Spikenard Recipes

After I started growing spikenard at my house in Allouez, I found some recipes for using the berries. If you are lucky enough to grow or have access to harvesting some of these berries, give these recipes a try!

Spikenard Berry and Apple Compote

• 2 cups apples, peeled and diced

• 1/4 cup dried spikenard berries

• 1/4 cup sugar or honey

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 tablespoon lemon juice

• 1/2 cup water

  
  

1. Combine apples, spikenard berries, sugar (or honey), cinnamon, nutmeg, lemon juice, and water in a saucepan.

2. Cook over medium heat, stirring occasionally, until the apples are soft and the mixture thickens, about 15-20 minutes.

3. Serve warm or cold as a topping for yogurt, pancakes, or as a dessert on its own.

Spikenard Berry Glaze for Meat or Tempeh

• 1/2 cup spikenard berries (fresh or dried)

• 1/4 cup balsamic vinegar

• 1/4 cup honey

• 1 tablespoon soy sauce

• 1 teaspoon minced garlic

1. Combine all ingredients in a small saucepan.

2. Simmer over low heat until the mixture reduces and thickens, about 10-15 minutes.

3. Strain the berries out if desired, or leave them in for a more intense flavor.

4. Use the glaze to brush over meats like chicken, pork, or beef during the last few minutes

of grilling or roasting.

OR (and this is my favorite), marinate some sliced tempeh in the glaze and then slowly sauté in a pan until the sauce starts to caramelize.