Not surprisingly, my favorite ways to use QAL are for jelly, cordials, & syrups. The flowers are also lovely for drink garnishes. We have had an especially large bloom of them this year -- something I have definitely been taking advantage of, especially for the jelly! This is a typical wildflower jelly, made by steeping the flowers as a ‘tea’ overnight, but QAL jelly has two very unique characteristics. First, the flavor is unlike anything else, sort of a floral-peachy flavor--almost a natural Juicy-Fruit-Gum taste, but less sweet-- truly delicious. Secondly, most of the time the addition of the lemon juice causes the liquid to turn a gorgeous soft-pink color! It must be a pH thing [alkaline soil maybe?] & not every batch does it, but more-often-than-not, adding the acidic juice instantly turns the QAL tea from yellow-orange to pastel pink & every batch this year has done it.
Let’s get started with a batch--
Queen Anne’s Lace Wildflower Jelly
Outrageously beautiful AND delicious, we find it pairs nicely with sharp cheeses on a cheese board [& looks so pretty there too!] or with grilled chicken-- but you seriously can’t go wrong just slathering it on toast! Let me know how you use yours--& did it turn pink? I am so curious about the science behind that… Until next time-- TAKE CARE & take time to #StopAndEatTheFlowers
often considered a grain. Both the seeds & leaves are edible, tasty & highly nutritious-- indeed, amaranth contains more protein than many grains!