Spring flowers syrup

Most of spring flowers are naturally juicy similar to the soil after snow melting. There was almost no snow in my area this year and now the soil is very dry even in the beginning of April. I was foraging violets and they had for my surprise really unpleasant taste. Later I realized it was due to lack of irrigation.

However, I wanted to prepare tasty syrup from spring flowers. After disaster with violets I foraged some young flowers (buds) of Butterbur (Petasites hybridus) even they were also rare because of drought. In my language, the name of Butterbur sounds like “9 powers” and this is something that can be useful. I have already mentioned its quality here Power of Butterbur, so we are kind of fellows some time.

But for the first time I decided to make syrup. Butterbur has very specific taste and you need to get used to it. I am happy with the result, the consistency is similar to honey and the final taste is emphasized with a little lemon. Now I have my 9 sweet powers for morning porridge 😊

My one small jar success made me hungry for another one. Yesterday I foraged Lungwort and I was lucky to find some really sweet violets. Feeling like an experienced master, I put them into the procedure. Everything looked good, but also according to the proverb “pride precedes a fall”.

When I poured the hot syrup into a jar, it broke and most of the hot and sweet liquid flooded the kitchen counter. I was lucky that only a few drops hit my hand, which I then treated with cold water and the oil from St.John’s wort. The great success of this attempt is: I have no blisters! 😋

Waiting for another experiment, Ivana

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