The perfect pink of nettle cordial

So about 2 weeks ago I put on my thick gloves and lifted my basket and went nettle picking. My recipe was for 1 litre of nettle cordial but being a cautious soul I halved the quantities just in case I didn’t like it. Out I went to gather the required 100g of nettle tops. I knew it would be a lot more than you would expect ( just like spinach) but my first ‘weigh in’ was a measly 75g so back out I went.

 

 

 

 

 

 

I washed and dried the nettles, placed them in a bowl and added the solution of water, citric acid and sugar  – it’s quite an unusual smell! After a week it was time to filter and sample the result.

The perfect pink liquid was delicious diluted with sparkling water – a definite success!

I had a bit of fun a few days later when I put the members of a local gardening club to the test  – not one person guessed what it was. Many thought it was gooseberry.

I am so pleased with the result that it will be gloves on for a mass harvest. I plan to make a couple of litres and freeze it in containers  so we can enjoy nettle cordial throughout the summer.


I researched a number of websites for recipes and you can see the recipe for my version of nettle cordial  here or check out the sites below – there are loads more!

skyeforestgarden.com
eatweeds.co.uk

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The Horseradish says spring is on its way

It’s been a while since I’ve written I guess I can blame putting all my energies into More than Willow but that is another story and a happy one too.

We have been waiting for spring to appear and it seems to have been just around the corner for ages. All of a sudden the bees, the call of the chiffchaff and fresh green shoots are all evidence that winter is almost over.

But despite eagerly yearning for spring and watching for signs once again I have almost been caught sleeping.  The horseradish which should have been dug up and processed months ago was harvested just before the first leaves  appeared and the horseradish butter is safely in the freezer. The last of the parsnips have been harvested too so last night’s parsnip mash with horesradish butter was a winter treat – to celebrate spring?

The very last stands of willow were cut last week and though there was no sign of leaf on them stools that had been cut in January have teeny tiny shoots appearing – isn’t nature wonderful?

So skipping with spring in my step I am off outside to enjoy the sunshine and with stout gloves on  gather nettles to make nettle cordial – a first for me and one that I will report on when complete.