Yesterday I posted an idea for a herbal carpet freshener on the Herbology Facebook page and it received many positive comments.  So I started thinking about the healing scents we are attracted to and why.  Sometimes it could just be that a scent smells pretty but on the other hand maybe it’s that this scent makes us feel pretty.

So today I want to have a quick look into aromatherapy.  It’s not strictly herbal medicine, although essential oils used in aromatherapy are of course made by extracting volatile oils from herbs and other healing plants. By its very name, aromatherapy is a therapy utilising scents.

Research shows that prospective buyers are more likely to part with their money if the house smells of freshly brewed coffee or baking bread.  These smells make a person feel comforted with feelings of home and hearth, therefore make them feel like this is where they might like to make their home.  Shopping giants are long wise of these research and have been piping appealing scents through their stores for years.  It’s actually funny how people will not consciously notice that even though they appreciated the fresh bread smell…the store they are in doesn’t actually sell bread a all.

Lavender (and peppermint) oils on the pulse points can often tame a wicked headache, rose and lavender in the bath makes us relax and feel luxurious.  Not only do scents influence the mood but there are also increasing reports that behaviour and health can also be positively influenced.

There are so many ways in which you can utilise essential oils and I can only give you a small indication here in this post.  If you’d like to know more, pls feel free to comment and tell me what areas you might be interested in.

If you are going to try blending your own essential oils make sure that you use good quality oils.  Pure oils are very different to ‘scented oils’ – be aware of what you buy and what you use it for.  Preferably you want a 100% essential oil which is organic.

Let’s concentrate on the different areas of the home – that pretty much applies to everyone

To give your home a welcoming atmosphere

1 teasp each of geranium essential oil, bergamot essential oil, lavender essential oil, lemon essential oil
50 drops cinnamon oil
20 drops clove oil
50 ml vodka
1 cup purified water
Mix the essential oil blend in a glass bottle.
Add 1/2 – 1 teasp of the blend to the vodka in a spray bottle, shake.
Add the water, shake well and use as room spray.

For a sleep inducing atmosphere in the bedroom

1/2 teaspoon each of chamomile essential oil, lavender essential oil
20 drops marjoram essential oil
20 drops neroli, or clary sage essential oil
Mix oils in a small glass bottle.  Leave for 4 days.
Store in a dark & cool place.
To use:
-in an oil burner
-2 or 3 drops on a cotton hanky tucked in or under pillow
-mix a few drops in water and use to wipe down bedroom furniture

For a romantic bedroom

1 teasp ylang ylang essential oil
1/2 teasp each of lime essential oil and petitgrain essential oil
20 drops sandalwood essential oil
15 drops patchouli essential oil
5 drops close essential oil
Mix oils in a small glass bottle.  Leave for 4 days.
Store in a dark & cool place.
To use:
-in an oil burner
-2 or 3 drops on a cotton hanky tucked in or under pillow
-mix a few drops in water and use to wipe down bedroom furniture

For the computer area

2 teasp lemon essential oil
1 teasp each of cypress essential oil, cedar essential oil, pine essential oil
Mix oils in a small glass bottle.  Leave for 4 days.
Store in a dark & cool place.
To use:
-in an oil burner on the desk
-mix a few drops in water and use to wipe down office furniture
-make a room spray like above

Cheerful kitchen blend

1 teasp lemon essential oil
1/2 teasp each of bergamot essential oil, grapefruit essential oil
25 drops sandalwood essential oil
30 drops of vanilla essential oil
Mix oils in a small glass bottle.  Leave for 4 days.
Store in a dark & cool place.
To use:
-in an oil burner on the desk
-mix a few drops in water and use to wipe down furniture
-make a room spray like above

These are but a few ideas on how to use essential oils in the home.
There are so many others.  You can treat stress, burn out, tension, travel sickness, jet lag, fear of flying, hyperactivity and so much more. Use essential oils to make personal massage blends, add to your beauty products  and treat your pets. It’s a very comprehensive natural therapy and worth looking into.

Note: If you decide to use essential oil blends in children’s areas be aware that children respond to a lot less oils.  Do not use oils in areas for the little ones – under 1 year old.  Between 1 and 5 years old use one quarter of the adult blend and from 5 to puberty increase gradually up to one half.

I love using essential oils but I am aware that a HUGE quantity of plant material is required for very little oil.  In that regard I discriminate between the oils I really, really want/need and what I can use the actual plant for instead.

Is it August already?  Must be time for another Herb of the Month.

