Comments on: Gorse Flower Cordial Recipe

By: Attack of the Hugh FW « Buy local, Eat global

Attack of the Hugh FW « Buy local, Eat global — Thu, 04 Feb 2010 05:08:28 +0000

[...] the flowers had smelt of. Next time (yes I am already thinking there will be) I would like to make gorse flower cordial syrup, [...]

By: Paul

Paul — Tue, 05 Jan 2010 20:46:55 +0000

I remembered this page when I was knee deep in a sand bunker on the 4th hole of my local golf course….funnily enough, being stranded in a bunker with a bountiful gorse bush behind me was no longer a bad thing!!! Great recipe! Thanks for the inspiration :O)

By: noel downs

noel downs — Thu, 24 Sep 2009 23:25:05 +0000

hello sounds goodto me i am going down to the river to pick some gorse flowers keen to try it

By: Robin

Robin — Mon, 14 Sep 2009 14:02:03 +0000

Mary: The best way to prevent getting pricked is to ‘Pay Attention’ and ‘Be Observant’. ‘Mindfulness’ is a word useful to would-be foragers. Kind of like a meditative state of ‘Focused Presence’.

By: mary

mary — Thu, 10 Sep 2009 07:03:59 +0000

is there a secret to picking the flowers so that you don’t get spiked by all those prickles?

By: Siobhan

Siobhan — Sun, 31 May 2009 15:44:07 +0000

Oh.My.Gosh.. this recipe is just amazing! I made a batch last week, and my husband, daughter and I are now so addicted we went out to the local moors and gathered a whole shopping bag full of flowers!
We’ve had it as a drink, poured over vanilla ice-cream with strawberries, and mixed it in with smoothies. It also makes an amazing cocktail mixer, with rum added and served over ice. I should imagine it’d make a great sorbet too!
Thank you!

By: Alex

Alex — Mon, 11 May 2009 06:55:53 +0000

Hi. Just made some gorse champagne the other day, well my partner did but i helped pick the flowers. This will deffo be out next experiment with the gorse flowers i think.

By: jeanette

jeanette — Wed, 18 Mar 2009 14:27:31 +0000

Your presentation of recipes including very, very, VERY clear HOW-TO illustrations for identification of the appropriate plants, is *exactly* right, and dispels the inevitable edgey feeling of
‘ermermerm …have I picked something I can *really* eat’ -
that can quite spoil any meal made with wild weeds, no matter how sure you know you ought to be.
Got to try the Gorse syrup tomorrow.
So far, from my own efforts, crispy fried nettles (just leaves from the top of the plant – they dont have to be baby leaves) are among my favourites. They are SO light – fairy crisps, with a distinctive aristocratic flavour. I drop in a few handfuls into hot oil, for a couple of minutes with some stirfry veg., when the rest is cooked.