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.
The shoots and tubers from daylilies offer us fresh local greens as early as April and May. The leaves, stems and tubers are excellent in stir fries, steamed and any other way onions or leeks are used.
I have seen a lot of good things in my back yard lately. I decided to just go take some photos of the wild edibles there, so I could show you. Who knows? Maybe you’ll see some familiar plants and find some food or medicine in your own back yard.
Herbal oymels are sweet and sour blends of herbal infused vinegars, honey, and spices that can be enjoyed by the spoonful or used to make refreshing drinks. Violet oxymel is a delicious springtime treat that can be enjoyed through the summer as well!
You can put vanilla in all kinds of things and you won’t go wrong, but vanilla with lavender and citrus? This is a winning combination. I think it might be some kind of holy trifecta; at the very least it’s Three Musketeers status.