Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Daylily buds taste a bit like asparagus. They're delicious dipped in an apple cider batter and deep fried to golden crispiness. (Video recipe included!)
Collect edible lilac blossoms and incorporate them into a beautiful simple syrup, a lemony gin-based lilac cocktail, or delicious lilac almond scones.
Thyme flower liqueur is traditional to the south of France, where it is served as a digestif and also used to relieve sore throats and congested coughs. It can be sipped neat, on the rocks, or used in cocktails and desserts.
A recipe for dandelion jelly that uses a few simple ingredients and homemade apple pectin stock. A beautiful golden jelly with a unique, complex flavor reminiscent of honey.
The sage blossomed again! Cocktail time!
Sage blossom jelly is springtime in a jar: herbal, floral, sweet, delicious, and the perfect shade of pink. And it came from my own backyard!
Jelly made from foraged wild violets.
While on vacation in Hawaii, we still went foraging in the forests, beaches, and mountains. Here we discuss some edible flowers and two spices.
Rose petals and lemon balm from my garden made a terrific jelly!
Perfect for teatime; a light citrusy, floral jelly recipe made using the ubiquitous summer yard plant: Queen Anne's Lace.
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