I know it’s probably a little late now for cherry blossom buds unless you live fairly far north in the UK, but I’ve been sharing how to make these Japanese salted, pickled cherry blossom buds over on my Instagram stories and wanted to put together a post with all of the information in one place […]
A little while back I would have been the first to complain that foragers seem to be obsessed with making everything into a syrup – especially flowers. However, I’ve gradually learned that it’s one of the best ways of harnessing and preserving the flavour of many of nature’s best, and most fleeting specialties. Making syrups […]