Foraged Spring Treats
Bursting With Growth
Thanks to the recent rain, we’re seeing a big burst of green and more flowers blooming every day! This is a time of rejuvenation. The warmer weather, though seemingly fleeting lately, brings a feeling of joy and a calling to dwell outside within the bird songs.
The month of May features nature-based celebrations across the world. Beltane historically marks the halfway point between the Spring Equinox and approaching Summer Solstice. Flora is the name of the Roman Goddess of Spring’s arrival and the appreciation for the fertility of the land, similar to the Greek goddess Chloris and Celtic goddess Danu. The flora is showing up for us even as we run errands, sending their delicate scents and turning their colorful heads toward us.
Today, May 1st, is May Day. This event historically featured wearing freshly made flower crowns and dancing. I hope we continue this tradition on many occasions this spring and beyond, as well as on May Day when we are invited to take a pause from work and smell the roses, both literally and figuratively (with other flowers while we await the roses). Nature’s lifeblood needs attention and consideration, from the sap of the trees to veins within our bodies to the now rapidly running streams. Through deeply listening and taking time to rest, we can take on the wonderful, difficult, needed work of growth. We can learn from the internal struggles and pain, we can care for each other, we can honor being part of this earth and the seasonal cycles, and we can revel in the beauty surrounding us.
A fun way to do so is with…
Flowery Beverages and Treats!
May Wine
May wine has been made for a long time, in various climate zones around the world. It’s simply wine infused with locally grown/foraged flowers, plants, and herbs which are peeking into the warm weather with new tender growth.
The first step: going outside and collecting flowers and herbs!
Supplies:
Wine
white is best, in a flavor profile you enjoy yet plain enough to let the plants be the stars, rosé works as well.
Fruit juice or water for a non-alcholic version
Mason jar
typically quart-sized, though any size will do! Small batches are welcome, feel free to experiment with different flavors!
other containers may be used - definitely make sure it is food safe &
Straining method
Cloth, fine strainer, French press
Alcohol is absolutely not necessary ~ feel free to use fruit juice! I will be enjoying it this way, as well as versions simply using filtered water.
Please use caution and ensure you have accurate plant ID before harvesting.
Avoid areas that may have been sprayed with pesticides, where animals relieve themselves, and right alongside roadways.
Plants to Forage For
Redbud - these trees have stunning bright-pink blooms that look like the flowers of peas, their close relatives, and are quite sweet and refreshing.
Lilac - oh, the scent of lilacs! there are multiple varieties of purple and white, which are a joy to harvest. They’re quite abundant, snip some for a bouquet while you’re at it!
Dandelion - another abundant beauty - use only the yellow petals for the best flavor. The green bracts add bitterness, though the inevitable few won’t make a difference! Separate by pinching at the green base of the flower head and giving a pull. Infuse shortly after harvesting, as flowers will close over time.
Violet - A classic deep purple flower. They may look delicate, yet they’re potently loving, hydrating for our lymph and tissues, and nutrient packed!
Sweet Woodruff- mostly found in gardens in this area, yet mentioning because they’re a staple for German and many traditional May wines! Taste of sweet hay (in the best way) mixed with notes of vanilla and cardamom.
Magnolia - an exquisite perfume, lending a powerful floral pop to the infusion
Other favorites: apple blossoms, forsythia (use minimally as they can bring bitterness), rosemary, thyme, mint, chickweed, maple flowers, clover flowers
A bit later in the season: local berries, elder flowers, goldenrod, rose. The list expands into summer!
No shame in heading to the store, berries and fruit are great additions. Dried herbs work too, get creative!
Directions
Simply,
add enough plant material to loosely fill about 3/4 of the jar/food safe container
add wine/juice/water to cover all plant material
seal well
let soak - taste test as noted below
strain
enjoy!
For fruit juice and water infusions, it’s best to keep the mixture refrigerated. I recommend sampling daily until the plants have lent their taste to your liking, then strain well (typically after 2 days and not more than 4, depending on the plants used and your preference). Keep in the fridge for a week.
For the wine version, infusion can be room temperature away from direct sun. Soak for 1 day or, if you’re like me and go for a strong herbal flavor, up to a week. I’d sample this every 2 days, and if the flavor is not strong, the infusion time can be stretched to 10 days.
Dandelion Fritters
Dandelions are amazing all sorts of ways!
Here’s a simple recipe using those same abundant dandelion flowers mentioned above
Batter em up and fry them into a delicious snack!
The closed flower buds can be used, as can the open flowers. Separating from the green isn’t at all necessary here, and they’re delicious!
Ingredients:
3 cups whole dandelion flower heads
1.5 cups all purpose flour (can be replaced with gluten free)
1.5 cups milk (can be replaced, oat milk recommended)
2 eggs (or vegan alternative)
olive oil
spices as wanted, to taste
Directions:
Mix the flour, eggs, and milk together until well blended
Heat up olive oil - enough to generously coat the pan
Dip dandelion flowers in batter
Place in warm, oiled, pan flower side down
Cook until slightly brown
Flip and cook until uniformly light brown
Remove from pan and place on a paper towel/cloth to soak any excess oil
Enjoy! Try with toppings ranging from sweet (honey, maple) to savory (chipotle, herbal sauces)
Post written by Lilac Buttons — gardener, herbalist and apothecary assistant at Hearts Content Apothecary.