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Where Wildflower Cordial Begins
As the height of summer is upon us, one of the things I enjoy most is walking through my food forest/meadow. This area, while still under “construction,” is only in its second season. We cleared the land two summers ago, removing many invasive plants and opening the space up to create a thriving food forest and meadow. We planted a variety of fruit trees, including apple, peach, pear, cherry, and mulberry, as well as elderberry, raspberry, honeyberry, rhubarb, strawberry, and asparagus, focusing on perennial edibles. We’ve also started fruit tree guilds that incorporate a variety of herbs and edible perennial plants. To top it off, we’ve spread wild native plant seeds all around.
While it’s still early days, we are beginning to see the fruits of our efforts take off. We now have many native wildflowers that I happily share with the wildlife on our homestead. There’s plenty to go around. One of my favorite activities this summer has been making wildflower cordial using these beautiful wildflowers (or edible garden flowers). This sweet and aromatic beverage not only captures the essence of our flourishing meadow but also helps me feel connected to this land.
Selecting the Best Wildflowers
When it comes to making wildflower cordial, the selection of flowers is crucial for achieving the best flavor and aroma. In my food forest/meadow, I’ve had the pleasure of experimenting with various wildflowers, each bringing its unique character to the cordial. Here are some tips on choosing the best wildflowers for your cordial:
Popular Edible Flowers and Wildflowers for Your Wildflower Cordial
- Elderflower (Sambucus canadensis): Known for its delicate and slightly sweet flavor, elderflower is a popular choice for cordials. The tiny, white flowers add a subtle, refreshing taste.
- Red and White Clover (Trifolium spp.): Mildly sweet and earthy, these flowers offer a gentle flavor that complements other floral notes.
- Wild Rose Petals (Rosa spp.): Fragrant and slightly sweet, wild rose petals add a romantic aroma and taste.
- Lemon Balm, Bee Balm, and Mint Flowers (Melissa officinalis L, Monarda spp., Mentha spp.): These flowers provide citrusy and minty flavors, adding a refreshing twist to the cordial.
- Milkweed Blossoms (Asclepias syriaca L.): With a strong fragrant scent similar to lilac, milkweed blossoms add a unique and powerful aroma.
- Queen Anne’s Lace (Daucus carota): These delicate white flowers offer a subtle, carrot-like flavor, enhancing the floral profile of your cordial.
- Blue Cornflower (Centaurea cyanus): Known for their striking blue color, these flowers have a mild, clove-like flavor that adds depth and visual appeal.
- Calendula (Calendula officinalis): Bright and slightly tangy, calendula petals contribute a vibrant color and a hint of spice.
- Chamomile (Matricaria chamomilla): With its apple-like flavor, chamomile adds a soothing and familiar taste to your cordial.
- Dandelion (Taraxacum officinale): These common flowers offer a slightly bitter but earthy flavor, balancing the sweetness of the cordial.
- Nasturtium (Tropaeolum majus): Spicy and peppery, nasturtium flowers add a unique kick and beautiful color.
- Pansy (Viola × wittrockiana): Mild and slightly sweet, pansy flowers bring a lovely color and gentle flavor to your cordial.
- Rosemary (Salvia rosmarinus): Known for its strong, pine-like flavor, rosemary flowers add a herbal note that complements the sweetness.
- Violet (Viola spp.): Sweet and floral, violet flowers are a classic addition that enhances both flavor and color.
By using a mixture of these flowers, you can convey the message that any edible, seasonal flower can be used similarly, either alone or mixed with others.
Where and How to Forage Safely:
- Identify Safe Foraging Areas: Ensure that the area you are foraging from is free from pesticides, herbicides, and pollution. My food forest/meadow is a safe haven, as I avoid using harmful chemicals.
- Know Your Plants: Proper identification is essential. Misidentifying wildflowers can lead to using inedible or even toxic plants. Consider using a wildflower identification guide or app.
- Forage Responsibly: Only take what you need, and leave plenty of flowers for the local wildlife and to ensure the plants can reproduce. I always make sure to leave enough flowers in my meadow for the bees, butterflies, and other pollinators.
Choosing the right wildflowers and foraging responsibly are the first steps in creating a delightful wildflower cordial that captures the essence of summer.