Yarrow – Achillea millefolium – Usually the first herb in most herb books, yarrow is another herb you will have seen in meadows even if you dont know the name or its healing properties.

The flowers are often white, although there are variants with yellow, pink and even reddish flowers as well. Yarrow is not fussy as to what soil it grows in but thrives particularly well in soil that is moderately rich in nutrients and moisture. It will also be grateful for a sunny position.
Yarrow is a hardy perennial which blooms in spring and summer but really, it is attractive all year round. Growing to about 30 to 60 cm (1-2 ft) in height, it will attract beneficial insects to your garden and help sickly plants by  providing disease resistance.  Add to compost to accelerate decomposition.

This is an ancient herb, said to have been used by the soldiers of Troy to treat battle. The druids would use yarrow in meteorology and the Chinese still use it to foretell the future (I Ching).  An old world spell which is said to reveal one’s true love goes :

Good morning, good morning, good Yarrow
And thrice a good morning to thee;
Tell me this time to-morrow,
Who my true love is to be.

Although mainly used as a medicinal herb, yarrow can be used in the kitchen as well. Its feathery leaves are rich in vitamins and minerals with a taste similar to spinach. Use to stuff a chicken, in sauces or curries. Try small amounts in salads or combined with mixed spring herbs.

It is in medicine where yarrow truly shines. Yarrow has styptic properties which will stem all manner of  bleeding such as cuts, grazes and nosebleeds.  Fresh leaves can be made into a poultice to treat rashes, scratches and eczema, you could also use an infusion as a skin wash to do the same. Inhale the steam from a yarrow infusion for the treatment of mild asthma and hay fever.   Drink yarrow tea for respiratory congestion and  a well known tea blend for colds and flu is a combination of yarrow, elderflower and peppermint.  Also ideal for chesty colds and flu is a rub made with eucalyptus, peppermint, hyssop (or thyme) oils.  Use a total of 20 drops to 25ml carrier oil (I’d use almond oil). Rub into chest when needed.

There have been (rare) occurrences of allergic skin reactions so make sure that you can tolerate yarrow on your skin.  Yarrow is a uterine stimulant, so do not use in therapeutic doses during pregnancy.

You know I love bringing you unusual recipes for the kitchen so I was pleasantly surprised to find a cooking recipe of a yarrow dish. In the article Wild Things on Food & Wine.com Marc Bittman quotes well know New York chef Jean-Georges Vongerichten “This is incredible stuff,” he said. “It’s got the sweetness of dill, but it’s piercing, almost like menthol. And I taste some thyme in there; it would be perfect for shrimp.” So here is a recipe he came up with (also from Food & Wine.com )

Shrimp with Yarrow and Baked Lemon

Ingredients
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
3 lemons
6 tablespoons sugar
2 tablespoons chopped fresh yarrow leaves, plus a few sprigs for garnish
24 large shrimp–shelled, deveined and cut almost in half lengthwise down the back
Salt
Cayenne pepper

Directions
1. Preheat the oven to 450° and light the grill, if you”re using one. In a small bowl, stir together the olive oil and garlic. 2. Cut the pointed ends from the lemons so they will sit flat, then halve them crosswise. Set them flesh side up in a glass or ceramic baking dish and spoon 1 tablespoon of the sugar on each half. Bake for 10 to 15 minutes, or until the sugar is melted and the pulp is soft. Preheat the broiler, if using.

2. Sprinkle the chopped yarrow inside the shrimp and pinch closed. Brush the shrimp with the garlic oil and season with salt and cayenne. Grill or broil the shrimp 2 to 3 minutes per side, or until opaque. Squeeze some of the lemon juice over the shrimp and garnish with the yarrow sprigs. Serve at once with the baked lemons.

SERVINGS: 6 FIRST-COURSE SERVINGS

I am looking forward to  harvesting some young leaves to try this recipe.

Stay herbal
AnkeB

For the month of July we have  another of my absolute favourite herbs:

Lemon Balm - Melissa officinalis

A member of the mint family it is a prolific grower and provides an attractive cover for most of the year. It grows in any soil, full sun or partial shade. It has a tendency to take over as it spreads freely by self seeding.  It grows to an average of 30-80cm in height (12-32in). Quite bushy in appearance it has oval shaped, rough leaves that exude a strong lemon scent. Subtle yellow flowers appear in clusters in late summer.

