danmc
New Member
Posts: 2
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Post by danmc on Mar 30, 2009 19:41:31 GMT -6
Hello,
Does anyone know of good ways to prepare pine pollen? I'm interested both in what works well for todays pallette as well as what might have been used traditionally.
On a related note, does anyone have experience with the most effective way of collecting the pollen?
Thanks much for any suggestions.
-Dan
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Post by 2shadows on Mar 31, 2009 14:35:58 GMT -6
hey dan..I have never heard of this..but I was curious and found this.. www.easthealthshop.com/faq.php?cID=2I have never heard of this as a dietary item..but if it is to be used medicinally..then the problem with trying to find out if such a thing was used tranditionally..is that such things are generally kept inside the NDN communities..very rarely shared outside. I dont have access to any true medicine men/women. We must always be on the watch for what many call "Plastic Shamen" they are frauds and always ask for money. maybe White Eagle knows.. |
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danmc
New Member
Posts: 2
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Post by danmc on Mar 31, 2009 18:05:48 GMT -6
Thanks for the reply. I have seen references to using pine pollen in a korean cake but I wasn't able to find any details in English (I don't speak korean).
With regards to medicinal uses, I am very interested in such things but I am not native and don't want to get the information by deceiving anyone so based on your comment I wanted to put that out there.
-Dan
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Post by bearfoot on Apr 2, 2009 1:20:51 GMT -6
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Post by Lone4eagle on Apr 2, 2009 12:04:42 GMT -6
I think I've seen cattails once when in pollen stage. It has been quite a few years, but I'm thinking there was a lot of pollen which would make collecting large amounts easy.  |
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Post by bearfoot on Apr 3, 2009 18:55:20 GMT -6
I was in Florida 30+ years. You can't see a pond without cattail....but back to the pine pollen idea. The pollen is used in place of part of the flour. You need some flour to make the water "stick"...just the pollen alone will not dissolve in water. I learned this on the journey I took to research this subject.
The recipes given say about 50% is a good average. If the recipe calls for 1 cup of flour, add one half of each. I will bet (and I am a great cook and make up my own recipes often) it will work in every recipe you try. Maybe go 60% flour first time try. Then adjust accordingly...I love experiments.
But I know you are looking for the traditional recipes. Those are guarded, I am sure. I would not know where to look.
~B
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