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.
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!
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.
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.
Start with more information about foraging for mayblossoms.
This drink is an old Lebanese tradition, but little-known to city dwellers nowadays. Start with more information about foraging for haws.
Start with more information about foraging for haws.
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.)
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.