Meadowsweet Cordial - wild harvesting between Midsummer and Lughnasadh

Meadowsweet is said to be named for the making of mead - the world's oldest brewing method.

Here, I've turned the frothy flowers harvested from alongside the River Clyde into a sweet cordial, with only the addition of some lemons and coconut sugar, producing a darker colour than the champagne-like colour you'd achieve if you use the standard white, granulated kind.

I left the flowers on the stalks as I'm quite lazy and we actually like the only slightly medicinal taste these produce!

The cordial tastes wonderfully mellow and quite honeyed, diluted with some sparkling water from the nearby Ochil Hills.

Medicinally, meadowsweet has long been used to treat mild fevers and for the relief or rheumatic and arthritic conditions. Like the willow, it contains natural salicylates and was originally used in the manufacture of aspirin.

It's worth knowing that meadowsweet tea is also used to balance stomach acids and the leaves and flowers can be collected and dried to add to your herbal collection.

I followed the recipe given by Monica Wilde at : https://monicawilde.com/meadowsweet-c...

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