Tag: Hops

Hop Cones - Late August, Dorset

Uses for Hops (cones / flowers)

I’ve blogged about Hops before but at a very different time of the year – April. My target in the Spring is the young shoots, these have been called “Poor Man’s Asparagus” and are one of the world’s most expensive vegetables sold in Belgium for around $1400 / kilo. The shoots have lots of great uses covered in the blog, I frequently put them in frittatas or have them as a vegetable.

Hops can occasionally be found in hedgerows even in areas where there is no history of hop growing. The hop vines grow up to a foot a day and the cones (the proper word for the flowers) are blossoming at the moment. Seeing them in their summer guise did make me think about what you can do with them beyond the obvious use. I did a bit of web searching and this post contains what I found. When it’s stopped raining and we’ve had some sun, I am going out to gather some hops to dry and try out some of the below ideas.

Picking / Storing Hops

September and October are the months for harvesting hop cones. They can be dried for later use, however, note that they will lose their potency when exposed to light and air or after a few months’ storage.

If you have sensitive skin, you might want to wear gloves and make sure your arms are covered when picking them. Dermatitis sometimes results from harvesting them. Please note hops are toxic to dogs.

 

Brewing

Hops are obviously used as a bittering, flavouring and stability agent for beers. As well as bitterness they give floral, fruity or citrusy flavours and aroma. There are many cultivated varieties of hops used for different styles of beer.

I’m no home-brew expert but it would be interesting to try a beer made with foraged hops.

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Hops as Decoration

Stems of dried hops have been used as a garland or in floral arrangements for centuries. Today, they are usually seen in pubs hanging from rafters or above the bar. I was once asked where to find some for decorating a wedding reception!

Flower arrangement with Hops.

Medicinal and Cosmetic Uses of Hops

A pillow filled with hops is a popular traditional remedy for sleeplessness. You can easily make your own and can optionally add an equal measure of dried lavender flowers to sweeten the scent. Wrap it well (make a “pillow case”) to avoid the hop’s oils from staining your bedding! Put under your pillow to help you sleep.

Do not disturb

The calming and relaxing effects of hops are utilised in herbal medicine as treatments for anxiety, restlessness and insomnia. They also used in cosmetics – natural soaps and deodorants.

 

Hop Tea

They have been used in tea for at least as long as they have been used in beer. The tea is often used as a bedtime drink due to its natural sedative properties. You can dry foraged hops and use them for making tea. It can be very bitter and might need sweetening with honey. Some people add other, complementary flavours to hop tea – ginger, citrus peel, chamomile, lemongrass, lemon balm, or other herbs.

Herbal Tea

Culinary Uses

I was already aware of most of the above uses for hops but was unaware of any culinary uses. What I did find repeatedly in my search were warnings that they are incredibly strong, and their bitterness can take over a dish. The trick is to use them lightly. According to one source “If there’s one word to keep in mind, it’s this: restraint”.  Another source summed it up nicely:

Hops are the ‘spice’ of beer, and they play a similar role when added to food recipes

It’s worth giving them a go, they add robust flavours, aromas and textures to dishes. A test run using them as a dried and flaked condiment is a suggested way of being introduced to them.

  • A garnish for mashed potatoes
  • Sprinkled on soup
  • On pasta or chicken

Among the other uses I found – search for recipes / inspiration:

  • Adding like a bay leaf to a soup or stew
  • Yeast cakes
  • Sausages
  • Bread
  • Salmon and cauliflower with hops béarnaise
  • On pizzas, like you would use oregano or basil
  • Infuse oils with hops for salad dressings
  • Dried and ground as a baking powder substitute (1 tablespoon to 1 lb plain flour)
  • Mustard to go with hoppy sausage
  • Infused honey to top a malted barley custard
  • Hop-infused ice cream
  • Hot chocolate
  • Churros (fried-dough pastry – a traditional snack from Spain and Portugal)

Hop to it – Poor Man’s Asparagus

Very happy to find my first hops of the season yesterday – the young shoots are one of my favourite wild vegetables. Even in areas without any history of hop growing they can occasionally be found in hedgerows.

First Wild Hops of the year (the first of many to come!)
First Wild Hops of the year (the first of many to come!)

Spotting Hops / Hop ID

They are tricky to spot looking a bit like young brambles, superficially the leaves look similar, but last year’s old dry hop stems woven up through the hedge will point you in the right direction. The leaf will look a bit familiar, Hops are in the same family (Cannabaceae) as cannabis! The shoots look like asparagus but with tiny, soft spines. They have been used medicinally for thousands of years for everything from toothaches to tuberculosis. As always make sure you get the ID right. The shoots of Black Bryony are also found in hedges at this time of year, they are poisonous and look similar (check a wildflower book).

Hop Shoot
Hop Shoot

 

Hop Leaf - showing their membership of the cannabisae family!
Hop Leaf – showing their membership of the Cannabaceae family!

 

Black Bryony – poisonous – “heart”-shaped, glossy leaf, flowers on tips.

Eating Hop Shoots

Hop shoots are considered a delicacy in many parts of Europe. They have been called “poor man’s asparagus” but now are sold for large sums of money. In Belgium, a kilo sells for nearly $1400, making them the most expensive vegetable in the world!

There were attempts a few years ago to get UK chefs interested with a London Hop Festival and chef’s days out to hop gardens in Kent.

A bit more advanced - May last year
A bit more advanced – May last year (out the top of the hedges 2018!)

It is the last 6 inches or so that you want while they are still tender. Very young ones can be used as a salad ingredient or quickly steamed or boiled then topped with a little butter or lemon juice. Have on their own as a starter or as a veg; they go well with white fish. I like to use them in a frittata with whatever I have to hand including wild garlic or ground elder. You can also add them to risottos or omelettes.

Steamed Hop Shoots with Lemon Butter
Hop shoots about to be steamed and served with lemon butter

They are also used in herbal teas and soft drinks – one commercial make is popular in Sweden. The season is brief usually being late April and May. If you find some good spots, you might consider pickling them. There is a recipe here . You can also buy them already pickled (not cheap!). Serving suggestions for pickled hop shoots include:

  • Create a pasta, potato or Hop Salad, and use the brine in your vinaigrette recipe.
  • Excellent with any cheese
  • Wonderful as a martini or bloody mary garnish
  • Great stuffer/side dressing for Salmon dishes
  • Wrap with thin slices of meat and cream cheese
  • Makes a wonderful addition to herbal or spent grain bread recipes.
  • Snip and add to cheese balls and garnish
  • Blue cheese and hop shoot Omelette
  • Use in stuffing’s for chicken, turkey, or pork
  • Nice additions to relishes and chutneys
  • Brine also makes a great marinade

You could also leave them be and wait for the flowers (cones!) to develop. Any ideas?

Hop Flowers
Wild growing hop flowers