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?
Here are three ways to preserve scapes, ideas on how to use them and a recipe using the flower.
Rich, flavorful lemon chutney is a ome-pan condiment you can make in 1 hour and enjoy for weeks. It works great with meat, fish, salads, cheeseboard and in sauces.
A mildly spicy fresh green sauce that's perfect for summer grilling season. Vegan, Paleo, low histamine.
A must have staple needed in every kitchen. Maraschino cherries are for the kids and the adults alike.
This recipe uses sour pie cherries and is processed in a hot water bath... so no need for storage space in your refrigerator.
Thyme simple syrup - an easy way to add a little extra something to your cocktails!
A lively cherry salsa made with fresh garden cherries and nicely spiced with chopped jalapeño.
Stunning pink rhubarb syrup makes an amazing Italian soda or use it in cocktails. Also great for baking or pouring on pancakes.
Sweet and spiced, this summer chutney is the perfect foil for curries, roasted meats and more.
Plain or spiced, Black Walnut Nocino (Liqueur de Noix in French) is more bittersweet & tannic than the standard walnut version. It’s kinda like a punch by a nice old Frenchman – sweet & appealingly foreign at first, then wham! Right in the kisser.
Mint wine ends up with an amazing, unexpected flavor, rather like a sweet chardonnay, and does not taste like mint tea! Use up your overabundance of mint - you'll be glad that you did.