Your enthusiasm is wonderful to watch. I'm loving this simple infusion, we making essentially the same here that we use in mustards, Kombucha drinks, cocktails & works wonders for a number of things when it's Elderflower/berry time. I've played a bit with savoury dishes & should definitely do more. Thank you for sharing this 💛
@@EddieShepherd it's so true. This is such a special time of year. I feel such joy wandering about, engaging with the land, developing relationships with plants. Additionally, it makes me so happy to see big jars of ferments bubbling away with gifts from the season.
Interesting. In my country, we eat "edible" chrysanthemum flowers. Boil yellow or purple chrysanthemums in hot water and then mix with vinegar and sugar.
Your enthusiasm is wonderful to watch. I'm loving this simple infusion, we making essentially the same here that we use in mustards, Kombucha drinks, cocktails & works wonders for a number of things when it's Elderflower/berry time. I've played a bit with savoury dishes & should definitely do more. Thank you for sharing this 💛
Aw thanks! Yeah so much potential with all these things just growing around us
@@EddieShepherd it's so true. This is such a special time of year. I feel such joy wandering about, engaging with the land, developing relationships with plants. Additionally, it makes me so happy to see big jars of ferments bubbling away with gifts from the season.
Interesting. In my country, we eat "edible" chrysanthemum flowers. Boil yellow or purple chrysanthemums in hot water and then mix with vinegar and sugar.
Ah yes, I’ve had chrysanthemum. It’s a lovely flavour I’d like to try working with it more soon
You can make Dandelion jam as well, thank you for sharing this recipe.
Great idea!
Thank you for sharing
You are so welcome!