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?
Foraging and eating wild daylilies through the seasons, from roots to flowers, spring through autumn.
A jelly made from Davidson's organic Hibiscus flower tea and rose petals. Definitely unique, and not for the casual jelly lover.
A small batch refrigerator peach jam scented with lavender buds
A peppery vodka to make your cocktails taste like the garden long into the winter (and some history of one of my favorite flowers).
Nasturtium Butter for the freezer and Nasturtium Vinegar for the pantry.
I love maximizing the produce from my garden, so I was thrilled to learn I could use not only nasturtium blossoms but the pods as well. Includes DIY instructions for pickling nasturtium pods---also known as 'California capers.'
Turn foraged Elderflowers into an ethereal syrup a la St. Germain.
A delicious tart and sweet jam with caramel undertones and floral notes of lavender.
Homemade elderflower cordial from foraged elderflowers. It tastes like spring gardens in a glass.
Learn how to make homemade rose syrup, jam, and drink concentrate with this easy recipe.