The leaves are the part most used and they have multiple applications in the kitchen and in herbal medicine. There is evidence that lemon balm has been in use for over 200 years with the Swiss physician Paracelsus calling it the “elixir of life”. Many old herbalists refer to it as a comforter to the heart and that it will drive away melancholy and sadness.  In other words, even in the old days it was well known for its antidepressant properties.
As I already mentioned, lemon balm tea and tincture  is used to treat depression, nervous tension, insomnia, anxiety and tension headaches. A sedative and relaxant it makes for a perfect infusion to have at the end of a stressful day, or even in preparation of a stressful day to come.  It is known to have properties which will treat insect stings and sores by placing a poultice of crushed leaves directly onto the affected area.  Added to apple cider vinegar it makes for a great hair rinse and added to bath water it will soothe the mind and the muscles.

In the kitchen the fresh leaves add their lemon flavour to salads, soups, sauces and stuffings.  Great with poultry and fish, lemon balm also lends itself to improve the flavour of desserts, cordials and liqueurs.  The Holy Roman Emperor Charles V (1500-1558) was a great fan of Carmelite Water in which lemon balm is the main ingredient.  Lovely in a fruit salad or a cooling summer punch made from lemons, apple juice and lemon balm infusion.

For recipe ideas…

* Use handfuls of fresh lemon balm leaves to stuff into the cavity of a chicken and sit on a bed of leaves and stems to roast. This keeps the chicken moist and provides a delicious lemon flavour all through the bird.

* Pour a litre (1 quart) of boiling water over a good handful of fresh leaves, cover and leave to cool. Strain and add the juice of 2 lemons and a litre (quart) of clear apple juice.  Serve chilled.

There are other uses for lemon balm too. Crushed leaves will provide a wonderfully scented oil when rubbed onto wooden furniture.  And for those of you who keep bees, if you rub the inside of a new hive with lemon balm leaves it will attract the bees and make sure they will never want to leave.  Hence it’s other known names which are Bee Balm and Honey Plant.

Do try lemon balm at home, it is a terrific remedy and addition to your diet.

Herb of the month follows the theme of my favourite herbs. For June I have chosen Rosemary.

Rosemary - Rosmarinus officinalis – is a well known and much loved herb. A member of the mint family it has been used for many centuries for culinary, medicinal and decorative purposes.

A bushy, evergreen shrub loves a climate similar to the Mediterranean and can grow up to 1.5m/5 ft tall. It’s leathery leaves, almost needle like, can vary in colour from a deep shiny green with a silvery underside to an almost blue grey.  Small purply blue flowers add to the visual appeal and the whole plant is loaded with volatile oil which release a fabulous aroma when bruised. Rosemary is easiest grown from cuttings in a sunny location with well drained soil. Regular trimming ensures steady growth and to prevent the plant becoming woody you must prune it after flowering.

There are many ways of utilising rosemary in the kitchen. Leaves or whole sprigs are used in meat dishes and stews.  Roasted potatoes and other root vegetables benefit from its flavour as do sauces and soups.  The leaves make a wonderfully aromatic vinegar and work great in an infused oil.
Rosemary is so versatile it is also used in desserts, drinks, pickles, liqueurs and more. When barbecuing stripped stems on the coals add a great flavour to the food.

Medicinally rosemary infusions are a great tonic and ease digestive problems. Also said to be good for respiratory issues such as asthma, bronchitis, colds and coughs. Sip a 1/4 cup of rosemary tea, 4 times a day for no longer than one week. Added to ointments the essential oil fights bacteria and fungal infections as well as heal cuts and bites. Rosemary baths ease muscle aches, bruises, neuralgia and sports injuries.
CAUTION: Do not drink more than one cup of rosemary infusion a day and for no longer than one week.  Do not use when pregnant or if you suffer from epilepsy.

Having a rosemary plant in an area of study or work helps improve retention of information. Long a symbol of remembrance burning the oil can improve brainpower and failing memory. I reported on some scientific evidence of this in Rosemary Goes Scientific which basically backed up what so many generations before us already knew.

As usual I like to bring you some of the more unusual uses of herbs, particularly food ideas. These are great to surprise dinner guests and make for great presents too.

Apple, Strawberry and Rosemary Jelly

Those of you that make herbal jellies such as lavender or violet will be familiar with this process.
Ingredients
900g/2 lb cooking apples, washed and chopped (no need to peel or core)
900g/2lb strawberries, washed and halved
7 tablespoons fresh rosemary, chopped finely
approx. 1.3kg/3 lb sugar
1.75 l/3 pints water

Combine apples, 5 tablespoons of rosemary and water in a pan. Simmer on a gentle heat until apples are soft and mushy (about 25 mins).
Add the strawberries during the last 5 minutes of cooking.

