View Full Version : Twig and berries

01-11-2010, 05:12 PM
Had you there for a second :D
Nope. Exactly what it says.

01-11-2010, 05:19 PM
Nice close up Crystal. I like the colours and patterns in the twigs and the in focus ice.

01-11-2010, 05:44 PM
Interesting Crystal I like the way the ice seems to form almost a shadow effect on the twigs. :)

01-11-2010, 08:14 PM
:headslap: took me a second!!

nice close up Crystal I love the colours here!

01-11-2010, 11:05 PM
Kinda thought you were just trying to provoke us :laughing: Nice one.

Lovely colours and an interesting composition. Is that a dogberry bush/tree?

Mad Aussie
01-12-2010, 03:33 AM
Nice shot! What sort of berries are these? Are they edible?

01-12-2010, 09:29 AM
edible only for the birds I think, they are mountian ash berries.

01-12-2010, 12:45 PM
Rowan - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Rowan)

So, it's a dogberry tree to me ;)

A Rowan if you really know what you are talking about :headslap:

Mad Aussie
01-12-2010, 02:54 PM
From Ig's link at WikiP ...

The berries of European Rowan (Sorbus aucuparia) can be made into a slightly bitter jelly which in Britain is traditionally eaten as an accompaniment to game, and into jams and other preserves, on their own, or with other fruits. The berries can also be a substitute for coffee beans, and have many uses in alcoholic beverages: to flavour liqueurs and cordials, to produce country wine, and to flavour ale.

Rowan cultivars with superior fruit for human food use are available but not common; mostly the fruits are gathered from wild trees growing on public lands.

Rowan berries contain sorbic acid, an acid that takes its name from the Latin name of the genus Sorbus. Raw berries also contain parasorbic acid (about 0.4%-0.7% in the European rowan[6]), which causes indigestion and can lead to kidney damage, but heat treatment (cooking, heat-drying etc.) and, to a lesser extent, freezing, neutralises it, by changing it to the benign sorbic acid. Luckily, they are also usually too astringent to be palatable when raw. Collecting them after first frost (or putting in the freezer) cuts down on the bitter taste as well.