June Day, Roses and Elderflowers

 rose cake and jelly

The old fashioned roses are so fragrant just now and I’ve been working on ways to capture their fragrance so it can be enjoyed in depths of winter, very happy with this recipe for Rose Petal Jelly. In this recipe the petals are never boiled and retain their essential glory. Rose petals are also used as a remedy for many things.

  • Viral infection,
  • Hormone balance,
  • Dry skin,
  • Feeling unloved,
  • Grief,
  • Loneliness.

I can’t think of a better food to soothe a battered heart.

Rose Petal Jelly. 

5 large handfuls of fragrant rose petals,

juice of 3 lemons,

1.2 litres filtered water (1,200mls)

2 teaspoons rosewater (optional)

1kg jam sugar.

Have small jars clean and warm ready before you start to make. Put all ingredients except the petals into a stainless steel saucepan, bring to boil, stirring to dissolve sugar. Boil for 5 mins or so, test for setting point.

Meanwhile slice the petals into small pieces.

When setting point has been reached turn off heat and stir in petals.Pot while hot into jars distributing the petals evenly between jars. Seal as quickly as possible. The petals will infuse in the hot liquid, giving their heavenly scent and colour to the jelly.

The jelly freezes very well and is best in small jars so it is used quickly after opening.

 

 

I am also making a glycerite from petals and will report on progress over the summer.

 

May 2015 Spring forage dates.

Sunday May 10th, 11am, Clareen Offaly;

Tues May 19th, 11am, Clareen Offaly;

Sat May 30th, 11am, Clareen Offaly;

Forage workshop and lunch of wild and local organic foods, to book call Mary on 087/7418536.

Cost €30 per adult,

May is just around the corner and nature is at her best, come along and get to know your spring wild flowers, herbs and fungi.

mary pictures april 2015 110

Kids Wild Food fun Sunday April 12th.

Come along and join in the fun.
Go exploring in the garden and under the trees with Wild Food Mary.
Dig for fairy potatoes, gather wild flowers to make edible treats.
Get to know which wild plants are good to eat and some that are NOT.
Workshop suitable for age 6-12, bring wellies and warm clothes.

2-5pm,  €15 per child, discount for siblings.

Call roundwood house to book on 057/8732120

Hannah and Lucy discovering wild foods at Roundwood house,

Hannah and Lucy discovering wild foods at Roundwood house,

 

2015 Diary dates Jan, Feb, Mar.

2015, my workshops will be getting off to an early start this  year.

January Sat,24th Roundwood House Laois, see www.roundwoodhouse.com or call 057 87321

February Sunday 15th Roundwood House Laois, book as above.

February Saturday 21st, Clareen Offaly, book 087/7418536.

March 21st, Clareen Offaly, book 087/7418536.

March 29th, Roundwood House Laois, book 057 87321.

The Sunday at  Roundwood House is offered as part of overnight stay,  also open to non-residentsapril-pics-046

Pignut

Pignut / Fairy Potato / Prata Sioga

Ready at last, Beech Leaf Liqueur

Ready at last, Beech Leaf Liqueur

day visitors, call Hannah or Paddy for details.

2015 calendar

Thank you for the many enquiries for 2015. Weather permitting walks will commence in late Feb or early Mar, dates to be finalised shortly.

All walks are family friendly, small groups, minimum 4adults max 16 and include lunch of wild and local organic produce. Gift vouchers now available, contact me on 0877418536 or email contact@wildfoodmary.com.

 

Gifts

How about a gift voucher for a workshop with Wild Food Mary.

Workshops take place throughout the year, midweek and weekends. The day begins with a welcome cuppa and introduction. Then it’s off out a-gathering and identifying plants fungi, berries, herbs. Lunch is of best local organic and foraged foods and guests are welcome to help out. Afternoon is spent swopping recipes and ideas with possibly a second short forage.

Hannah and Lucy discovering wild foods at Roundwood house,

Hannah and Lucy discovering wild foods at Roundwood house,

Transition Year workshop samples

Transition Year workshop samples

Blackberry friands with hazelnut crackle, yummm

Blackberry friands with hazelnut crackle, yummm

Ready at last, Beech Leaf Liqueur

Ready at last, Beech Leaf Liqueur

Vouchers available now in 25 euro and 50 euro or more.To book please email me with value of voucher, your address or address of recipient, then pay by bank transfer or postal order.

Vouchers are valid to end of 2015 and redeemable against workshops and/or Liqueurs etc.Workshop dates posted here in mid January and subject to numbers. Minimum 4 maximum 16 people.

 

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