Ingredients and Equipment Needed
Making wildflower cordial requires a few simple ingredients and some basic kitchen equipment. Here’s what you’ll need to get started:
Essential Ingredients:
- Wildflowers: A mixture of elderflower, red and white clover, wild rose petals, lemon balm and bee balm, and milkweed blossoms, or other edible wildflowers.
- Sugar: Used to create the syrup base for the cordial.
- Lemon: Adds a refreshing citrusy tang to the cordial.
- Water: Essential for dissolving the sugar and infusing the flowers.
Necessary Kitchen Tools and Equipment:
- Large Pot: For boiling the water and sugar to create the syrup.
- Strainer or Cheesecloth: To strain the flower mixture and remove any solids.
- Sterilized Bottles: For storing the finished cordial. (I like these swing top bottles).
- Measuring Cups and Spoons: To ensure accurate ingredient measurements.
- Wooden Spoon: For stirring the mixture.
With these ingredients and tools, you’re well-equipped to create a delicious wildflower cordial that captures the essence of summer.
Fermenting Wildflowers into a Fizzy Cordial?
Fermentation is a magical process where wild yeast converts sugar into carbon dioxide, creating that delightful fizz we all love in our cordials. This same process can also produce alcohol in other recipes, driven by the yeast’s need for energy, which it gets by breaking down sugar. Wild yeasts, especially those found in flower nectar, are the key players in this transformation.
Another essential ingredient in making wildflower cordial is citric acid, which naturally occurs in lemons. Lemons not only enhance the bright, zesty flavor of the drink but also act as a preservative, giving your cordial a longer shelf life. So, adding lemons is a win-win for both taste and longevity.
Step-by-Step Guide to Making Wildflower Cordial
Creating your own fermented wildflower cordial is a fun way to honor the days of summer. Follow these steps to make your own:
Gather Your Ingredients: Collect 1 cup of edible wildflowers. I used a mixture of elderflower, red and white clover, wild rose petals, lemon balm and bee balm, and milkweed blossoms. You’ll also need 2 cups of organic cane sugar, half an organic lemon, and 2 cups of spring water.
Prepare the Syrup:
- In a medium saucepan, bring 2 cups of spring water and 2 cups of sugar to a boil.
- Stir until the sugar dissolves completely. Turn off the heat and let the syrup cool to room temperature.
Combine Ingredients:
- Wash and pat dry the flowers.
- Slice half an organic lemon.
- In a large glass jar, place the flowers and lemon slices, then pour in the cooled sugar water.
Infuse the Mixture:
- Cover the jar loosely and place it on the counter or a sunny windowsill for 3 days. T
- After the third day, tiny bubbles should form at the top of the liquid. These bubbles are a sign that fermentation is happening, and once they appear, your cordial is ready to be strained and enjoyed. If no bubbles form, add a little more sugar and wait another day.
Strain and Store:
- Using a fine mesh strainer and cheesecloth, strain out the flowers.
- Store the cordial in a glass jar with a lid, and keep it in the refrigerator for up to 1 month.
This sweet and aromatic beverage can be enjoyed on its own, diluted with water, or as a unique addition to cocktails or mocktails.
More to explore
If you enjoyed this article on homemade wildflower cordial, you might like these other articles featuring wild edible plants and flowers:
Sources
REFERENCES
Maicas, S. (2020). The role of yeasts in fermentation processes. Microorganisms, 8(8), 1142. https://doi.org/10.3390/microorganisms8081142
Pozo, M.J., de Vega, C., Canto, A., & Herrera, C.M. (2009). Presence of yeasts in floral nectar is consistent with the hypothesis of microbial-mediated signaling in plant-pollinator interactions. Plant Signaling & Behavior, 4(11), 1102–1104. https://doi.org/10.4161/psb.4.11.9874
Disclaimer:
The Outdoor Apothecary website is intended for informational purposes only and should not be considered a substitute for professional medical advice. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While we strive to provide accurate and up-to-date information, it is the reader’s responsibility to ensure proper plant identification and usage.
Please be aware that some plants are poisonous or can have serious adverse health effects. We are not health professionals, medical doctors, or nutritionists. It is essential to consult with qualified professionals for verification of nutritional information, health benefits, and any potential risks associated with edible and medicinal plants mentioned on this website.
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