Immerse a jelly bag in boiling water for 2 minutes. Drain it and hang securely over a large bowl. If you dont have a jelly bag I find that a sive lined with a sterilised piece of muslin also does the trick.

Strain the fruit mixture through the bag and leave overnight until all the juice has dripped out.
Measure the amount of liquid you have. In a pan combine 450g/1 lb sugar for every 600ml/1 pint of juice. Heat gently to dissolve the sugar. Bring to a boil and boil until setting point is reached.

Leave to cool for 15 minutes then stir in the remaining rosemary leaves. Transfer to dry, sterilised jars and cover with a lid. Store in a cool and dark place for up to 6 months.

Makes about 1.8kg/4lb

Rosemary Infused Vinegar

Ingredients
600 ml/1 pint white wine or apple cider vinegar
90 ml/6 tablespoons fresh rosemary, chopped
several sprigs or rosemary

Heat vinegar until just under boiling point. Add the chopped rosemary, cover, take off the heat and leave to infuse for 3 days.

Strain vinegar through a muslin lined sieve. Poor into dry, clean bottle(s). Push several sprigs of rosemary, tip pointing upright into the vinegar. Seal with a lid or stopper. This vinegar can be used straight away. If it is to be stored, leave out the sprigs and keep for up to 6 months.
I could seriously write a small recipe book dedicated solely to rosemary.

Stay herbal
Anke B

I showed you how to make shampoo from scratch. If infusing your own soapwort to make shampoo is too much of a hassle there is a quick and very effective alternative I like to use at home.

You can use an organic shampoo base to which you can add essential oils or other herbal extracts to suit your particular needs. You can get these bases at an organic shop, decent health food store or I even saw some on ebay yesterday for around $10 for a litre. That’s a lot of shampoo for very little money.

If all else fails you could also mix a plain baby shampoo and a very strong herbal infusion (ratio 1:1).

You could make shampoos for individual family members.
Add a little aniseed essential oil for the student to prevent head lice infestation or add sage tea to restore natural hair colour in grey hair. Find your personal combination of scents and you’ll never go back to synthetic shampoos again.

Note: Remember that these shampoos foam a lot less. Extra lather does not equal extra cleanliness, it is just something that companies add to their products but is not actually necessary. Also, it may take a while to remove the residual build up from previous products, so you might wish to use an apple cider vinegar rinse (2 table spoons in warm water) to help restore the natural PH balance of your hair. Oh, and as a bonus you will find that a lot of the organic shampoo bases have retained their natural glycerin (which is usually sold as a by product of soap making) which moisturises your hair and lessens the need for a conditioner.

This is part one of a two part post on herbal shampoos & conditioners – part 1 is the from scratch version – and part 2 delivers a short cut to making your own

Making your own hair products from scratch is not as big a job as you might think. Treating your tresses with Mother Nature’s bounty is a great way to pamper yourself and to let your hair recover from the rigours of modern life. Do not expect these products to feel the same as the commercial stuff. Commercial shampoos have all manner of artificial ingredients to make it fluff up and lather like mad. The natural (and hopefully organic) version will be a lot lighter on the foam. It still has suds and certainly has the cleaning power, but then it’s not the bubbles that do the cleaning.

This recipe makes a gently soapy, conditioning shampoo.

600ml boiling water
handful of dried soapwort
250ml strong herbal infusion

Pour the boiling water over the soapwort, cover and leave to cool. Meanwhile make a strong cupful of infusion of the herb most suited to your hair – leave to cool. After 30 minutes strain the soapwort. Combine the soapwort water and the infusion – bottle.

If soapwort is not available you can substiture soapbark or yucca root.

There are herbs to suit all your hair needs

* Dry Hair – comfrey, elderflower, marshmallow, nettle, parsley, sage

* Greasy Hair – balm, lavender, marigold, rosemary, southernwood, witch hazel, yarrow

* Anti Dandruff – chamomile, lavender, nettle, parsley, rosemary, thyme

* Limp & Dull Hair- basil, horsetail, lime flowers (linden), marigold, rosemary, sage

* Itchy Scalp – catnip, chamomile, comfrey

Inspired by Brenda Little’s Illustrated Herbal Encyclopedia

Find out more about which herbs work for your hair on Herbology

Choose the herbs for your needs, bruise them and put them in a glass jar. Cover with oil (sunflower, safflower, soya or if you are a brunette – olive oil). Cover with muslin and keep in a warm spot where the temperature doesnt fluctuate too harshly. Shake every day for a fortnight. Strain & bottle. To use: Warm oil slightly, then rub through hair and onto scalp. Put on a plastic cap or a warm towel. Wash out after 30 minutes.

