HDandelions, sweet violets and elderflower are high on my spring foraging list, but in summer honeysuckle reigns supreme. It turns out honeysuckle has uses beyond its visual appeal. I decided I wanted share some of the many way I know of how to cook with honeysuckle flowers.
HThere’s something magical about stumbling upon an unexpected treasure in the wild. A grapevine, untamed and winding its way over a fence and through the trees, catches my eye on a morning walk. Bunches of unripe grapes hang among broad green leaves—what really excites me, though, are those leaves, perfect for pickling and making dolmades.
HDiscover how to make dandelion coffee, a rich, caffeine-free brew crafted from roasted dandelion roots. With its nutty, earthy flavor and a touch of history, this drink is a satisfying way to transform an often-overlooked plant into a seasonal delight. From harvesting to brewing, embrace this sustainable and simple process for your next cozy cup.
HLearning how to make Elderflower Champagne is easy and worth the effort. It was one of our earliest forays into foraging, and though it took three months to develop its flavour in the bottle, actually making it took almost no time. We’ve made it every year since—whenever we can—perfecting the recipe over almost a decade.
HDandelions (Taraxacum officinale) are a versatile plant that can be used from root to flower. As spring brings them into bloom, they’re perfect for making dandelion flower tea. With a light, floral flavour, it’s an easy way to utilise what’s growing in your garden while preventing the plants from over-seeding.
