Fireweed

The fireweed plant is a favorite with Alaskans. Its striking magenta to pink blossoms adorn 2 to 8 foot stalks. After living in a world of white for many months, we welcome its vibrant color in late June and July.

The plant gained its name by being among the first vegetation to appear after fire ravaged the soil. Blooms are four-petaled and begin in the middle of the stalk, with each successive flowers blooming just above the one before it. When the flowers reach the top of the stalk and then turn to cotton that is the sign that winter is six weeks away. Summer is short and fireweed adds to its beauty.

Tender spring stalks and leaves are rich in vitamins A and C. They can be steamed as a vegetable, fried as tempura, or pickled. They're good additions to salads, soups, and casseroles. The flower petals yield beautiful and tasty jelly and honey later in the summer.

Fireweed tea is used to settle upset stomachs and as a mild laxative. The boiled herb is said to be good for asthma and coughs but isn't commonly used as such. Salves, boluses, and poultices are traditionally made from this showy plant.

FIREWEED JELLY

1 cups tightly packed fireweed blossoms
3 cups sugar
2 cups water
1 tsp butter
2 Tblsp lemon juice
3-oz liquid Certo

Boil blossoms until all color is washed out (will be gray in color). Strain until liquid is clear. Boil 1 cup fireweed juice, lemon juice, sugar, and butter on high until a full rolling boil is reached. Add Certo and fully boil for one minute. Pour into hot jars. Put on lids and rings. Invert jar 5 minutes.