Herbal Rinses and a PH restoring Apple Cider Vinegar rinse can be found in the Hair & Beauty section on Herbology.

Hello Herb Lovers,

So you are interested in the wonderful health benefits of herbs and want to include them in your health regime.  But it is all a bit iffy, scary and maybe it’s only for the more “green extreme” members of society and not for everyday, normal you.  I am here to tell you that there is nothing scary about making your own herbal remedies.  Actually, herbal remedies have become very mainstream.  You dont believe me?  Well I can prove it to you!

Here is a recent episode of Better Homes and Gardens – how much more mainstream can you get? -  showing you how to make three different herbal remedies at home.  All three are great, but I would add to the first one that if you leave your infused oil on the stove for an hour, turn the heat off every now and them because you do not want to FRY the calendula flowers.

I already use the calendula ointment (although I add a few other herbs to mine) and the steambath but I will definitely try the lozenges once the winter colds threaten.  Will you give making your own herbal remedies a go?  It’s so easy it’s even on mainstream TV

If you are looking for more ideas there are some great, easy to follow step-by-step instructions right here

Stay herbal

Hello Herb Lovers,

Lately the  Australian sun has been quite unforgiving with temperatures rising to rarely seen heights. We all know that it pays to be sun wise, however on those occasions when staying out of the sun just isn’t an option you might like to turn to the natural goodness of herbs for your summer survival.

Sunburn Soother

Fill a jar with fresh Rose petals and Calendula (Marigold) blossoms.
Cover with Apple Cider vinegar, and soak for 2 weeks.
Strain, and bottle.

Use this floral vinegar in a Soothing After Sun Bath.  Just add ½ to 1 cup to a warm bath to soak the burn away

Or try it as a Sunburn Spritzer. Mix 1 part of the floral vinegar with 2 parts water. Pour into a spray bottle and use to help calm the burning & itching.

Heat Exhaustion Tea

1 teaspoon each
dried Mulberry leaves,
Peony root bark
and Peppermint leaves
1/2 teaspoon each Liquorice root
and Ginseng root
1 litre water
Combine the herbs and water.
Bring to the boil, then simmer for 20 minutes.
Strain. Drink a cup before going out in the sun.

Survive the scorching summer with herbs!

For my Northern Hemisphere readers who are suffering from quite the opposite extreme of severe cold and rather excessive snow falls, here are some tips on how to use herbs to boost your immune system while battling the winter chills.

Stay herbal

Hello Herb Lovers,

The new decade is only 2 days away and since herbs are what I do, I am bringing you a super herbal recipe with which to start the new year.

I have recently been researching some medieval recipes and came across this Dutch recipe for a Herb Soup with Potato Dumplings.

It is suggested that the recipe existed as early as the mid 17th century. On Coquinaria.nl Christianne Muusers publishes bimonthly recipes from the culinary past.

This is Christianne’s translation from Dutch – the modern adaptation and ingredient list can be found here.

“Herb soup: Take sorrel, purslane, basil, butterhead lettuce, spinach, tarragon, burnet and chives, of the last three somewhat less than of the first ones. Wash them and chop them. A good piece of butter is browned with flour and the herbs are added to it, whilst pouring the stock in slowly and stirring everything steadily and smoothly. Then add some salt, chopped chervil and parsley. Let the soup boil for three quarters of an hour and thicken her with egg yolks. It can be served with egg balls or potato balls. “

Ideally a lighter spring soup, it is well possible to enrich it for the colder weather (for my northern hemisphere readers). Play with it a bit. You could blend it for a less rustic look and even add some very simple meatballs – see Christianne’s suggestions for these. Add a swirl of cream and you have a sophisticated starter.

Now, let’s look at the herbs in this amazing recipe.

Sorrel - Medicinally sorrel was used from early days (ca.14th century).  However, it was mainly valued as a culinary herb which in 15th century England was seen as one of the finest vegetables indeed.  It is thought to cleanse the  blood and improve haemoglobin content. Avoid over-eating while breastfeeding and avoid altogether if you tend to have kidney stones.  Consume in moderation due to the high content of oxalic acid. Great in salads, soups and sauces. Use with egg and cheese dishes.

