What: Test the forest's ability to sustain the production of harvestable fruits. We're currently testing the following fruits (and more are being considered for the automn 2020 planting campaign) :
This is what the location looked like, immediately after planting:
Alise (fruit from Sorbus torminalis)- Make very good compotes or jams with this little fruit. When fermented, alises are also used in the composition of a brandy.
Serviceberries (fruit from Amelanchier or serviceberry tree) - The serviceberry fruit has a taste somewhat reminiscent of blueberries and almonds. Also known as Saskatoon berries, they can be eaten fresh, in juice, jam and jelly or dried.
Sea Buckthorn berries - well-cooked sea buckthorn berries can add the sweet, tangy note that a dish, dessert or cocktail lacked. Not to mention a truly incredible amount of nutrients, as it is said that the sea buckthorn produces one of the most powerful fruits in nature.
St
awberry Tree's fruits - have a high content of sugars (40%), and antioxidants such as vitamin C, beta-carotene, niacin, tocopherols, and organic acids that are precursors to omega-3 and omega-6 fatty acids (nearly 9%). They are used mostly for jam, marmalades, yoghurt and alcoholic beverages, such as the Portuguese medronho, a type of strong brandy. The flowers are pollinated by bees, and the resulting honey is bitter tasting but still considered a delicacy
I have added a cyst plant - Cistus albidus (see picture) for two reasons. First, it is one of the plants which can augment nitrate levels in the soil, thus enriching it. In addition, Labdanum, also called ladanum (not to be confused with laudanum), is a gum produced by the leaves and twigs of Cistus ladaniferus, Cistus creticus and Cistus cyprius. I did not have access to these species last year but if the C. albidus resists the droughts of the summer, I will seek to add one or more of these species to accomplish the two goals of enriching the soil and producing an additional product.