Monthly Archives: May 2012

Oxeye Daisy Crazy


Sadly the trove of wild garlic was looking a little worse for wear this morning so thought i would cheer myself up with some Oxeye daisies ‘Leucanthemum vulgare’ and a few shiny yellow buttercups Ranunculus..



Elderflower Cordial


The best time to pick elder is on a beautifully sunny dry day so i took the opportunity as the weekend was so lovely..


20 elderflower heads

1kg sugar

1 lemon sliced

2 tsp Citric Acid

2.5 pints boiling water

1. Shake the elder heads to remove any beasties and pop them into a large pan or clean bucket.

2. Add all the other ingredients, then add the boiling water and stir.

3. Cover with a tea towel and leave for 48 hours, stirring twice a day. The consistency will become a gloopy like syrup.

4. Strain through a muslin cloth or sieve and pour into sterlised bottles or glasses with screw top lids

The cordial will keep in unopened bottles for a few months.  Once opened keep refrigerated and use within a few days of opening.

To use dilute with either still or sparkling water and add a slice of lemon! also can be added as a mixer to spirits and cocktails!

Champagne and fritters to follow…..!

Flower Vessels


The photo doesn’t do it justice but these bottles make great vases for all sorts of beautiful blooms. Especially the wild ones.

Here is a selection of Geranium Robertianum, Blue bells, Screaming yellow Baptisia, dogwood and buttercups.

Free and simple and so radiant i could look at them all day…

Frolics in the sunshine


The garden finally got a splash of much needed rays and is starting to shine

The first of the potatoes almost ready to harvest!

Pansies and beautiful blue Agapanthus

A little trip to the allotment to remove all the beastie slugs before they do anymore damage. The wet weather has enticed them in abundance..

Onions, potatoes, broadbeans and cabbage are all tucked in with the help of plastic bottles and cloches!

A foraging Serendipity

A mud bath for Salies

Relaxing time with the chiminea

Chickweed Tea


Freshly picked chickweed ready to infuse into a lovely tea  – to help purify the blood and detoxify the body..

1/4 cup of chickweed

add a cup of boiling water

cover and steep for 20 minutes

strain and drink

Chickweed (Stellaria media) can also be eaten raw or cooked.  Flowers and leaves are great mixed in a salad or with bread..Also great in stir-fry or stews.  Chickweed is an excellent source of fibre, vitamin A, D, B, C,rutin,  calcium, iron, phosphorus, potassium, manganese, sodium,  and copper.