With Summer finally looking like it has arrived, my spirits pick up as I know that meadowsweet Filipendula ulmaria is flowering. Something I can definitely attest to. I just perk up whenever I breathe in its delicious honey scent. Yesterday, I walked slowly along a path by the side of the small canal near my house. I pass my hands through the bobbing heads of wild grasses. The colours, if you get down close, are a plethora of rainbow hues. Stop, stoop or squat. And a whole world opens up to you. Finally, I see my prize a few yards away.
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North Wild Kitchen
It has a sweet, honeyed flavour that is perfect diluted with fizzy water. Take a large sauce pan and bring two litres of water to the boil. Dissolve about grams of sugar in it and the juice of two lemons optional. Then add four large handfuls of meadowsweet flowers about 50 to the pan, submerge in the boiling water for three minutes and remove from the heat to infuse. Overnight is ideal but even an hour or two makes a tasty cordial. Then filter off the flowers and return to the boil with a further grams of sugar. Boil for five minutes and then pour into sterilised bottles and seal while hot.
How to Make Meadowsweet Cordial.
Very cool post! I haven't seen that plant here that I know of, but I love hearing how you find these interesting things. Great photo of the glass with the scenery in the background too! My mother used to make elderflower wine - I wonder if you could do the same with meadowsweet?!? See, I always think of the alcoholic version Interesting post - the cordial looks sooo refreshing! Once again, you have introduced me to a taste and ingredient that's completely new to me.
Meadowsweet is a native plant of Ireland and widespread throughout Europe, western Asia and North America. In summer the frothy fragrant flower-heads add delicacy and lightness to the country side. The sweet smelling meadowsweet would raise your spirits by the following morning making you feel right as rain again! The health benefits of this plant are numerous. It is an excellent herb for treating stomach problems as well as joint aches and pains. It was also widely used to help relieve colds, fevers and sore throats and later became the key ingredient from which aspirin was synthesised.