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wintergreen ice cream

Wintergreen Ice Cream: Recipe

Winter isn’t the most productive time to forage where I live. On a February visit to NH, I was able to score some fresh wintergreen, which I brought home and turned into an extract. I love the flavor of wintergreen (think teaberry gum) but it isn’t always easy to use in food and drink. I thought ice cream would be the perfect vehicle for the wintergreen flavor, and I was right, but boy it took a long time to nail this one down. The extract had a strong flavor and fragrance on its own, but my first ice cream attempt was a miserable failure. The eggs in the custard base completely overwhelmed the wintergreen flavor. My second attempt was only slightly more successful. I used a corn starch base, which let the wintergreen flavor come through, but it was far too faint for my taste. Third time was the charm. With triple the original amount of wintergreen extract, I had a delicious, perfectly textured wintergreen ice cream. This recipe is a keeper. Read more

foraged spices

How to Make Your Own Foraged Spice Cabinet

When it’s time for me to cook or bake something really special, I look through my foraged spice cabinet. I don’t do this for just anybody. Foraged herbs and spices take time and effort to gather, and I only use them when I’m cooking for someone I think will appreciate their specialness. Read more


All About Wintergreen, aka Gaultheria procumbens

If you’ve ever tasted teaberry gum, you already know the flavor of wintergreen. It’s a subtle, minty flavor, more complex and sophisticated than peppermint or spearmint.¬†Wintergreen was once such a popular tea plant that it was given the common name teaberry (hence the name of the gum). I prefer to use it in ice cream and cocktails, both of which I find exponentially more interesting than tea. However you use wintergreen, here’s what you need to know. Read more