TARRAGON & THYME

This is ideal as a final rinse after washing your hair every so often, it helps strip excess grease out of our hair[if you use conditioner regularly it can build up on your hair and make it look really greasy] using this makes hair to look soft and silky lighten the hair naturally and also makes it smell relatively pleasant. Another reason to dry lots of elderflowers/chammomile if like me you have fair hair. The dried flowers let you make this for when you need to use it Ingredients 2 litres/3 1/2 pints water 2 handfuls dried elderflowers or 4 handfuls of fresh flowers 1 lemon *If choosing to use chammomile replace the elderflowers with the chammomile Method Gather the ingredients together and then place either your fresh or dried flowers into a large bowl. Boil the water and pour it over the elderflowers or chammomile stirring thoroughly. Then leave to steep until the flowers are infused in the water. Leave until cold. Squeeze the juice of the lemon and drain it.* *Don't wast...

Ingredients 10 large elderflower heads 1kg/2lb granulated sugar 25g/1 oz tartaric acid 2 lemons sliced 2.4 litres/4 pints boiling water Method Put the elderflower heads into a bowl. Mix the sugar and tartaric acid together and sprinkle over the flowers. Add the lemon slices then pour the water over. Cover and leave for 24 hours occasionally stirring gently with a wooden spoon. Strain off the liquid through a double thickness of muslin. Pour into sterilised bottlers to within 2.5 cm/1 inch of the top and seal with screw caps. Place the bottles on a pad of newspaper or cloth in the bottom of a deep pan or preserving pan and fill the pan with warm water up to the bottom of the screw caps. Heat the water to simmering point and keep it at this temperature 77 degrees C/170 degrees F for 30 minutes. Remove the bottles and leave to cool. Store in a cool dark place

I intend to make a couple of batches of this, this year whilst the elderflowers are abundant. I first came across this as a child at my grandmother's. She always used to make this and I must say that Elderflower Wine and Elderflower Champagne are still firm favourites with me. Ingredients 4.5 litres/1 gallon water/8 pints 650g/1 1/2lb loaf sugar/Sugar 1 juicy lemon 4 large heads of elderflowers 2 tablespoon white wine vinegar Method Warm a little of the water, then stir in the sugar until it has dissolved. Leave to cool. Then squeeze the juice from the lemon then cut the rind into four pieces discarding the white bitter pith. Put the flowers in a large non-metallic container ( I use a white polythene brewing bin)and add the pieces of lemon rind, the sweetened water, remaining water and the vinegar. Stir then cover and leave for 4-5 days. Strain off the liquid and pour into clean screw topped bottles/or swing top bottles. Leave for 6 days by which time it should be...

Ingredients: 2 large eggs 1 egg yolk 75g/3 oz unsalted butter diced 75g/3oz granulated sugar rind and juice of 1 small lemon rind and juice of 1 small orange flowers from a handful of elderflower heads Method Beat together the eggs and the egg yolk then strain into a bowl. Place the bowl over a saucepan of hot water, add the butter, sugar and fruit rinds and juice. Stir with a wooden spoon until the sugar dissolves and the butter has melted. Add the elderflowers and cook stirring frequently until the curd is thick enough to coat the back of a spoon. Strain through a nylon sieve into warmed pots. Wipe the rims with a hot damp cloth then cover the surface of the curd with waxed discs, waxed sides down making sure they lie flat. Cover the tops of the pots immediately with dampened cellophane secured with string (or use jam jar lids). Label and store in a cool dark place for no more than a month or two.

This is a lovely and refreshing sorbet and one to take advantage of when the Elderflower bracts are available, but if you make cordial you can also use this as a base to make the sorbet "out of season" Ingredients: 175g/6 oz sugar 450ml/ 3/4 pint water 10 elderflower heads juice of 1 large lemon 1 large egg white Method Gently heat the sugar in the water in a heavy-based saucepan, stirring with a wooden spoon, until the sugar has dissolved. Bring to the boil and boil for 4 minutes. Reduce the heat add the elderflowers, cover and remove from the heat.Leave to infuse for 35 minutes. Stir in the lemon juice then strain the liquid into a metal container/plastic box Chill for an hour then place in the freezer until the mixture is beginning to freeze or pop into your ice cream machine if you have one and follow instructions for your machine. If you don't have an ice cream machine. Whisk the egg white separately until stiff but not dry. Beat the iced mixture to break up the ice ...

This is one of my favourite ways of using Elderflowers. This drink was first served to me at my Grandmother's home - she was very prolific with the wine making and we always had home made wine of some sort on the table with Sunday lunch. My tastes were formed early but no matter what we always ate and drank well and I think my squirreling instincts come from my Nan who was always able to provide a very good meal with next to nothing. Please use strong beer, champagne or the old fashioned fizzy drinks bottles with the old fashioned rubber stoppers (or cider bottles). Ingredients 2 large handfuls of freshly gathered elderflower heads 1 1/2lb white sugar 2 tablespoons white wine vinegar 1 large lemon 8 pints cold water Strip the elderflower florets from their stalks and place in a large earthenware or china bowl (I use my Masons Cash Mixing Bowl) with the sugar and the wine vinegar. Pare the skin from a lemon very thinly and squeeze juice then add both the rind and the ...

I have a self set elderflower tree in the bottom of the garden - its too high to gather the blossoms but they are just starting to bloom. I love elderflower champagne and elderflower cordial and this year I intend to make the most of this very useful plant. Always ask permission of the tree for sharing her blossoms with you. It is disrespectful not to. And never over-pick a tree - remember to leave some so that they form elderberries for autumn and give yourself and the birds a feast. Here are the recipes I intend to use. Elderflower vinegar This is highly scented so use with caution. Fresh elderflower florets White wine vinegar. Pick elderflowers when they are fully open and check to remove any insects. Remove the flowers from their stalks and place them in jars making sure that they are gently pressed down in the jar. Fill the jar to the top with the vinegar. Put on lid. Stand on a sunny windowsill for a couple of weeks until the vinegar is flavoured to your taste. If not str...