Who would have thought?
I’m relatively new when it comes to foraging, and I will be the first to admit that I had no idea so many of our natural flowers and plant could be used as sustenance and for flavoring. Last summer I learned about wood violet jelly, and this year the possibilities exploded! So far I’ve made dandelion and wood violet jelly. As soon as the red bud blooms open and the lilacs are ready, I am going to try to make jelly from them as well. I saw a recipe for forsythia jelly too. Send me an email if you have any favorite foraged jellies or jam recipes. I’d love to go out foraging with you too! Heather@DoveTreePhotography.com