Category: Preserving
HHow to cook with Honeysuckle Flowers
Dandelions, 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.
HHow to pickle grape leaves
There’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.
HHow to make Elderflower Champagne
Learning 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.
HHow to make green tomato caper berries
No tomato left behind! As autumn arrived, we faced a surplus of unripe cherry tomatoes. Inspired by my past experiments with nasturtium seeds and rowan berries, I experimented with these firm, seedy little tomatoes. After some trials, I’m thrilled to share how to make green tomato caper berries. This simple process turns potential waste into a delightful culinary treat.
