Tags
anti-inflammatory, edible, fall, flower, Flowering quince, food, foraging, fruit, Japanese quince, medicinal, nature, october, ornamental, parks, photos, shrub, urban foraging, wild plants
Lately our wanderings have taken us further north in the city, following the Panke River in search of interesting plants, new foraging grounds, and a better understanding of the natural history that has shaped the area. The underlying landscape found here, like much of the Brandenburg area, was fundamentaly determined by the slow movement of glaciers whose watery fingerprints dotted this sandy, infertile part of the North European Plain with lakes and bogs. Were it not for human intervention, the area would be covered by ancient woodlands, a glimpse of which can be seen in the beech forest of the Schorfheide-Chorin Biosphere Reserve northeast of Berlin. Human presence has reshaped the landscape in unexpected ways, from artificial hills created with war rubble to modern green spaces in the form of carefully designed urban parks. It is in one such green space, namely Bürgerpark in Pankow, where we found the plant that we decided to write about today.
Japanese quince (Chaenomeles speciosa), a spiny shrub native to eastern Asia, reached Europe in the late 18th century and became widely grown as an ornamental plant with striking early spring flowers. Its popularity among European gardeners is easy to understand: the Japanese quince not only has aesthetic appeal but is also a frost-hardy plant that can be horticulturally trained in a number of ways, from serving as a thorny hedge or showy espalier to being potted and grown as a bonsai. For the urban forager, Japanese quince fruits are a welcome addition to the fall harvest. The hard but intensily fragrant pomes ripen in late October and resemble miniature quince (Cydonia oblonga) fruits. The spicy scent of the small fruit promises more than what its astringent taste can offer the hungry forager, but cooking these fruits will quickly get rid of their undesirable tartness. The fact that they are naturally high in pectin content also makes them perfect for jams and jellies. But before you relegate the fruit to the realm of exotica preserves and gardening minutiae, consider its nontrivial medicinal history: Japanese quince has traditionally been used as an anti-inflamatory agent for joint problems and as a general health stimulant. Today, its therapeutic propertires are being investigated in relation to Parkinson’s disease.
In Berlin, Japanese quince is found in parks or hedges around the city, and the characteristic yellow fruits make it easy to identify in the fall. Feel free to use our Berlin Plants map to see where we found them. There is also one location marked on Mundraub, although it is right next to a busy road and hence not suitable for foraging.
Karen said:
My husband is familiar with the quince since he is from Hungary, where they call it a birsalma. Here in Connecticut, USA you need to seek out orchards that still grow it. Do you ever find enough to cook recipes with quince? Found you at Outdoor Blogger Network, nice to see another forager on there.
Karen
berlinplants said:
Thanks for your comment, Karen! There are actually Japanese quince shrubs all over Berlin and we’ve collected enough fruit to make quince jelly… planning on making some tonight and will post photos soon. So glad you stopped by our blog – we are always happy to have visitors from OBN 🙂
Northern Narratives said:
Very interesting.
berlinplants said:
Thanks! 🙂
paulitzer said:
Another great post and a very cool plant – I wonder if you could make membrillo with the fruits? The photo of the one you sliced in half looks delicious! The quince is a feature of our local Turkish shops in London at this time of year (as I guess it is in Berlin). You very rarely see them growing in gardens and I have never seen an escapee. I do though have a 3 year old seedling I grew from a shop bought fruit – I am intrigued to see if it grows true and what the fruit are like. So far after 3 years it has remarkable fastigate growth, no thorns and small leaves… and no sign of flowers or fruit.
berlinplants said:
Membrillo is a great idea… maybe we’ll try that this weekend! I also think the inside of the fruit looks beautiful, and they smell really nice when you cut them open.
Good luck with your quince plant! I wonder if it is not producing flowers or fruits because they need to cross-pollinate? you could try planting a second one nearby… 🙂
steve said:
I’m so late to this discussion: I”ve made membrillo from Japanese quince with great success. First tip, dont worry about peeling the fruit. Cook it whole and remove the core with seeds afterward, the peel disintegrates and adds its gifts to the final product. Add some poached quince or apple to cut the very sour flavor, or make it straight: vary the amount of sugar or other fruit to get varying results. It is marvelous.
Laurel said:
Would you believe, I have neither seen nor tasted a quince in my entire life.
I’ve been fascinated by quince since childhood from the “Owl and the Pussycat” bedtime story : “. . . and they dined on mince and slices of quince, which they eat with a runcible spoon.”
And I don’t believe I’ve ever seen a runcible spoon either!
berlinplants said:
Mince and slices of quince…. sounds delicious 😉 I can see why you were fascinated by them since you were a child!
Hope you’ll get a chance to try them some day! Seeing a runcible spoon is probably a bit more unlikely…
Mindful Drawing said:
This blog is going way too fat!
All these posts are so interesting to read.
I wouldn’t mind if you would slow down a bit 😉
Paula
berlinplants said:
Thanks, Paula! we’ll inevitably slow down once the cold winter sets in and the plants around us start hibernating…. and then you just might regret getting what you wished for 😉
Mindful Drawing said:
Oh dear, I wrote ‘fat’ and of course that must be ‘fast’. So glad you understand it was a typo. Many thanks for that. Paula
julianhoffman said:
Wonderful post, yet again. And as much as I’m drawn to the essence of your wanderings, I find myself increasingly captivated by your language as well, the way you map the story onto a place and city both now and in the past. The mention of glacial lakes and dense forest brings another layer to this most wonderful of ideas. Thanks…
berlinplants said:
Thanks for your kind words, Julian. We do spend some time thinking about how to introduce each plant and how to relate it to the city space in which we live…. it’s really great to know that someone appreciates that aspect of our blog! 🙂
Georgia said:
A quince tree (Chaenomeles) grew in our yard in Berkeley. I never got to taste the prepared fruit; raw it was mouth puckering. Lovely flowers, though. http://www.localecology.org/images/flowers_quince_jan2008_1.JPG
Nathan Carlos Rupley said:
Nice post. A couple of our neighbors have these in their yards, always wondered what they were. Thanks for covering another great plant.
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Mari said:
hi! u have a really nice blog 🙂
i’ve been making quince syrup for a few years now and it’s really nice to add it in a tea instead of sugar or honey and it’s sour taste also replaces lemon. you just cut quince into pieces and mix it with sugar 1:1, wait for it to turn into syrup (shake from time to time) and start consuming – and it’s up to ur taste whether u prefer organic non-refined or refined sugar. with refined sugar the color is really beautiful transparent-yellowish.
last autumn i also made some quince liquor and it came out really tasty – mix sliced quince, sugar and 40% liquor (if you want an extra flavor to it, instead of regular vodka use gin or rum or whatever u prefer, i used vodka) into a bottle 1:1:2 and from time to time shake it. u can always change the taste a bit whether adding a bit more sugar or quince or alcohol. it should be ready in a month or so and after consuming it u can always add more alcohol and sugar to it cause quince usually gives out flavor quite a long period of time. also, after consuming your syrup, u can pour some alcohol on to the leftovers of syrup (slices of sugary quince) and make it into liquor.
i think if u prepare them into nice bottles or jars they make out to be beautiful gifts during the cold months of winter.
berlinplants said:
Thanks for the recipe, Mari! Your quince syrup sounds delicious… we’ll be sure to try it this fall.