raw, which I find causes a slight irritation to my throat and is a bit slimy in texture. They taste mildly sweet and contain mostly water, so I tend to add them in some simple recipes that you can just toss them into the mix.

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Peeling the dandelion blossoms to make dandelion mead.

I skip the recipe here because I’m sure you can find many good resources online 😀. You may see some people recommend not to wash the dandelions. I washed mine, and I believe you should too. Then look at the dirt on the bottom of your bowl 😳.

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Attracting luck and success.

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The violet season is passing.

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Dandelion Blossom Fritter.

(Ingredients):

20-30 Fresh Dandelion Blossoms

1 Egg

1/2 teaspoon Corn Starch

1/3 teaspoon Salt

Vegetable Oil

1. Soak the dandelions for 10-15 minutes to remove the dirt and debris. Turn them up side on a kitchen paper to dry completely.

2. Whisk egg, salt and cornstarch together.

3. Heat up oil over medium-high heat. Dip the blossoms in the egg wash; fry on both sides until golden. Serve immediately.

Hope you enjoy this simple wild edible recipe.