. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. serves them as hors d'oeuvres. The meat should be picked out with a bent safety pin or nutpick and dipped into melted butter or cocktail sauce, she says. From the marsh edge, Claar chooses the tender, jointed stems of the glasswort for pickles or as a condiment for a salad. Glasswort was a very popular herb among the early colonists, especially Martha Washington. The wax myrtle, or bayberry shrub, was another coastal plant popular during colonial times. The berries from this shrub were boiled in water to r
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. serves them as hors d'oeuvres. The meat should be picked out with a bent safety pin or nutpick and dipped into melted butter or cocktail sauce, she says. From the marsh edge, Claar chooses the tender, jointed stems of the glasswort for pickles or as a condiment for a salad. Glasswort was a very popular herb among the early colonists, especially Martha Washington. The wax myrtle, or bayberry shrub, was another coastal plant popular during colonial times. The berries from this shrub were boiled in water to remove their waxy covering for aromatic candles. And the bayberry leaves, as well as leaves from another shrub called the red bay, seasoned stews, soups and chowders, Claar says. And coastal resi- dents today swear by the red bay and bayberry's abilities to ward off insects and fleas. When it comes to quenching a thirst, drink a glass of iced yaupon tea and sumac lemonade. Yaupon tree roots were steeped to make a black tea that the Algonkian Indians used as a ceremonial purgative. But the colonists found the leaves made a milder brew void of such nauseating effects. Yaupon tea has enjoyed extensive use by coastal residents since colonial days, and many folks drink it today. The red berries of the summac (not to be confused with ivory-white berries of poison summac) can be crushed and soaked in cold water to make a pink lemonade. But Joyner says the berries should be picked before winter, when heavy rains wash away the tannic acid that flavors them. Along swampy freshwater areas of coastal North Carolina, Joyner says you can find the most versatile plant in North America—the cattail. In the winter, the cattail's starchy tubers can be used like potatoes. In the spring the young shoots can be peeled and eaten raw or cooked. The im- mature flower spikes can be boiled and eaten like corn on the cob. Or you can wait until the spikes have matured and produced a bright yellow pollen t
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Keywords: ., bookcentury1900, bookcollectionunclibra, booksubjectoceanography
