Last year, I made elderflower cordial, which was easy, and tasted amazing, and this year, I’m making more as soon as the elderflowers come out. The cordial was lovely, and it worked well as an icecream sauce and a constituent of salad dressing.
I’m not sure if I’ll have another go at elderflower champagne, which last year went mouldy and had to be discarded pre-bottling.
And I’m *really* not sure whether I’ll be attempting this new recipe from Manda who has found another culinary use for dandelions, apart from dandelion and burdock, dandelion leaf salad and dandelion wine.
Apart from anything else, I’ve not seen much in the way of dandelions yet this year. Yes, there’s a huge one pushing its way through the daffs in our front garden, and yes, very annoyingly, there’s one growing in the tiny gap between the front door step and the drive tarmac. But apart from that, I’ve seen hardly any little yellow flowers anywhere. Hardly surprising when you consider that nights are still regularly at or below freezing.