John Myers
Ingredients for 2 servings:
- 3 handfuls of flowers, fresh dandelion flowers with calyx
- 3 handfuls of flowers, fresh daisy blossoms
- 4 handfuls of ground ivy, young with leaves and flowers
- 8 large leaves of lady’s mantle
- n. B. flowers of the red and white deadnettle
- n. B. flowers, the golden nettle
- 1 handful of ground elder, very young tips (small)
- 1 handful of nettles, small tips
- 15 leaves ribwort plantain, young
- 1 lemon(s), organic
- 500 g brown cane sugar
- 500 g sugar, white
- 1 ½ liters of water
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 15 hours
a spread similar to the well-known dandelion honey or thick syrup, depending on the length of the boiling
First, wash all herbs, except for the flowers, such as dandelion and daisy blossoms, and spin them dry in a salad spinner. Place the herbs in a pot with 1.5 liters of water and the lemon, bring to a boil, then simmer gently for 5-10 minutes. I let the boiled liquid cool and let it stand, covered, for at least one night to infuse, then strain it through a sieve. Then add the brown and white sugar to the liquid, bring to a boil, and simmer, stirring constantly, for about 1-2 hours until it thickens like honey. When it reaches the right consistency, pour into jars or, if using syrup, into bottles.
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