Purslane – This ancient herb has been used for thousands of years. It has been used as a medicinal and culinary herb in ancient Egypt, China, medieval Europe as well as the Americas. Medicinally it is used to clear toxins from the system and to strengthen the immune system.  In the kitchen it is seen raw in salads and as a cooked vegetable. In soups it counteracts the acidity of sorrel. Modern science has found purslane to be rich in omega-3 fatty acids, vitamins A, B & C as well as calcium.  Although fine to consume in culinary quantities, it is advised that pregnant women do not take purslane medicinally.

Basil – A well known regular in most modern kitchens, basil is a native of India which first came to Europe in the 16th century.  Medicinally the fresh leaves aid digestion, rubbed on the skin can repel mosquitoes or relieve their stings. Basil steam baths ease congestion  and can sooth anxiety. In food, the fresh leaves have much more flavour than the dried herb. A big favourite in Mediterranean cuisines it goes great with tomato and eggplant.  Add towards the end of cooking to maintain its  fragrance.

Tarragon – French tarragon (Russian tarragon has very little flavour so if you can only get Russian tarragon use larger quantities) is native to the Mediterranean region. In days of old it was said to cure bites and stings of reptiles, insects and mad dogs. More recently it has been found that the leaves contain warming volatile oils which even Culpeper reported as being ‘heating and drying’. It’s aromatic fragrance makes Tarragon the perfect companion for fish and shellfish. Chicken too is much enhanced as well as egg and offal dishes.

Burnet – Also known as salad burnet, this pretty herb was popular in the 17th century as it was one of the few greens available for most of the year. The young leaves, when chewed fresh, have a cooling effect that aids digestion. Burnet has a mild cucumber like flavour which is very refreshing in salads and used to be floated in cups of beer or wine. Try it in your salads and summer punch.

Chives – Said to be native to Britain, chives seem to have been around forever. Like all members of the onion family chives contain a pungent volatile oil which stimulates the appetite, have a tonic effect on kidneys and are said to lower high blood pressure. Chives are also a natural source of calcium which strengthens teeth and nails.  Chives make a great addition to many meals where the flavour of onions is too strong. The flavour of chives is more subtle and is destroyed by long cooking times. Finely chopped chives go into salads, egg dishes, fish and poultry dishes. They also make a pretty garnish.

Sources:
The Complete Illustrated Holistic Herbal : A Safe and Practical Guide to Making and Using Herbal Remedies
Herbs: Their Cultivation And Usage
Kitchen and Garden Book of Herbs: Knowing, Growing, Cooking
New Book of Herbs
The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs, with More Than 250 Remedies for Common Ailments

Stay herbal

Hello Herb Lovers,

Since our winter never really happened and the temperatures are rising surprisingly fast, I made a batch of Elderflower Cordial.  Everyone knows that I just adore elderflowers – for their taste and their benefits.  Elderflower cordial is incredibly refreshing  and this recipe couldn’t be any easier.

Jekka McVicar whom Jamie Oliver endorses wholeheartedly as “the queen of herbs” wrote this recipe in her book, New Book of Herbs. Me being me, I made a couple of changes.  Firstly I changed a couple of quantities. I like nice round numbers, so 1.2 litres of water and 1.8 kg of sugar just didnt gel.  Secondly, I can not get any fresh elderflower heads so I had to use dried and guesstimate the correct quantity. Oh, and on another note: It says that the recipe makes 2 x 500 ml bottles but that maths doesnt work if you start off with 1.2 litres of water. My batch yielded 2.5 litres all up.

Elderflower Cordial

1.5 litres water
2kg  raw sugar
6 lemons – peel & juice
30ml apple cider or white wine vinegar
20 heads of elderflower (I used 20 teaspoons)

Pour boiled water into a sterilised non metal container. Add the sugar, stirring until dissolved. Cool.  Add the lemon rind, lemon juice, vinegar and elderflowers.

Cover with a muslin cloth and leave to infuse for 24 hours. Strain the cordial through the muslin and pour into glass bottles with metal levered caps. Once made, leave the cordial for 2 weeks. Then serve chilled, diluted with still or sparkling water to taste.
Store in a cool, dark place and use within 3 months.

Since I can not find a cool place in my house I store my bottles in the fridge. One problem with the above recipe I tell you right now, you will not be able to wait 2 weeks before you start drinking it. I’ve had to make an extra batch just so that I can see what it will be like in two weeks, since the first one never made it that far.

Give this recipe a go! You’ll be glad you did.

Stay herbal

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