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24 responses to “Experiments with Madrone Bark Tea”

  1. Garrett

    Man, I so want to try that dish, or at the least the eggs, or at the VERY least the tea itself. =)

  2. Josh

    Those eggs look pretty.

    I didn’t get up to the madrone I’d told you about this weekend, maybe later in the week…

  3. Julia

    Those eggs are so beautiful! Good for you with such a fun experiment. I look forward to reading about more adventures with madrone.

  4. Carolina Rig

    WOW! Its almost too pretty to eat.

    I’ve had some killer feral pig ribs using black tea in the rub. I wonder how madrone would fair in a rub?

  5. adele

    Madrone bark tea eggs? Looks like a stroke of genius to me. :)

    As for other madrone bark experiments… I’d be tempted to try it in an orange spice cake in place of cinnamon.

  6. Scott

    Farrotto, nice! Hank, I’m all for grinding it up for salumi purposes. But, if you just want to get a feel for it, try it ground up and used in a dry rub.

  7. Russell

    Wow, great egg. We get Madrone (I always called it Madrona) up here in Seattle too (hence the Herbfarm). I’ve been thinking about using it for smoking things, say maybe a quick pan smoke of scallops with the bark like you might with tea, or curing some wood and doing a pork shoulder. Let you know if I end up doing it. Word on the vine is the wood gets very hard once it’s dry, so split it green.

  8. Jenny

    What about using soaked madrona for cold smoking something (or heck, hot smoking if it doesn’t destroy the flavor)?

  9. Lang

    You and Herbguy are going deep… My own culinary experiments with madrone involve not the bark but the mycorrizhal action popping up around the roots–edible Amanita mushrooms known to Italians as Coccoli (“coddled babies”), and by the various Latin names Amanita calyptrata & Amanita lanei. These mushrooms are found in the Pacific Northwest in the company of madrone, but I wouldn’t go eating one unless you know exactly what’s what; a mistake might be deadly.

    Keep up the adventurous work!

  10. Dana McCauley

    Stunning work on the eggs!

  11. Russell

    No worries, but I do hear the wood makes for good BBQ. What I was more thinking was use the bark like you would tea in a tea-smoked recipe similar to this one http://splendidtable.publicradio.org/recipes/fish_scallops.html I imagine either you’d get a sublime smoke/cinnamon thing or it would turn acrid when burned. Donno. My parents have some madronas on their land, I’ll see if I can get some bark and try it. Frankly I may just walk down to the park today and grab some…

  12. Trissa

    The eggs… look beautiful. They look like almost porcelain – as if they have been painted on. Great job!

  13. Rich Wagner

    I had madrona bark tea at the Herbfarm last summer. It was great. As I remember, they said that there is one commercial supplier of madrona bark. Do you know who it is?

  14. Ron Zimmerman

    Hank, you devil, well done! I’m stealing the Madrone Eggs for my Christmas Dinner. Going to microscopically saw ‘em in half and replace the yolks with a Madrone-Smoked Salmon Mousse Yolk and present the whole affair in an egg cup on the back of yellow ceramic chicks.

  15. Becky Selengut

    Hank: Beautiful work! Can’t wait to play with Madrone bark. My question is always: How did you and/or Ron figure out it was edible to begin with? Was the info on how the Native Americans used it enough for you or did you try it, wait 24 hours and decide it was fit for human consumption?

  16. Greg

    Beautiful! We have lots of Madrone on our property in Trinity Co. Great info.

  17. Jenny H

    This sounds great, I told my uncle about it and he suggested my mom could try it with sour sop leaves, which makes a reddish colored tea. By the way, can you tell me where I can get that swirly metal egg holder??

  18. Donald H-S

    Hullo-these look gorgeous!

    I live in Minneapolis and I am looking for Madrone bark tea. Can you help me discover how I might get hold of some?

    Thank you!

  19. Tom

    I followed this recipe using madrone bark from the Collins Lake area. It does require a bit of patience, and the result was a new culinary adventure. Overall, it is more of a visual than a culinary treat. The finished eggs were slightly briney with subtle anise flavor and a bit of a woodsy taste (like after a rainfall). About half liked the eggs and and the others were indifferent. Don’t know if it was the freshness of the eggs, or what, but to peel them with the membrane intact (to get a dark netting) requires deft fingers and a pair of tweezers; otherwise the mottling is very light colored when the membrane gets removed with the shell. Do not expect a soft texture from this egg that is cooked for 2 hours–it will bounce like a basket ball.

  20. crow

    Every spring we dye our eggs with onion skins. I start out the water with onion skins and boil till done, crack the shells and cook a little longer and you get the same effect. It’s so cool!

  21. Darren Ramsey

    Hey, I have just ID two trees on the block of the house I am living in on the East Coast of Australia (in Coffs Harbour) – they are Madrone Trees!! These trees have intrigued me since living here and having learned of magical qualities I am excited! As an amateur ‘chef’ (read pretty reasonable cook) I love experimenting with foods and my personal passion is using various Herbs and Spices to enhance foods. I further that with them marrying dishes created to great wines of the world! So now I begin this new journey of utilizing that which I have in abundance, Madrone bark.
    Let the fun begin … :-)

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