This method of extracting flavour can be applied to all fresh (edible!) flowers. With strong-flavoured flowers such as lavender, use half the amount. Based on a recipe by Danielle Prohom Olson.
Tag: foraged
Elderflower Sorbet
This is such an easy recipe – granted, I’m using an ice cream maker, but it’s possible to make ice cream without one if you’re willing to put in the extra work (personally I drew the line there – too much hassle for an imperfect result).
I substituted some of the lemon for elderberry vinegar I had made the previous summer. The flavour was great and it also contributed a pretty pink colour!
Hindbeh bi Zeit (Sautéed dandelion greens)
This dish is part of a Lebanese mezze, or served as a side, and a super easy way to use dandelion greens—especially late in the season when they become too bitter to eat raw.
Crème de Pissenlit (French dandelion soup)
A French dandelion-based soup, spiced up with mustard. Coconut milk can be used to keep it dairy-free/vegan (in this case sauté the veg in olive oil rather than butter), but to avoid making it too heavy I would suggest using just 1C coconut milk and replacing the rest with water or more stock.
Khobbeizeh bi Zeit (Sautéed Mallow)
Mallow (malva sylvestris), known in the Levant as khobbeizeh (“little piece of bread”, possibly due to the round shape of its leaves or its nutritional value) is out in force right now. Here’s a simple recipe for a mezzeh or breakfast, or as a side. Yum.
Nässelsoppa (Swedish Nettle Soup)
A traditional springtime recipe in Sweden, this soup makes use of the abundant young nettles shooting out at that time of the year. Nettle tops can be frozen for use later, though — and so can the soup itself. (At the time of publishing this post, nettles in the UK are flowering and seeding and it’s too late to harvest nettle tops, but it’s still possible to find some fresh shoots around the older ones).
To make it dairy-free, use 1T olive oil instead of the butter, and omit the crème fraîche. Leave out the egg as well for a vegan version.
Nyponsoppa (Rosehip soup)
A traditional hot dessert from Sweden, made principally from foraged rosehips.
Mayblossom Cordial
Start with more information about foraging for mayblossoms.
Hawthorn (Zaarour) Liquor
This drink is an old Lebanese tradition, but little-known to city dwellers nowadays. Start with more information about foraging for haws.
Haw Ketchup
Start with more information about foraging for haws.
Hawthorn Leather
Fruit leathers are a brilliant and simple way of preserving fruit, especially when it’s in excess or overripe and would otherwise go to waste. The basic principle is to purée the fruit (which can be combined to taste), spread it out and dry until no longer sticky. The “leather” can then be cut into strips or rolled up, will keep for a very long time, and is a handy healthy snack to keep on hand (no sugar needs to be added).
In this recipe, foraged blackberries are used to add flavour to the nourishing-but-plain-tasting haws, but the juice of other fruit (and a little sugar if really needed) can be added instead. Add a little water before step 2 if the pulp is too stiff. (Start with more information about foraging for haws.)
Hawberry Jelly
Haws are high in pectin, so they work well in jellies (alone or combined) without requiring specialised sugar. Start with more information about foraging for haws.
Lemon-Poppy Honey
Here’s a lovely change from toppings such as maple syrup, that can be made from local honey and poppy seeds from the garden.
Pirishkes (Poppy seed honey biscuits)
Summer is back and I’ve been collecting poppy seeds wherever I encounter dry pods on my walks. They are such a joy! To celebrate their return, here are easy biscuits to make and share.
