Originally Posted by Donnersurvivor
I've been working to erradicat the prickly ash here, it makes navigation in the woods impossible as it's so thick. How do you separate the seeds from husk and how much do you add to a dish?


The seeds pop loose when the husks are dry. In China, they originally used manual sifters to sift out the tiny seeds and larger sifters to separate leaf debris from the husks. Most people infuse oil with the husks or dry and grind the husks to a powder to cook with. I haven't used it yet, but the information I found says a little goes a long way.

It may be worth checking with Asian restaurants and stores in your area to see if they are interested in purchasing from you.

Keith