In order to get the flavour from foraged foods into dishes without changing the texture using an infusion is essential. This is most applicable when you are looking to process something that you wouldn’t want to eat whole, such as pine needles. It’s also a great way of flavouring ice creams, parfaits, jellies etc without spoiling the texture.
Greens should be roughly chopped to release more flavour, whereas this will bruise flowers so should not be done.
2 pints of milk, cream or water
1 handful of flower petals/leaves/needles/etc
Add petals/leaves to liquid
Slowly raise to the boil
Reduce to a low heat to simmer and cook for a further 30mins
Turn off heat and leave to infuse overnight if in water (skip this step for cream)
Strain through a jelly bag or cheese cloth
Use in a recipe in place of water or cream, as appropriate
Now all you need to do is decide what to do with your pretty infusion!