Out of all the amazing plants I come across I have a special interest in the edible ones.
Not only is there a huge number of plants that cure various illnesses, but there are
also the ones you can use to make syrups, jams, jellies, or liqueurs.
There is such a deep satisfaction in gathering berries, cooking them, putting the
result into jars, labelling them – and then enjoying your own produce, made with
a lot of love and without any additives.
Beginning of September is the time to go out and gather rowan-berries, barberries
and blueberries. Or you can buy locally grown fruit at a good price: plums, apples, pears.
And get started!
The first thing I tried out was to made a herbal liqueur. I let one handful of
yarrow and one of pennyroyal, 2 Tbsp each of fennel and cumin seeds steep in half
a litre of brandy for a month, filtered it and added 0,10 l each of water and
honey, let it rest for another two days and now it will cure me next time I’ve
over-eaten on cheese 😉
Then I discovered the joy in making my own jams and jellies. Trying to reduce the
amount of sugar forced me to cook some of them twice, but by now I’ve understood
the principle. Quinces, apples, lingonberries…. here I come!
I’m so proud of my own produce!