Only a deeply fragrant rose is worth using in syrup. The blandly sweet is of no interest to me. But the strongly spicy flower petals of Rosa multiflora make a lovely, tea-colored syrup, suitable for using in cocktails, as a base for sorbet or ice cream, or to lightly drizzle over a jiggly panna cotta (especially if said panna cotta…
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Here’s a milkweed flower cocktail recipe (and a little plant geekery) from my new book: The Wildcrafted Cocktail. For years common milkweed has been dismissed as a weed rather than appreciated for its many virtues. Few people know that during World War II, the waterproof fibers inside milkweed seed pods were used to fill life vests when the United States…
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Well I guess that depends on where it’s growing, doesn’t it. In the middle of your garden bed you’d probably consider this plant a pest, but along your favorite hiking trail, you might be happy to see this fragrant bloomer, especially in late spring.
Maybe it’s the name. Amelanchier is tricky to pronounce if you’ve never heard it said out loud: am-eh-lan-kee-er. So let’s call it Serviceberry or Saskatoon or Shadblow or Juneberry…this plant has no shortage of common names! Whatever you call it, the fruit is delicious. Slightly larger than a blueberry, it tastes like a mashup of strawberry, blueberry, and just a touch…
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We have just driven 2000 miles east and Michael, bless his heart, has done all the driving. Which gave me ample opportunity to gaze out the window, watching the edible plants go by, and looking forward to lots of summer foraging in lush, verdant Pennsylvania.
